Pancake recipes
Become a pancake expert
Start
Guides campfire s'mores
Brownies batter
Rainbow colour burst
Try our recipes
Grab your mixing bowls, gather your guiding friends, and get ready to flip, stack, and snack your way to pancake expert status. Try out our pancake recipes by clicking on the images. Each recipe is inspired by a Girlguiding section.
Young volunteer trailblazer tater
Volunteers guiding gold
Rangers campfire pizza pocket
Trefoil Guild tea party
Back
Rainbows colour burst pancakes
Bright, bold, and bursting with fun - just like our Rainbows!
These mini pancakes are made with naturally coloured batter in red, orange, yellow, green, blue, and purple. They’re flavoured with a hint of vanilla for extra yumminess. Why not stack them or serve side-by-side with whipped cream and sprinkles?
How to make
Ingredients
Allergen information
Back
Brownies batter pancakes
Sweet, spirited and stacked with joy - just like our Brownies! These pancakes taste just like brownies, with a fudgy texture and chocolate chips throughout. Serve warm with a drizzle of chocolate sauce or a scoop of yoghurt for balance.
How to make
Ingredients
Allergen information
Back
Guides campfire S’mores pancakes
Twilight treats for trailblazing Guides! Stacked with campfire magic and memories. These pancakes are rich with cocoa, layered with gooey marshmallow, and topped with crushed biscuits and melted chocolate - just like a s’more, but stackable!
How to make
Ingredients
Allergen information
Back
Rangers campfire pizza pocket pancakes
Fuel for the curious and adventurous cooking for boundary-breaking minds. For Rangers who love twilight cooking, campfire creativity, and pizza in every form! These savoury pancakes are stuffed like pizza pockets. With tomato, cheese, and your favourite toppings - then folded and toasted for a warm, melty bite.
How to make
Ingredients
Allergen information
Back
Young leaders and young volunteers: trailblazer tater pancakes
Golden, grounded, and full of heart - just like our young leaders and young volunteers. Inspired by the humble yet delicious jacket potato, these savoury pancakes are crispy on the outside, soft on the inside, and packed with comforting flavours.
Ingredients
How to make
Allergen information
Back
Leaders and volunteers: Guiding gold pancakes
Bold, bright, and full of heart – just like the volunteers who make Girlguiding extraordinary. Girlguiding volunteers are the spark behind every adventure - bringing passion, creativity, and unwavering commitment to every moment. And these spiced sweet potato & chickpea pancakes are a tribute to their brilliance, they’re nourishing, vibrant, full of heart and just a little bit unexpected.
How to make
Ingredients
Allergen information
Back
Trefoil Guild: tea party pancakes
A timeless treat for treasured members! The Trefoil Guild is a cherished circle of experience, wisdom, and enduring friendship. These Trefoil tea party pancakes are a loving nod to the classic Victoria sponge. Soft, golden pancakes layered with jam and cream, perfect for a refined afternoon tea or a celebratory gathering. With their rich red filling and comforting flavour, they honour the Guild’s legacy of leadership, laughter, and lifelong guiding spirit.
How to make
Ingredients
Allergen information
Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- 1 tbsp ground flaxseed + 3 tbsp water (let it sit for 5 mins)
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:
- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:
- Gluten-free all-purpose flour blend (with xanthan gum)
- OR almond flour (best combined with another GF flour)
Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- 1 tbsp ground flaxseed + 3 tbsp water (let it sit for 5 mins)
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:
- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:
- Gluten-free all-purpose flour blend (with xanthan gum)
- OR almond flour (best combined with another GF flour)
Ingredients
Utensils
- Utensils
- 2 mixing bowls
- Measuring cups
- Measuring jug
- Kitchen measuring scales
- Measuring spoons
- Manual whisk, electric whisk (if you need extra help whisking) or a fork
- Non-stick frying pan or griddle
- Spatula
- Spoon (for pouring batter)
- Heat-safe plate or tray (for stacking or serving)
- 1 cup or 125g plain flour
- ¼ cup or 30g cocoa powder
- 1 tsp or 4g baking powder
- 1 egg
- 1 or 237ml cup milk
- 2 tbsp or 24-30g caster sugar
- 2 tsp or 10ml vanilla extract
- ½ cup or 40g chocolate chips (optional but encouraged!)
- Oil or butter for frying
- Optional toppings: chocolate sauce, berries, yoghurt.
Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- 1 tbsp ground flaxseed + 3 tbsp water (let it sit for 5 mins)
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:
- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:
- Gluten-free all-purpose flour blend (with xanthan gum)
- OR almond flour (best combined with another GF flour)
Ingredients
Utensils
- 1 large mixing bowl
- 6 smaller bowls (for each colour)
- Measuring cups
- Measuring jug
- Kitchen measuring scales
- Measuring spoons
- Manual whisk, electric whisk (if you need extra help whisking) or a fork
- Non-stick frying pan or griddle
- Spatula
- Spoon (for pouring batter)
- Heat-safe plate or tray (for stacking or serving)
- 1 cup or 125g self-raising flour
- 1 egg
- 1 tsp or 4g baking powder
- 1 cup or 237ml milk
- 2 tsp or 10ml vanilla extract
- 1 tbsp or 12-15g caster sugar
- Natural food colouring (red, orange, yellow, green, blue, purple)
- Optional: whipped cream & rainbow sprinkles
How to make
Measure the pancake ingredients (self-raising flour, baking powder, sugar, eggs, milk, vanilla extract) using either a measuring cup, spoons, measuring jug or kitchen scales.
