Recipe: Kyle’s perfect pancakes

Published

Credit: Kyle Gunn

Kyle Gunn
Deputy Culture Editor – Food & Drink

Pancake day. It’s possibly the most British way to mark Shrove Tuesday—New Orleans has its elaborate Mardi Gras parades and Rio has its carnival, and here in Britain we have a nice quiet afternoon eating far too many pancakes. I wouldn’t want it any other way.

This recipe will give you those thick, fluffy pancakes rather than the thin crêpe-type ones, which (sorry) I’ve always found somewhat disappointing. There should be enough mixture for around 10, but just double up the quantities if you need more.

Ingredients:

  • 200g plain flour
  • 70g caster sugar
  • 3 teaspoons baking powder
  • pinch of salt
  • 1 egg
  • 4 tablespoons vegetable oil
  • 150ml milk

First, put a non-stick frying pan on a medium heat to warm up.

Whisk the flour, sugar, salt and baking powder in a large bowl to get rid of any lumps. Then add the egg, oil and milk and whisk everything together. Make sure to mix until it’s just combined—over-mixing can make the pancakes dense and tough.

Dollop the mixture into the pan. If you have doubts about your pan’s non-stick capabilities, wipe a little butter onto the surface using kitchen roll.

When the surface of the pancake starts looking bubbly and the underside is golden, flip it over.

Once the other side is cooked, move the pancake onto a rack or a plate, spread with your pancake topping of choice, and repeat. Enjoy!