How to make pancake mix – from crepes to scotch pancakes

Washington dog wolfs down peanut butter pancakes

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Pancake day, or Shrove Tuesday, is finally here, unofficially marking the beginning of the spring season and the start of lent. However you have yours; lemon and sugar, chocolate and banana, or a savoury option, the base mix of your pancakes is the most important part of the meal.

Most mixes are made with flour, milk and eggs.

But what type of mix you need depends on what type of pancakes you want to make.

Classic pancakes, made commonly throughout the UK, are easy to make and don’t require many ingredients.

But there are many other types of pancakes that are just as easy to make as the classic flat crepe style.

So whether you like to keep it simple with sugar and lemon or branch out with more exotic toppings, here are several easy bases to make this pancake day:

Classic pancakes

According to Jamie Oliver, for classic pancake that serves eight mix you will need:

Three large free-range eggs
125g plain flour
250ml milk
unsalted butter

Fluffy American pancakes

For fluffy American breakfast pancakes, BBC Goodfood recommends the following mix for eight servings:

135g/4¾oz plain flour
One tsp baking powder
½ tsp salt
Two tbsp caster sugar
130ml/4½fl oz milk
One large egg, lightly beaten
Two tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

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Scotch pancakes/Drop scones

Mary Berry recommends the following mix for perfect Scotch pancakes:

175g self-raising flour
One tsp baking powder
40g caster sugar
Finely grated zest of 1 small orange
One egg
200ml milk
Sunflower oil, for frying

Vegan pancakes

BBC Goodfood recommends the following mix to make eight servings of delicious vegan pancakes:

300g self-raising flour
One tsp baking powder
One tbsp sugar (any kind)
One tbsp vanilla extract
400ml plant-based milk (such as oat, almond or soya)
One tbsp vegetable oil for cooking

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