Mary Berry’s easy 3-ingredient pancake recipe that takes seconds to cook

Pancake Day – which this year takes place on Tuesday March 1 – takes place every year before the start of Lent on Ash Wednesday.

Historically marked as a way for people to use up all their spare ingredients before the fasting period of Lent, everyone is always looking forward to raiding their kitchens to whip up a batch of pancakes on Shrove Tuesday.

There are many pancake recipes to choose from. However, food writer and chef Mary Berry has shared a simple three-ingredient recipe that both new and experienced pancake chefs can try at home.

What is the recipe for pancakes with three ingredients?



Make pancakes with flour, an egg and milk

The easy pancake recipe, found in Mary Berry’s Complete Cookbook, calls for three simple ingredients: 125g plain flour, an egg and the yolk of another, and 300ml milk.

With just these three ordinary ingredients, you can make 12 thin pancakes in no time. The simple recipe takes about five minutes to prepare — with 30 minutes for the dough to rest — and can be baked in 10 to 12 minutes.

How to make pancakes with Mary Berry’s recipe



Rustic sourdough blueberry pancakes served on a pewter plate.  Pancakes are dusted with powdered sugar and garnished with fresh mint
Mary Berry’s Easy Pancake Recipe is best if you like thin pancakes

Once you’ve entered your ingredients, follow these steps to make thin pancakes:

  1. Sift 125 g plain flour into a bowl and make a hole in the middle.
  2. Whisk an egg, an egg yolk and a little milk together and pour this mixture into the hole you made.
  3. Now whisk with a little flour. Gradually add half of the remaining milk, gradually incorporating the rest of the flour.
  4. Stir in the rest of the milk before covering and letting stand for about 30 minutes.
  5. Once the dough has rested, heat the pan and drizzle it with a little oil.
  6. Pour two or three tablespoons of batter into the pan and tilt the pan slightly so that the batter spreads evenly on the bottom.
  7. Cook the crepe over medium-high heat for 45 to 60 seconds until small bubbles begin to appear on the surface.
  8. Once the underside is lightly browned and the edges of the crepe are beginning to curl, loosen it with a spatula/palette knife and flip it over.
  9. Then, cook the other side for about 30 seconds, before sliding the crepe out of the pan and onto a plate to serve.

Tips to remember when making pancakes to make sure you get the recipe right:

  • For best results, refrigerate pancake batter overnight. If you don’t have enough time for this, do it at least for 30 minutes.
  • Always be sure to grease and clean the pan between each pancake to avoid any burnt taste.
  • As tempting as it may be, don’t attempt to flip the pancakes if you haven’t already. Use a spatula to flip it into the pan itself.

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