Happy Pancake Day!

Happy Pancake Day!

Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Shrove Tuesday was the last opportunity to use up eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. Today, Pancake Day still ties into Lent but is also a fun time within our culture to get creative, spend time with family and friends and enjoy some pancakes.

Pancake day begins with the base. Crêpes have been a firm favourite over the years, but scotch pancakes are also a great option. Arguably the topping is the most important part but which one is your favourite? The classic sugar and lemon, the traditional syrups? Berries and yoghurt or Nutella to the nines? No matter what your favourite toppings are, here is a classic Crêpe recipe to get you started…

The Perfect Pancake Recipe

(Serves 8)



100g plain flour

2 eggs

300ml semi-skimmed milk

1 tbsp sunflower oil or vegetable, plus extra for frying

pinch salt


  • Put 100g plain flour and a pinch of salt into a large mixing bowl.
  • Make a well in the centre and crack 2 eggs into the middle.
  • Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  • Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  • Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
  • Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
  • Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  • Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
  • Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Recipe from BBC Good Food

If you don’t want to make pancakes at home, why not go out? There are plenty of places that offer pancakes on their menu, whether it is for a special breakfast on a delicious dessert. So make sure you enjoy your pancake day and have plenty of them!

Leave a Reply

Your email address will not be published. Required fields are marked *