Pancakes Three Ways


  • Pancake Batter
    • ¾ cup plain flour
    • A pinch of salt
    • 2 large eggs
    • 1 cup milk
    • 1/3 cup water
    • 2 tablespoons butter (melted)
  • Chocolate Hazelnut Spread and Berries Topping
    • 2 tablespoons chocolate hazelnut spread
    • Handful of berries of your choice
    • Handful toasted hazelnuts (chopped)
  • Strawberries and Cream Topping
    • 6 tablespoons creme fraiche
    • 1 teaspoon icing sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons strawberry jam
    • Handful of strawberries (sliced)
  • Caramelized Bananas and Dark Chocolate Topping
    • 3 bananas (peeled and sliced lengthways)
    • 2 tablespoons demerera sugar
    • Knob of butter
    • 3.8 ounces dark chocolate (chopped)
    • Hazelnuts (toasted and finely chopped)


Sieve the flour into a large mixing bowl and with a spoon make a well in the center. Break the eggs into the well and using a whisk slowly incorporate them into the flour. Don’t worry too much about lumps as they should disappear when you add the rest of the liquid. Gradually add the milk and water until you have a light batter.

Heat a little butter in your frying pan over a hot heat, and add 2 tablespoons of melted butter to the batter, stir through to combine. Add a ladleful of the batter to the hot pan and move from side to side until it evenly covers the surface of the pan. Reduce the heat and cook for about a minute each side or until the batter begins to take a nice golden color.

Feel free to try flipping half way through. Serve straight away with your filling of choice.

Alternatively you can cook all the batter off and save the pancakes for later. Simply layer the crepes on top each other, cover with some cling film and store in the fridge. They should heat up well in a microwave.

Chocolate Hazelnut Spread and Berries

Spread the chocolate hazelnut spread over the warm pancake, pile on your favorite fresh berries and finish with a sprinkling of hazelnuts.

Strawberries and Cream

Mix the creme fraiche, icing sugar and vanilla extract together and set aside.

Spread the jam on to the pancake then dollop the creme fraiche mixture on top and sprinkle the strawberries over the mixture before rolling up the pancake.

Caramelized Banana

Coat the bananas in the sugar and set aside.

Place the chocolate in a bowl over a small saucepan with simmering water and let it melt.

In a frying pan, fry the bananas on a medium heat in the butter until they have a nice color on all sides.

Spread the pancake with the melted chocolate, top with the bananas and sprinkle over the hazelnuts.

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