Perfect your pancakes this Shrove Tuesday

Perfect your pancakes this Shrove Tuesday

Posted 9th Feb 2016

Shrove Tuesday is right around the corner and we all hope to tuck into the perfect pancake, we find out Lyle's Golden Syrup's top tips to help you do just that!

Follow a recipe
First things first, mastering the perfect pancake requires precision. Don’t try and be a maverick – it might seem obvious, but make sure you follow a recipe to perfect the proportions of ingredients and ensure your pancake flips, not flops.

Perfect your batter with the right utensils
Raid the drawers for a large whisky or beg, borrow and steal from a neighbour. A large whisk will ensure the right amount of air is whipped into your pancakes so they’re deliciously fluffy, not chewy.

Invest in a good pan
Using a good quality non-stick pan is key to flipping with ease and achieving the pancake praise you’re after. Make sure it’s also a wide heavy-bottomed pan—if your pan is too thin, your pancakes will burn and will only be good for the bin

Don’t flip until your pancakes are holey
Most of us look out for bubbles as a flipping cue, but this is only half the story. Get ready to flip when the bubbles pop and the form holes that remain open on the surface. If the holes fill up with batter again, they’re not quite ripe! And remember, flip once and only once to avoid a tough pancake!

Get creative with your toppings
Now for the fun part where you can really get your creative toppings flowing. Anything squirty and squeezy always goes down a treat, but it’s all about personal preference. Whether you’re a stacker or a roller, a sweet tooth or a savoury person, let your imagination go wild.

Why not try out these delicious recipes this Pancake Day?

Golden Love Heart Pancakes

Serves: 4

150g plain flour
Pinch of salt
2 teaspoons Tate & Lyle Caster Sugar
2 eggs
350ml milk
2 tablespoons unsweetened cocoa powder, blended with 3 tablespoons hot water
A few drops of vegetable oil

For the decoration:
150g strawberries, halved
100g blueberries
Lyle’s Golden Syrup, for drizzling

1. Put the flour, salt, caster sugar, eggs and milk into a mixing bowl and whisk together to make a smooth batter. Pour about one quarter of this batter into a separate bowl and beat in the cocoa mixture to make chocolate batter.

2. Put the chocolate batter into a squeezy bottle (you could use a rinsed-out washing up bottle for this). Heat a non-stick frying pan and add a few drops of vegetable oil. Remove from the heat. Using the squeezy bottle, carefully ‘draw’ a heart shape over the base of the pan. Heat gently until just set.

3. Ladle plain batter over and around the surface of the heart shape. Cook lightly until the batter just sets on the surface, then flip the pancake over to reveal the heart shape on the cooked side. Cook for another 1-2 minutes, then turn out onto a warm plate. Make 4 pancakes like this, keeping them in a warm place as you make them.

4. Serve the pancakes with strawberries and blueberries, drizzled with syrup.

Tip: Get creative! Draw several heart shapes with the chocolate batter before pouring in the plain batter, or ‘draw’ whatever you like!


Dairy-Free Oat & Raspberry Pancakes

Serves 4

120g plain flour
40g porridge oats
Pinch of salt
1 tablespoon Tate & Lyle golden caster sugar
1 large egg
300ml oat milk
100g raspberries (thawed if frozen)
3-4 teaspoons vegetable oil

For the topping:
2 tablespoons sunflower seeds
100g raspberries (thawed if frozen)
Lyle’s Golden Syrup, for drizzling
Fine shreds of lemon zest

1. Put the flour, porridge oats, salt, Tate & Lyle Golden Caster Sugar, egg and oat milk into a large mixing bowl and use a hand whisk to mix everything together thoroughly. Stir in the raspberries, crushing them slightly.

2. Heat a non-stick pancake pan or frying pan over a medium heat. Add a few drops of oil. Pour in one quarter of the batter, tilting the pan so that it flows over the surface. Cook for 1-2 minutes until set on the surface, then turn over to cook the other side for a further 1-2 minutes.

3. Make 4 pancakes altogether, adding a few more drops of oil to the pan with each one, and keeping the cooked pancakes in a warm place.

4. For the topping, toast the sunflower seeds in a dry frying pan for about 1 minute, tossing to turn them, Sprinkle them onto the warm pancakes with the raspberries and drizzle with Lyle’s Golden Syrup. Finish off with a few shreds of lemon zest.

Tip: You could use almond milk instead of oat milk for another dairy-free option.


Recipes courtesy of Tate & Lyle. You can find more delicious recipes at



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