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The ultimate pancake recipe

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The official day might only come around once a year, but with these clever tips, tricks and a fantastic recipe, provided by Marks and Spencer, there’s no reason you can’t tuck into a tower of fluffy pancakes whenever you fancy.

Perk up your pancakes

Write your name in pancakes
Pour the rested batter into a squeezy bottle. Heat your pan and add a knob of butter. When the butter has melted, write out the letters with the batter or a draw a shape.

Try savoury pancakes
Diced ham and cheese are perfect for savoury pancakes as they roll up neatly inside, or opt for prawns and spring onions served with a chilli dipping sauce for a quick and easy supper.

Create a pancake stack
Make thin pancakes then build them up with fresh fruit and custard between each layer. Pop the stack in the fridge to chill. When you’re ready to serve, drizzle with chocolate sauce and cut into slices.

SERVES 4

175g plain flour
1½ tsp baking powder
1 tsp caster sugar
1 large egg
175ml milk
75g butter
½ x 240g jar Cook with M&S salted caramel sauce
1 large apple, cored and thinly sliced
50g pecan nuts, roughly chopped

  1. Sift the flour and baking powder into a bowl and stir in the sugar. In a jug, whisk together the egg and milk. Whisk the wet ingredients into the dry, removing any lumps. Melt 2 tbsp of the butter and stir into the mixture.
  2. Heat a little of the remaining butter in a large, non-stick frying pan. Drop 4 tbsp of the batter into the pan, spacing them out, to make four pancakes. Cook over a medium heat for two-to-three minutes, or until bubbles burst and stay open on the surface. Flip them and cook for another two minutes, then remove from the heat and keep warm. Repeat to make 12 pancakes in total.
  3. Warm the caramel sauce according to the instructions on the jar. Stack three pancakes on each serving plate and top with apple slices. Spoon over the sauce and scatter with the pecan nuts.
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