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Pancake recipes

Caramelised buttery pancakes

Caramelised buttery pancakes

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2 cups milk
280 g flour
2 free-range eggs
2 t vanilla extract
Vegetable oil
½ t buttter
1 t sugar

Method

Whisk together milk, flour, free-range eggs and vanilla extract until well incorporated and lump free.

Place a non-stick pan over a medium to low heat and lightly coat with vegetable oil.

Add a small ladle of the batter to the warm pan and swirl to cover the base.

Fry until small bubbles form, then flip and cook on the reverse side until golden.

Repeat to finish the batter.

In a pan, melt butter with sugar until golden brown. Add pancake and coat.

Repeat with the remaining pancakes.

Discover more pancakes recipes here.

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Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

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Japanese seafood rice pot

Pea-and-mint risotto with goat’s cheese and watercress

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Calamari and fennel linguine

Caramelised buttery pancakes

Caramelised buttery pancakes

Ingredients

Method