In celebration of Pancake Day, also known as Shrove Tuesday, Mary Berry has come up with the perfect recipe that will provide you with perfect results every time
Pancake Day is here, and to celebrate and satisfy your sweet cravings, Mary Berry’s simple yet delicious pancake recipe will ensure you’re well prepared. The best part? It only requires three ingredients – so you don’t need to be a chef to get through it.
Falling on March 4, Pancake Day is celebrated every year on the day before Ash Wednesday, marking the beginning of Lent in the Christian calendar. Although Pancake Day is not an actual holiday, it marks the beginning of the Christian observance of Lent, which comes 47 days before the western Easter Sunday. Whether you prefer your pancakes savoury or sweet, Mary Berry’s simple recipe will not only allow you to showcase your culinary skills but also provide enough servings for the whole family to enjoy.
The renowned chef has perfected a recipe for ultra-thin, crêpe-style pancakes, making as much as 12 generous servings. Once cooked, you can personalise them to your taste, whether that’s a simple dusting of sugar with a squeeze of lemon, or a more indulgent toppings like ice cream, melted chocolate, and fresh fruit.
Mary Berry’s classic pancake recipe
Ingredients (makes 12 pancakes)
- 125g of plain flour
- 1 whole egg and 1 egg yolk
- 300ml of milk
- Extra: Your preferred toppings (e.g. sugar and lemon, chocolate, ice cream, fruit)
Equipment
- 2 mixing bowls (plus an extra bowl)
- Sieve
- Whisk
- Spoon
- Large non-stick frying pan
- Pastry brush
Instructions
- Sift the flour into a mixing bowl, then create a well in the centre. In a separate bowl, whisk together the whole egg, egg yolk, and a small amount of milk.
- Gradually pour this mixture into the well, whisking continuously with a little flour to form a smooth batter. Then, slowly add the remaining milk while whisking. Cover the bowl and leave the batter to rest for 30 minutes.
- Lightly brush a non-stick frying pan with a little oil and heat it over medium heat. Add two to three tablespoons of batter to the pan, swirling it around to create a thin, even layer.
- Cook for 45–60 seconds, until the base is lightly golden and the edges begin to curl. Flip the pancake and cook for another 30 seconds on the other side.
- Remove from the pan and serve with your favourite toppings. Any leftover pancakes can be stacked and stored for up to 24 hours, or alternatively, they can be frozen for another occasion.
Enjoy your homemade pancakes this Shrove Tuesday. Whether you go classic with sugar and lemon or get creative with your toppings, this easy recipe guarantees perfect results every time.
