This easy thin pancake recipe makes the soft, golden pancakes traditionally eaten on Pancake Tuesday or Shrove Tuesday in the UK and Ireland.Unlike thick, fluffy American pancakes, these are thin and flexible, a little like French crêpes. They’re made with just a few basic ingredients and are perfect folded or rolled with your favourite toppings. For me, these are simply traditional pancakes. Growing up in Ireland, Pancake Tuesday meant a big batch of thin pancakes, usually served with plenty of lemon and sugar.
Traditional Pancakes for Shrove Tuesday
Shrove Tuesday is the day before Ash Wednesday and the beginning of Lent. Traditionally, making pancakes was a way of using up ingredients such as eggs, milk and fat before the Lenten fast began.
That’s where Pancake Tuesday comes from and why pancakes made with such simple ingredients became part of the tradition.
How to Make Thin Pancakes
The secret to a good thin pancake is getting the batter consistency right. It should be smooth and pourable, almost like single cream. Once you add the batter to the frying pan, tilt the pan gently so that it spreads into a thin layer.
I also like to let the batter rest for around 15 minutes before cooking. Then simply give it another quick whisk and start making your pancakes. If your first pancake isn’t perfect, don’t worry. The first one often seems to be the practice pancake while you get the heat and amount of batter right.
What to Put on Pancakes
The traditional combination in our house is lemon juice and caster sugar. You can make them however you like, though. Golden syrup, strawberries, chocolate Nutella and ice cream all work well.
Thin pancakes are also great with savoury fillings. Ham and cheese is an easy option, or use whatever you already have in the fridge. Put a selection of toppings on the table and everyone can make their own.
Can You Make Pancakes Ahead?
- Yes. If you want to prepare them ahead, allow the pancakes to cool completely before stacking them with a piece of greaseproof paper between each one. Keep them covered in the fridge for up to two days and reheat them gently in a frying pan or microwave.
- You can freeze them too. Separate each pancake with greaseproof paper before freezing so that you can take out only as many as you need.
- You can make the batter the night before and keep it in the fridge to cook the next day too.
Pancakes
Ingredients
Method
- Put the flour and salt into a mixing bowl.
- Crack the eggs into the bowl.
- Add about half of the milk and whisk until smooth.
- Gradually pour in the remaining milk, whisking as you go, until you have a thin, smooth batter.
- Stir in the oil (or butter)
- Leave the batter to rest for 15 minutes.
- Heat a non-stick frying pan over medium heat and lightly grease it
- Pour in a ladle of batter and tilt the pan so it spreads into a thin layer
- Cook for 1–2 minutes until the edges lift and the underside is lightly golden.
- Flip and cook the other side for about 1 minute.
- Repeat with the remaining batter.
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