Is the first pancake you cook always a throw away? Well it doesn’t need to be. Try our never-fail pancake recipe with some of our decadent topping ideas. We hear it’s going to be a pretty cold & miserable first weekend of winter so there’s no better time to cook them for breakfast, lunch or even dinner.
Combine all dry ingredients in a mixing bowl. Make a well in the centre & add wet ingredients & whisk until smooth. Alternatively, you can also do this with a stand mixer, using the flat beater.
Heat a frying pan & add some butter until melted. Ladle enough batter for 1 pancake. Cook for a couple of minutes until the batter begins to get tiny bubbles, flip the pancake & cook for another 30 seconds.
Maple syrup with fresh berries
A scoop of lemon butter & crushed Maison Fossier Coconut macarons sprinkled on top
The classic lemon & sugar… try our “gold sugar” (available at Orange Essential) to add some sparkle
Try our delicious four berry jam with a sprinkle of vanilla bean sugar
After drizzling with raspberry reserve gourmande syrup, sprinkle chopped pistachios & top with pashmak (persian fairy floss)
Dollop a tablespoon of dulce de leche on top
Spread Wellington Apiary honey on warm pancakes & sprinkle with lavender sugar
Tall Poppy raspberry & rhubarb dessert sauce (available from Orange Essential)