Flippin fantastic pancakes!

Flippin fantastic pancakes!

Here’s how to make the perfect pancake this Pancake Day.


125g plain flour

1 medium egg, beaten

275ml-300ml milk

Butter or vegetable / sunflower oil, for frying


Sift the flour with a pinch of salt into a large bowl. Make a well in the centre, pour in the egg and slowly whisk in enough milk to make a smooth batter, the consistency of pouring cream.


Rest for at least 20 minutes.


Heat about a 28cm crepe pan or a smaller heavy-based frying pan over a medium heat. When hot, dip some kitchen paper in the oil and wipe across the surface of the pan.


Add a small ladleful of batter and tilt the pan to swirl the batter evenly and thinly. Cook for 1-2 minutes, until the pancake is golden underneath.


Loosen all around the pancake with a palette knife. Flip over and cook for a further minute, until golden.


Slide out onto a plate and repeat to finish up the batter – oil the pan between each pancake.


Serve the pancakes with lemon wedges to squeeze over and sprinkle with caster sugar – or jazz up your pancakes with your favourite topping.

Why not try our top ten toppings?!

Lemon & Sugar


Maple Syrup & Bacon



Toffee Sauce

Ice Cream



Chocolate Sauce

What will you add?

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