• Save to your scrapbook
  • Save to your scrapbook

    3 ways with pancakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    3 ways with pancakes

    Serves: 4


    For the pancakes:
    100g plain flour
    Pinch salt
    1 medium British Blacktail Free Range Egg
    300ml milk
    A little sunflower oil, for greasing 

    For the whipped maple butter and crispy pancetta topping:
    150g unsalted butter
    75ml maple syrup
    2 tbsp maple syrup
    Butter and vegetable oil, for frying
    95g pack Cooks’ Ingredients Sliced Pancetta

    For the mango mojito topping:
    2 Waitrose 1 Perfectly Ripe Mangoes, peeled, stoned and sliced
    3 tbsp golden rum or apple juice
    2 tbsp light brown muscovado sugar
    Finely grated zest and juice of 1 lime
    2 tbsp shredded fresh mint
    120g natural coconut yogurt, to serve

    For the chocolate banana topping:
    1 banana, sliced
    4 tbsp chocolate spread
    4 tbsp roasted chopped hazelnuts


    1. If you’re making the whipped maple butter and crispy pancetta topping, do this first. Melt the butter in a small pan over a high heat. Cook for 4-5 minutes until golden brown. Add the maple syrup, and cook for a further minute until slightly thickened. Pour into a large bowl, cover and leave to cool slightly before putting it into the freezer for 25 minutes, or until it’s starting to firm up. Whisk with a hand mixer for about 1 minute, or until pale and creamy. Warm a frying pan over a high heat. Add a little oil and the pancetta, in batches if necessary, and cook for 1-2 minutes on each side until crisp. Remove to a plate lined with kitchen paper and keep warm until ready to serve with the pancakes and maple butter.

    2. To make the pancakes, place the flour and a pinch of salt in a bowl. Make a well in the centre and crack in the egg and a little of the milk. Whisk together, gradually incorporating the remaining milk to make a smooth batter. Lightly grease a 20cm heavy-based non-stick frying pan. Add enough batter to thinly coat the pan’s base and cook over a medium heat for about 1 minute, or until golden brown. Flip over and cook the other side until golden brown. Place on a warm plate and cover with greaseproof paper. Repeat to make 8 pancakes. Keep them warm by placing in the oven at 120°C, gas mark ½, until ready to serve with your chosen topping.

    3. To make the mango mojito topping, place the mango in a heatproof bowl. Gently heat the rum (or apple juice) and sugar in a pan, stirring until the sugar dissolves. Pour over the mango and set aside to cool. Add most of the lime zest, juice and mint to the cooled mango, then chill until ready to serve with the pancakes and yogurt sprinkled with the remaining lime zest.

    4. For the chocolate banana topping, simply divide the chocolate spread, roasted chopped hazelnuts and sliced banana between each serving of pancakes.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars