Pancake Day comes but once a year (sadly) but these scrumptious stacks make an extra-special breakfast treat whenever you fancy indulging yourself. 

We’re not normally that greedy, but when it comes to pancakes, we just can't say no! Whether you're after Fluffy American-style ones, served with crispy bacon and drizzled with maple syrup; savoury cheese galettes; classic crêpes with lemon juice and sugar... we’d struggle to pick a favourite. Why not get started with these recipes.

Basic Pancake Batter

Ingredients;

  • 110g plain flour
  • Pinch salt
  • 2 large eggs
  • 200ml milk
  • 75ml water
  • 50g butter
Instructions;
  1. Sift the flour and salt into a large mixing bowl. Make a well in the centre, break the eggs into it and whisk everything together.
  2. Combine the milk and water in a jug then gradually add to the batter while whisking continuously. Once all the liquid has been added, continue to whisk until the batter is smooth and creamy.
  3. Melt the butter and whisk 2 tbsp into the batter. Use the rest of the butter to grease the pan as you cook.
  4. Brush a 20cm frying pan with melted butter and heat until it is really hot, reduce the heat to medium and ladle about 3 tbsp of batter into the pan then immediately swirl around so the base is evenly covered.
  5. Cook for about 30 seconds or until the underside begins to turn golden, flip the pancake and briefly cook the other side.
  6. To keep pancakes warm whilst you cook the remaining batter, stack them between leaves of greaseproof paper on a plate set over simmering water.

Looking for something a little sweeter?

Chocolate Chip Pancakes with Caramelised Banana

Ingredients;

For the pancakes
  • 200g self-raising flour
  • 25g sugar
  • 2 tsp golden syrup
  • 1 egg, beaten
  • 250ml milk
  • Dark chocolate chips
For the bananas
  • 55g caster sugar
  • ½ tsp vanilla essence
  • 1-2 tbsp hot water
  • 2 bananas, peeled and sliced
  • Knob of butter
To serve
  • Chopped hazelnuts
  • Chocolate chips
  • Maple syrup

Instructions

  1. To make the pancake batter, add the flour, sugar and golden syrup to a large jug, add the egg and then gradually add the milk, whisking constantly to create a smooth batter. Add a handful of chocolate chips and mix gently until evenly spread through the batter.
  2. For the caramelised bananas, gently heat the sugar, vanilla essence and water in a saucepan until the sugar melts and the mixture forms a caramel. Add the banana slices to the pan and shake to coat them in the caramel, then add the butter and heat for another 1-2 minutes. Set aside.
  3. Place a non-stick frying pan on a high heat. Add a very small amount of butter and heat until smoking.
  4. Spoon enough batter mix into the pan to make pancakes about 12cm across, leaving a 1cm gap between each – you should be able to make two pancakes at once.
  5. Cook until the top surface of each pancake is completely covered with bubbles, then turn over and cook the other side for about a minute. Remove from the pan and repeat until all your batter is used – depending on the size of your pan, you should have 10 pancakes in total.
  6. Starting with a pancake on the bottom, layer up the stacks by alternating pancakes with layers of caramelised banana slices, using five pancakes for each stack. Finish with a topping of bananas, a sprinkling of chopped hazelnuts and chocolate chips, and a drizzle of maple syrup.

ENJOY!