Pancake Batter

Shrove Tuesday or not, pancakes are a family favourite and knowing how to bring a perfect pancake from the frying pan to the table really puts smiles on faces. Let’s start with the pancake batter. This batter recipe is perfect for light, thin crepe-style pancakes. Enjoy these with the classic lemon and sugar, go fruity with piles of berries or for those with a sweet tooth, try chocolate sauce and banana slices.


This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.


100g/4oz plain flour
Pinch of salt
1 free range egg
250ml milk (for dairy-free, your favourite dairy-free milk will work well too)
1 tsp Mellow Yellow Rapeseed Oil per pancake
(makes 8 depending on the size of pan)


Place the flour into a mixing bowl.
Crack an egg into the flour mixture and add a pinch of salt.
Next, add a little of the milk and start to mix together the ingredients into a thick smooth paste. Gradually add the milk a little at a time, mixing well to create a smooth batter.
Heat the pan on a medium heat then add the Mellow Yellow Rapeseed Oil. When the oil is hot pour some batter into the centre of the pan and gently swirl to the edges to create an even, thin pancake. Cook the pancake on one side for around a minute. Flip over and cook for a further minute, or until golden brown.

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