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How to make pancakes: follow our failsafe recipe

Whip up the best bit of batter you've ever tasted with our pancake recipe

Put the pasta bake back in the fridge, tonight's dinner should be entirely batter-based. Grab the eggs, flour and milk, and whip up a total storm in the kitchen this Shrove Tuesday with our easy peasy (lemon squeezy) pancake recipe.
© Katy Dillon

1. Gather your ingredients

For this pancake recipe, you will need:
4oz plain flour, sifted
pinch of salt
1 egg
1/2pt milk
2oz butter

© Katy Dillon

2. Give the floor a good sweep

In case your tossing skills prove a tad rusty later on.

© Katy Dillon

3. Sift the flour and salt into a large mixing bowl

© Katy Dillon

4. Make a well in the flour, add the egg and whisk

Be sure to incorporate all the flour when mixing in the egg. It will look lumpy and unappetising at this stage but don’t panic.

© Katy Dillon

5. Gradually whisk in the milk

Once all the liquid has been added, keep whisking until the batter is smooth. If there’s time, leave the batter to stand for 20 minutes at room temperature. If there isn’t, don’t.

© Katy Dillon

6. Melt the butter

© Katy Dillon

7. Grease the pan (repeat for each pancake)

Get your frying pan medium hot and use the melted butter to grease the pan's base lightly (but thoroughly) before you cook each pancake. You can use a pastry brush for this but if it’s made of bristle you’ll probably have to chuck it out afterwards. You’re better off using a wad of kitchen paper.

© Katy Dillon

8. Pour in the batter

How much batter you need for each pancake depends on the size of your frying pan but it tends to be a bit less than you expect (perhaps, 2 tablespoons for a medium sized pan). Shoogle the batter in the pan to coat the base evenly.

© Katy Dillon

9. Check the first side is cooked and then flip the pancake over

To see when the first side’s done, ease the edge up with a palette knife (if you realise at this point that you don’t own a palette knife, use whatever scraping/lifting utensil you do own). When the underside's done (golden brown is perfect but a bit burnt and crispy is also fine) it's time to flip it over.

© Katy Dillon

10. If you’re feeling adventurous, forget the spatula flip and toss the pancake instead

Loosen the pancake edges first, then grip the frying pan handle with both hands to toss the pancake. Rescue the pancake from the floor if necessary (that’s why you had a bit of a sweep before you started).

© Katy Dillon

11. Now cook the other side

© Katy Dillon

12. Keep the cooked pancakes warm by stacking them with kitchen roll

Unless you're eating them as fast as you can cook them.

© Katy Dillon

13. Lemon and sugar is the classic combo for Pancake Day

© Katy Dillon

14. Or try banana with Nutella or fresh berries and vanilla ice cream

© Katy Dillon

15. If you ignored step two and were crap at step ten the dog will be happy to hoover up

Looking for more pancake fun?

Pancake Day in London

Get your frying pans at the ready folks, this year's pancake action need not be confined to the kitchen. Pancake races across the city will see everyone from hipsters to MPs tossing their way towards the finish line.

Read more



Imperial measures are SO yesterday... at least you should quote the equivalent in metric!!

David Harries
David Harries

Great Recipe! - made some last night - D-Licious! - Now making 6 times the quantity to feed some hungry friends... and I'm going to take one over to a homeless guy who enjoys living outside locally!