PANCAKE PARTY

Make the most of Shrove Tuesday on February 16 with sweet and savoury pancake recipes for the whole family to enjoy

- CASSIE BEST

First, make the pancake batter

Easy pancakes, two ways

This basic pancake mix can be used to make sweet or savoury pancakes, with enough for main course and dessert for a family of four. Rest the batter for at least 30 mins before cooking.

MAKES 8 large pancakes

PREP 5 mins plus resting

COOK 20 mins EASY V

175g plain flour

3 large eggs

450ml milk sunflower oil, for frying

1 Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins. Will keep in the fridge for up to one day.

2 Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.

PER SERVING 161 kcals • fat 6g • saturates 2g • carbs 19g • sugars 3g • fibre 1g • protein 7g • salt 0.2g

Then choose savoury or sweet...