Perfect Pancake Recipe

May 10, 2018

Perfect Pancake Recipe

Shrove Tuesday, traditionally the day of the year when we raid the fridge to see what yummy toppings we can pile on some freshly made pancakes.


With Lent looming, we pretty much give ourselves cart blanche to go nuts, and why not?!


We're not about to start re-inventing the wheel, classic pancakes are tough to beat. So just to give you a helping hand we'll be giving you a fool proof basic pancake recipe, and we've got some tips and tricks for great results.


As if this wasn't enough, you'll find three tip-top topping suggestions to spruce up your Shrove Tuesday.



Basic Pancake Recipe


Equipment Required


Non-stick crepe pan or flat frying pan.




350ml/12fl oz whole milk.


2 large free-range eggs


1 tbsp melted butter, plus extra for frying.


250g/9oz plain flour


Pinch of salt


Step 1 – Mix the wet ingredients.


Start by whisking the milk and eggs together until well combined; you'll get lighter pancakes by starting with the wet ingredients. That’s top tip number one folks! Add a tablespoon of melted butter to the milk and eggs, and then it's onto the dry.


Step 2 – Add the dry ingredients, all two of them.


Add the flour a little at a time and whisk to combine, working out any lumps of flour that form. Sprinkle in the salt and mix, then set the mixture aside to rest for 20 minutes or so if time allows.


Step 3 – Pour, flip, cook and top you pancakes. Elaborate flipping is optional.


Heat a non-stick pan to a moderate heat. Pour or ladle the rested mixture into your greased pan. Tilt the pan in a circular motion to spread the batter evenly. After roughly 30 seconds, the pancake should be golden brown underneath and coming away at the sides. FLIP and then cook for a further 30 seconds. Turn out onto a plate then top, with careless abandon, any fillings you like.


Top tips


To flip you can either use a spatula, pancake turner or other such implement. If you’re going to flip it in the air like a pro, remember to shake the pan to loosen, then tip it forward away from the heat so that the pancake it sitting near the edge. Do it with confidence! But remember, it's perfectly acceptable to use a tool for the job. Try teasing the edge away first as this is usually the bit that sticks.


Melt some butter or use oil if you prefer to grease the pan, try not to use too much. We recommend using a kitchen towel to lightly coat the pan, but do it away from any direct heat source.


Use a ladle to portion your pancakes perfectly every time.


Adding melted butter to the batter gives a great flavour and also makes your pancakes less likely to stick!


Use a good non-stick pan to get the best results; having the right tools for the job helps no end in achieving perfect pancakes.


Cooked pancakes will keep in in the fridge wrapped in foil for up to two days, or in the freezer for two months!




No we've covered the basics, let’s talk about toppings. If all you've got is a bottle of Jif squeezy lemon and some icing sugar that’s OK. I happen to love lemon and sugar on my pancakes. If you want to go the extra mile and try something new, we've some great suggestions for you.


Sticky Banana and Honey Pancakes.


Add a little butter and some runny honey to a pan on a medium heat. Tip in some sliced banana and cook for a minute or so, turning the bananas half way. Wrap up in your prepared pancakes or just pour over the top.


Chocolate and Cherry Pancakes.


Grab some black cherry jam and a bar of dark chocolate. Dollop the jam into the center of your pancake and grate a little chocolate over the top. For an added touch of indulgence, add a spoonful of crème-fraiche; yum!


Spinach, Cheese and Mushroom Savory Pancakes.


Sauté some chopped mushrooms and spinach in a little butter, season with salt and pepper then pour onto your pancake. Sprinkle over some grated cheese and pop in the oven to keep warm. If you want to go the extra mile try adding a poached egg on top. You'll have plenty of time to get a perfect soft egg finished while the cheese is melting away on your pancake. Finish with freshly ground pepper and a drizzle of hot sauce.


Recipe courtesy of Hatty Bakewell's, delicious local homemade cakes for any occasion.

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