Happy pancake day!

The humble pancake!


Here is the perfect pancake recipe - apparently! From BBC goodfood

A creative twist?

Gin and tonic pancakes


For the syrup

  • 250ml can gin & tonic

  • 2 tbsp caster sugar

  • lemon , juiced (and zest for garnish)

For the pancakes

  • 200g self-raising flour

  • egg

  • 2 tbsp caster sugar

  • 250ml can gin & tonic

  • oil for frying


  1. To make the syrup, pour a can of gin & tonic into a saucepan along with the sugar and lemon juice and reduce for a few mins until syrupy. Set aside.

  1. To make the pancakes, put the flour, egg, sugar and a pinch of salt into a bowl, pour in the other can of gin & tonic and whisk the batter until smooth. Lightly oil a non-stick pan, set over a medium heat, add two spoonfuls of batter into the pan and cook for 1-2 mins on each side. Repeat with remaining batter. Serve with the syrup drizzled over and finely grate over some lemon zest.

Recipe from bbcgoodfood.com, February 2018

Vegan pancakes


  • 125g gluten-free plain flour (we used Doves Farm)

  • egg replacer, equivalent to 1 whole egg (we used Orgran No Egg) mixed with 2 tbsp water

  • 250ml hemp or coconut milk

  • sunflower or rice bran oil, for frying

  • orange segments and agave syrup , to serve


  1. Put the flour in a bowl and make a well in the centre. Pour in the Orgran egg replacer and a quarter of the milk.

  2. Use an electric whisk to thoroughly combine the mixture, then beat in another quarter of the milk. Once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.

  3. Heat a small non-stick frying pan with a splash of oil. When hot pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. 

  4. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more oil to the frying pan as necessary.

  5. Serve with an orange wedge and a drizzle of agave syrup or filling of your choice. This mixture keeps for a few days if you store it covered in the fridge. Give it a good whisk before using.

    Recipe from BBC good food

Back to Staff Page