Mary Berry’s Easy Pancake Recipe for Mardi Gras 2022

PAncake Day is fast approaching – and it’s the perfect opportunity to test your cooking and flipping skills in the kitchen.

This easy pancake recipe, with just three ingredients, is perfect for anyone new to pancake flipping. Just add lemon and sugar to keep the dish simple, or dip it in syrup and chocolate sauce for a more decadent version.

It can easily be doubled or tripled to make as many as you want – any uneaten pancakes will keep in a stack for 24 hours or can be frozen. So if you’re too full that day, you can continue your topping experiments after Pancake Day!

Don’t worry if the first one or two pancakes are a failure: they serve as a test for the consistency of the batter and the heat of the pan, and if you’re new to making pancakes, you may prefer to return them. slightly thicker, to be on the safe side, in which case you can only do eight.

Marry Berry’s Classic Pancake Recipe

Preparation time: 5 minutes, plus 30 minutes for the dough to rest

Cooking time: 10 to 12 minutes

Makes

12 thin pancakes (18-20 cm each)

Ingredients

  • 125g plain flour
  • 1 egg and 1 yolk
  • 300ml milk

Method

  1. Sift 125 g of flour into a bowl and make a well in the middle. Whisk together an egg, an egg yolk and a little milk taken from the 300 ml, then pour into the well. Whisk with a little flour.
  2. Gradually stir in half of the remaining milk, incorporating the remaining flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and let stand for about 30 minutes.
  3. Heat the pan and brush it with a little oil.
  4. Pour two or three tablespoons of batter into the pan and tilt the pan so that the batter spreads evenly on the bottom.
  5. Cook the crepe over medium-high heat for 45 to 60 seconds, until small holes appear in the surface, the underside is lightly browned, and the edge begins to curl. Loosen the pancake and flip it over by tossing or flipping it with a palette knife. Cook the other side for about 30 seconds until golden brown. Slide the crepe out of the pan.
  6. Heat and lightly grease the pan again before making the next pancake. Serve the pancakes as they are or stack them on a plate and warm them before serving. (If the pancakes are hot when you stack them, they won’t stick together, so there’s no need to intersperse them with parchment paper.)

The Complete Mary Berry Cookbook can be purchased at Telegraph Library

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