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Why save pancakes just for Shrove Tuesday? They are great with sweet fillings as described below, but you could also use savoury mince, ham and Cheddar, or how about feta cheese and chopped tomatoes. Yum!


For 10 pancakes

  • 100g (4oz) plain flour
  • pinch of salt
  • 1 egg, beaten
  • 300ml (11fl oz) milk

For filling

  • Strawberry slices and whipped cream
  • OR freshly squeezed lemon juice and caster sugar
  • OR  add 50g (2oz) blueberries and 2 tbsp sugar into batter mixture. To serve, pour on maple syrup.


  1. Sieve flour and salt into a bowl. Make a 'well' in the middle and add the egg and half the milk.

  2. Beat together and gradually mix in the flour until smooth. Beat in the rest of the milk and pour into a jug.

  3. Heat the pan over a medium heat. Add a teaspoon of butter or oil and swirl around. Pour 2 tablespoons of batter into the pan and tilt back and forth so the batter coats the base evenly.

  4. After 30 seconds, lift the edge of the pancake with a spatula to see if it is brown underneath. Loosen around the edges and flip the pancake. After a few seconds, slide the pancake onto a warm plate.

  5. Stack the pancakes between layers of baking paper, covering with foil to keep warm if you are cooking lots, or serve immediately and sprinkle with the filling of your choice and fold over. Enjoy!

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Recipe kindly reproduced from Grow it, Eat it! published by Dorling Kindersley

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