Pancake Batter

Shrove Tuesday or not, pancakes are a family favourite and knowing how to bring a perfect pancake from the frying pan to the table really puts smiles on faces. Let’s start with the pancake batter.


100g/4oz plain flour
Pinch of salt
1 free range egg
300ml/half pint of milk (for dairy free use any soya, rice, almond etc.)
1 tsp Mellow Yellow Rapeseed Oil per pancake
(makes 8 depending on the size of pan)


Place the flour into a mixing bowl.
Crack an egg into the flour mixture and add a pinch of salt.
Next, add a little of the milk and start to mix together the ingredients into a thick smooth paste. Gradually add the milk a little at a time, mixing well to create a smooth batter.
Heat the pan on a medium heat then add the Mellow Yellow Rapeseed Oil. When the oil is hot pour some batter into the centre of the pan and gently swirl to the edges to create an even, thin pancake. Cook the pancake on one side for around a minute. Flip over and cook for a further minute, or until golden brown.

Watch the video