4 Easy Pancake Recipes & Filling Ideas

Sift the plain flour and mix with the sugar or a pinch of salt. Whisk the eggs and pour into the mix with 100ml of milk. Stir.

Then, stir in the rest of milk in small amounts – you want a creamy consistency. Whisk in the melted butter.

Set the batter aside in the fridge for 30 minutes.

Melt a small amount of butter in a pan and swirl it across the base. Pour in a ladleful of batter, enough to cover the pan. Let the base caramelise. With a spatula loosen the sides. Flip over. Cook for a minute. Serve immediately.

Sieve the flour into a bowl. Mix in the raising agents and sugar. Stir in the oil and coconut milk. Whisk until smooth. If including the raisins, mix in now. Set aside to rest.

Spoon a little fat or coconut butter into your frying pan, enough to grease it. Let it get hot.

Now add a ladleful of the batter. Flip when it’s golden and cook the other side. Serve with sliced banana, a sprinkling of sugar and 1 tsp of rum poured over.

To make the syrup, pour all the ingredients into a pan and simmer gently on a low heat for 5 minutes. Set aside and remove the pods when you’re ready to pour it over the pancakes.

Sift the flour. Mix all the dry ingredients. Whisk the egg with the milk and stir in to create a smooth batter.

Heat a frying pan with a small nudge of butter. Pour in a ladleful of the pancake mix when the pan is hot. Swirl to create a pancake. Cook for couple of minutes until it’s caramelised.

Flip. Caramelise the other side. Drizzle over the syrup, dividing it equally across your batch. Serve.

Sift the flour and mix with the baking powder. Whisk in the milk and eggs until it’s thoroughly mixed.

Smash the Maltesers in a plastic bag to fine crumbs and stir into the batter.

Heat the frying pan. When it’s extremely hot, include a little butter or oil, enough to grease the pan. Pour out any excess.

Pour in a ladleful of the Malteser batter. Cook for a couple of minutes. When it’s golden, flip. Wait for a minute or two until it’s cooked. Serve.

Sift the flour and crack the eggs into a well in the centre. Stir the milk in. Whisk until you’ve a creamy texture. Pop in fridge.

Heat 1-2 tsp of butter in a frying pan so the pan it’s just oiled with a thin layer. When the pan is hot, pour in the batter and swirl across the whole base, covering the surface.

Flip and cook on the other side. Serve.