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Shrove Tuesday - Pan cakes

Updated on June 19, 2013

Pancakes in some form or other have been cooked since prehistoric times and they are still cooked and served all over the world in various guises. This really is a recipe from everybody’s Grandmother.

According to the bible, pancakes were made and eaten on Shrove Tuesday in order to eat up the perishable food stuff before embarking on the six weeks of lent. Of course many of us have forgotten or are not sure of the reason for lent, consequently pancakes have remained as a tradition only on Shrove Tuesday. It’s one that most of us remember, but please remember pancakes are good on any day of the year and of cause can be filled with all sorts of savoury or sweet ingredients.

So here I have a classic pancake recipe for you.


110g of plain flour – preferably Homepride

Pinch of salt

2 large eggs

200ml milk mixed with 75ml of water

50g of butter


Large heavy based frying pan (18cm is a good size) pan slice or palette knife for turning the pancake, unless you want to be clever and ‘toss it’!!! Serving plates, greaseproof paper, saucepan, water and kitchen roll. Electric mixer, (not essential - can be mixed by hand) sieve, tablespoon and or ladle, small bowl and a large mixing bowl.

Use all ingredients at room temperature.

Sift the flour from as high up as possible into the large mixing bowl to get air into the flour, make a well in the centre of the flour and add the eggs into that centre, then slowly mix with the electric mixer, or mix by hand, gradually add the milk and water (don’t worry if lumps appear they will gradually disappear. When all the ingredients are mixed together (use a spatula to ‘clean down’ the edge of the bowl as you work) the mixture should be like a thin cream and smooth.

Melt the butter in the heavy based frying pan, spoon 2 tablespoons of this hot butter into the batter mixture and whisk again. Put the remainder of the butter into a bowl, dip kitchen roll into this butter to ‘smear’ the pan between pancakes.

Let the frying pan get really hot, then reduce the heat to medium, add a small ladle full of pancake batter to the pan and immediately swirl it around to coat the bottom of the pan it should be an even thin coat all over the pan, (if you have to much batter in the pan reduce the amount for the next pancake) as soon as you think the underside is done about 30 seconds or so, it should be a light golden brown,(lift a little with a palette knife to look) if it’s done then flip it over with a pan slice, then cook briefly on the other side just a few seconds. Remove it from the pan by sliding it on to a warm plate. Continue making the pancakes exactly the same putting them onto a warmed plate between sheets of greaseproof paper, putting the plate over a pan of simmering water is a good way to keep them warm until you are ready to serve.

Add a squeeze of lemon juice and a sprinkle of sugar then roll loosely and serve!

Enjoy your pancakes, next week we will return to our Classic Victoria Sponge cake…..


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