We love pancakes all year round and they are our go-to breakfast for birthdays and special celebrations. With Shrove Tuesday coming up next week we wanted to share our foolproof recipe and some of our favourite savoury and sweet fillings to help you up your pancake game this year!
- 100g Plain Flour
- Pinch of Salt
- 2 Large Eggs
- 300ml Milk
- 50g Butter
Put the flour in a large mixing bowl and make a well in the middle. Crack the eggs into the well and whisk them into the flour, starting in the middle and working out to the edges to incorporate all the flour. Gradually add in the milk until you have a smooth batter.
Melt the butter in a medium frying pan, swirl it around to get an even coating then pour the excess into a small bowl to use for the next pancake.
Once the pan is nice and hot, add a ladle of batter into the middle of the frying pan and lifting the pan off the heat, swirl it around to spread it evenly. Turn the heat down to medium and allow the pancake to cook for about a minute.
TOP TIP Don't be tempted to flip it too soon. Give the pan a little shake and once the pancake moves without sticking its ready to flip.
If you are adding chocolate or cheese, we like to add this now, whilst the second side is cooking and it melts into a lovely gooey mix. If you are staying traditional and sticking to lemon and sugar, keep it plain and tip onto a plate ready to add those toppings.
Cheddar cheese, spinach
and crispy bacon
cream cheese and dill
Chocolate and fresh red berries
Lemon and sugar