AGA approved cookery school Dorset recipes

Traditional Pancake Recipe for Shrove Tuesday

No matter how much we ‘dress up’ a pancake, everyone LOVES lemon & sugar.  Homemade chocolate sauce surely must be a close second? 

Memories of flipping pancakes are always  treasured.  No sooner has a pancake been delivered to an outstretched plate there will be a cry from someone else who has just finished theirs.  Planning ahead and preparing a stack to reheat just isn’t the same. For me, part of the joy of pancake day is that rush beside the stove.

To feed four little ones, with an after school treat, you will need…

2 medium free range eggs, beaten together

25 g (1 oz) caster sugar

90 g ( 3 1/2 oz ) plain flour

250 ml (9 fl oz ) milk

25 g ( 1 oz ) unsalted butter

1 tablespoon ground nut (or sunflower) oil, plus extra oil or clarified butter for cooking

Measure all of the dry ingredients into a bowl and make a well in the centre.

Add the milk and beaten eggs together, then pour the liquid into the bowl and gradually incorporate all the flour until no lumps remain and the batter is the consistency of thick double cream. Rest the batter for at least an hour.

When you are ready to cook the pancakes, preheat a 15 cm (6 inch) frying pan and melt the butter.

Add the melted butter to the prepared batter and mix well.

Pour some oil on to a piece of kitchen paper and wipe the hot pan with this to ensure it is evenly coated.

Return the pan to your conventional hob or AGA simmering plate over a medium heat and ladle or use a measuring jug to pour approximately 50 ml (2 fl oz)  batter into the hot pan. 

Swirl the batter around in the pan to make sure that the base is evenly covered and then tilt the pan so that the pancake mix comes around the edges too. 

Return to the hob and continue cooking for about a minute, depending on your heat source. Using a palette knife, slide this under the pancake to lift the edges and then flip over. 

Continue cooking for another minute and then serve.

Don’t despair if your first attempt is not successful.  This initial pancake is usually regarded as a ‘scruffy one’ in our kitchen and the continuing batch will, I promise, become perfect. 

Repeat the process of adding a smidge or oil or butter to the hot pan until all of the batter is used.

Top tips for YOUR best ever pancakes & crepes


Enjoy crepes more often and keep a pan especially for your pancakes.

Select a heavy base pan that can be seasoned* Avoid washing up liquid and wipe out with kitchen towel or an eco cloth after use.

Mix batter ahead of time so it can rest for an hour before you cook your pancakes.

Plan ahead!

If time is short, make and freeze before you  Perfect for large groups.  Simply defrost in the ‘fridge and reheat to serve in homemade lemon syrup or unsalted butter.

The heat in your pan is crucial

Too cold and the pancake will have a leathery texture and look pale and unappetising (this is usually how the first ‘scruffy’ pancake will turn out).

If pan is too hot, the batter will spit and pancake will take on a lacy appearance and be slightly burnt.

Be prepared to spend a little time adjusting the heat to find the the ideal temperature for your crepes.

This will vary depending on the conductivity of your pan and your heat source.

Try using clarified butter

Removing the milk solids allows cooking at a higher temperature without the batter burning.

If you are short of time, it is possible to use a smidge of oil, not too much, else the crepe will be greasy.

To make clarified butter…

Melt a 250 g ( 8 oz ) block of unsalted butter in a pan over a low heat on your conventional hob or put the butter in a pudding bowl and place this inside your AGA simmering oven.

When the butter is completely melted, remove it from the heat, and the milky residue or solids will sink to the bottom.  Carefully strain off the clarified butter fat and store in a sterilised lidded container for up to two months. There will be very little buttermilk to use in a recipe but it could be added to scones or a soda bread if you are baking on the same day.

bout a minute so the sauce thickens.  Transfer to a sterilised jam jar and label.  Serve gently warmed with your pancakes.  This recipe makes an intense chocolatey sauce that can be kept in the fridge for up to 2 months.

To make lemon syrup …

Measure 1 kilo or approximately 2 lb of granulated sugar and a litre or just under 2 pints of cold water into a heavy based saucepan.  Place over a medium heat on your conventional stove or on the AGA simmering plate.  Continue to stir until the sugar is COMPLETELY dissolved and then simmer the liquid for at least five minutes so that it becomes thicker and syrupy.  If you have a traditional AGA you may prefer to do this in the simmering oven but allow extra time.

Add the juice and finely pared zest of three un-waxed lemons and store in the fridge until required.

To make your own dark chocolate sauce…

Pour 400 ml hot water into a saucepan, place over medium heat and bring to the boil.  Turn heat down to lowest setting.  Add160 g of your favourite 70% dark chocolate buttons.  Stir well and gently return to a boil.  Simmer for about a minute so the sauce thickens.  Transfer to a sterilised jam jar and label.  Serve gently warmed with your pancakes.  This recipe makes an intense chocolatey sauce that can be kept in the fridge for up to 2 months.

To season your crepe pan…

Wash your pan in hot, soapy water and rinse well. Then place on your conventional hob or on the AGA simmering plate so that it gently heats up. Using a paper towel, taking care, gently rub vegetable oil all over the inside of the pan and then wipe this away with a clean piece of kitchen roll.  Continue to repeat this method until the paper towel does not soak up any of the excess oil and comes away clean. Take care of your seasoned pan by not washing in hot, soapy water. Instead rinse it in hot water only.