This recipe makes 8 pancakes.

Ingredients

100g of plain flour
Pinch of salt
2 Large Lion Quality eggs
9 fl/oz mixed milk and water
1 tablespoon unsalted butter, melted
1-2 tablespoons sunflower oil

Method

• Sift the flour and salt into a mixing bowl. Make a well in the centre of the flour.
• Lightly beat the Lion eggs and pour into the centre of the well.
• Add half the milk and water mixture and, using a wooden spoon, gradually mix the flour into the liquid, drawing in the flour from the sides of the bowl.
• Beat the mixture until smooth, then add the remaining liquid and continue to beat for a further minute.
• Stir in the melted butter and allow the batter to stand for 30 minutes, then beat once more.
• Cook the pancakes by heating the sunflower oil in a pan. Pour in a little batter and swirl it around the pan to spread it out evenly. When cooked and golden brown, flip the pancake over with a wide spatula and cook the other side.
• Repeat with the remaining batter and serve the pancakes with lemon and orange wedges, sprinkled with caster sugar.

Pancakes are easy and fun to cook. Different ingredients make different pancakes, but eggs are an important ingredient. Pancake Day (also know as Shrove Tuesday) originally came about as Christians needed to use up eggs in the house before fasting for Lent, the 40 days before Easter.

Why not test the different textures and tastes of pancakes you can create with different variations on the pancake recipe? Which type of pancake do you like best - thick or thin, savoury or sweet? Different cooking techniques create different textures and tastes. Scottish Drop Scones are small, heavy flat cakes made with baking powder and are fried on a griddle. Welsh Crempogs are made by rubbing butter into flour and making a batter with buttermilk. Egg and baking powder are added just before frying on a griddle. When heat is applied to eggs, the protein in the egg coagulates. Does the addition of milk/water to the eggs affect the coagulation process?