Pancake Day!

We all love pancakes in this family, so of course, we have a recipe which you can use for sweet or savoury treats. Having experienced Breton galettes (the huge, buckwheat savoury pancakes made in Brittany) I like to make a full meal out of pancakes. We start with two – or maybe three!- savoury pancakes first, then move on to two sweet ones. That way you can go for several flavours, rather than having to choose between favourites.

If you want to go for the whole experience, you can make two half batches of batter; one with buckwheat flour and one with ordinary plain flour. That way, you can do proper Breton-style savoury galettes for your first course and wheat flour ones for dessert.

To make gorgeous pancakes you will need: a large mixing bowl, a sieve, a whisk, a flat-bottomed frying pan, a fish slice / large, flat spatula for flipping.

Recipe: Pancake Batter


  • 4oz / 110g plain flour
  • 2 large eggs
  • 7floz / 200ml unsweetened soya milk (I use Tesco’s own NOT the economy version)
  • 3floz / 75ml water
  • 2 heaped dsps Pure Sunflower Spread.
  • a little sunflower oil for cooking
  • Don’t add any salt to your batter as dairy free spreads tend to be quite salty already.


  1. Sift your flour into a large mixing bowl.
  2. Mix the milk and water in a measuring jug.
  3. Make a well in the middle and crack the eggs into it.
  4. Whisk the eggs in the middle and gradually whisk in flour from the edge of the ring around the egg.
  5. Don’t panic when lumps start to form, it’ll be all right in the end.
  6. Keep whisking, and as it starts to thicken, add the milk and water a bit at a time.
  7. Keep it all going until you have all the flour whisked in smoothly.
  8. At this stage, you can leave the batter for an hour intil you are ready to cook.
  9. Immediately before you cook, melt the spread and whisk that in too.
  10. Set yourself up to cook with a hot pan and your bowl beside the cooker. Have plates ready to serve and use a small cup to scoop up a small amount of batter to pour into the pan.
  11. Tip a little batter into the pan – always less than you think – and swirl it round the pan into a thin even layer.
  12. The first pancake will be a bit too thick, probably rather lumpy and it will probably stick (at least, mine always does). Don’t give this first one to a guest, just eat it, quietly in the kitchen! That was your trial run. Now you know how much batter to use next time and the pan’s heat will have evened out.
  13. If you’re feeling brave you can flip your pancakes, but if I’m cooking lots for the whole family I opt for the boring but safe fish slice!
  14. Serve straight away with the filling of your choice!

Quick Notes

There are so many good fillings you can use:

Ham, cheese and egg

Ham, fried onions and mushrooms

Sliced cooked sausage and onion


Lemon and sugar

Chocolate spread and vanilla ice cream

Grated chocolate and brandy (possibly with ice cream too!)

Cooking time (duration): 10 minutes

Preparation time (duration): 10 minutes

Diet type: Dairy-free

Number of servings (yield): 2 adults

Meal type: dinner

Microformatting by hRecipe.

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