Mary Berry's classic recipe for thin pancakes uses one extra ingredient (2024)

Express makes pancakes using Mary Berry's recipe

Shrove Tuesday, also known as Pancake Day, is celebrated the day before Ash Wednesday, which marks the first day of the Christian observance of Lent.

Pancakes are so easy to whip up from scratch to mark the occasion and make for the perfect savoury dinner or sweet treat.

But with so many different recipes out there, it's hard to pluck out the most reliable ones for good results.

Luckily, Mary Berry has shared her secret to delicious pancakes made with just three ingredients.

The former Great British Bake Off host's recipe uses the classic combination of flour, eggs and milk, but she adds one extra item to make them irresistible.

READ MORE: 'I made pancakes using the 3-2-1 method - it's the best for perfect crepes'

Thin pancakes, often called crepes, are a Shrove Tuesday staple (Image: Getty)

Ingredients

Makes 12 thin pancakes:

• 125g plain flour
• 300ml milk
• One egg
• One egg yolk
• Oil for cooking

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Crepes with lemon and sugar or chocolate are the most popular foods enjoyed on pancake day (Image: Getty)

While these pancakes are quick to prepare in just five minutes, half an hour is needed for the batter to stand to get the most consistent results.

But when it comes to cooking them, 10 to 12 minutes is all that it takes to quickly fry off each spoonful of mixture.

Start by sifting the flour into a bowl then make a well in the middle. In a jug, whisk the whole egg, then separate the second egg's yolk from the white before adding the yolk to the jug along with a splash of milk.

Pour this mixture into the well then whisk into the flour, while gradually adding half of the remaining milk. Cover and leave to stand for half an hour.

Take a non-stick frying pan and brush with a little oil, then ladle two or three tablespoons of batter into the pan and tilt the pan so that the batter spreads out evenly over the bottom.

Cook the pancake over medium-high heat for 45-60 seconds until small holes appear on the surface, the base is lightly browned and the edge has started to curl.

Loosen the pancake and turn it over by tossing or flipping it with a palette knife, then leave to cook the other side for about 30 seconds until golden.

Slide the pancake out of the pan, then heat and lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving.

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