How to make pancakes | British pancake recipe
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Pancakes are traditionally served on Shrove Tuesday (or Pancake Day) here in the UK, and for many of us, it’s a yearly ritual. But if you’re reaching for a pre-made mix — stop right there. Not only are they often more expensive, they rarely deliver on flavour or texture.
With a handful of simple ingredients and a few key tips, you can make perfect pancake batter from scratch every single time. It’s quicker than you think, far more satisfying, and the results speak for themselves — light, delicate pancakes with proper flavour and the perfect texture.
And if you find yourself with leftovers (which isn’t always guaranteed), don’t let them go to waste. Pancakes freeze beautifully, so you can save them for another day. Alternatively, use them as wraps for lunch, or turn them into something more indulgent. Try filling them with spinach and ricotta, rolling them up in a roasting tray, covering them in a rich cheese béchamel, and baking until golden and bubbling. It transforms a simple pancake into a comforting, crowd-pleasing dinner.
Do you make your pancakes differently? I’d love to hear your method — leave a comment and let me know how you do yours!
To make my pancakes you will need:
►130g plain flour
►2 medium sized egg
►200ml milk
►100ml water
►pinch of salt
►butter for cooking
►toppings of your choice
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