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Happy Pancake Day everyone!

It’s one of my personal favourite days of the year, and all of us at Ross & Ross get properly into the spirit. We’ll all be having pancakes for dinner tonight! Scroll down for Ross’ favourite tried and tested pancake recipe and make sure yours are a success.

We’re running our annual Pancake Day competition on social media right now – head to our Twitter or Facebook pages to see what’s going on! Basically, we want to see your pancake pictures. Send them in to us before Friday this week and our favourite will win a prize! Anything goes – get creative and show off your skills. We’ve had everything from panda pancakes to Queen Elsa from Frozen, to some truly drool-worthy pictures of pancakes oozing lakes chocolate and cream.

So what are the team having on theirs tonight? They all sound pretty damn good…

Director Ross Bearman is going for salted caramel, roasted peanuts and chocolate ice cream.

Director/ Chef Ross Whitmill has golden syrup every time.

Sales Manager Ben calls his a ‘Savory Big Ben’ and smothers them in gently fried chorizo from The Cotswold Curer and some some melted monomer cheddar.

It’s all about the sweet pancake for Events Co-ordinator Becca – she likes the classic lemon and sugar or sometimes she just pops some maltesers in the middle until they melt all over the place.

For me, it’s ham and cheese to start with and then as many nutella and strawberry ones as I can squeeze in.

What are you having on yours? We want to see, send us your pancake pictures on Facebook or Twitter before Friday and you could win a prize for your efforts!

Here’s some inspiration from some previous entries to inspire you…

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And here’s your pancake recipe from Ross! Tried and tested, you can’t go wrong with baking queen Delia Smith.


  • 110g/4oz plain flour, sifted
  • pinch of salt
  • 2 eggs
  • 200ml/7fl oz milk mixed with 75ml/3fl oz water
  • 50g/2oz butter



  1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs, incorporating any bits of flour from around the edge of the bowl as you do so.

  2. Gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

  3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.

  4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.


Send us your pancake pictures on social media!

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