Check out this delicious fluffy pancakes recipe, served with whipped honey butter.


  • 135 g plain flour
  • 1 tsp baking powder
  • 2 tblsp sugar
  • 130 ml milk
  • 1 large egg, lightly beaten
  • 2 tblsp of melted butter (allowed to cool slightly) plus extra for cooking
  • for the whipped honey butter
  • 110 g butter
  • 75 g honey
  • 1/2 vanilla bean or 1/2 tsp vanilla extract


  1. Sift the flour, baking powder and sugar into a large bowl.
  2. Whisk the milk, egg and melted butter together in a jug.
  3. Pour the milk mixture into the flour mixture and, using a whisk or fork, beat until you have a smooth batter, the lumps quickly disappear. Let the batter stand for a few minutes.
  4. Heat a non-stick frying pan over a medium heat and add a little butter. When it's melted, add a ladle of batter or two, depending on how big your pan is and on what size you want your pancakes to be.
  5. The batter should be very thick. The pancake will be ready to turn when it bubbles appear on the surface. Flip it over to cook the other side.
  6. Keep the cooked pancakes warm in a low oven but serve as soon as possible.

For the Whipped Honey Butter:

  1. Whip the butter and honey until soft and creamy. Add the vanilla and mix until just combined. Spoon into a bowl or jar and keep in the fridge. Bring to room temperature before using.

Dairygold teamed up with celebrity chef Lilly Higgins for Pancake Tuesday.