10th February 2021
Pancake Day is almost here - that one food celebration between Christmas and Easter that we can all look forward to. Whether you opt for the classic British crepe-style thin pancake or the thicker American alternative, pancakes are delicious and simple to make.
Our pancake recipe
- 125g sieved plain flour
- 2 large eggs
- 300ml full-fat milk
- 1 tablespoon of honey or golden syrup
- 1 pinch of salt
- ½ a vanilla pod (or 1tsp of vanilla essence if you don't have a pod)
- Add the vanilla pod, honey/golden syrup and eggs to a large bowl and whisk together.
- Add the flour, sugar and salt to the bowl.
- Add 100ml of milk to the bowl and whisk all the ingredients together.
- Once smooth, gradually add the remaining milk and continue to whisk.
Note: Getting the batter smooth before adding the rest of the milk is the key to making your pancakes light and thin.
- Heat up a non-stick frying pan and spray with oil spray for an even coating.
- Let the pan heat up a little more, lift the pan and add the batter with a ladle, swirling the pan to thinly coat the base of the pan with batter.
- Return the pan to the heat and cook for 1-1½ minutes, at which time you can then flip your pancake.
- You can try the fun way or use a spatula.
- Cook for a further 1-1½ minutes, then turn out onto a plate.
- Repeat this process until all the batter is used.
Why is my mixture lumpy?
The key is getting it smooth before you add the milk, and make sure you add the milk gradually.
Why is my pancake sticking to the pan so I can't flip it?
If your pancake is sticking then give it a little longer on a medium heat. Make sure the pan had enough oil, although non-stick pans only need a little. It's also important to make sure the pan is hot enough before you add your batter. It should sizzle and bubble as you pour it in. A medium heat is always enough.
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