To make the easiest pancakes ever, start by making four simple pancakes (to serve two) using the following method, then choose between our quick filling ideas below…
- plain flour 75g
- salt a pinch
- sugar a pinch, (for sweet recipes)
- whole milk 120ml
- egg 1
- butter for frying
Then try the following pancake toppings:
Ham, spinach and egg pancakes
- Cook 100g chopped spinach in butter until wilted.
- Warm 2 pancakes and put a slice of emmental on the middle of each.
- Divide the spinach between them, top with shredded ham hock from a pack and finish with a fried egg.
Boozy orange and crème fraîche pancakes
- Zest and juice 3 large oranges then put ¾ of the zest and all the juice in a large frying pan with 3 tbsp caster sugar.
- Simmer for 3-4 minutes until syrupy, then add a dash of Cointreau and simmer for 1 minute.
- Fold 4 pancakes into triangles then heat gently, turning in the syrup.
- Serve on warm plates with a dollop of crème fraîche and a sprinkle of the remaining zest.
Caramel, pear and walnut pancakes
- Melt a knob of butter in a pan and cook sliced pear wedges until softened and golden.
- Add a splash of whisky and bubble for a few minutes, then stir in 2 tbsp of dulce de leche or caramel sauce.
- Fold into 4 warm pancakes and top with a scoop of nutty ice cream (we used Green & Black’s Vanilla Caramel Nut) and a few toasted walnuts.
Mushroom fondue pancakes
- Melt a knob of butter in a pan and cook 200g sliced chestnut mushrooms until golden.
- Add a crushed clove of garlic and cook for 2 minutes, then add 100ml double cream and 100g grated gruyère.
- Heat gently until the cheese melts, then stir in 1 tbsp chopped chives and spoon into warmed pancakes.
- Finish with another sprinkle of chives.