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Pancakes Three Ways

Super quick and easy my perfect pancakes are always a crowd
pleaser. Here they are topped 3 ways.

The tradition for pancakes on Shrove Tuesday originates from the days when people would use up their richer food ingredients (sugar, milk and eggs) prior to fasting for Lent and when you take a look at how I’ve paired my three pancakes below it also becomes abundantly clear why some countries refer to this day as Fat Tuesday.

It’s taken me years to perfect pancakes as I find them deceptively difficult: getting the right texture and desired thickness takes practice. I think part of the problem is I’ve always made pancakes “by eye” which has been pretty hit and miss but I’ve finally mastered it. For the purposes of this being beneficial to others, I measured my ingredients as closely as possible.

Makes: 6 to 8 large pancakes
Prep time: less than 10 minutes
Cooking time: approximately 1 minute each

Large non-stick frying pan
Large metal spoon
Large mixing bowl

120g plain flour
2 medium eggs (room temperature)
3 tablespoons melted butter
250ml milk
Pinch of salt
Fry Light spray
Toppings of choice


1. Sift your flour in to a large bowl and throw in a pinch of salt, folding the salt through with a metal spoon.

2. Crack your eggs into your flour and beat, incorporating all of the flour. Pour in your milk and whisk, getting rid of any lumps and getting as much air into the mixture as possible. Add your three tablespoons of butter in and whisk again – the mixture should look light and frothy.

3. Spray your frying pan with Fry Light and set over a medium-high heat until your pan is nice and hot. Coconut oil would work equally as well and would really compliment coconut flour if you were going for a gluten free option.

4. Using a small ladle spoon your mixture into the hot pan and pivot your wrist to spread the batter around the pan. I like my pancakes a little thicker so I tend to add about half a cup of batter (using American measuring cups) and let my pancakes cook for approximately 30 seconds each side.

5. Once your pancake is bubbling gently lift one side to see if it’s golden brown underneath, if it is then it’s time to turn it over. If you’re feeling brave then give the pan (and pancake) a toss – alternatively you can flip it over with a spatula. Give the pancake just enough time to cook on the other side before removing to a plate and adding your toppings.

I’m never the most adventurous of pancake eaters, I like traditional lemon and sugar with mine but the opportunities are endless. I may have used all sweet toppings but there’s nothing to say you couldn’t also have savoury pancakes, Emmental and torn ham would work equally as well especially if popped under the grill for a few minutes to let the cheese melt.

As I mentioned above, you can’t beat traditional lemon and sugar in my opinion but it must be freshly squeezed lemon, none of the bottled stuff you can pick up in supermarkets.

I squeeze the juice from one lemon onto my pancakes, sprinkle with caster sugar and fold up before digging in.

I decided to go seriously rogue with this banoffee pancake hybrid. I slathered caramel over the pancake (to cover the burnt bits – shhh!), topped with slices of banana and then rolled up and chopped up and it was surprisingly good. For ultra decadence you could also top with chocolate curls.

Firstly could we just take a moment to appreciate my strawberry shaped strawberry cutter from Coles in Australia? Perfect strawberry slices every time and when they’re paired with velvety melted chocolate you’re on to a winner.

Chocolate and strawberries are the perfect pairing and whilst you could use shop-bought chocolate spread, I opted instead to melt 100g of milk chocolate with 15g of dark chocolate and a tablespoon of butter for a soft, rich chocolate spread.

One of the things I love most about pancakes is how super quick and easy they are to put together so even if you’re reading this on the way home from work on Tuesday, you still have time to run into a supermarket and put together the ultimate “I refuse to adult today” dinner.

So now it’s time to decide what to give up for Lent and I was considering chocolate but Malteaser Bunnies literally speak to my soul so I don’t think that’s a viable option…


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