How to Make the Perfect Pancake
3rd February 2015
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Shrove Tuesday marks the last day before Lent and is traditionally associated with abstinence – clearing your cupboards of sugar, fats and eggs.  These ingredients are used up in the form of a Pancake before the fasting period begins.

Pancake Day can occur anytime between February 3 and March 9 and this year it falls on 17th February 2015 – have you got your frying pan ready? 

Here is a great recipe (BBC Good Food) on how to make the perfect pancake: 


  • 100g plain flour
  • Pinch salt
  • 2 eggs
  • 300ml milk semi skimmed milk
  • 1 tblspoon sunflower or vegetable oil


Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. 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.

Finishing the batter: 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. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.

Getting the right thickness: 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 a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against 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.

If you’ve got time, why not go down to Bore Street, Lichfield, for the city's traditional Shrovetide Pancake Races  on Tuesday 17 February at 12 noon. It’s great to watch and even more fun to take part.  To find out more or register to join in the races email or call 01543 309854.

About the Author

Louie C

Member since: 10th July 2012

I am passionate about 'Buying Local' and supporting our local businesses to 'keep the pound' in town, to help grow our economy here in Lichfield.
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