Our Guide to Pancake Day

5th February 2016

Time to replenish golden syrup supplies and get your frying pans at the ready! With Shrove Tuesday only days away, we’re here to help you prepare the most delicious of pancake recipes, so you can achieve the perfect flips (and no flops).

Photo Credit: @stephaniegoldmarie / @lucy_and_lentils / @benyndut

Our annual night of pancake feasting takes place on February 9th. Traditionally it marks the last day before Lent and back in the olden days, it was traditionally the time to use up all your eggs and fats before fasting time. Jump forward to today and Pancake Day has become something of a culinary event and an altogether much more sophisticated affair.

It’s the day to abandon your New Year diet and indulge in fluffy rounds of sheer indulgence, piled high with all manner of naughty toppings.

We’d already started scouring the internet for the perfect pancake recipe (did you know pancakes feature in cookery books dating back to 1439?) when we discovered it’s a pancake jungle out there.

With literally hundreds of variations to choose from, we decided that cheating was by far the best option. Abandoning all research we turned to our friends at The Greyhound on the Test pub in Stockbridge, Hampshire instead.

This impossibly cosy country pub was recently named Michelin Pub of The Year, so owner and ex-pastry chef, Lucy Townsend knows a think or two about pancake pedigree.

Follow her simple guide to the most mouth-wateringly scrumptious pancakes ever (then come back and let us know how you got on?)


Makes 12 Pancakes:

  • 225g plain flour
  • Pinch salt
  • 2 large, fresh eggs
  • 600ml milk
  • 2 tsp melted butter plus extra melted butter for cooking or for the healthy option leave out the butter and use Fry Light Oil Spray.


  • Sieve your flour into a large baking bowl then add the salt. Make a dip in the centre of the flour and add the eggs. Beat well until smooth and lump-free. Add half the milk and the 2 tsp of butter (optional) and beat well. Then add the remaining milk and stir.
  • Leave the batter to rest for 15 minutes.
  • Lightly spray a pancake pan or frying pan with a little melted butter (or spray). Heat until very hot then add just enough batter so it evenly and thinly coats the base of the pan. Cook until set and lightly golden.


Nutella still sits top of the list as topping of choice for lots of children and old favourites like honey and lemon and sugar are always a hit too. But for an unusual (and delicious) grown ups only twist; Lucy suggests topping your pancake with fresh rhubarb and vanilla. Mmmmm…


Stew fresh rhubarb and add the contents of one vanilla pod cut with the seeds pressed out. Reduce a little and serve with a generous dollop of Crème Fraiche.

If you can’t wait, don’t. Get flipping today. And if you’ve stumbled across this post after Shrove Tuesday, don’t worry – with a recipe this tasty, every day can be a Pancake Day.

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