Pancakes - basic recipe

Traditionally made on Shrove Tuesday to use up all the flour and eggs in the house prior to Lent, pancakes can be eaten on their own, with a sprinkling of sugar or filled with either sweet or savoury mixtures

Serves: 10


  • 100g Plain Flour
  • Pinch Salt
  • 225ml Milk
  • 50ml Water
  • 1 Egg and 1 yolk
  • 25g melted Butter or Oil


  1. Sieve the flour and salt.
  2. Mix the milk and water.
  3. Make a well in the centre of the flour mix and tip in the egg, yolk and a little of the liquid.
  4. Beat these together.then start to draw down the flour from the sides of the bowl, adding more and more liquid.
  5. When all the flour is incorporated add the melted butter and beat well for several minutes. The mixture should be the consistency of single cream
  6. Leave to stand for at least 1 hour (and less than 24.)
  7. To cook, heat the pancake pan then brush with oil and pour enough batter to cover the base thinly.
  8. When the pancake begins to set and change colour due to the heat, loosen with a palette knife and toss.
  9. Cook the other side a few more minutes.
  10. Place on a warm plate whilst you prepare all the pancakes
  11. Serve sprinkled with sugar and lemon juice


Many fillings can be used, sweet or savoury such as pureed apple, plum, rhubarb, cherries. Savoury fillings can be used to turn this dish into a main meal.

Pancakes can be stored in the fridge for 2 days or frozen, if covered and individually separated with greaseproof paper.