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The Perfect Pancake

It’s that time of year again when we all stuff our faces with pancakes ahead of Lent that kicks off tomorrow.Here is a great pancake recipe below. You can have them savoury or sweet, slathered in butter or with ice-cream, cover them in Nutella or a squeeze of lemon. Go on give it a try!


30 grams unsalted butter melted (plus more for frying)

150 grams plain flour

325 ml milk

2 eggs

You can use a crepe pan or shallow pan of about 20cm / 8 inches in diameter.

Melt the butter and let cool a little.

Blend the flour, milk and eggs and pour into a jug. Stir in the melted butter or just pour the flour into a bowl, whisk in the egg and milk and finally, just before making the pancakes, the melted butter.

Heat a seasoned crêpe pan or the nearest equivalent and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale pancake to a layer of baking paper.

Continue with the rest of the batter. This is the work of moments, and crêpes, ready filled, or empty, reheat very well in a microwave.

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