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5 foolproof steps to making the perfect pancake

5 foolproof steps to making the perfect pancake


It’s Shrove Tuesday and many households will be taking to the kitchen this evening to make some delicious pancakes, so we’ve put together some foolproof steps to help you perfect the process.

It’s incredibly simple and will be a lifetime culinary skill once you’ve mastered it!


100g plain flour

2 eggs

300ml semi-skimmed milk

1 tbsp sunflower oil or vegetable, plus extra for frying

Blend in the flour

It’s important to blend the flour properly for a silky smooth batter. Put the flour into a large mixing bowl and make a well in the centre. Crack the eggs into this well, then add 50ml of milk and 1 tbsp of oil and start whisking from the centre so all the flour is mixed in. Once all the flour is incorporated, beat until you have a smooth and thick paste.

Finish the batter

Add a splash of milk to loosen the batter and while still whisking, steadily pour in the remaining milk. Continue pouring and whisking until the batter is a similar consistency to single cream.

Get the right thickness

Your frying pan should be placed over a moderate heat and wiped with oiled kitchen paper. Most importantly, ladle some batter into the pan and tilt to make sure that there’s a thin even layer of the mixture. Leave to cook for about 30 seconds and it’s ready to flip!

The flip!

Holding the pan handle, ease a fish slice under the pancake and quickly flip it over, being sure to lie the pancake flat against the pan. Give it another 30 seconds of cooking and you’re good to go!


Once you’ve cooked the perfect thin, light and golden pancake, all that’s left to do is compliment it with some delicious toppings. There’s a wealth of options – from the traditional lemon and sugar, to the indulgence of chocolate and peanut butter, it’s your chance to get creative!

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