Pancake Day is almost as exciting as Christmas – it’s a day packed with competition, fun, and a little bit of kitchen chaos! Whether you’re battling it out to see who can flip their pancake without it hitting the floor or just enjoying some good old-fashioned family time, it’s a day for everyone to get involved.

From couples to friends to families, the kitchen turns into a playground for pancake fans of all ages.

It’s also a favourite breakfast in cafes everywhere, and let’s be honest, we all have our own preferences on how we like them.

These days, you can even pick up pre-made pancake options at the supermarket – just grab a packet, shake and go, and there is your pancake.

But if you’re a pancake purist, there’s one expert you’ll want to listen to: Mary Berry.

Mary Berry, TV’s beloved ex-Bake Off judge, has a little pancake secret of her own. She swears by using one whole egg and one extra egg yolk rather than the usual two eggs to make her pancakes extra fluffy.

She explains that the extra yolk makes the batter richer and tastier. The secret lies in the yolk’s fats and its emulsifying power (thanks to lecithin).

Lecithin helps hold water and fat together, so the batter can take in extra liquid (like milk) and sugar. This results in pancakes that are moister, more tender, and sweeter than those made with fewer yolks.

So, what’s the magic recipe for Mary Berry’s perfect pancakes? It’s refreshingly simple, requiring just three ingredients: eggs, milk, and flour. Plus, a small amount oil for cooking.

Here’s what you’ll need:

Method:

1. Sift the flour into a bowl and make a well in the centre.

2. In a separate bowl, whisk together the egg, egg yolk, and a little bit of the milk.

3. Pour the egg mixture into the flour well and begin combining the wet and dry ingredients bit by bit. Gradually whisk in half of the milk, pulling in more flour from the centre as you go.

4. Once the batter is smooth, stir in the remaining milk.

5. Heat a frying pan and lightly brush with oil.

6. Pour 2-3 tablespoons of the pancake batter into the pan and tilt to spread it evenly across the base.

7. Cook for 45-60 seconds on medium-high heat until small holes appear on top, the edges curl, and the base turns golden.

8. Flip or toss your pancake using a palette knife and cook the other side for around 30 seconds.

9. Serve immediately or stack them up! Mary advises that if you stack the pancakes while they’re still hot, they won’t stick together.