Updated: Mar 1
Happy Pancake Day! Our pancake recipe is really easy and quick to make. A simple, classic recipe that will delight the whole family!
For the batter
50g Caster Sugar*
375g Plain White Flour*
1 tbspn olive oil*
1 Pinch of Salt*
For the toppings
Caster Sugar (and a drop of lemon for a zingy touch)*
Melted Chocolate drops*
Almonds, Hazelnuts, Walnuts (add to some melted chocolate drops for a delicious treat)*
Add some mixed herbs* to a tomato and onion sauce for a mediterranean pancake
Mushrooms* and cream with garlic and nutmeg* is one of our favourites
The Arty Vegan's Melty Mozza* works very well with some Korean Pantry's Kimchi* in a hot pancake
*unpackaged ingredients available at Zéro
Sieve the flour in a mixing bowl with the sugar and pinch of salt.
Make a well in the centre of the dry ingredients in the bowl, add the eggs and whisk.
Add the milk slowly while still whisking, make sure there are no lumps in the mixture.
Add the oil.
For best results, leave in the fridge for approx. 45min
Butter / Oil the pan to prevent the batter from sticking and put the pan on medium heat
Ladle approx. 1/4 cup of mixture into the pan and swirl around until it thinly coats the pan
After a couple of minutes, flip your pancake. Once you have done so, if you are using chocolate drops as a topping, this is a good time to put them on top of the pancake as they will start to melt.
Repeat until all batter has been used up (if you have some left over, the batter will keep for up to 24hours in the fridge).
Add your toppings and enjoy!
Note: For Gluten-free alternative, you can use rice flour instead of plain white flour (also available at Zéro)