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
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
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
