To celebrate Pancake Day, our chefs have rustled up their best pancake recipe. Traditionally a day when you’d use up all the left over ingredients before forty days of fasting, we’ve also put together our favourite topping combinations so you can really let loose on those kitchen store cupboards.
100g caster sugar
200g self raising flour
Milk for consistency
Knob of butter for greasing
Crack the two eggs into a large bowl and beat together before whisking in the the caster sugar for at least a minute or two.
Sift the flour into the bowl and continue to whisk until the mixture is smooth.
Your mixture will be quite thick and sticky, so start to add milk a little at a time and whisk until the consistency is similar to thick cream.
Heat a non-stick frying pan and heat a knob of butter.
Take a ladle of the mixture and pour into the pan.
Keep the heat moderate and wait for bubbles and pits to appear on the surface before flipping the pancake.
Heat for a further 30 seconds before taking out of the pan.
Repeat and stack the pancakes high!
For thin pancakes, the classic lemon juice and sugar is always a winner.
For thick pancakes, try the American style crispy streaky bacon and maple syrup.
Nutella and banana works a treat for those with a sweet tooth. Banana pancakes also work well with maple syrup.
If you’d prefer a savoury pancake, give sweetcorn pancakes with smoked salmon and lemon and spinach ricotta a whirl.
Don’t be tempted to push down on the pancakes while they’re cooking – this squeezes out the air bubbles and ruins the texture.