Perfect Pancakes

It’s pancake day tomorrow, one of my favorite celebrations of the year! Shrove Tuesday marks the start of lent, and of course it’s traditional to eat pancakes so here’s a simple batter recipe that will have you turning out perfect pancakes…


120g (4oz) plain flour
2 eggs (free range)
200ml (7 fl oz) milk
100ml (3 fl oz) water
1 tbsp vegetable oil
Pinch of salt


Place the flour and salt into a mixing bowl, make a well in the center, and crack in the eggs. Beat with a wooden spoon to incorporate the flour, and slowly pour in the milk and water, beating all the time until you have a smooth batter.

Transfer into a jug and leave this to stand for 30 – 60 minutes at room temperature.

When you’re ready to cook your pancakes, use a non-stick frying pan that doesn’t have deep edges. Get it nice and hot, add a little knob of butter and then pour in a little batter, tilting the pan to coat the bottom. Cook for around 30 seconds, until the pancake is loose when you shake the pan. Either flip it, or turn with a spatula and cook the other side for 15 – 20 seconds and you’re done!

Stack them on a place covered in greaseproof paper, and cover with a clean cloth to keep warm while you cook the others, and serve with your favorite toppings of fillings.

If you want to try some more interesting pancakes, or some more exotic styles like Swedish Pancakes, Scottish pancakes or fluffy Canadian pancakes, and get a tone of lovely filling and topping ideas, plus hints on flipping, check out my concise guide to pancakes – Perfect Pancake Recipes – How to Make Pancakes Like A Pro!


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