Standard Easy Pancakes Recipe (Shrove Pancakes)

Easy to Make Basic Pancake Recipe

Basic Batter Recipe - Ingredients for about 8 pancakes
4oz (100g) plain flour.
Half a Pint (250ml) of milk.
1 Standard Egg. (Size 2)
Pinch of Salt (half teaspoon)

Extra Ingredients to finish the pancakes
2oz (50g) Lard or Fat - for the frying pan.
Sugar, Lemon, Orange etc to add flavor.

Making the batter....
1. Sieve the flour and salt into a mixing bowl. Make a small hollow in the center of the mixture and drop in the egg (not the shell).

2. Begin to mix while gradually adding about one quarter of the milk. Continue to mix well until bubbles become visible in the mixture.

3. Gradually pour in the remaining milk while continuing to mix. (if it's a bit too thick - then add a little water.)

4. Pour batter into a jug for easier pouring into pan.


Making the Pancakes...
1. Heat the frying pan, and place a small piece of lard/fat in the Center. Allow this to melt and spread over the pan.

2. Get the pan nice & hot and when the lard begins to smoke slightly, stir and pour in some of the batter - approx 30ml or 2 tablespoons, or enough to thinly cover the bottom of the pan. (tilt the pan to help the batter spread evenly)

3. Cook until nicely golden brown on the bottom. (shouldn't take too long)

4. And now the only tricky bit of the whole operation - toss / flip the pancake to within an inch of the kitchen ceiling and position the pan to perfectly catch the pancake on the way down - cooked side up, easy. (you could of course just turn it over with a big plastic spoon, but where's the fun in that? ;-)

5. Cook the other side until nicely golden brown.

6. Serve immediately with sugar, syrup, lemon or orange poured on top.
7. err.... eat the thing, anyway you want. (tip - when frying never turn the pancake more than once.)

Pancake Easy Topping ideas - Strawberries, Lemon, Orange Juice, Honey, Maple Syrup, Golden Syrup, Grated Cheese (grilled), Suger, Raspberries, Chocolate Sauce, Blueberry sauce - plus more or less anything you care to try.

Easy Scotch Pancake Recipe (Drop Scones)

These are small 'pop in the mouth' pancakes
Thicker & smaller than the 'shrove' pancakes above.

Basic Batter Mix Recipe
150g/5oz of Self Raising Flour
2 tsp caster sugar
pinch of salt
1 Large Egg (beaten)
150ml / quarter pint of Milk
a Bit of Butter for greasing the frying pan


Making the Pancake Batter.....
1. Sieve the flour, sugar, and salt into a bowl.
2. Beat in the egg and then start to add the milk a bit at a time.
The batter must not be thin & runny - just pourable. (the exact amount of milk needed will depend somewhat on the size of the egg)

Making the Scotch Pancakes/ Drop Scones
1. Heat up the frying pan (or griddle) with a medium heat and coat the base with butter. (don't get the pan too hot)
2. Pour the batter on one tablespoon at a time, not too close together, to make little pancakes. (Maybe do a single one as a test)
3. As soon as bubbles start to appear and then burst - turn the pancakes over. This should take about one minute per side or until golden. If the pan is too hot they'll brown too quickly before the bubbles burst.
4. Let the scotch pancakes cool for a minute before trying.
5. Eat with honey or syrup spread on them like an American breakfast.

Storing Pancakes

To Keep Pancakes

To keep your pancakes for a few hours after they're made, cover the stack of cooked pancakes with a clean tea towel. If you need to store them for longer, then put a square of grease proof paper between each pancake and then wrap the stack in foil and put in the fridge. They should be fine for about 2 days.

You can free freeze the foil wrapped stack for up to 4 months.

To reheat the basic Pancakes

If frozen allow to thaw completely. Then place the foil wrapped stack into a cool oven at 375F / 190C for about 25 minutes. For filled pancakes pre heat oven first.