A recipe for flipping good pancakes

Our Food & Drink

Forget Valentine’s Day – Shrove Tuesday is the date in February for any pancake lover.

So get out your frying pan and brace yourself for the tastiest pancake recipe thanks to our executive chef James. Prepare to be fully indulged.

3 eggs / 250ml milk
½ teaspoon of baking powder / 3 teaspoons of caster sugar
½ teaspoon of salt / 150g plain flour
4 tablespoons of corn oil / 100ml warm water

Place all of the ingredients in a bowl except for the water and whisk well. The mix should be slightly thick. Then slowly begin to whisk in the water until the pancake batter becomes thin. Place in the fridge for 20 minutes; this will allow the batter to set up.

Take the pancake batter out of the fridge, place a non-stick frying pan onto a medium heat, then add a teaspoon of corn oil. Once the oil begins to heat up, place a small ladle in the middle of the pan and swill the pan around, then the batter will begin to cook straight away. Bear in mind the first pancake is just a tester so don’t worry if it sticks or slightly burns – this is simply to see if the batter is at the right consistency.

If it is slightly too thin, whisk in a pinch of flour. Or if the batter is too thick, whisk in a touch of water.

Once you have adjusted the batter, then you can begin to cook your pancakes. The most important thing is whilst cooking the pancakes, make sure to always wipe the frying pan after each pancake.

With this recipe, you can use sweet or savoury fillings. We love a combo of cheese, mushrooms and smoked bacon to start followed by a good dollop of Nutella with bananas to finish!


Shrove means being forgiven for wrong-doings and historically Shrove Tuesday was a day for feasting and having a good time. Pancakes were eaten because rich foods, such as eggs, were forbidden during Lent and it was one way of using them up before fasting the next day.

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