Classic pancake recipe

PUBLISHED: 10:54 20 February 2020 | UPDATED: 10:54 20 February 2020




Shrove Tuesday falls on 25 February so why not make some classic pancakes using local eggs from your favourite market and maybe even stoneground flour from Pure Kent?


- 100g plain flour

- 2 large free-range eggs

- 300ml milk (ideally semi-skimmed or full fat)

- Pinch of salt

- Sunflower or rapeseed oil for cooking

- To serve, sugar and lemon wedges


Makes 10-12 thin pancakes

1. Place the flour, eggs, milk and salt into a bowl and whisk well until it becomes a smooth batter.

2. Ideally leave to stand for around 30 minutes.

3. Place a frying pan or pancake pan onto a medium heat and use a piece of oiled kitchen paper to grease the surface.

4. Once the pan is nice and hot, pour enough batter into the pan to cover the entire surface (you will need to swirl the pan to do this)

5. Flip once golden (around a minute) and cook the other side.

6. Keep warm in a very low oven until you are ready with the others.

7. Serve with caster sugar and wedges of lemon or your favourite Kentish jam/preserve.

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