pancake day recipes
Here's a collection of recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Classic Pancakes
Luxurious Chocolate Sauce
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This is one of the most delicious pancake recipes around. It's tried and tested. It's wonderful with a simple dusting of sugar and a good squeeze of lemon, or be extra decadent and pair it with a luxurious chocolate sauce.
Prep time: 10mins
Cooking time: 20mins
Makes 10-12
- 210g plain white flour
- 1 tbsp caster sugar
- ½ tsp baking powder
- ½ tsp salt
- 450ml milk (preferably cow's milk, but soya milk can be used)
- 2 tbsp butter, plus extra for serving
- 2 large eggs
To serve:
- 2 tbsp butter
- 50g caster sugar
- 2 lemons
Get your pancake pan on the heat – if you don't have a fancy pants pancake pan, no fear, just get the biggest frying pan you've got – non-stick, preferably. Pop it over a medium flame to warm while you mix up your batter.
Mix flour, sugar, baking powder and salt in a medium bowl. Add the milk and eggs. Melt 2 tbsp of butter in the pan your warming pan. Drizzle into the bowl. Whip up the ingredients until smooth.
If you have a nice little pouring jug, tip the batter (or as much as you can) into the jug - this is the least messy way of transferring the batter to the pan!
For each pancake, drizzle about 50ml (¼ cup or about 4 tbsp) batter into the centre of the pan. Immediately rotate the pan until a thin film covers the entire base of the pan, right up the edges. Cook until light brown. Run a wide spatula around the edge to loosen; turn and cook the other side until light brown. Or, get some fancy flipping action going.
Repeat until all the batter's used up. Butter, sugar and lemon drizzle the pancakes and fold in quarters as you go along – this will keep them warm and means they'll be ready to serve once you're done. Tuck in.
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Makes enough sauce to give 6 pancakes a generously topping, but can stretch to coat a dozen pancakes if you just want a little drizzle of sauce.
- 200ml Berkeley Farm luxury pouring cream
- 200g milk or plain chocolate, finely chopped
Warm cream in a saucepan until it’s near boiling point. Immediately pour the cream over chocolate in a bowl; whisk gently until smooth. Keep warm until ready to serve. Or, set aside at room temperature as you make the pancakes and gently reheat when ready to serve.
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