Pancake Day is absolutely one of my favourite days of the year so I thought I’d share my favourite, easy pancake recipes with you!
I’ll not start a whole debate at to what you should put on them (I prefer the traditional lemon and sugar on a crepe and butter on a scotch pancake) as the possibilities are pretty much endless!
Below you’ll find recipes for traditional crepes which are very thin pancakes designed to be filled and rolled and scotch pancakes or drop scones which I hear are the Queen’s favourite and are a smaller but fluffier pancake perfect for stacking. You can add fruit and chocolate to the scotch pancake batter for an extra treat or just load up your stack with your favourite toppings and sauces
Traditional crepe pancakes
Ingredients
- 75g plain flour
- 2 eggs
- Pinch of salt
- 150ml milk
Method
- Add flour and salt to a bowl, make a well in the middle and crack in your eggs
- Add the milk a little at a time, whisking well until you have a smooth batter
- Transfer batter to a jug and leave to rest
- Heat up your oil in a pan until it starts to smoke a little
- Drain excess oil (I pop this in a cup on the side to use later) until the pan is just covered
- Pour batter into centre of the pan and tilt until the batter is covering the whole base of the pan
- When your pancake is ready (give the pan a little shake and if the pancake moves easily it’s ready) flip it over and lightly brown the other side before transferring to the plate
- Add a little more oil to the pan, wait until it starts to smoke and add the next batter…and repeat
- Remember – the first pancake is always a bit rubbish!
Scotch pancakes
Ingredients
- 175g plain flour
- 2 tsp baking powder
- 1 tsp caster sugar
- 1 egg
- Pinch of salt
- 200ml milk
Method
- Add flour, sugar, baking powder and salt to a bowl, make a well in the middle and crack in your eggs
- Add the milk a little at a time, whisking well until you have a smooth batter
- Transfer batter to a jug and leave to rest
- Heat up your oil in a pan until it starts to smoke a little
- Drain excess oil (I pop this in a cup on the side to use later) until the pan is just covered
- Pour batter into the pan, about half the size you want your pancakes to be as they will spread
- When your pancakes are ready (give the pan a little shake and if the pancake moves easily it’s ready) flip them over and lightly brown the other side before transferring to the plate
- Add a little more oil to the pan, wait until it starts to smoke and add the next lot of batter…and repeat
- Remember – the first pancake is always a bit rubbish!
Happy pancaking!
Magpies Cakery 