Perfect Pancakes……Anytime of the day or even the year!

By Simon  , ,   ,

March 5, 2014

Celebrate the great pancakes of the world, sweet or savoury, from the humble lemon and sugar drizzled pancake to a monumental savoury filling. Quick to make and totally delicious. So don't leave it to the once a year, on pancake day, celebrate the amazing pancake and let your creative juices flow.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 6


140 Grams Plain flour

1 Large Egg

1 Large Egg yolk

2 tbsp Butter

15 Grams Caster sugar

1 Pinch Salt

300 ml Organic milk

160 Grams Self raising flour

1 tsp Baking powder

1 Large Egg

1 tsp Real vanilla extract

60 Grams Caster sugar

1 Pinch Salt

250 ml Milk

3 tbsp Butter

60 ml Maple syrup

2 Heaped tbsp Butter

60 Grams Icing sugar


The Traditional Pancake - In a large mixing bowl add sifted flour, egg and egg yolk, melted butter, caster sugar, salt and mix together gently.  Add the milk and whisk to a smooth batter.  Cover and let the batter stand in a fridge for 30 mins.  Before using the mixture stir the batter gently.

Heat a large frying pan over a medium heat, add a knob of butter and swirl the pan around to coat the base.  Ladle a small amount of  your rested batter into the pan and gently tilt the pan around to coat with the mixture.  Cook for 1-2 mins until the top of the pancake is set, carefully flip the pancake to cook the other side, again 1-2 mins until golden and brown.  Serve immediately, dusted with sugar and lemon wedges.  Today we cooked up a batch of pancakes omitting the sugar from the batter and filled them with a delicious white sauce and crumbled feat cheese and popped them into a moderate oven to brown, served bubbling straight to our table with a gigantic greek style salad.

The Traditional American - In a large bowl add flour, baking powder, egg yolks, vanilla, sugar, salt, melted butter, milk and whisk all together. In a separate bowl whisk the egg white to form white stiff peaks, then with a large metal spoon fold into the batter, retaining as much air as possible.  Cover and rest in a fridge for 30 mins.  To cook your stack of pancakes, remove batter and stir once only  In a large frying pan or griddle add a knob of butter, ladle small dollops of the batter into the pan leaving space in-between.  Cook until golden brown and a few bubbles start to appear, about 2 mins, gently turn over and cook for a further 2 mins.  Served today in stacks with fresh blueberries and raspberries, drenched in warm maple sauce and dusted with icing sugar.

Maple sauce - In a medium pan add all the ingredients, gently bring to a boil stirring often, reduce heat and simmer until slightly reduced, about 2 mins. Drizzle over your stack keeping a small warmed jug in reserve to serve.

There we have it 2 simple and totally delicious versions.  W will be adding more tradional pancake recipes from around the globe and letting our creative juices run wild with so many fillings and toppings to choose.  Enjoy your pancakes anytime of the year, day or night.


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