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. Makes 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, melted
- 2 large eggs
To serve:
- 2 tbsp butter
- 50g caster sugar
- 2 lemons
Mix flour, sugar, baking powder and slat in a medium bowl. Stir in remaining ingredients. Beat using a hand-held mixer until smooth.
Use 1/2 to 1 tbsp of the butter to lightly grease a shallow 20-24cm frying pan. Heat over medium heat until the butter starts to sizzle a bit.
For each pancake, pour a scant 60ml (1/4 cup) of batter into the pan. Immediately rotate the pan until a thin film covers the bottom. Cook until light brown. Run a wide spatula around the edge to loosen; turn and cook the other side until light brown.
Repeat, ensuring you add a fresh slick of butter to the pan before each pancake. Stack the pancakes, placing parchment paper between each; keep covered.
Once you’re ready to serve them give each another little slick of butter, dust with sugar and squeeze over some lemon. Roll up or fold in a quarter, so it looks like a round-edged triangle. Enjoy!
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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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