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    Homemade Pancakes

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    Homemade Pancakes


    • 100g plain flour
    • Pinch of salt
    • 1 medium egg
    • 300ml milk
    • 1tsp oil, to fry


    1. Mix 100g plain flour and a pinch of salt in a large bowl. Make a well in the centre and add 1 medium egg and half of 300ml milk. Beat well, gradually adding the rest of the milk, until the mixture is the consistency of single cream. Beat for a further 1-2 minutes.
    2. Heat a smooth, heavy, non-stick frying pan until hot. Add 1 tsp oil, pour in a couple of spoonfuls of batter to cover the base of the pan in a thin layer. Once the pancake begins to bubble and set, it will shake loose from the pan. Toss or turn and cook the other side for 1-2 minutes until golden.
    3. Pancake fillings
    4. 1. Fry 500g Aberdeen Angus Lean Ground Beef until browned, add a 350g pot Waitrose Mediterranean Sauce and simmer for 10 minutes or until thoroughly cooked. Fill the warmed pancakes, roll up and arrange in a buttered shallow ovenproof dish. Heat a 350g pot Waitrose Fresh Cheese Sauce and pour over the pancakes. Top with grated Cheddar and grill until golden.
    5. 2. Heat 2 tbsp oil in a wok or large frying pan. Add a sliced red onion, 500g boneless skinless chicken breasts, thinly sliced, and 1 sliced red pepper. Stir-fry for 3-4 minutes, until the chicken is cooked, season and add 2 tbsp each soy sauce and lime juice. Cook for 2 minutes. Sprinkle with chopped salad onions and use to fill the warmed pancakes.
    6. 3. Warm a 220g can Waitrose Pear Quarters in Fruit Juice, drained, with a few pecan halves and 5 tbsp Nutella chocolate spread. Fill the warmed pancakes and serve with scoops of Waitrose White Chocolate Ice Cream with grated chocolate.
    7. 4. Thickly slice 4 bananas and fry in a large knob of butter with a handful of fresh blueberries. Cook gently for a minute or so, until slightly softened, and add 3 tbsp maple syrup. Fill the warmed pancakes, roll up and serve with thick cream or Greek yogurt. Melt 4 tbsp Waitrose Thinly Shredded Marmalade with the juice of 1 large orange, 2 tbsp caster sugar and 2 tbsp Cointreau. Fold the pancakes into quarters, add to the pan and warm through. Serve with fresh orange segments.

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