Most of us wait for Shrove Tuesday to roll around before tucking into a plate of tasty pancakes, but when they're this quick and simple to make, there's no reason not to enjoy them throughout the year.



  • Sift the flour into a large bowl. Make a well in the middle. Break the eggs into the well and start whisking slowly. Add the milk in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

    Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest. 

    Heat your frying pan over a medium heat. Very lightly grease the pan with butter. 

    Using a ladle, pour roughly the batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 30-45 seconds on one side until golden and then, using a palette knife or fish slice, flip the pancake over and cook the other side until it is nicely golden and freckled. 

    Slide the pancake out of the pan gently. Continue until all of your batter is used up.

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