This Mary Berry Simple Pancake Mixture Recipe is a thin and lacy recipe, which is made with basic plain flour and fresh eggs. It’s the classic recipe for Shrove Tuesday, ready in about 30 minutes (including resting time).
Mary Berry Simple Pancake Mixture Recipe Ingredients
- 125g (4 ½ oz) plain flour
- 1 medium egg, plus 1 extra egg yolk
- 300ml (½ pint) semi-skimmed milk
- 1 tablespoon sunflower oil (plus extra for frying)
- Pinch of salt
How To Make Mary Berry Simple Pancake Mixture Recipe
- Sift the flour: Sift the plain flour and the pinch of salt into a large mixing bowl. Sifting ensures there are no lumps and aerates the flour for a lighter batter.
- Make a well: Use a spoon to make a hollow well in the center of the flour. Crack the whole egg into the well and add the extra egg yolk and a splash of the milk.
- Whisk to a paste: Using a balloon whisk, start whisking from the center, gradually drawing in the flour from the edges. Whisk until you have a smooth, thick paste. Mary’s Tip: Making a thick paste first before adding all the liquid is the secret to avoiding lumps.
- Finish the batter: Gradually pour in the remaining milk and the 1 tablespoon of oil, whisking constantly until the batter is the consistency of single cream.
- Rest (Optional but recommended): If you have time, cover the bowl and let the batter rest for 30 minutes. This allows the starch in the flour to swell and softens the texture of the pancakes.
- Heat the pan: Heat a non-stick frying pan or crêpe pan over medium-high heat. Brush with a little oil. The pan should be very hot; if you drop a teaspoon of batter in, it should sizzle immediately.
- Cook the pancakes: Pour a small ladleful of batter into the center of the pan and immediately tilt the pan in a circular motion to spread the batter into a thin, even layer covering the base. Cook for about 1 minute until the underside is golden and the top is set.
- Flip and finish: Flip the pancake over (with a palette knife or a toss if you are brave!) and cook the other side for another 30-45 seconds until spotted brown. Transfer to a warm plate and repeat with the remaining batter.
Recipe Tips
- The Extra Yolk: Mary Berry adds an extra egg yolk to her batter. This enriches the flavor and gives the pancakes a golden color without making them rubbery.
- The “Single Cream” Consistency: Unlike fluffy American pancakes, this batter should be runny. If it thickens up while standing, whisk in a tablespoon of water to loosen it again.
- Greasing the Pan: Don’t pour oil directly into the pan for frying. Dip a piece of kitchen paper in oil and wipe the pan between each pancake. This ensures a golden finish rather than a greasy, fried texture.
- Stacking: To keep them warm, stack the cooked pancakes on a plate over a pan of simmering water, placing a sheet of baking parchment between each one so they don’t stick.
What To Serve With Mary Berry Simple Pancakes
These neutral, thin pancakes work with sweet or savory fillings.
- Classic: Fresh lemon juice and caster sugar.
- Sweet: Nutella and sliced strawberries or bananas.
- Savory: Ham and cheese (return to the pan to melt).
- Fruity: Stewed apples and cinnamon.
How To Store Mary Berry Simple Pancake Mixture Recipe
- Refrigerate Batter: You can make the batter up to 12 hours in advance. Keep it covered in the fridge and give it a good whisk before using.
- Refrigerate Cooked Pancakes: Stack cooked pancakes with parchment paper between them and store in an airtight container for up to 3 days.
- Reheat: Reheat individual pancakes in a dry frying pan for 30 seconds or in the microwave.
- Freeze: Stack with parchment paper, wrap tightly in foil, and freeze for up to 3 months.
Mary Berry Simple Pancake Mixture Recipe Nutrition Facts
- Calories: 90
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 50mg
- Total Carbohydrates: 12g
- Dietary Fiber: 0.5g
- Sugar: 1g
- Protein: 3g
Nutrition information is estimated per pancake based on 8-10 pancakes.
FAQs
Why are my pancakes rubbery?
Rubbery pancakes usually mean the batter was over-whisked (developing too much gluten) or there was too much flour relative to the liquid. Stick to the measurements and whisk only until smooth.
Why is the first pancake always bad?
The “chef’s treat” usually fails because the pan hasn’t reached the optimal temperature yet or the oil distribution isn’t even. Don’t worry, the second one will be perfect.
Can I use self-raising flour?
No. Self-raising flour contains baking powder, which will make the pancakes puff up and become thick (like American pancakes). For traditional English pancakes or crêpes, you want them flat, so use plain flour.
Try More Recipes:
- Mary Berry Apple and Lemon Curd Cake Recipe
- Mary Berry Apple and Walnut Cake Recipe
- Mary Berry Bramley Apple Cake Recipe
Mary Berry Simple Pancake Mixture Recipe
Description
The definitive recipe for traditional English pancakes (crepes) featuring Mary Berry’s secret of adding an extra egg yolk for a rich, golden, and foolproof batter.
Ingredients
Instructions
- Sift flour and salt into a bowl. Make a well.
- Add egg, yolk, and a splash of milk into the well.
- Whisk from center to make a thick paste.
- Gradually whisk in remaining milk and oil until smooth.
- Rest batter for 30 mins (optional).
- Heat pan and grease lightly.
- Pour batter, swirl, and cook 1 min.
- Flip and cook 30 secs. Serve immediately.
Notes
- Oil in Batter: Putting the tablespoon of oil inside the batter helps prevent the pancakes from sticking, meaning you need less oil in the pan.
- Sugar: Notice there is no sugar in the batter; this makes them versatile for savory fillings too.
Mary Berry Simple Pancake Mixture Recipe
