Recipes

Guide to making pancakes


Not so flippin' easy? Use our step-by-step guide to make perfect pancakes every time

Ingredients
100g plain flour, sifted
pinch of salt
2 British Lion eggs
200ml milk mixed with 75ml water
25g butter, melted
oil and butter, for frying

Equipment
Large bowl
Measuring jug
Sieve
Whisk
Spatula
Thick based frying pan
 
Step 1

  Step one 

 

 

 

 

  • Sift the flour and salt into a large bowl, holding the sieve high so you make sure you get lots of air into the flour. 
  • Make a well in the middle of the flour and break the eggs into it. 
  • Start whisking the eggs taking in a little more flour every time you go round the bowl and slowly incorporate all the flour.

Step 2

Step two

 

 

 

 

  • Gradually add the milk and water mix, whisking as you go.
  • The mixture might look lumpy to start but they will eventually disappear. 

Step 3

Step three

 

 

 



  • Once you have added the entire liquid, take a spatula and run round the edge of the bowl to ensure all the flour is added.
  • Give the mixture another whisk and it should have the consistency of thin cream.
  • Just before you start making the pancakes add the melted butter. 

 Step 4

Step four

 

 

 



  • Put a knob of butter and a few drops of oil in the pan.
  • Wait for the pan to become hot on a high heat and pour the butter and oil mix into a small ramekin dish. This can be used again in-between making the pancakes. 

Step 5  

Step five

 

 

 

 

  • Pour a ladle full of the batter into the pan. Pick up the pan and tilt it to spread out the batter. Return to the heat. 
  • The first side will be cooked in about 1-2 minutes.

 Step 6 

Step six

 

 

 



  • Test to see if the first side is cooked: lift the pan off the heat and shake it. When the pancake comes away from the pan, it's time to toss or flip with a spatula.
  • Cook the other side. Both sides of the pancake should be golden with brown speckles. Remove the pancake from the pan.    
  • Repeat with the oil to lubricate the pan and use the remaining batter 

Step 7 

Final step

 

 

 

 

 




  • Stack the finished pancakes between sheets of greaseproof paper on a plate and keep them warm while you make the rest. This helps prevent the pancakes going soggy.
  • To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar.

Chef’s tips 

  1. You need a good non-stick pan, preferably a heavy one. To cook the pancakes properly, the pan needs to be hot. The first pancake rarely works and can look very untidy but tastes good. This is referred to as the cooks treat! 
  2. If you are not confident at tossing the pancakes, just use a spatula
  3. Some insist on leaving the batter to rest before starting to use as this improves the batter – if you have time, brilliant, but it is not essential.
  4. If there happen to be any leftover pancakes, leave covered in the fridge and just heat gently for a few seconds in a hot frying pan before serving