Three ways with Pancakes

5 minutes + 15 minutes Serves 12-15


  • 2 cups self raising flour
  • Pinch salt
  • ¼ cup sugar
  • Zest of 1 lemon
  • 2 eggs
  • ¼ tsp vanilla essence
  • 2 cups of milk
  • Butter for cooking
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1. Into a large bowl place the flour, salt, sugar, lemon zest, eggs, vanilla and milk. Whisk until well combined and lump free. Let it rest for 10 mins.

2. Heat a small pan to a medium heat, brush with a little butter. Pour in 1/4 cup mixture, rolling the pan around to get an even cover. Cook until the pancake starts to bubble, then flip and cook for a further 2 mins. Stack the pancakes until needed.

TIP: Place a little strip of baking paper between each pancake to prevent them from sticking together.


Omit the sugar from the pancake recipe. Place two pancakes onto each serving plate. Top with slices of Select smoked salmon and sliced avocado. Squeeze generously with lemon juice. Mix ½ cup sour cream with 2 Tbsp horseradish to dollop on top. Garnish with dill leaves and freshly ground pepper.


Bring to a boil in a small pot ½ cup lemon juice and ½ cup sugar. Cook for 5 mins until it is syrupy. Add ½ cup coconut cream. Allow to cool. Whisk another ½ cup coconut cream until thick. Dip the cooked pancakes in the syrup and place one on top of the other to form a stack. Pour over any leftover syrup or serve separately. Spoon the whipped coconut cream on top. Garnish with berries and toasted coconut. Cut into wedges to serve.


In a small pot melt 50g butter, ¼ tsp sea salt with ½ cup sugar and cook, stirring until the mixture turns a caramel colour. Add ½ cup cream stirring carefully to combine. Remove from the heat, pour into a bowl and cool. Serve pancakes with banana and crispy bacon, pour over salted caramel sauce.