Eggs, flour, milk: check! Master this basic batter for a super-successful Pancake Day and enjoy with a variety of sweet and savoury toppings and fillings.
- Sift the flour into a large bowl and make a well in the centre. Crack the eggs into the well and whisk, drawing in the flour from the sides of the bowl. Gradually add the milk and continue whisking, until you have a smooth batter. Leave to stand for 30 mins.
- Meanwhile, line a baking tray with nonstick baking paper. Preheat the oven to gas 1/4, 110°C, 90°C fan.
- Brush a 20cm frying pan with a little oil and warm on the hob, over medium heat. Add a tbsp of the batter to the pan, tipping gently until it coats the base in a thin layer. Cook for 1-2 mins, or until golden, then carefully flip the pancake over and cook the underside for 1 min more.
- Transfer to the prepared baking tray and keep warm in the oven. Repeat to make 12 pancakes, adding a little more oil to the pan before each addition.
Serve with your favourite topping. Why not try Stewed rhubarb with soured cream and maple syrup, Pear with chocolate sauce and hazelnuts, or Spanakopita?
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