Pancake Day is a funny tradition, but a really great excuse to pause your New Year healthy eating diet, and gorge on refined sugar, wheat, dairy and whatever is your topping of choice.
Every year in our kitchen we decide that we really should have pancakes more often because they’re so delicious, and quite worthy of being eaten more than one night a year!
Big shout out to our friends at Mason Cash for sending us this lovely batter jug and lemon reamer.
I don’t know about you but I’m from a traditional lemon and sugar family – it’s good to keep it simple. Mr Bond is more adventurous and loves a generous drizzle of maple syrup (don’t mention the diabetes)
There’s a definite consensus in the foodie world that pancake batter is better made ahead – even an hour makes a difference. You’ll have light and fluffy pancakes if you make the effort to plan (a little bit) ahead.
Another tip is to replace some of the milk with buttermilk, and it will make them sublimely soft and fluffy.
There’s many variations of the classic pancake recipe so here’s a easy version that makes about 10 pancakes – just enough for supper for 2. This year I’ll be trying the gluten and dairy free version so just replace the flour and milk, and use oil instead of butter for the pan.
200g plain flour
50g melted butter
1 Blitz everything in the blender with a pinch of salt, then leave to rest for a good hour. I use a large jug and a stick blender – just concentrate or you’ll have pancake speckled walls!
2 Heat a shallow frying pan, brush with butter (or oil) and pour in a small ladel of batter.
3 Cook until the edges start to brown, flip over and cook a further minute.
Stack them up in a low oven until you are ready to eat them.
Happy Pancake Day.
I’m Judith. I’ve been caking since 2012. I also love to write, photograph, travel, drink coffee and read books. This is my cake blog where you’ll find recipes, and baking tips and all my latest cake projects.
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