Our flippin' brilliant pancake recipe

Anna Kilcooley -
Our flippin' brilliant pancake recipe

It truly is the most wonderful time of year for everyone at BTP.

We get to eat pancakes all day long (which sometimes, we do regardless of the date) and no one says a word. Pancake Day, Shrove Tuesday, the 5th March – we reckon it’s the best. Just in case you can’t join us on the big day itself, we’re sharing our recipe so you can be a top tosser at home.

Our recipe is a twist on Scotch pancakes – thick and fluffy with a generous helping of maple syrup. The recipe we use in our cafes uses both gluten-free flour and baking powder, but you can use plain flour/baking powder if that’s what you have at home.

BTP Pancakes

Ingredients

This makes about 10 pancakes:
Baking Powder – 1 tsp
Caster Sugar – 75g
Plain Flour – 200g
Greek Yoghurt – 100g
Egg – 1
Whole Milk – 80ml

Method

  • Place the dry ingredients into a bowl
  • Make a well in the centre and crack the egg into it
  • Start to whisk in the egg whilst slowly adding the milk
  • Mix until smooth
  • Heat a non-stick frying pan on a medium-high heat with a small knob of butter, swirl pan to cover evenly, then lightly wipe it out to remove excess (so the pan should be almost dry).
  • Dollop a heaped tablespoon of the mix into the pan and smooth out to a circle of about 10 cms.
  • Cook until golden brown (you will start to see bubbles on the top), flip and cook the other side. They should be about 1cm thick.

And for the top?

We have our favourites all year round of:

Bacon, maple syrup and maple butter, or blueberry compote with Greek yoghurt.

But at this time of year it all gets a bit special….

Check out our Pancake World Cup blog to see how we’re shaking things up on the 5th March this year.

Share photos of your stack at home with your toppings of choice – we love to see them! Just tag us in your pics on our Instagram and Twitter pages.