pancake day

Shrove Tuesday is a few days away, so knowing how to whip up the best batter can make the difference between yummy pancakes and scrummy pancakes.

The best part? Making them is as easy as making cooked breakfast. Plus, getting friends and family involved – especially the kids – can be fantastic (messy) fun!

As we guide you through the method, we’ll also fill you in on our top tips to tantalise the taste buds.


What you need…


Based on serving up for 8 people; halve for 4 people, double for 16!

  • Plain flour: 100g
  • Eggs: 2
  • Milk (semi-skimmed): 300ml
  • Sunflower or veg oil: 1 tablespoon to mix in + spare for frying
  • Salt: Just a pinch!

Kitchen tools

Portland Road Pancake display

We sell most of the things you need at your local Bunces store; these are marked with an asterisk *.

  • Measuring jug*
  • Mixing bowl (one with a pouring spout* is ideal – no need for a ladle!)
  • Whisk* (ideal) or a wooden spoon* (alternative)
  • Non-stick frying pan*
  • Plate (warmed up)
  • Fish slice* or palette knife*
  • Ladle* (optional – if you don’t have a mixing bowl with a pourer)
  • Kitchen paper (optional)

Also: a rumbling tummy, prepared to devour everything on your plate!


How to make a scrummy pancake batter

Mix it up

  1. Begin with your mixing bowl; add to it the plain flour and pinch of salt.
  2. Using a finger or spoon, create a hollow in the middle of the flour and crack your eggs to fill it in.
  3. Using a measuring jug, pour out your 300ml of milk ready to use, then add your 1 tablespoon of oil and 50ml of milk to the bowl.
  4. Now take your whisk; beginning in the centre of the mixture, whisk outwards gradually, so the flour is drawn into the eggs, milk and oil evenly.
  5. When the flour is completely mixed in, beat the mixture into a smooth, gooey paste. Tip: if the paste is too thick to beat, add a little milk to loosen it up.
  6. Now that you have a thick paste, add a healthy splash of milk and mix to loosen up the batter more.
  7. Continuing to whisk, steadily pour in the remaining milk until you have a thick batter the consistency of single cream.

Cook it up

  1. Now to fry: take your non-stick frying pan and place on the hob over a moderate heat. Tip: if you don’t have a non-stick pan, worry not; just wipe with some oiled kitchen paper or your fingers – do this BEFORE YOU PLACE ON THE HOB!
  2. Once the pan is hot, take your ladle and transfer in some mixture, tilting the pan to spread the batter evenly, creating a thin layer. Tip: in case you pour too much batter in, have a jug on hand to quickly pour the excess into, rather than the mixing bowl.
  3. Cook the batter for 30 seconds without disturbing it until golden brown underneath – if it does, you’ll know the temperature is right.
  4. Now to flip the pancake; hold the pan steady and slide the palette knife or fish slice under the pancake, then quickly turn it over so it’s lying flat against the pan. Cook for further 30 seconds.

Plate it up (and repeat)

  1. Turn out the pancake onto a warm plate and serve one at a time – or stack them up on a plate by…
  2. …repeating steps 9-12 until you have the required number of scrummy pancakes!

Tip: if you make too many pancakes, you can: 1) eat them anyway because they’re so delicious, or b) wrap them in cling film and freeze for up to 1 month

Tip 2: Make and freeze the pancakes beforehand so they’re ready for a Pancake Day breakfast without the rush! Simply stack on a microwavable plate, cover with cling film and pierce to let out steam. Reheat in the microwave on high for 1 minute.

Fill it up

Sweet suggestions:

Fresh fruit, honey and Greek yoghurt create a refreshing start to the day. If yoghurt isn’t your thing, or perhaps you’re having an after-dinner treat, dollop your favourite ice cream flavour on top instead.

Old favourites like syrup or sugar with a douse of lemon are great – try adding cinnamon, melted dark chocolate or stem ginger into the mix.

Savoury suggestions:

Streaky bacon, onion and grated cheese are a must try; fry up chopped onion, toss in the sliced bacon and season to taste with a favourite herb or spice (chilli flakes give a perfect little kick). Tip onto a pancake, top with grated cheddar cheese, then wrap or fold and eat hot!

Our favourite irresistible veggie options include: tomato, avocado and olive oil with balsamic vinegar in a pancake wrap or red pepper, feta and fresh spinach with a dash of olive oil. Tasty!

So, there you have it – a recipe for the scrummiest pancakes you’ll ever taste.


To make sure it all goes smoothly, be sure to nip into your local Bunces store for all your culinary needs; we have a broad range of all the essentials.