It's Pancake Day, you haven't made them for a year and you can't remember the recipe!

Never fear, here is a foolproof recipe that works for the thin pancakes we eat in the UK.

Got a big family or feeling peckish? Double it.

You'll need a bowl or two and a jug, a sieve is handy and of course a frying pan.

You probably remember from school that pancakes are a means of eating eggs, milky foods and fat before the 40 days of fasting during Lent, which starts on Ash Wednesday tomorrow and ends at Easter.

Remember, it's good to let the batter rest for 30 minutes, so maybe use that time to think about what you will be giving up for Lent.

Watford Observer:

Basic pancake recipe (Makes 8 pancakes)


  • 115g plain flour
  • Pinch of salt
  • 1 egg
  • 300ml milk
  • 25g unsalted butter
  • melted vegetable oil
  • Lemon juice and sugar, chocolate sauce or other toppings


Sift the flour and salt together

Beat the egg into the milk and whisk into the flour.

Rest the batter for 30 minutes if you have time. Add melted butter.

Warm the pan well and rub lightly with kitchen paper dipped in oil.

Put some batter in the pan and tip the pan so that the mix covers the whole base in a thin layer.

Cook for 15-20 seconds until the edges curl and the underside is golden.

Flip with a spatula or fish slice and cook on the other side. (Toss them if you are feeling brave!)

Turn out and keep warm.

Repeat until the batter is finished.

Add toppings and enjoy!