Video: How to cook the perfect pancake

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It’s a harbinger of spring and a day when Christian tradition has it that we should be absolved of our sins before Lent.

But, for many, a more traditional argument on Shrove Tuesday is what is the right and proper filling for your pancake.

FLIPPING GREAT: Laura Tunningley gets in some practice at Blacker Hall Farm Shop.

FLIPPING GREAT: Laura Tunningley gets in some practice at Blacker Hall Farm Shop.

For some, there’s no question it should be something sweet, with lemon and sugar or even syrup among the more traditional favourites.

But, in modern multi-cultural Britain, savoury pancakes are becoming equally popular and fillings more usually associated with omelettes are finding their way onto plates.

There is an argument for both, as the tradition stems from a requirement to eat as many foods high in fat as possible in order help the body cope with the fasting usually associated with Lent.

So we asked the expert chefs at Bettys Cookery School in Harrogate to show us how they cook a perfect pancake. Click the screen to watch.

Recipes: Bettys Pancakes

Makes 8- 12 pancakes


100g butter

280ml milk

125g plain flour

Pinch of salt

2 eggs

Method: Melt the butter in a saucepan until it starts to foam and turn a nut brown colour, let it cool slightly.

Whisk the flour and milk together in a jug until smooth and lump free.

In a separate bowl, beat the eggs lightly and then whisk into the milk and flour mixture.

Gradually pour in the cooled brown butter including the sediment into the batter and mix through.

Heat a small frying pan and pour in enough mixture to coat the bottom of a pan carefully tipping the pan from side to side to aid the mix filling the whole surface of the pan.

Allow to cook for approximately 15 seconds until the liquid has set before turning over with the aid of a palette knife or flipping over to cook the other side.

Transfer to a piece of baking parchment, repeat the process for each pancake until all the mix is used.

Keep warm in the oven at its lowest setting.

Orange and Amaretto Butter Pancakes

Makes 4 portions


8 pre-made pancakes

150g butter softened

1 orange zest and segments

30g soft brown sugar

15ml Amaretto

Method: Place the butter into a bowl and add the zest of orange, brown sugar and Amaretto.

Mix together the ingredients until combined, place onto a piece of baking parchment and roll to shape before wrapping in the paper.

Chill the compound butter until required.

Peel and segment the orange and reserve until re-heating the pancakes.

Slice the butter into frying pan and add the orange segments and melt on a medium heat while folding the pancakes into quarters.

Lay the pancakes in the pan and heat through for one minute, carefully turn each pancake over to coat both sides with the butter before serving two per person with a few spoonfuls of sauce and 2-3 orange segments.

Strawberry Caramel Pancakes

Makes 4 portions


8 pre-made pancakes

100g butter cubed

100g soft brown sugar

150ml double cream

8 strawberries hulled and sliced

Method: In a large frying pan place the cubed butter and soft brown sugar and melt before pouring in the double cream.

Bring to a boil and then simmer to form a caramel sauce.

Add the sliced strawberries and cook for a further minute.

Fold the pancakes into quarters and lay them into the pan, heat through for one minute before turning over and coating the pancakes with the sauce.

Serve two pancakes per person with a few spoonfuls of sauce and strawberries.

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