This Pancake Day don’t be a flop, ditch the packet mix and impress your friends and family with delicious homemade pancakes. Homemade pancakes take minutes to make and are fresher, tastier and simply better for you, so here are 5 IDEAL tips for a flipping perfect Pancake Day from The Arch London.


Almost every country and culture has its own version of pancakes, from a Malaysian ‘Lempeng’ made with banana and coconut, to a French crepe, a fat American pancake stack or classic British pancakes served with sugar and lemon.  The mixture for pancakes differs depending on the country’s readily available ingredients, such as corn in Venezuela, cabbage in Japan and rice in Nepal.  All types of pancakes are relatively easy to make, so why not consider trying some different kinds to spice up your pancake day.


If making traditional English pancakes, make sure you use plenty of fat to achieve that wonderfully crisp finish of only the best kind. If you use oil, then I recommend a vegetable variety, and if you use butter, then clarified works best.


Pancakes should only take about 2-3 minutes to cook, but it’s best to ignore the clock and instead trust your instincts (and eye) and check for bubbles on the top of the pancake which means it’s ready to flip over. Make sure not to cook it for much longer than 2-3 minutes though, as the batter could dry out and the much sought after texture will be ruined.


Pancakes are delicious both sweet and savoury, depending on your taste. They go very well with fresh fruit, chocolate and maple syrup, but equally well with ham, cheese and bacon for example. Try using different cheeses such as brie, ricotta, or blue, which all have unique characteristics and melting points and create intrigue and bring personality to your pancakes.


Don’t just dollop the mixture in with any old kitchen utensil. It’s helpful if you spoon the batter into the pan using a large ladle so it can be poured into the hot pan in one go. As soon as the batter hits the pan, tip it around from side to side to get the base evenly coated with a nice thin layer of batter. Once that’s done, wait for a moment to let the mixture set. Then flip.



75g – Plain flour

120ml – Full fat milk

Pinch of sugar

Pinch of salt

1 egg


Put the flour, salt and sugar into a bowl and make a dip in the centre using a spoon. In a separate bowl, whisk the milk and egg together, and then whisk this gradually into the flour mixture. The batter should resemble the consistency of single cream. Some people swear by leaving the mixture to rest for an hour, but I think its fine to use straight away. A heavy non-stick frying pan about 16cm across is best – over a steady medium to high heat.