It may be a few days late, but for anyone who hasn’t celebrated pancake Tuesday this is a must. Knowing how to make pancakes seem to be a rite of passage here in Ireland. Everyone has made them at some stage in their lives, and everyone has attempted to perfect it and find that secret ingredient that makes them perfect. But if I’m honest, I think the traditional way of making them is the best. That and a good pan of course.

What you will need:

For the pancake batter:

1 egg

Flour

Milk

2 drops of Vanilla essence (optional)

(if you want the pancakes to rise slightly then you need to add in a baking agent like bicarbonate of soda or baking powder)

To serve:

Lots of maple syrup

Chopped banana

Whipped cream (or fluff-which is marshmallow in a jar-if you lucky enough to come or live in the states. Melting marshmallows would also work)

Method:

1)   Add about a cup of flour to a mixing bowl and the rising agents if you are using them. Then add in the beaten egg and the vanilla essence.

2)   Start mixing the two together (I find a fork works really well for this) and as it starts to bind slowly add the milk.

3)   Don’t add in too much milk because it will make the batter runny. If this does happen, add in more flour.

4)   You want the consistency just right-not to thin not to thick.

5)   Some people leave the batter to rest for about 30 minutes. Unfortunately, I’ve never been able to wait that long so I do make them straight away. But that’s up to you

6)   Heat the pancake pan with little butter, oil, or cooking spray and pour in some batter spreading it around the pan for an even coating if you want them big and thin. I make mine small and fat (as you can see from the picture) to do that; just pour batter into centre, not too much though, because it will rise as its cooking.

7)   Serve with bananas and maple syrup, or whatever takes your fancy. Peanut butter is pretty good on hot pancakes.