Shrove Tuesday Pancakes
Thin, golden British pancakes for Shrove Tuesday — light, quick batter and the classic lemon-and-caster-sugar finish.
These are the proper paper-thin British pancakes you tuck into on Shrove Tuesday. Quick to whisk together, they cook in a minute and get better with a bit of practise.
Keep them simple—just lemon and caster sugar like your granny used to serve, or drizzle with golden syrup for those who like it sticky. Perfect for a festive pancake race or a cosy family brunch.
Ingredients
- 125 g plain flour
- 0 ml salt
- 2 large eggs
- 300 ml milk — whole milk recommended; dairy-free milk can be used (see substitutions)
- 25 g unsalted butter — melted, keep a little extra for the pan if you like
- 15 ml sunflower oil — for frying
- 15 ml caster sugar — optional, for the batter and for dusting to serve
- 1 lemon — halved, to serve
- 60 ml golden syrup — optional, to serve
Equipment
- sieve
- measuring jug
- ladle or large spoon
- spatula
- measuring spoons
Instructions
Sieve the plain flour and salt into a large mixing bowl. Make a well in the centre.
Crack in the large eggs and pour in about half the milk. Whisk briskly from the centre until you have a smooth paste, then gradually add the remaining milk, melted unsalted butter and caster sugar (if using) and whisk until the batter is silky and lump-free.
Leave the batter to rest in the bowl at room temperature for 30 minutes. This relaxes the gluten and helps the pancakes stay tender.
Heat a non-stick frying pan over a medium–high heat. Add a little sunflower oil and wipe it around with kitchen paper so the oil forms a thin film — too much oil will make the edges crisp too quickly.
Pour roughly 60 ml (about a large tablespoon and a half) of batter into the centre of the pan and tilt the pan so the batter spreads very thinly and evenly. Cook the first side for 40–60 seconds until the edges look dry and the surface is set, then flip and cook the second side for 20–30 seconds until the underside is pale-golden.
Transfer cooked pancakes to a warm plate and repeat, wiping the pan and re-oiling very lightly between batches if needed. Stack them as you go so they stay warm.
To serve: fold or roll each pancake, squeeze over a little lemon juice and sprinkle with caster sugar, or drizzle with golden syrup if you prefer.
Tips
- Rest the batter for 30 minutes — it makes the pancakes more elastic and easier to flip.
- Use a ladle or a 60 ml measure for consistent pancake size so they cook evenly.
- Wipe the pan between pancakes with oiled kitchen paper to keep only a whisper of oil and avoid greasy edges.
- If the first pancake is always a write-off, treat it as a tester to adjust the heat rather than a failure.
- Make ahead: stack cooked pancakes between sheets of baking paper and keep in a low oven (90°C fan/110°C conventional) for up to 20 minutes. They also freeze well; separate with baking paper and freeze for up to 1 month.
Substitutions
milk → oat milk or soya milk, same quantity (300 ml)
Stays closeplain flour → gluten-free plain flour blend, same quantity (125 g)
Noticeably differentunsalted butter → melted vegetable oil, 25 g (slightly less flavour but works)
Stays closecaster sugar → granulated sugar, same quantity (1 tbsp)
Stays close
Nutrition
Per serving · estimated
- 277
- Calories
- 9 g
- Protein
- 28 g
- Carbs
- 15 g
- Fat
- 1 g
- Fibre
- 4 g
- Sugar
- 310 mg
- Sodium
FAQ
Can I make the batter the night before?
You can make it the night before and keep it chilled for up to 24 hours — bring it back to room temperature and whisk briefly before using.
Why are my pancakes rubbery?
That usually means the batter wasn’t rested or the pan was too hot. Rest the batter 30 minutes and cook over medium heat so they set quickly without overcooking.
Can I freeze cooked pancakes?
Yes — cool them, separate with baking paper, then freeze in a sealed bag for up to 1 month. Reheat gently in a low oven or in a hot pan.
What’s the best way to flip them?
Use a wide spatula and flip in one confident motion. For a quick turn, tip the pan away from you and slide the pancake onto the spatula, then flip and slide back into the pan.
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