Whether you're making your own pancakes for pancake day, or just want a treat at breakfast on the weekend, traditional Scotch pancakes, or drop scones, are easy and quick to make.
With pancake day just around the corner, you may be looking to make traditional Scotch pancakes at home to mark the occasion. Or you may fancy crepe-like pancakes, or Japanese soufflé style.
Here are some recipes for quick and easy to make pancakes, ideal for pancake day and beyond.
This recipe from Tesco is pretty straightforward, with many items already in the cupboards of keen bakers.
Sift the flour and sugar into a bowl and make a well in the centre.
Add the melted butter, the egg and half the milk. Mix together, then slowly stir in the remaining milk to make a smooth, thick batter.
Heat a large frying pan until hot. Brush lightly with ½ tsp oil. Spoon two tbsp batter on top of each other in the pan to form each pancake (about 8cm wide).
Cook in batches of three over a medium heat for 1-1½ mins on one side, until small bubbles appear on the surface. Flip and cook for one min on the other side until golden, puffed up and crisp on the outside.
Transfer to a wire rack and cover to keep warm while you make the remaining pancakes.
Remember to oil the pan each time, until you have made 12 pancakes. Serve warm or cold, with butter and jam if you like.
• 200g plain flour
• 1 tsp baking powder
• 1/2 bicarbonate of soda
• 25g caster sugar
• 375ml buttermilk
• 50g cold unsalted butter
Preheat a girdle, or large heavy based frying pan, over a medium heat. You need to be able to use the batter right away, as it bubbles up as soon as you mix it together.
Sift the flour, salt, baking powder and bicarbonate of soda into a large bowl. Rub in the butter to make fine breadcrumbs. Stir in the sugar.
Now stir in the buttermilk. Stir just enough to incorporate everything evenly. Do not beat. Lightly grease the pan with butter.
I use a pastry brush to spread the butter around. Start dotting spoonfuls on to the pan.
You do not want them to brown too quickly as they need time to cook all the way through. When you see the mixture beginning to dry around the edges and up the sides this is when you want to flip them.
Brown on the other side and remove either to a cooling rack, or folded tea towel, to keep them warm if you want to eat them straight away.
For a thin style pancake, usually served with lemon and sugar. BBC Good Food have this recipe.
Put 100g plain flour, two large eggs, 300ml milk, one tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When hot, cook your pancakes for one min on each side until golden, keeping them warm in a low oven as you go.
Serve with lemon wedges and caster sugar, or your favourite filling.