Mary Berry makes her pancakes using just three ingredients, which makes putting it all together super quick. The iconic cook’s preference is for super thin pancakes, so there’s enough pancake batter to make 12 of them. A perfect treat for the whole family, the only ingredients you need are plain flour, egg and milk – and a little bit of oil to grease the frying pan.
While Mary Berry’s recipe recommends just three tablespoons to make one pancake, I found that I needed around double that to make the pancakes large enough to stretch to the whole frying pan. Nevertheless, with the classic topping of sugar and lemon (I also added fruits), these were a delicious treat that I’ll make every year.
Method
First, sift the plain four into a bowl and make a well in the middle. Then, in another bowl, whisk together one egg, one egg yolk and a little milk.
How to separate egg yolk and whites
I cracked the egg into my hand over a bowl and carefully opened my fingers to let the egg whites run through them into the bowl.
Once I had just the egg yolk, I added it to the bowl with the other egg and a little bit of mix and whisked together.
I then poured this eggy mixture into the well, whisked with a bit of the flour, and gradually added the milk while still whisking the ingredients together.
The pancake mixture was then covered in cling film and left to sit for about half an hour.
Then, I heated up the frying pan, brushed on a little bit of oil, then added a few ladlefuls of the pancake mixture into the frying pan.
Mary Berry said: “Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface, the underside is lightly browned and the edge has started to curl.”
This is when you can flip the pancake and cook it on the other side for about 30 seconds until golden.
Once the pancakes are served on the plate, you can enjoy yours with a number of additional ingredients; I added sugar, lemon, and fruits to mine.
