Pancake Recipe: A Lyle's Classic

Categories:

pancakes, waffles & crepes
breakfast
sunday lunch
light plate
pancake day

There’s nothing like a tasty pancake recipe to get your morning off to a flippin’ great start! Delicious pancakes with extra breakfast smiles courtesy of Lyle's Golden Syrup.

Prep Time
5
minutes
Cook Time
20minutes
Ingredients
Servings
15 pancakes
Ingredients
  • 110g (4oz) plain flour
  • 275ml (10floz) full fat milk
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp vegetable oil, plus butter for frying
  • Lyle's Golden Syrup, to serve
  • 1 lemon, cut into 8 wedges, optional
Instructions

Just a few quick steps to breakfast magic, Lyle's style:

1.    Sift the flour in a large bowl and make a well in the centre - then pour the vegetable oil, egg yolk, milk and egg into a jug and lightly beat together. Gradually add this to the well in the flour,  whilst whisking and slowly drawing in the flour until you have a smooth batter. Then pour the mixture back into the jug.

2.    Cook the pancakes with a 18cm (7”) non-stick frying pan. Pop it on a medium-high heat until it produces a slight haze. Melt a small amount of butter in the pan and pour in about 2 tablespoons of batter, then swirl in a circle to make sure the batter evenly coats the pan.

3.    Fry for about 20-30 seconds – until the batter is set, giving a golden-brown pancake. Loosen the edges, then give the pan a little shake. Now flip the pancake and cook for a further 20 seconds.

4.    Fold the pancakes loosely onto a plate and drizzle with Lyle’s Golden Syrup - serve with lemon wedges for a citrus kick.

Lyle’s Golden Syrup: the perfect pancake topping

The gorgeous, caramelised flavours of our famous Lyle’s Golden Syrup make these pancakes irresistible. Don’t forget to grab some before you start baking! 

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CHEF'S TIPS

•    If the thought of flipping pancakes fills you with fear, shake the pan to loosen the pancake and use a spatula to carefully flip it over. 

 

•    Want to make them ahead of time? Stack pancakes between small squares of parchment paper as you make them and leave them to cool. Then reheat briefly in a non-stick frying pan set over a medium heat for a few seconds and enjoy. 

 

•    You can keep pancakes in the freezer for up to two months. All you have to do is cook your pancakes, make sure they are fully cooled down and put them in the freezer – then reheat and enjoy whenever you like! 

 

•    Get creative with your toppings; add some fruit, ice cream, or even some chocolate – whatever takes your fancy! 

 

•    If you want to make pancakes without eggs, mashed banana or unsweetened apple sauce is a great alternative – ¼ of a cup is equivalent to one large egg.