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How to make the perfect pancake

posted by Carla on Monday, 27 February 2017

PANCAKE Day this year falls on Tuesday, February 28. Shrove Tuesday is linked to Easter, so its date changes on an annual basis. The date can vary from as early as February 3 to as late as March 9.

Every nation has its own ideas on the perfect pancake, whether it is paper-thin French crÍpes, the showy American tradition of towers of blueberry pancakes, or crisp, savoury Vietnamese banh xeo.

The UK, unlike other countries, barely touch them for the rest of the year, preferring a proper blowout on Shrove Tuesday. Appropriate, given that day was always intended to be a last blast before the start of Lent. Shrove Tuesday in the United Kingdom is commonly known as Pancake Tuesday. It is a time for people to eat pancakes or participate in pancake races.

Pancakes in the United Kingdom have some variations. For example Welsh-cakes, or light cakes are eaten in Wales while many pancakes in Gloucester are made with suet, a hard, white or pink fat made from beef or mutton.

Here is my favourite recipe for the perfect pancake:

Ingredients (12-14 pancakes):

110g plain flour
2 large eggs
75ml water
200ml milk
1tbsp melted butter


Sieve the flour into a large mixing bowl and with a spoon make a well in the center.

Break the eggs into the well and using a whisk slowly incorporate them with the flour.

Gradually add the milk and water until you have a light batter.

Heat a little butter in your frying pan over a hot heat, and add 2 tablespoons of melted butter to the batter, stir through to combine.

Add a ladle full of the batter to the hot pan and move from side to side until it evenly covers the surface of the pan.

Reduce the heat and cook for about a minute each side or until the batter begins to take a nice golden colour.

Add your own favourite toppings, sweet or savoury or even a bit of both!

And finally … Eat whilst still warm.