Tasty recipes to make this Pancake Day

BACK DATE TO PANCAKE DAY MARCH 1

Pancake Day is here!

This tradition is also known as Shrove Tuesday. In times gone by, people used up what eggs, butter, and sugar they had left just before Lent as these items were given up during the fasting period.

Stuck for how to make pancakes this Shrove Tuesday? Then look no further. These basic recipes will teach you how to make traditional English pancakes or an American version and suggestions of toppings to try!  

Traditional crêpe-style pancakes

Serves 8, Preparation: 15 minutes, Cook: approx 5 minutes

Ingredients

• 3 large eggs
• 125g plain flour
• 250 ml milk
• Pinch of sea salt
• Knob of unsalted butter or drizzle of oil

Method

1. Crack the eggs into a bowl, then add the flour, milk and pinch of sea salt, and mix together until smooth. You can use a hand whisk or electric whisk depending on what you have.
2. Melt the butter or use a drizzle of oil for a healthier choice, in the large non-stick frying pan on a medium heat. Make sure the surface of the pan is coated to avoid batter sticking.
3. Pour one ladle of the pancake batter into the frying pan and tilt the pan so it spreads all over the base. Cook for one to two minutes until the pancake lifts away from the sides.
4. Once golden underneath, flip the pancake and cook for another minute or until cooked through.
5. Serve immediately and add your favourite topping.
6. Repeat until batter is used up.

Traditional English toppings

• Lemon juice
• Sugar
• Golden syrup

American fluffy pancakes

Serves 4, Preparation: 25 minutes, Cook: approx 30 minutes

Ingredients

• 200g self-raising flour
• 1 ½ tsp baking powder
• 1 tbsp golden caster sugar
• 3 large eggs
• 200ml milk
• Pinch of salt
• 25g melted butter with a little extra for cooking
• Drizzle of oil for cooking

Method

1. Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.
2. Create a well in the centre of the mixture with the back of your spoon. Then crack the 3 large eggs in and add 25g of melted butter and 200ml milk.
3. Mix together using a hand whisk or electric whisk depending on what you have until the batter is smooth and then pour into a jug.
4. Heat a small knob of butter with a drizzle of oil in a large non-stick frying pan on a medium heat.
5. When the butter looks frothy add rounds of the batter, approx 8cm wide. If you are making multiple pancakes in the same pan, make sure you do not put them too close together, as they will spread out during cooking.
6. Cook the pancakes for one to two minutes until lots of tiny bubbles appear at the surface and flip over and cook for another minute or until cooked through.
7. Repeat until batter is used up.
8. Serve pancakes stayed up on a plate with your favourite toppings.

Other toppings to try

• Ice cream and berries
• Banana slices and chocolate sauce
• Chocolate chips or chocolate sauce
• Butter
• Cooked crispy bacon rashers with maple syrup  
• Peanut butter