The classic American-style pancakes, of diner dreams, are easy to make with this very quick foolproof recipe, showing that you can get fluffy pancakes without buttermilk. Cover them in blueberries and maple syrup for a wonderful pancake breakfast, perfect if you’re in a hurry.
A pancake classic, nothing beats buttermilk drop pancakes served straight from the pan and topped with warm, freshly-made lemon curd and berries. It's a sure-fire way to draw everyone to the breakfast table too.
You probably have all the ingredients for these thin pancakes, otherwise known as crêpes, at home already. Nothing but a combination of flour, eggs, butter, milk, water and sugar, they’re incredibly easy to make and, once you’ve mastered your flipping technique, the (pancake) world is your oyster.
You’re guaranteed to get any late sleepers out of bed with the aroma of these Scotch pancakes. Served with warm strawberries, mascarpone and melted cinnamon butter, they’re the ultimate breakfast indulgence.
We’ll let you in on a little secret – although this crêpe cake looks impressive, it’s very simple to make. It uses shop-bought crêpes for ease, but you could also make your own. When putting the cake together, don’t worry about precision – it’s all about the rustic look and the irresistible caramel, plum and raspberry flavour within the layers.
This crêpe cake is layered with delicious lemon curd and a soft creamy filling. The burnished caramel top makes it a real showstopper. Note the crêpe recipe will make more than you need for the cake, so freeze some for another time.
A retro classic, crêpes Suzette have never gone out of fashion in our opinion. The winning mix of delicate crêpes and boozy citrus sauce is just so delicious. You could forgo making your own crêpes and use shop-bought to cut the cooking time down to just 15 minutes.