MasterChef judge John Torode has shared his secret for making the best pancakes this Pancake Day. The chef and TV star appeared on This Morning with Ben Shephard and Cat Deeley to give a pancake masterclass ahead of Shrove Tuesday.

While demonstrating his recipe for the perfect crepe pancake, John revealed his simple yet effective trick for making them the best every single time. He explained: “The reason I know about these crepes is when I was an apprentice at the age of 17, this was my first job everyday in the kitchen. 48 every single day.”

John explained he rustled these pancakes up everyday for about two years at the beginning of his career.

Firstly, he advised for a pancake batter that it needs to rest.

He explained: “The reason you let it rest is because the flour has to be absorbed. If you try and cook them straight away, they actually become too thin.”

However, John then divulged his ultimate secret for a ‘great crepe’: a piece of kitchen towel with some oil.

He advised not putting oil directly into the pan.

John said: “Light olive oil is fine, veg oil, that’s fine.”

He explained that you shouldn’t put oil directly into the pan because you want to avoid the pancakes getting fried, otherwise it could end up like a Yorkshire pudding.

Next he instructed to pour the batter gently into the pan, and as the batter is poured in, swirl the pan around for even coverage.

The pancake will be ready to turn over when the edges begin to curl up.

You should make sure your pan is on a low heat. John also made his take on the classic thick American-style pancakes too.

John Torode’s Crêpe Pancakes

Makes: six to eight

Ingredients

For the pancakes

  • 3 eggs
  • 150ml milk
  • 100g flour
  • A pinch salt
  • Oil to grease the pan and 1tsp for the recipe

To serve

Method

Place all the ingredients in a bowl and beat until smooth, strain through a sieve and leave to sit for five minutes.

Warm a frying pan and carefully use a piece of kitchen towel to rub on a little oil.

Use a small ladle to pour a little crêpe mix into the centre and gently turn the frying pan around to completely coat the base of the pan.

Cook until the underside of the pancake has coloured, then gently lift the pancake and turn over to cook the other side of the pancake until golden. Remove from the pan straight away and stack on an upside down plate.

Serve with lemon juice and sugar.