This easy recipe makes the best traditional English Pancakes, ideal for Shrove Tuesday or anytime of the year and best enjoyed with your favourite topping!


  • 3 large free-range eggs
  • 125 g plain flour
  • 250 ml milk
  • unsalted butter


  1. Crack the eggs into a blender then add flour, milk and a pinch of sea salt and blitz until smooth.
  2. Pour into a bowl and leave to stand for 15 minutes.
  3. Melt the butter in a large non stick frying pan on a medium heat and tilt the pan so the butter coats the surface.
  4. Pour 1 ladle of pancake batter and tilt again, to spread it all over the base. Cook for 1 to 2 minutes or until it starts to come away from the sides.
  5. Once golden underneath, flip the pancake over and cook for another minute.
  6. Serve straightaway with your favourite topping.