Yup. When you see “crepes” spelt properly with the “ê”, you know one means business.

For me, Pancake Tuesday brings back fun memories of English boarding school and silly traditions, and it’s a ‘holiday’ that I now take semi-seriously. Even if there were no globally recognised day to celebrate the humble pancake’s beauty, I’d still root for it (hard) and make a quick batch every chance I get.

When it comes to this sweet, I’m a more traditional crêpe kinda girl. Fluffy American pancakes are great — a vibe on their own — but for me, nothing beats a flat, sugary pancake doused in good-quality honey after a hard day. And after years of practice, it’s easily become one of my muscle memory recipes. Each time, I end up with a thin, delicately sweet and delicious stack of pancakes that never seems enough.

Want the hack? It’s all down to this👇🏾

1. The frying pan is key

You need a good, even non-stick pan to make a good pancake. It’s also important that it has a long handle, so you can flip or hold the pan in position firmly when turning the pancake.

Also, remember to grease your pan lightly with cooking oil or butter to prevent sticking.

2. USE FRESH SPICES

When I swapped regular, pre-packaged supermarket cinnamon for the good-quality stuff, the difference was night and day. As much as you can, ‘invest’ in fresh ingredients and it’ll pay off.

Oh, and please add a pinch of salt to your batter. Just do.

3. A NOTE ON DAIRY: TRY PLANT-BASED MILK

Most people use full or low-fat cow’s milk for the liquid part of the pancake mix, but it’s worth experimenting with other kinds of milk, even if you don’t need to (i.e. you’re not lactose intolerant or allergic). I recently swapped regular milk for almond, and my pancakes — coffee, too — are creamier, have great texture and are generally more delicious.

4. USE GOOD FAT

Everything is better with butter, man. End of.

5. WATCH YOUR MEASUREMENTS

Rather than just winging it with your portions, use a ladle to make sure each pancake is just about the same size and thickness.

6. THE TECHNIQUE IS EVERYTHING

To get your crêpe nice and thin, hold the pan at a 45° angle after pouring in the batter and swirl it around until it coats the circumference of the pan. You’ll know it’s time to flip it over when the sides of the pancake begin to show signs of browning.

Twenty seconds on the other side is all you need to finish up.

MY RECIPE

Dry ingredients:

A standard mug of all-purpose flour

3 (level) tablespoons of sugar

Half a teaspoon of cinnamon

A pinch of salt

Wet ingredients:

A standard mug of milk (dairy or plant-based)

2 large eggs

A quarter teaspoon of vanilla extract

A heaped tablespoon of good-quality butter (melted) / a tablespoon of cooking oil

Cheers to many more Pancake Days!

Pancake Tuesday: The Science Behind Perfect Homemade Crêpes