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The perfect pancake recipe? Look no further 🥞

Yes, you heard that right. Elliot wishes he’d teamed up with Nigella for this one, but for now we’ll make do with adapting her failsafe recipe and calling it his. 

With Pancake Day on the horizon, we’re sharing it with you lucky people too. Bookmark this page for Tuesday frivolity. In Ell’s own words, here goes…

I'm a flexible guy when it comes to pancakes, American, French, big, small, fluffy, thin yada yada yada. That was until I made these bad boys from the Queen that is Nigella. 👑

These are THE breakfast pancake. Light and fluffy with a crisp edge. It should be said that these are for the maple syrup bacon lovers out there, don't even attempt these fluffballs with lemon and sugar on your mind.

Ingredients (Serves 4-6)

225g Plain flour

2½ tsp Baking powder 

A pinch of Salt

1 tsp Sugar 

2 large Eggs (beaten)

30g Butter (melted and cooled)

350ml Milk 

Butter (for frying)

Step 1

Pancakes aren't a precise art, so with that in mind, the method is simple. Get all of your ingredients in a bowl and beat them with a whisk until well combined, no lumps, just smooth batter. No-one cares if your arm hurts, they just want fluffy pancakes.

Step 2

Get your frying pan on medium heat, melt a little butter, dollop in your desired size! 


All you need to remember when cooking pancakes is that when the upper side is bubbling and blistering, it’s time to flip, and this only need to be for a minute or so.


TIP: wipe your pan out with kitchen towel after each batch or the build up of butter will burn and ruin the precious pancakes.

Step 3

Get topping kids. Riverford have a fab round-up of ideas - go wild. As for my personal choice, it’s got to be maple syrup and crispy bacon. 

Tag us in your creations on Instagram @fieldgoodsuk

 The more pancakes the batter. 

Ell (& Sam).