• English Pancakes:
  • 110g plain flour
  • Pinch of salt
  • 2 eggs
  • 200ml milk
  • 75ml water
  • 50g butter, melted, plus
  • extra for greasing the pan
  • Caster sugar, to serve
  • Lemon juice, to serve
  • Lemon wedges, to serve
  • American Pancakes:
  • 230g plain flour
  • Pinch salt
  • 1 tbsp caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarb
  • 30g butter, plus extra to
  • grease the pan
  • 1 egg
  • 1 tsp vanilla extract
  • 300ml buttermilk
  • 100ml whole milk
  • Bacon, to serve
  • Maple Syrup, to serve
  • Whipped Butter, to serve
  • French Pancakes (galette):
  • 160g buckwheat flour
  • 65g plain flour
  • 1/2 tsp salt
  • 2 eggs
  • 600ml milk
  • 2 tbsp melted butter, plus
  • extra for greasing
  • 100g cheese - comte/
  • gruyere
  • 4 slices ham
  • Fried eggs
  • Chives, chopped, to
  • garnish


  1. English: Sift the flour and salt into a large bowl and stir to combine. Make a well in the centre of the flour and add the eggs then stir to combine. Pour the milk and water into the batter, working gradually to avoid a lumpy batter. Stir in the melted butter and then set aside to rest for at least 30 minutes.
  2. When ready to cook, melt some butter in a flat bottomed pan over a medium/high heat and ladle in just enough batter to cover the bottom. Let it sit for 1-2 minutes, until you can see the top of the pancake starting to set. Flip and continue to cook on the other side for a further 1 - 2 minutes.
  3. Repeat the process until you have used up all of the
  4. batter.
  5. Serve the pancakes drenched in lemon juice and sprinkled with sugar.
  6. American: In a large bowl sift the flour, sugar, salt,
  7. baking powder, bicarb and mix together. In another bowl mix together the melted butter, egg, vanilla extract, milk and buttermilk. Add the wet ingredients to the dry ingredients and mix well.
  8. To cook, melt a little butter in a frying pan over a
  9. medium/high and place small amounts of the batter into the frying pan. Cook until you can see bubbles starting to form on the surface, about 2 minutes, and then flip and cook for a further 2 minutes on the other side.
  10. Serve with rashers of streaky bacon, maple syrup and some whipped butter on the side.
  11. French: In a large bowl mix together the buckwheat and plain flour. Add a pinch of salt and make a well.
  12. Pour the eggs into the well and mix to combine. Pour the milk into the batter in stages, to avoid any lumps forming, then mix in the melted butter. Set aside to rest for 30 minutes.
  13. When ready to cook, melt some butter in a crepe pan and pour in enough batter to cover the base of the pan thinly. Cook until the top of the pancake starts to set and then sprinkle in some of your cheese. Top with slices of ham and one fried egg then fold the sides in to form a square shape - and cook until the cheese is melted and the bottom of the galette is crispy.
  14. To serve, sprinkle some chives on top and finish with a grind of black pepper.