Whether you’re a traditionalist and like yours with just lemon and sugar, or the more adventurous type who prefers mixing it up with new flavour combos, we’ve definitely got a recipe for you. I have the easiest pancake batter recipe to get you started – you don’t even need any weighing scales – and there’s also a recipe for turning pancakes into a midweek meal, plus some fun ideas for sweet treats. And did you know, you can use pancake batter in so many different ways?
How about cinnamon apple rings or mini blueberry muffins! Watch these fab ideas on our YouTube channel.
Pancakes are the ultimate store cupboard recipe – you only need flour, butter, milk and eggs, plus a little oil, to get started. Then I’ve got a great recipe for dinner – just add cheesy sauce, chicken and spinach for one of the quickest meals ever. And don’t worry if your pancakes are a bit messy – that’s part of the fun! But I’ll leave it up to you whether to flip or not...
Prepare 8 pancakes as described below, then pour a pot of Co-operative four cheese pasta sauce into a pan, add Co-operative Loved by Us ready to eat roast chicken breast fillets, diced, and heat through gently. Add a couple of handfuls of washed spinach leaves and cook for a few minutes. Spoon into the pancakes, fold up and serve.
Melt most of the butter and set aside. Put the flour into a bowl. Make a hole in the middle of the flour, crack in the egg and beat.
Add half the mug of milk and start whisking the egg and milk mix. Add the rest of the milk and beat until the flour is all mixed in. Add the melted butter.
Heat a little oil and butter in a small frying pan. Add a spoonful of batter and move the pan around so it covers the base. Cook for 1-2 minutes, flip over, and cook the other side for 1-2 minutes. Repeat with the rest of the batter.
To make thick American-style pancakes, simply replace the plain flour with a mug of self-raising flour