First, whip up a classic pancake batter. Avoid a flop with this easy pancake recipe. Depending on the size, it should allow you to make 12-15 pancakes:
- • 110g flour plain
- • 200ml milk
- • 2 eggs
- • Pinch of salt
- • 50g butter (melted)
- • Knob of butter
- Whisk eggs, milk, flour, salt and melted butter till combined.
- Heat pan on a medium/high heat and lightly coat pan with a knob of butter.
- Lift pan from heat and add 3-4 tbsp of batter all at once, rotating and tilting the pan to coat the entire surface.
- Cook till almost dry on top and lightly browned around edges. Loosen with spatula and turn onto a warm plate.
To give your pancakes extra flavour, try adding a couple of teaspoons of cocoa powder, cinnamon or drops of vanilla extract to the batter before frying.
Our top 5 pancake toppings:
Strawberries and cream
Fresh, chopped strawberries with whipped cream and a sprinkling of sugar. Finish with a scattering of grated chocolate, mint leaves or toasted almonds for classic pancake decadence.
A mix of chopped pineapple, kiwi fruit, strawberries and mango makes an exotic and refreshing pancake topping.
For the ultimate sweet indulgence! Simply drizzle warm pancakes with caramel sauce and top with crushed shortbread biscuits. Melt your favourite chocolate and add to the pancake topping.
Yoghurt and blueberry
Greek yoghurt mixed with fruit such as blueberries or banana makes an ideal breakfast pancake and healthier alternative to sugary fillings. Top with a light drizzle of honey for a natural sweetener.
Camembert and mushroom
Prefer a savoury option? Go gourmet with creamy camembert and mushroom. Fry chopped mushrooms with garlic, thyme leaves and a knob of butter, then mix in diced camembert and crème fraiche. Fill the pancakes with the mixture and top with more thyme. A quick and tasty alternative to sweet toppings.
Need more inspiration?