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Added by McDougalls Team

Traditionally made to use up store cupboard items, milk, eggs and flour before a period of Lent fasting, beginning on Shrove Tuesday. Far too delicious to make just once a year, try serving with fruit and maple syrup, or even bananas and chocolate sauce.

At a glance

Preparation time: 5 minutes
Cooking time: 10 minutes

Serves: 12-15 small or 6-8 larger pancakes


  1. Blend flour and salt together in a bowl. Make a hollow in the centre and add egg.
  2. Whisk egg into flour and then gradually add milk, until all the flour is worked in and batter is smooth.
  3. Lightly oil a frying pan and heat until hot. Pour in enough batter to cover the base of the pan. Cook for 1-2 minutes on a medium heat until underside is golden brown. Turn over or flip pancake and cook the other side for a further minute. For smaller pancakes add less batter and cook for slightly less time.
  4. Place covered in a warm oven whilst making remainder of the pancakes.
  5. Serve with your favourite toppings; try lemon & sugar, or maple syrup, or blueberries and a dusting of icing sugar.

Add a comment


tried this out. quick, easy and delicious.
Added by Mairead Ali of london 05 Mar 2011 Report Abusive Comment


  • 100g McDougalls Plain Flour
  • Pinch salt
  • 1 egg
  • 300ml milk
  • Vegetable oil for frying
  • Lemons
  • Caster sugar
  • Maple syrup
  • Blueberries
  • Icing sugar to dust

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