Chef Paul Foster’s flipping excellent tips for cooking the perfect pancakes

Shrove Tuesday (17 February 2026) is fast approaching, but for many, cooking a simple pancake fills them with fear! To make sure your pancakes are a flipping success and not a flop, British Lion eggs have teamed up with Paul Foster, the talented chef whose own restaurant, Salt, earned Michelin stars. Paul thinks quality of ingredients is paramount and that with a little help, everyone can elevate basic recipes. Now he’s sharing his tips and toppings for perfect pancakes.

Paul Foster said: “By following some simple guidelines, anyone can make perfect pancakes. I always cook with British Lion eggs because they’re reliable, safe and give you that lovely texture and colour every time. Pancakes are one of those dishes people often overthink, but if you follow a few easy tips, they’re quick, fun, and brilliant for the whole family and with such a variety of toppings, everyone will be happy.”

Here are Paul’s top 10 pancake tips:

  1. Don’t over-mix the batter – Too much whisking or blending will work the gluten in the flour too much, resulting in tough, chewy pancakes
     
  2. Use an extra egg white for thinner pancakes – An extra egg white will loosen the mixture, allowing it to spread further and thinner. The extra protein will help the pancake to set, so it is a better option than adding more milk
     
  3. Use room temperature eggs – This helps to achieve a smoother batter when hand mixing
     
  4. Rest the batter – Rest the batter for 20-30 minutes. This will allow the flour to absorb the moisture from the egg and milk, so you achieve the desired consistency, and it cooks more evenly
     
  5. The less oil the better – Too much oil and the batter will fry, and not brown properly, it should be almost like a dry bake in the pan
     
  6. Use a non-stick pan – No brainer, but this will help you achieve evenly cooked pancakes, as well as it not sticking
     
  7. Medium heat, not high heat – Too much heat will give a darker colour and bitter flavour. Medium heat ensures an even cook
     
  8. Don’t flip too early – This is why some people struggle to flip pancakes, as it needs to be fully set before attempting. Wait until there is no more liquid on top before flipping - or just turn them with a spatula for a safer option!
     
  9. Season your batter – A small pinch of salt in your batter will make a huge difference to the flavour. It won’t make it savoury, but will help to balance the flavour
     
  10. Use the first pancake as a tester – This is the best way to gauge the correct temperature of the pan. It also means that the cook gets the first taste for doing all the hard work!

Just because pancakes are simple doesn’t mean they can’t be special. Here are three delicious and unusual pancake toppings that celebrate British ingredients.

Smoked salmon and tartare sauce

Lay some Scottish smoked salmon over the still-warm pancakes, drizzle with a touch of tartare sauce and serve with a wedge of lemon. Delicious for breakfast.

Fried egg, crispy bacon and apple syrup pancake

This is more of a meal in itself and makes a tasty lunch or light dinner. It’s an upgrade from the American bacon and maple syrup. Using apple syrup gives a fruitier profile than maple, and with the addition of crispy British bacon alongside a runny fried egg, you can’t go wrong. If you can’t find apple syrup try a fruity British honey.

Apple Crumble

Dot spoonfuls of tangy apple sauce on the pancake, crumble over some shortbread biscuits and top with vanilla ice cream.