Pancake Day recipe
There’s nothing we like more than a stack of freshly-made pancakes on Shrove Tuesday (lemon and sugar for us please), so we asked Pastry Chef Martyn Edmonds to share his recipe:
100g plain flour
2 large eggs
1 tbsp sunflower or vegetable oil, plus a little extra for frying
Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 minutes to rest if you have time, or start cooking straight away.
Set a medium-size frying pan over a medium heat and carefully wipe it with some lightly oiled kitchen paper. When hot, cook your pancakes for one minute on each side until golden, keeping them warm in a low oven as you go.
Serve with lemon wedges and sugar, or your favourite filling.
Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to two months.