Baking
Weekend pancakes
Small golden pancakes for a relaxed breakfast, with lemon and sugar to finish.
Small golden pancakes for a relaxed breakfast, with lemon and sugar to finish.
This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.
The recipe
Weekend pancakes
- Prep
- 10 min
- Cook
- 15 min
- Total*
- 25 min
- Makes
- 4 servings
*Estimated development timings. Timings are estimates; allow extra time if the cooking checks require it.
Ingredients
Tick things off as you go.
What you need
Equipment
- Mixing bowl
- Whisk
- Non-stick frying pan
- Spatula
Let’s make it.
- 01
Mix dry ingredients
Stir flour, baking powder and 1 tablespoon sugar together in a bowl.
- 02
Make the batter
Whisk egg, milk and oil together, then whisk into the dry ingredients until smooth. Leave for 5 minutes while the pan warms.
- 03
Cook in batches
Lightly oil a non-stick frying pan over medium heat. Add small ladlefuls of batter, leaving room between them. Cook for 2–3 minutes until bubbles appear and the edges set, then flip.
- 04
Finish cooking
Cook the second side for 1–2 minutes until golden and cooked through with no wet batter in the centre. Lower the heat if browning before cooking through. Repeat with the remaining batter, lightly oiling as needed. Serve with lemon and the remaining sugar.
Ingredient checks
Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.
Allergens: Eggs; Milk; check flour.
Make it work for you
Keep the stated ingredient quantities for the first test. Substitutions need separate testing.
For another day
Best freshly cooked. Freezing and reheating tests are still needed.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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