Pancakes and Ice Cream

February 27, 2020

After a healthy January, Pancake Day marks the first milestone for many where you can allow yourself an indulgent treat. So, what does ice cream have to do with pancakes I hear you ask? Well… It can transform a dull pancake into an extremely luxurious dessert and that’s how we like our pancakes.

Traditional crepe like pancakes are great, but we think fluffy American pancakes are best for absorbing all the wonderful melting ice cream that we use as our topping.

What you’ll need:

260g sifted plain flour; 2 tbsp sugar; 260ml milk; 2 large eggs; 60g melted butter; 2 1/4 tsp baking powder; and 1/2 tsp salt.
These ingredients will make approximately 18 pancakes!


Sift the flour, baking powder, salt and caster sugar into a large bowl and mix together. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

• Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter.

• It would be quite easy to jump straight into making the pancakes now but you want to let the batter stand for 10 minutes.

• Heat a non-stick frying pan over a medium heat and add a knob of butter.

• When it’s melted, add a few ladles of batter (Depending on the size of your pan. The pancake should be no bigger than the circumference of a normal sized mug)

• Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancakes have risen to about 1cm/½in thick.
• Repeat until all the batter has gone!


Serve with a good old scoop of your favourite ice cream and whatever other accompaniments you fancy!

Any leftover pancakes can be kept in the fridge for a couple of days and reheated in the toaster or oven.


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