Two simple pancake recipes – Thick American-style and Thin crêpe-style

Happy Pancake Day! The day where it’s socially acceptable to eat pancakes for breakfast, lunch and dinner is finally here.

Today families around the country will be tucking into delicious pancakes and deciding whether they want to go sweet or savoury.

Traditionally Pancake Day, or Shrove Tuesday, is observed the day before Ash Wednesday – which is the start of Lent when many people give up certain treats.

Even people who aren’t religious use Pancake Day as an excuse to feast on scrumptious pancakes.

If you’re one of them, and you’re looking for a simple recipe to make perfect pancakes, you’ve come to the right place.

If you looking to cook the perfect pancakes, Jamie Oliver’s American pancake and easy crêpe-style pancake recipes are super easy to follow.

Thick, American-style pancakes

Ingredients (to serve four):

  • 3 large eggs
  • 115g plain flour
  • 1 heaped teaspoon baking powder
  • 140 ml milk

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Separate the egg whites from the egg yolks in two different bowls.

To the bowl with the yolks, add flour, baking powder and milk and mix until it is smooth.

In the other bowl, mix the egg whites with a pinch of sea salt until they form stiff peaks.

Then fold the fluffy mixture into the batter – and that’s it.

Heat a non-stick pan over medium heat, then pour some of the batter into the middle.

Leave it to cook for a couple of minutes, until it starts to look golden and firm.

Then you can either sprinkle some of topping so they cook with the pancake, or flip to the other side.

Crêpe-style pancake recipe

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This recipe takes just 15 minutes, and you’ll need a blender.

Ingredients (makes eight)

  • 3 large eggs
  • 125 g plain flour
  • 250 ml milk
  • Unsalted butter


Crack the eggs into a blender, add the flour, milk and a pinch of sea salt, and blitz until smooth.

Then simply pour your mixture into a bowl and let it stand for 15 minutes.

Melt the butter, or oil for a healthier alternative, on a large frying pan on medium heat.

Remember to tilt the pan so the butter covers the whole frying pan.

Pour a ladle of batter in the pan, and tilt the pan again so it spreads the whole surface.

Cook for one to two minutes, or until it starts to come away from the sides.

Then flip the pancake and cook for another minute.

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