Breakfast pancakes recipe

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These make a great breakfast or brunch and are a sure fire winner when we’ve got children staying they Particularly love them with crispy bacon, banana slices and maple syrup drizzled over the top.

  • Yield: 1 Serving


  • 5 oz 1¼ cups (150 g) plain (all purpose) flour
  • 1 level tsp baking powder
  • ½ tsp fine sea salt
  • 1 oz 2 tbsp (30 g) caster sugar
  • 8 fl oz 1 cup (220 ml) milk
  • 2 eggs, separated
  • 1 oz 2 tbsp (30 g) melted butter
How to Make It
  1. Mix the flour, baking powder, salt and sugar in a large bowl and whisk in the milk, egg yolks and melted butter to get a smooth thick batter.
  2. Whisk the egg whites until they are at the soft peak stage and fold them into the batter.
  3. Put a large frying pan or a smooth griddle in the oven and let it heat up.
  4. Add a small piece of butter and wipe it around the surface of the pan. Add a large spoonful of the batter to form a pancake about 10 cm/4” wide to one side of the pan. Add another spoonful of batter so you’re cooking 2 pancakes at once.
  5. Once little bubbles start forming on the top of the pancakes, flip them over and cook until the other side is golden brown and the pancakes have puffed up.
  6. Take them out of the pan and keep them warm while you cook the rest of the batter in the same way. Wipe the pan out with a little extra melted butter on some kitchen paper before every batch of pancakes.
  7. Serve with berries, yoghurt and honey or with thin, crispy bacon and maple syrup for a fab breakfast or brunch.

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