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The cracking of eggs, everything whisked together in a bowl, fresh dollops of batter sizzling away in the pan. Pancake Day is the most exciting Tuesday of the year.
Whether you eat yours with a squeeze of lemon and shake of sugar, or with a gooey layer of chocolate spread, these two delicious recipes from Cook School are the perfect way to start getting little ones helping in the kitchen.
Cook School are a not-for-profit organisation that aims to equip young people with the skills, knowledge and confidence to cook delicious, affordable and healthy meals at home. Working with primary and secondary schools across the UK, they’ve hosted in-person and online cook-along classes for more than 150,000 students to date, all featuring straightforward ingredients, equipment and easy-to-follow recipes. If you love what Cook School is doing, please give them a follow on Instagram and sign your local school up for free cookery courses on their website.
“Our recipe is as easy as one, two, three: 125g plain flour, two eggs and 300ml milk. And if you teach children how to make this super-easy recipe, they’ll have learnt a handy skill for life. They’ll love helping to crack the eggs into the bowl and whisking the batter – and even better, you’ll have a pile of delicious, hot pancakes the whole family can enjoy with their favourite toppings.” Amanda Grant, co-founder of Cook School.
Makes approx. 6–8 pancakes (depending on the size of your pan)
Equipment:
Small saucepan
Sieve
Large bowl
Small bowl
Fork
Measuring jug
Clean tea towel
Non-stick frying pan
Ladle
Spatula
Ingredients:
25g unsalted butter
125g plain flour
Pinch of salt
2 free-range eggs
300ml milk (or plant-based alternative)
1 tablespoon vegetable oil
20g unsalted butter for frying
Lemon juice and sugar or chocolate spread or your favourite toppings
Method:
Put the butter in a small saucepan, melt it gently over a low heat, then set aside to cool.
Sieve the flour and a pinch of salt into a large bowl. This helps take out any lumps in the flour, and will add a little air to your pancake mixture.
Make a hole in the middle of the flour so you can see the bottom of the bowl – this is called a well.
Crack the eggs into a separate small bowl, pick out any shell, and whisk with a fork. Pour them into the flour well, then stir just the eggs with the fork and watch the flour fall into them. Don’t be tempted to bring the flour into the eggs – it will gradually fall in on its own. Mix until the mixture is quite thick.
Add the milk and melted butter to the bowl and mix again. Cover with a clean tea towel and leave to stand for about 15 minutes.
When the batter is ready, heat a frying pan over a medium-high heat and add a little of the oil and butter. Spoon a ladleful of the batter into the pan then carefully move the pan around so the mixture covers the base.
Cook for a couple of minutes, until it starts to come away from the edges of the pan, then flip the pancake over with a spatula. Cook for another minute, then toss it for fun, if you dare!
Repeat with the rest of the batter and serve.
Cook School tips
Leave the batter to stand for at least 15 minutes to give your pancakes a great texture.
If you want to serve your pancakes together, heat your oven to its lowest setting. As you make the pancakes, put them on a baking tray in the oven to keep warm while you cook the rest of the batter.
If you’d like classic lemon and sugar pancakes, cut your lemon in half and then quarters to make wedges. Squeeze a little lemon juice over the pancake, then top with a sprinkling of sugar.
For chocolate pancakes, top the pancakes with chocolate spread and fold into triangles.
“Made the Cook School way, with yoghurt, eggs and flour for simple, light and fluffy pancakes, these are best served with maple syrup drizzled over the top.” Amanda Grant, co-founder of Cook School.
Makes approx. 8 pancakes
Equipment:
Scales
Small saucepan
Measuring jug
Large bowl
Fork
Non-stick frying pan
Tablespoon
Spatula
Ingredients:
15g butter
300ml natural yoghurt
1 free-range egg
125g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
100g chocolate chips or frozen berries
1 tablespoon vegetable oil (for frying)
Maple syrup, for serving
Method:
Put the butter in a small saucepan, melt it gently over a low heat, then set aside to cool.
Put the yoghurt into a big bowl, add the melted butter and egg and mix together with a fork.
Add the flour and bicarbonate of soda and mix well, then add the vanilla extract and chocolate chips or frozen berries.
Heat a little of the oil in a frying pan and, when it’s hot, carefully drop three separate tablespoons of pancake mix into the pan, leaving a gap between each one.
When the pancakes start to bubble on the surface, turn them over using your spatula and cook for a few more minutes.
Remove the pancakes from the pan, add a little more oil, and repeat with the rest of the dough.
Drizzle over a little maple syrup and enjoy.
Cook School tip
If you want to serve your pancakes together, heat your oven to its lowest setting. As you make the pancakes, put them on a baking tray in the oven to keep warm while you cook the rest of the batter.
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