This document provides a recipe for making pancakes, including a list of ingredients and instructions. It details the intended use as celebrating Lent, describes the recipe which supplies measurements for ingredients and instructions, and provides safety warnings about hot pans and overeating. Storage instructions note that pancakes should be eaten immediately. Limitations include others possibly eating the pancakes quickly and mixing up salt and sugar toppings. Materials required are listed but not provided. Quality control testing involves taste testing batches against standards and ensuring the control pancake is cooked correctly. Notes suggest kindness and recommend toppings.

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Pancakes
Oral Method
Cat. No. PAN2802
Size: Depends on your pan
Expiry: They won’t last long enough to expire
Intended use
To make the perfect pancakes to celebrate the
beginning of Lent.
Device description
The recipe is supplied with an ingredients list and
instructions on how to prepare the perfect
pancakes. Measurements are supplied for all
ingredients.
Safety Precautions and Warnings
The pan you are making the pancakes in will be
hot during use, please take steps to ensure you
don’t burn yourself.
On Pancake Tuesday you are likely to
overindulge in delicious pancakes covered in a
variety of toppings, please take care not to make
yourself sick by eating too many. For your own
safety please don’t steal other people’s pancakes.
In case of fire you should take the following steps;
large ones to the nearest exit.
Storage and Stability
Pancakes should be eaten immediately when
prepared, to reduce the likelihood of yours
getting eaten by someone else. It’s unlikely that
you will need to store any left overs.
Limitations
Once prepared the pancakes may only last a few
minutes on the plate, take steps to ensure your
partner, kids, roommates, etc, don’t eat them all
before you get one!
Different topping combinations can be used on
the pancakes, however make sure you don’t get
the salt and sugar mixed up.
Preparation for use
1. Sift the flour, baking powder, salt and
caster sugar into a large bowl. In a
separate bowl or jug, lightly whisk
together the milk and egg, then whisk in
the melted butter.
2. Pour the milk mixture into the flour
mixture and, using a fork, beat until you
have a smooth batter. Any lumps will
soon disappear with a little mixing. Let
the batter stand for a few minutes.
3. Heat a non-stick frying pan over a
medium heat and add a knob of butter.
When it's melted, add a ladle of batter
(or two if your frying pan is big enough
to cook two pancakes at the same time).
It will seem very thick but this is how it
should be. Wait until the top of the
pancake begins to bubble, then turn it
over and cook until both sides are
golden brown and the pancake has risen
to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You
can keep the pancakes warm in a low
oven, but they taste best fresh out the
pan.
5. Eat pancakes – the best bit!
Materials required but not provided
 135g/4¾oz plain flour
 1 tsp baking powder
 ½ tsp salt
 2 tbsp caster sugar
 130ml/4½fl oz milk
 1 large egg, lightly beaten
 2 tbsp melted butter (allowed to cool
slightly) or olive oil, plus extra for
cooking
Assigned Values
Each batch of pancakes is submitted to taste
testing by the cook and measured against
reference standards of yummy to delicious. Taste
testing may also be carried out by other
members of the household.

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With each batch a control pancake is produced
to ensure the batter made is correctly and the
pan is hot enough to make the remaining
pancakes. The results are consumed and may be
confidently used by you to ensure the accuracy
of your methods.
Notes
It is not necessary to share your pancakes,
however a small act of kindness goes a long way.
The Randox QC Marketing Team recommend
the following toppings for your pancakes;
 Chocolate spread
 Sugar
 Lemon juice
 Chocolate spread and strawberry or
banana
 Cinnamon sugar