Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Never cook pancakes in a pan swimming in hot fat. The secret is to cook them in almost no fat at all. The best method is to buy a chunky piece of bacon fat, the sort of bit you find among the bacon scraps or end pieces. Rub it round the hot pan before pouring in the batter: As the pancakes are prepared, keep them hot by stacking neatly between two plates set over a saucepan of simmering water.


  • 100 g/4 oz plain flour
  • pinch salt
  • 3 dl/½ pint milk
  • 1 egg
  • 1 tablespoon oil


    Sieve the flour and salt into a mixing basin and make a well in the centre. Crack the egg into the well and add half the milk. Using a wooden spoon, mix the egg and milk, gradually drawing in the flour from the edge of the basin. When all the flour has been incorporated, beat well until small bubbles appear on the surface and the mixture is well aerated. Stir in the remaining milk and the oil. Strain into a jug and leave for 30 minutes. Stir before using.

    Ideally pancakes should be made in a proper pancake pan which is about 15 cm (6 in) in diameter. Failing this use an omelette pan; as a rule a frying pan is too large. Heat the pan and rub around the inside with the piece of bacon fat to grease it. Pour about 2 tablespoons of the batter into the centre of the pan and tilt the pan so that the batter runs over the base to form a thin pancake. Cook until the underside is brown, then turn and cook the second side.

    Repeat the procedure with each pancake, rubbing the pan well with the bacon fat before adding each quantity of batter, until all twelve pancakes are made.

    To serve pancakes, sprinkle with sugar and lemon or orange juice and roll up, or fill with jam.