Food&Drink Writer Cerys Gardner equips us with a student-friendly pancake recipe

Written by Cerys Gardner
Last updated
Images by Korng Sok

Pancake day is coming up, and you may be wondering how to create your own. This is my tried and tested family recipe for pancake batter (and it doubles as Yorkshire pudding batter too!). I’ve never counted how many pancakes it makes but it’s definitely a lot; if you have batter left over you can cover the bowl and put it in the fridge to use the next day. Also by a mug, I mean a standard size coffee/tea mug, which makes this recipe student friendly because you don’t need scales!


1 Mug Flour

1 Mug Milk

1 Mug Eggs (about 5 or 6)

Oil/Fry Light


  1. Mix together the flour, milk and eggs in a bowl, ideally with a whisk. 
  2. Heat a small amount of oil/fry light in a pan and pour in the pancake mix, as much as you want – depending how thick you like your pancakes. 
  3. Cook until the batter has solidified, then flip over (either with a spatula or by tossing it). 
  4. Continue cooking until the bottom is golden brown, then slide onto a plate. 

Toppings ideas: 

Classic – lemon and sugar, even better with fresh lemon.

Nutella and fruit – spread some Nutella or equivalent hazelnut spread, and place on your fruit. The best fruits for this are raspberries, strawberries and bananas.

Crushed up Kitkat – simply crush the Kitkat with your hands (or a rolling pin) and sprinkle on.

Maple syrup – this is great with blueberries or bacon.

Savoury – ham and cheese, grilled veg e.g. mushrooms or tomatoes.


For more delicious recipes like this, try out one of the links below!

Budget Bites: Fajita Night 

Recipe: Mocktail

Food of the Fortnight: Veggie Lasagne