There’s something wonderfully nostalgic about Pancake Day. Whether it’s childhood memories of flipping pancakes in the kitchen or the simple joy of covering them in lemon and sugar, Shrove Tuesday is one of those food traditions that never loses its charm and it’s something I’ve cooked where ever I have lived around the world, including my time in Kefalonia, where I could also nip outside and pick a fresh lemon to drench them with.

Toppings might divide opinion (classic lemon and sugar forever, in my view), one thing matters most — getting the pancake itself absolutely perfect.

So ahead of this year’s Shrove Tuesday, here’s a quick look at the history behind the day, followed by my go-to recipe for beautifully thin, soft, golden pancakes every single time.

Why Do We Eat Pancakes on Shrove Tuesday?

Shrove Tuesday marks the final day before the beginning of Lent in the Christian calendar — traditionally a period of fasting and reflection leading up to Easter.

Historically, households would use up rich ingredients like eggs, milk, butter and sugar before the fasting period began. Pancakes became the perfect solution: simple, comforting, and made entirely from those indulgent ingredients that couldn’t go to waste.

Over time, the tradition stuck.

Today, Pancake Day is less about fasting and more about gathering in the kitchen, flipping pancakes (sometimes unsuccessfully), and enjoying one of the simplest pleasures in food.

My Perfect Classic Pancake Recipe

These are traditional British-style pancakes — thin, soft, and lightly golden. Ideal for rolling, folding, or stacking high and so simple that anyone can make a successful pancake.

Ingredients (Serves 2–3)

100g plain flour

2 large eggs

300ml milk

1 tbsp melted butter (plus extra for frying)

A pinch of salt

Method

Make the batter

Add the flour and salt to a bowl, create a well in the centre, then crack in the eggs. Whisk slowly while gradually pouring in the milk until you have a smooth, lump-free batter.

Rest the batter

Leave the mixture to rest for 10–15 minutes. This helps the flour fully hydrate and gives softer pancakes.

Heat the pan

Place a non-stick frying pan over medium heat and add a small knob of butter. Once melted and lightly bubbling, you’re ready to cook.

Cook the pancakes

Pour in just enough batter to thinly coat the base of the pan, swirling quickly. Cook for about 1 minute until lightly golden, flip, then cook for another 30–40 seconds.

Keep warm & repeat

Stack the cooked pancakes on a plate and cover loosely with foil while you finish the rest.

Topping Ideas – From Classic to Indulgent

Lemon juice & caster sugar – the timeless favourite Golden syrup – simple, sticky comfort

Nutella & sliced banana – guaranteed crowd-pleaser

Fresh berries & Greek yoghurt – lighter but still indulgent

Maple syrup & crispy bacon – sweet-salty perfection

A Simple Tradition Worth Keeping

In a world of complicated recipes and ever-changing food trends, pancakes remain beautifully simple and one that will never lose its appeal.

Just a handful of ingredients, a warm pan, and a few minutes of cooking — yet somehow they still feel special every single year.

So this Shrove Tuesday, whether you’re flipping confidently or chasing a pancake across the hob, take a moment to enjoy the ritual.

Because sometimes the simplest food traditions are the ones that matter most and the ones that make memories.