FoodCoop Recipes
Classic Pancakes
This is our go-to batter recipe. Decide whether to roll or fold, then choose from our toppings.
Cook
25 minutes
Serves
10
Ingredients
150g Co-op plain flour
250ml Co-op semi-skimmed milk
2 Co-op British free range eggs
20g Co-op unsalted butter, melted and cooled, plus extra for greasing
Method
To make the batter, sift the flour into a large mixing bowl and make a well in the centre
Pour in the milk, 50ml water and the eggs and whisk together until smooth
Set aside for 30 mins, then whisk in the butter
Heat a nonstick frying pan on a medium heat
Grease the pan with a little butter, then pour in 2-3 tbsp batter, swirling until the base of the pan is coated
Fry for 1 minute, until set
Flip, then cook the pancake for 30 seconds to 1 minute more
Repeat with the remaining batter
Cook's tips
Topping inspiration...
Lemon & sugar: Serve the traditional way, with a squeeze of lemon juice and a dusting of sugar
Feta, honey & thyme: Try a Greek-inspired pancake. Top with a little crumbled Feta and a drizzle of runny honey, then sprinkle with a few thyme leaves to serve
Millionaire’s pancakes: Here’s one for an indulgent treat. Top your pancakes with a generous drizzle of ready-made caramel sauce and crumble over Co-op Irresistible shortbread squares.
Maple syrup & ice cream: A delicious dessert. Place a scoop of Co-op vanilla ice cream in the centre of your pancake, fold the edges over, then drizzle maple syrup over the top. Best when pancakes are still warm as the ice cream begins to melt. Utterly delicious...
Irresistible Prosecco poached peaches: For a grown-up topping, boil peaches for 5 minutes, in enough water to cover them, cool, then peel and cut into slices. Poach in a pan with sugar and Prosecco until syrupy. Spoon the peaches and syrup over the pancakes and finish off with a spoonful of mascarpone.
