Three ways with Pancakes

clock 5 minutes + 15 minutes bowl 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.

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