Breakfast Pancakes

Spoil your Mum on Mother’s Day with our super easy, super quick pancakes!


  • 350ml (12fl oz) milk
  • 2 eggs
  • 200g plain flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • vegetable oil, for frying
  • whisky Sauce syrup to drizzle
  • raspberries and white choc chips to garnish


  1. Whisk the milk and eggs in a jug, then set aside.
  2. Sieve the flour and the baking powder into a bowl, add a pinch of salt, the sugar and combine. Make well in the centre and gradually pour in the milk and egg mixture. Beat well.
  3. Brush a non-stick frying pan with a little vegetable oil and place over a medium heat, when the pan is hot, pour half a ladle of batter into the pan to form a pancake that is approx 10cm (4in) in diameter.
  4. Cook until bubbles start to form, then flip the pancake over and cook the other side until golden.
  5. Serve with a drizzle of whisky sauce syrup, raspberries and white choc chips.
  6.  As a change, try Banoffee pancakes. Just use the recipe above then drizzle with our whisky caramel sauce, add sliced bananas and maybe some squirty cream. Delish!