Happy Pancake Day!

What kind of pancake do you prefer savoury or sweet? 

I must admit I’m always a sweet pancake person, you can’t beat a lovely chocolate pancake smothered in whipped cream.  Here’s my favourite recipe to making a fool proof batter (well if I can make them anyone can) for the best pancakes, and to help our range of cooking supplies, cooking gadgets and bakeware will enable you to cook up a storm this pancake day! 


100g Plain Flour

2 eggs

300ml Skimmed-milk

1 tbsp sunflower oil plus a little extra for frying

Pinch of salt


  1. Put the flour and the salt into a large mixing bowl.  Make a small well in the centre, then crack the eggs into the middle of the well, add about 50ml of the milk and 1 tbsp oil.  Start to whisk from the centre, gradually drawing in the flour. Once all the flour is incorporated into the eggs, milk and oil beat until you have a smooth, thick paste. 
  2. Add a good splash of milk and keep mixing to loosen the smooth batter.  Whist still mixing steadily add the remaining milk and keep whisking until the batter is the consistency of single cream.
  3. Heat the pan over a moderate heat, then pour a small amount of the oil onto a piece of kitchen paper and wipe over the pan.  Ladle some batter into the pan and tilt it around so it covers the whole of the pan, making sure you have a thin even layer. Leave undisturbed for about 30 seconds and then you’re ready to flip!