How to make pancakes

How to make pancakes

How to make pancakes

by Great British Chefs8 December 2014

How to make pancakes

Not just for Shrove Tuesday, pancakes are a quick, easy snack to prepare and can be enjoyed in sweet or savoury form. Pancake recipes have been discovered from as far back as the 16th century, and are present in many cultures under different names – crêpes in France, blinis in Russia and dosa in India, for example.




  • 125g of plain flour
  • 1 pinch of salt
  • 2 eggs, lightly beaten
  • 225 whole milk, warmed
  • vegetable oil, for frying


Sift the flour and salt into a large bowl and mix together
Make a well and add the warmed milk and eggs
Using a whisk, gradually incorporate the flour and the liquid and continue to whisk until you have a smooth batter
Strain the batter through a fine sieve, using a wooden spoon to push any lumps through
Cover the batter with cling film and set aside for 30 minutes before using
Place a frying pan over a high heat. Pour a little melted butter or oil into the pan to coat the base evenly
When hot, ladle in enough batter to coat the base of the pan in a thin layer
After 1–2 minutes, use a spatula to flip the pancake over – it should be golden brown underneath. Once golden on both sides, transfer to a plate and serve


For a fluffier pancake, try replacing the milk with buttermilk. You can substitute the flour for wholemeal for a healthier option.

Serving suggestions

Pancakes are traditionally served with sugar and lemon as Dominic Chapman does in his simple recipe. They can make a delicious dessert, as Marcello Tully shows with his banana and toffee pancakes, but they can also be used in savoury dishes: Shaun Hill adds chard and dill to his pancakes and serves them with smoked salmon.

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