Stacking up for the tastiest day of the year

 For students, pancake day is the perfect excuse to take a break from the usual meal routine and whip up something delicious. Whether you’re a skilled cook or a complete beginner, making pancakes doesn’t have to be complicated—or expensive. With just a few basic ingredients, you can enjoy any stack of pancakes!

Here are a couple of simple, budget-friendly pancake recipes that are perfect for students looking to join in on the Pancake Day fun without breaking the bank.

American pancakes

Ingredients 

• 200g self-raising flour
• 1 1/2 tsp baking powder 
• 1 tbsp golden caster sugar
• 3 large eggs 
• 25g melted butter 
• 200ml milk 
• Vegetable oil
• Toppings of your choice, maple syrup, fruit, nutella

Get cooking 

1. Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.
2. Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.
3. Whisk together either with a whisk or electric hand beaters until smooth then pour into a jug.
4. Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in some of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
5. Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.

Classic crêpe recipe

Ingredients 

• 175g plain flour
• 3 large eggs 
• 450ml milk 
• Sunflower oil

Get cooking 

1. Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
2. Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. 
3. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. 
4. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. 
5. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.

Happy Pancake Day! 🥞