We've got Banoffi, Blueberry and Cinnamon and Apple variations!


  • 185 g self-raising flour
  • 1 tsp baking powder
  • 2 tsp caster sugar
  • 2 large eggs
  • 60 g butter (melted)
  • 250 ml whole milk


  • Sieve the flour, baking powder and caster sugar into a large bowl and make a well in the centre.
  • Beat the eggs and milk together and pour into the well, whisking to form a smooth batter and then stir in the butter.
  • Cover the bowl with cling-film and allow to rest for 20 minutes.
  • Heat a frying pan and brush lightly with some clarified butter.
  • When the pan is hot, pour 2flozs of batter into the pan and swirl evenly to form a round pancake.
  • Cook over a low heat for 1 minute until underneath the pancake is golden.
  • Turn the pancake over and cook for a further 20 seconds.
  • Banoffi Pancakes:
  • Add 2 small bananas that have been well mashed to the batter and cook as instructions above. When cooked, top with the caramel condensed milk. Decorate with whipped cream and chocolate curls.
  • Blueberry Pancakes:
  • Add 8ozs of fresh or frozen blueberries to the batter before cooking it.
  • Cinnamon and Apple Pancakes:
  • Grate 2 small eating apples and mix into the batter. Sieve in a tablespoon of cinnamon and cook in the usual way. When cooked, drizzle with maple syrup.

More by Louise Lennox:

Find recipes by keyword:

autumn baking pancake tuesday spring summer usa winter entertaining party food desserts and sweets the afternoon show