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Flip! It’s Pancake Day

Can't be tossed to wade through pancake recipes? Just follow this failsafe one from the experts at Exeter Cookery School.


What’s the golden rule when it comes to acing it on Pancake Day? Keep it simple. Avoid getting totally battered* in the kitchen this year, by following this bulletproof recipe from Lucy Fisher (above), over at the award-winning Exeter Cookery School.

*Oh you know I can dig out a few more awful pancake puns, don’t even go there…


Lucy Fisher’s Perfect Pancake Recipe: the ingredients – makes 4 – 6 pancakes

100g of plain or self-raising flour

A large pinch of salt

1 medium egg

300ml milk

1 tbsp melted butter

Vegetable oil for frying


pancakes cream

The method

Mix the flour and salt with the unbeaten egg, half the milk and the melted butter until the mix is smooth and creamy.

Stir in the remaining milk to a smooth consistency, about the same as single cream.

Heat a 20cm frying pan to a med/med high heat and brush lightly with vegetable oil.

Pour in about 100-150ml (2-3 tbs) of the batter mixture and swirl around so the base of the pan is thinly and evenly covered.

Leave it alone until the edges just start to curl up and come away from the pan (this takes more patience than you might expect, especially for the first pancake).

Using the edge of a silicone spatula, lift an edge and take a peek underneath. You are looking for an even golden brown. You should be able to slide the pancake around the frying pan with a gentle shake. If it gets stuck, just slide your spatula gently underneath to loosen.

Once this is achieved, flip or toss the pancake onto its other side.

Leave for about 30 seconds and then take another peek underneath. This time it will be mottled medium to dark brown.

Turn out onto a plate.

Lightly oil the pan again and repeat. Take care not to use too much oil or the pancake will fry and be greasy, instead of dry to the touch. You might find that you need to adjust the heat up or down as you go, as the pan will heat and cool when you put the batter in.

You can either serve hot immediately or re-heat in the oven at about 100°C for about 10mins, covered with tin foil or another plate to avoid them drying out.

When it comes to what to put on your pancakes, well that’s up to you. Jim and I like to opt for a classic lemon and sugar – and don’t skimp on either! Or maybe maple syrup and clotted cream.

exterior next to quay and boat

Have you been to Exeter Cookery School yet? This fab, award-winning school is located in a beautiful 1830s warehouse renovation on Exeter Quayside. Owned by Jim and Lucy Fisher, the duo have curated a brilliant variety of courses to suit all abilities and tastes.  Read more about them in our Little Black Book .

For more recipes or information, visit: 60a Haven Road, Exeter, EX2 8DP

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Little Black Book

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