While getting away with Ben & Jacob for a few days in Brittany it seemed most apt to indulge in the traditional French breakfast of pancakes.  

There were a few challanges however given that we had no scales to hand.


  • 2 Eggs
  • 100g plain flour  
  • Pinch Salt
  • 300ml Milk
  • Oil or butter for the pan


In a large bowl pour 100g flour, (we didn't have any scales available so improvised with a glass and estimated about a tenth of a 1kg packet of flour)  

Make a well in the centre and break in the two eggs, add a pinch of salt and start to whisk the eggs into the flour from the centre of the well.

Add a little of the 300ml milk at a time whisking briskly. Continue adding the milk until all the flour is blended in and whisk until you see a lot of bubbles on the surface. 

The secret to perfect pancakes is to leave the batter for at least 30 minutes before use. 


Heat a frying pan on a high heat until very hot, add a little oil or butter to lightly cover the pan and add two ladles of batter to the centre of the pan. Hold the pan up and tilt and rotate so the mix covers the bottom of the pan. 

After about 30 seconds check the underside of the pancake for colour and flip if ready. I use a spatula as there wasn't much space to flip with the pan.

Cook for about another 30-60 seconds and turn out onto a plate.  

For the filling we used sliced banana, honey and vanilla ice cream. 



Perfect Pancakes   

Perfect Pancakes


Perfect Pancakes with Banana and Nutella

Perfect Pancakes with Banana and Nutella