Love your leftovers this Pancake Day

Its Pancake Day - traditionally about using up all your milk and butter in preparation for lent.  So I thought I'd share this great quick and easy pancake recipe from our colleagues at Love Food Hate Waste

Pancakes are not just for pancake day, they are a great way of transforming leftovers into an exciting feast any time. Children particularly love them and they make a great weekend breakfast treat for when you have run out of bread. Master this basic recipe, and then get creative with the fillings and you can use it as a way of using up any old leftovers, which really make a big difference to the amount of food which gets wasted.


Makes 12-14 large, flat pancakes


  • 110g plain flour
  • 2 eggs 
  • 200ml milk mixed with 75ml water 
  • 1 tablespoon sunflower oil


  • Sift the flour into a large mixing bowl. Now make a well in the centre of the flour. 
  • Break the eggs into it and add a little milk. Using a fork, mix the egg and milk and then gradually draw in the flour from the sides as you mix. Add more milk to the central well little by little as required to prevent it becoming too thick and dough like.  
  • When the mixture reaches the consistency of thick cream, add the remaining milk and stir in the oil.  
  • Cover the bowl and chill for 30 minutes, to allow the starch cells to swell, giving a light result.  
  • For speed you can whizz the flour, sugar, eggs and milk in a blender or food processor until smooth. It takes a matter of seconds. 
  • Oil the frying pan. Remember pancakes are not deep fried; the purpose of the oil is to simply prevent them from sticking.  
  • Pour enough batter from a jug into the hot pan to coat the base of the pan thinly. 
  • Place over a medium heat, it should only take half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

To prepare ahead:

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. They can be frozen like this, well wrapped, then defrosted as needed.

Chef's Tip:

This batter can be used for Yorkshire puddings.


James Thompson James Thompson

Waste Prevention Officer, Waste Management, Shropshire Council

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