traditional pancakes

How To Make Flippin’ Great Pancakes!

4 mins

Practise making these delicious sweet pancakes for Pancake Day tomorrow and then add them to your culinary repertoire every week

Perfect for breakfast, lunch, and supper, pancakes are fun to make and eat. Make the batter and let everyone have a go at flipping them over and decorating theirs exactly how they want. We like traditional lemon and sugar ones as well as these decorative – but surprisingly simple – desserts.

Traditional English Pancakes With Lemon And Sugar

Serves: 4  Prep Time: 10 mins plus 15 mins resting time  Cooking Time: 10 mins

125g plain flour

1 tbsp. sugar

A pinch of salt

350 ml milk

4 large eggs

3 tbsp. butter, melted plus more for cooking

2 lemons, juiced

3-4 tbsp. sugar

In a bowl, combine the flour, sugar, salt, milk, eggs, and butter.

Mix until the batter is smooth. Let the batter sit for at least 15 minutes at room temperature. 

Heat a non-stick frying pan over medium heat. Brush with butter. 

Add a small ladle of batter and swirl to completely cover the bottom of the pan. Don’t make it too thick. 

Cook until the underside of the pancake is golden brown, which takes around 2 to 3 minutes.

Now for the fun part! Loosen the edge of the pancake with a spatula, and once it isn’t stuck to the side, quickly flip. Cook for one minute more. Slide the crepe out of the pan, and repeat with remaining batter. Serve hot with lemon juice and sugar.

American pancakes with fruit and cream 

American pancakes with fruit and cream
You can serve these pancakes with any topping of your choice and they’re perfect for breakfast, lunch or dinner!

Serves: 4 Prep Time: 10mins  Cooking Time: 10 mins

250g plain flour

2 tsp. baking powder

1 tsp. baking soda

3 tbsp. sugar

2  eggs, lightly beaten

700 ml buttermilk

Butter – 4 small pieces cubed or 4 tbsp if spreadable butter

Double cream, whipped

fruit of your choice – we like mango, and berries, just make sure they’re fresh and organic   

Heat a frying pan to medium. Mix together flour, baking powder, baking soda, and sugar in a bowl.

Add the eggs, buttermilk, and 4 tablespoons butter and mix to combine. The batter will have lumps in it – this is fine as it all melts when you cook the pancakes. 

Brush the pan with butter and spoon in some of the mixture to make pancakes, making sure they have enough room and won’t run into each other as they cook. 

When the pancakes have bubbles on top and are slightly dry around edges, after around about 2 1/2 minutes, flip over. Cook until golden on the bottom, which takes about 1 minute.

Repeat with remaining batter. Serve hot with toppings of your choice. You can eat with maple syrup, which is popular in the US, but we like ours fruity.  

Belgium Waffle Pancakes

belgian waffle pancakes with chocolate and berries
Sweet dreams are made of this: waffle pancakes that look good enough to eat

Serves: 4  Prep Time: 10 mins plus resting time  Cooking Time: 15 mins 

420g flour

A generous pinch of salt

300g butter

2 eggs

One package fast-acting yeast

200 ml cold water 

1 tbsp. sugar

270g granulated sugar

Sift the pinch of salt into the flour in a bowl and make a well in the middle.

Melt the butter over a pan of hot water. Allow to cool until it is lukewarm. Beat the eggs well, add the melted butter and the yeast and mix well. Pour in the cold water and mix again.

Now spoon the mixture into the well of the flour along with 1tbsp sugar. 

Beat the mixture for at least ten minutes. It will probably be sticky and difficult to work with at first. 

Allow the waffle mix to stand in a warm place for 15-30 minutes. At least five minutes before baking, add the granulated sugar and stir.  

Heat the waffle iron. Drop tablespoonfuls onto each quarter or section of the waffle iron. Bake until well browned.

Serve with chocolate, raspberry or caramel sauce, cream, cream fraiche, organic fruits, sorbet or ice cream – anything that takes your fancy! 

For more plant-based food, vegetarian or vegan recipes check out our Food section

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