Mary Berry Simple Pancake ​Mixture Recipe

This easy Mary Berry Simple Pancake Mixture is made with plain flour, fresh eggs, milk, and a touch of sunflower oil. The result is a light, golden, and slightly crisp pancake that serves as the perfect base for sweet or savory toppings. This recipe is perfect for a quick Shrove Tuesday breakfast or a fun family dessert, making enough delicious pancakes for 4 people.

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Mary Berry Simple Pancake Mixture Ingredients

For the Pancake Batter:

• 125g (approx. 1 cup) plain flour
• 1 large egg, plus 1 egg yolk
• 300ml (approx. 1 1/4 cups) semi-skimmed or whole milk
• 1 tablespoon sunflower oil (plus extra for frying)
• A pinch of salt

How To Make Mary Berry Simple Pancake Mixture

1. Prepare the dry ingredients: Sift the plain flour and salt into a large mixing bowl. Make a well (a hole) in the center of the flour with the back of a spoon.
2. Add the eggs: Break the whole egg into the well and add the extra egg yolk and a splash of the milk.
3. Whisk the batter: Using a hand whisk or electric mixer, start whisking the eggs and milk together while slowly incorporating the flour from the edges.
4. Add remaining liquids: Gradually whisk in the rest of the milk and the sunflower oil until the batter is smooth and has the consistency of thin cream.
5. Rest the batter: If you have time, let the mixture stand for 30 minutes. This helps the starch swell and makes a lighter pancake.
6. Heat the pan: Heat a little oil in a frying pan over medium heat. Tilt the pan to cover the surface, then wipe out the excess oil with kitchen paper.
7. Cook the pancakes: Pour a small ladle of batter into the pan and tilt it immediately to coat the bottom thinly. Cook for about 1 minute until the underside is golden brown.
8. Flip and finish: Flip the pancake over and cook the other side for another 30-45 seconds until speckled brown. Transfer to a plate and repeat with the remaining batter.

Recipe Tips

• Rest the Batter: Letting the batter rest for 30 minutes allows the gluten in the flour to relax. This ensures your pancakes will be tender rather than rubbery.
• Don’t Overmix: Whisk just until the lumps are gone. Overworking the batter can make the pancakes tough.
• The First Pancake Rule: The first pancake is almost always a test run. It helps you judge if the pan is hot enough and how much batter you need.
• Control the Heat: If the pan is too hot, the outside will burn before the inside cooks. If it is too cool, the pancakes will be greasy. Keep it at a steady medium heat.

What To Serve Mary Berry Pancakes

These classic British-style pancakes are incredibly versatile. For a traditional treat, serve them simply with fresh lemon juice and a sprinkling of granulated sugar. If you want something richer, try spreading them with hazelnut chocolate spread (like Nutella) and sliced strawberries. They also work well with savory fillings, such as ham and melted cheddar cheese or sautéed mushrooms and spinach.

How To Store Mary Berry Pancakes Leftovers

• Refrigerate: Allow the pancakes to cool completely. Stack them with a sheet of parchment paper between each one to prevent sticking. Store them in an airtight container in the refrigerator for up to 3 days.
• Freeze: Wrap the stack of parchment-separated pancakes tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge before reheating.

Mary Berry Simple Pancake Mixture Nutrition Facts

• Calories: 95 kcal
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 35mg
• Sodium: 45mg
• Total Carbohydrate: 13g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 3g

Frequently Asked Questions

• Why is my pancake batter lumpy? This usually happens if you add the milk too quickly. To fix it, you can strain the batter through a sieve to remove the lumps before cooking.
• Can I make the batter the night before? Yes, this is actually a great idea. Cover the bowl with plastic wrap and store it in the fridge overnight. Give it a quick whisk before cooking in the morning.
• Why are my pancakes rubbery? Rubbery pancakes are often caused by over-mixing the batter or cooking them at too low a temperature. Mix gently and ensure your pan is hot enough before pouring the batter.

Try More Recipes:

• Mary Berry​ Buttermilk Pancakes Recipe
• Mary Berry Marmalade Loaf Cake​ Recipe
• Mary Berry Frangipane Mince Pies​ Recipe