Hooray, it's Pancake Day!

Posted: Feb 26 2014

We love pancakes at Nook and would happily eat them FAR more often than once a year!

However, it's almost that designated day once again, so we thought we'd share with you our classic pancake recipe as well as a more unusual idea.

And while we're on the subject, we're always open to an excuse to eat a pancake or two, so do share your favourite recipes with us. Do you play it safe with lemon and sugar, or throw something more adventurous into the mix? 

As usual, Nook is on hand to provide you with all the tools you needed to make perfect pancakes every time, so there's no excuse not to get flipping! 


Classic Pancakes 

110g plain flour
Pinch of salt
2 large eggs
275 ml semi skimmed milk

Sift the flour and salt into a large bowl, & make a well in the centre, break the eggs into it. With a wooden spoon combine the ingredients together til they are fully mixed and there are no lumps, add the milk little by little until it is all combined and you have a mix the consistency of single cream.

Melt a knob of butter in your frying pan until it is very hot, then add a ladle full of pancake batter and swirl the pan around so the base is fully covered with a thin layer of the mix, you can add a little extra to fill any holes.

Cook for about 30 seconds until bubbles start appearing on the surface and the pancake comes away from the base of the pan easily – now it’s time to toss, or just flip over with a spatula if you’re not feeling brave! Repeat. Makes aprox. 15.

To eat, sprinkle with caster sugar and a squeeze of lemon juice, roll up and enjoy. 

Buckwheat Galettes

These French style pancakes, or galettes, are naturally gluten free and are served with savoury fillings such as ham, wilted spinach, melted cheese or chopped tomato. Fold in the sides of the pancake to form a square once you have added your filling to serve, you can then also crack an egg into the centre and cook for a further 3 minutes, or until done to your liking. Bon Appetite!
100g buckwheat flour
Pinch salt
1 large egg
300ml skimmed milk
50g melted butter
Served with your choice of: chopped ham, wilted spinach, chopped tomato, grated cheese and eggs.
Make the batter as directed in the recipe for Classic Pancakes, then add the melted butter. Leave to sit for an hour then when you are ready to make the galettes, oil the pan and get it hot. Pour a ladle full of batter into the pan and swirl around to cover the base of the pan, cook until golden brown then flip or toss and cook the other side. Add your fillings as suggested above.