Want to know how to rustle up a tower of perfect pancakes? Don't pull out your Jif lemon and caster sugar just yet as we asked celebrity chef Jamie Oliver how to ensure they're delicious every time.
Is Pancake Day genuinely an annual thing in the Oliver household?
It is indeed. I'll do my best to whip up a few before I leave the house in the morning. Otherwise I'll rustle up a batch when I get home.
You've travelled all over the world – what are the best pancakes you've ever had?
That's a tough one. The USA is always great for pancakes. As we all know, they make these huge piles of them, which are great for sharing with family and friends. But I also have to give a nod to the Dosa, which is a south Indian speciality crepe. It is similar to the pancakes we know and love but it is made from rice flour and ground pulses. They are great for anyone following a gluten-free diet and can be sweet or savoury. If you haven't already tried them you must hunt one down. I promise you will not be disappointed.
Have you ever had a pancake disaster?
Ha! Like having one stuck to the ceiling when you toss it? No, not yet. But there is always the chance this will be the year.
Pancakes look simple, but what are your tips for getting them right?
I love my pancakes sweet and like to put fruit with mine. Bananas are great as are blueberries. Basically whatever lovely fruit is in season and at its best. For a slightly more sour taste rhubarb can be great with pancakes at this time of year.
Can you give us an easy recipe?
This one cup pancake recipe is perfect for nervous cooks or making with your kids - you don't even need scales to weigh the ingredients. All you need is one cup or mug. As long as you use the same cup for measuring both the flour and the milk, you'll be laughing!
- To make the batter, crack the egg into a large mixing bowl.
- Add one cup of flour, one cup of milk and a tiny pinch of sea salt.
- Whisk everything together until you have a lovely, smooth batter.
- Fold through the blueberries, if using.
- Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
- Carefully tilt the pan to spread the oil out evenly.
- Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you'll need to cook them in batches.
- Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
- When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
- Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
Happy Pancake Day and happy cooking everyone!