Shrove Tuesday! Flipping Lovely Pancake Day!

Here at Love Food HQ we want to see your pancakes!

So post and tweet us your pics and we’ll create a ‘wall’ of all your lovely delicacies.

Get tossing and flipping, folks! And here’s today’s recipe to help you along: “How to Make Pancakes”

We also have a few pictures of our super-indulgent, filling and healthy “Perfect Pancakes” to inspire you all into the kitchen!

Andrew: Tosser or Flipper?

Dawn: Flipping Brilliant, Andrew! I’ll raise you my frying pan antics to your wrist action later in our “Flipping Brilliant” compete!!!

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How to Make Pancakes


Today is Shrove Tuesday, foodies! Time to face your faces and toss or flip to your hearts content! Pancake Day has arrived!

Dawn: Pancakes are so simple, Andrew. So, what is the issue?

Andrew: Too many memories of pancakes on the floor or stuck to the ceiling, I suppose. Really, there is nothing to it.

Dawn: And I suppose you are going to give me a history lesson, too?

Andrew: Of course!Pancakes are associated with the day preceding Lent because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. Now we see those as basics and essentials, but the tradition was to use all these up and not touch them again until Easter – hence Easter Eggs!

Dawn: Fascinating!


110g/4oz plain flour, sifted

Pinch of salt

2 eggs

200ml milk

75ml water

50g/2oz butter

To serve

Caster sugar

Lemon juice


  • Sift the flour and salt into a  bowl.
  • Make a well in the centre of the flour and break the eggs into it.
  • Whisk the eggs incorporating all the flour.
  • Gradually add the milk and water , continuing to whisk.
  • Whisk again until the batter is smooth.
  • Melt the  butter in a saucepan. Spoon a little of it into the batter and whisk it in.
  • Use the butter to grease the pan, using  kitchen paper to spread it round before you make each pancake.
  • Now get the pan really hot, then turn the heat down to medium.
  • Use 2 tbsp of batter in a  18cm pan. Ladle it into the pan in one go.
  • Tip the batter around from side to side to get an even thickness.
  • Half a minute will do, then lift the edge with a palette knife and check there is a lovely golden-colour tinge.
  • Flip the pancake over with a pan slice  or toss if you are brave. A few more seconds and you are done.
  • Slide onto a plate and serve.

Dawn: Sugar and lemon are traditional.

Andrew: The younger members of the Lover Food household prefer jam, chocolate spread or even bananas.

  • Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

Dawn: You can also keep them warm in a low heat oven, staked simply on top of each other or warm for 20-30 seconds in the microwave. 

  • To serve, sprinkle each pancake with freshly squeezed lemon juice or prepared lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up or serve flat, individually. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Dawn: We also have our Perfect Pancakes recipe here for a decadent version including all the ‘trimmings’, so to speak!

For more great food and cooking ideas, follow us at or on Twitter @Love_Food_UK.

Perfect Pancakes

Pancakes are so filling and so very easy to make – ditch buying packet mixes and opt to make your own, tasty and flavoursome creations for eating breakfast, noon and night!

Andrew: I’m looking forward to tucking into them!


Serves 1 generously or 2 small portions

1 tsp of cooking oil

55g of frozen mixed berries

55g of plain flour, sifted

25g of sugar

1 egg

4 tbsp of water

4 tbsp of milk

4 tbsp of low fat natural yoghurt or reduced fat crème fraiche

1 banana, unpeeled and sliced (or an orange, peeled and segmented, cut into pieces)


15g of flaked almonds

  • Put the frozen mixed berries, 15g of the sugar and the 4 tbsp of water in a small saucepan and gently heat. The mixed berries will slowly thaw and start to release their fruity juices with the water and sugar combining to make a consistency similar to runny jam. While this is happening, stir constantly and start to make the actual pancake batter mixture.
  • Put the flour, remaining sugar, egg, milk into a bowl and mix until the ingredients have combined to make a relatively thick batter.

Andrew: Can I add fresh fruit to the batter mix, Dawn?

Dawn: Yes, and sometimes I do. This recipe tastes great with or without extra fruit so it’s all down to the individual. You can also use fresh fruit to make the fruit sauce topping if you prefer. I like the frozen mixed berries because they’re easy to store in the freezer and the majority of supermarkets stock their own brand that are usually inexpensive. A freezer staple, for me!

  • Put the oil in the frying pan and allow to heat. You’ll start to see the oil bubble and a little heat haze coming off it. When it’s at this point, it’s ready to use. If the oil isn’t hot enough, the pancakes aren’t quite as nice, so wait until the oil is bubbling and hazy before you start to pour the batter mixture in. I spilt the batter into two roughly equal portions or it will easily make three smaller sized pancakes. Keep them apart in the frying pan as they cook. They should start to spring up and gain a depth as they cook.

 Andrew: And the pancakes will start to bubble when it’s time to turn them?

Dawn: Yes, that’s right, Andrew: you’ll be able to see when the one side is cooked as the visible side starts to have little ‘air bubbles, holes’ appear.

  • So flip the pancakes, making sure you keep them separate and not touching each other.
  • Check to see if they are golden brown by lifting them a little with your spatula and when both sides have turned a glorious golden brown colour, serve them on a warmed plate.
  • Top the pancakes with sliced banana – I’ve used a juicy orange here or any fruit like fresh pineapple, cut into chunks will be just as delicious. Then spoon some natural yoghurt and the warmed runny mixed berries juices over the pancakes and your preferred sliced fresh fruit. Sprinkle a little cinnamon on top and hey presto! A breakfast to set you up for the day!

Andrew: Quick and easy to make! Mmm…this tastes wonderful!