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!

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