Cook the pancake batter for roughly 1 minute – each side. Use a spatula to flip your pancake once each side is cooked. You may need longer if your pancakes are thicker. Be sure to watch out for burning.
In a bowl, mix together all the ingredients in step 1. You can use a manual whisk, fork or electric whisk on a slow speed. The batter mixture should look smooth and glossy.
Prepare the filling by whipping the cream with a whisk or fork, until soft peaks form and set to one side.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
Assemble the stack by layering the pancakes with a spoonful of jam and a dollop of whipped cream between each. Stack 2–3 pancakes high for individual servings.
Turn on your hob and set it to a medium heat. Allow the frying pan to heat up for a few seconds.
Serve with a dusting of icing sugar and tea. Or, top with fesh berries or a sprig of mint.
Spoon your pancake batter into the centre of the pan. Around 2 dessert spoons make a pancake the size of a side plate once it spreads out. Or you can use more batter to make thicker pancakes.
How to make
Optional: measure out the chocolate chips and stir them into the mixture.
Measure your dry ingredients (flour, cocoa powder, baking powder and sugar) using a measuring cup, spoons, measuring jug or kitchen scales.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
Mix the dry ingredients together using a fork or spoon.
Turn on your hob and set it to a medium heat. Place your frying pan over the heat source.
In another bowl, measure your wet ingredients (egg, milk and vanilla extract) using a measuring cup, spoons or measuring jug.
Spoon your pancake batter into the centre of the pan. Cook each side for roughly 40 seconds to 1 minute. Use a spatula to flip your pancake and watch out for burning.
Whisk the egg, milk, and vanilla extract together. You can use a manual whisk, fork or an electric whisk on a slow speed.
Once your pancake is cooked, serve it warm with toppings of your choice.
Combine the wet and dry ingredients. Mix until all the lumps are gone and the mixture looks smooth and glossy.
How to make
Measure your sweet potatoes and grate into a bowl. Once they’re grated, take a handful and squeeze the liquid out of it over a sink. Keep doing this until all your grated potatoes have been squeezed of liquid. Then lay out your clean tea towel or kitchen tissue, place your grated potatoes on top and dab them dry. It should look like grated cheese when you’re done.
Add your ingredients into a mixing bowl and use a fork to mix them together until it looks like a thick, scoopable batter.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
Turn on your hob and set it to a medium heat. Allow the frying pan to heat up for a few seconds.
Next measure your red or spring onion, chop them into small chunks/ squares and keep them to one side.
Spoon around 2 dessert spoons of your pancake batter into the pan, use a spoon to flatten the mixture slightly. You can get around 4 small pancakes in 1 large pan. Cook for 3–4 minutes on each side until golden and crispy.
Measure your ingredients (sweet potato, onion, garlic powder, spices, herbs, salt, pepper, baking powder, egg and chickpea flour, milk) using a measuring cup, spoons, measuring jug or kitchen scales.
Serve warm and enjoy with your chosen toppings, sauces and side dishes.
Ingredients (serves 4-6)
Utensils
- 2 mixing bowls
- Measuring cups
- Measuring jug
- Kitchen measuring scales
- Measuring spoons
- Fork
- Non-stick frying pan or griddle
- Spatula
- Spoon (for pouring batter)
- Heat-safe plate or tray (for stacking or serving)
- Chopping knife for vegetables and chopping board
- Grater
- Potato peeler
- Clean tea towel or kitchen tissue
- 1 large, sweet potato (approx. 300g), peeled and grated
- 70ml milk
- 1 small spring onion or red onion, finely chopped
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp turmeric
- ½ tsp baking powder
- ½ tsp salt and black pepper to taste
- 1 egg
- 5–6 tbsp chickpea flour (adjust for consistency)
- Oil or butter for frying
Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- 1 tbsp ground flaxseed + 3 tbsp water (let it sit for 5 mins)
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:
- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:
- Gluten-free all-purpose flour blend (with xanthan gum)
- OR almond flour (best combined with another GF flour)
Allergens
Contains: gluten (flour), egg, dairy (milk, whipped cream). May contain artificial colours (check labels), soy or nuts (in sprinkles) Gluten-free option
- Replace flour with gluten-free self-raising flour blend
- Add ¼ tsp xanthan gum if not included in your blend
Lactose-free option
- Replace milk with lactose-free or plant-based milk
Use lactose-free or coconut whipped cream
Vegan option
- Replace egg with:
- 1 tbsp ground flaxseed + 2.5 tbsp water (let it sit for 5 mins)
- OR ¼ cup unsweetened applesauce
- Use plant-based milk
- Use coconut or soy-based whipped cream
Ingredients
Utensils
- Mixing bowl
- Measuring cups
- Measuring jug
- Kitchen measuring scales
- Measuring spoons
- Manual whisk, electric whisk (if you need extra help whisking) or a fork
- Non-stick frying pan or griddle
- Spatula
- Spoon (for pouring batter)
- Heat-safe plate or tray (for stacking or serving)
- Chopping knife for vegetables and chopping board
- Optional: campfire-safe pan or sandwich toaster bag or foil
- 1 cup or 125g plain flour
- 1 tsp or 4g baking powder
- 1 egg
- 200 ml milk (can be lactose free or an alternative)
- ½ or 2g tsp salt
- ½ cup or 50g grated cheese (you can use a vegan or lactose free option)
- ¼ cup or 30-40g chopped cooked vegetables (e.g. peppers, mushrooms, sweetcorn, onions)
- ¼ cup or 60ml pizza sauce or passata
- Optional:
- Chopped cooked veggie sausage or pepperoni or other preferred toppings.
- 1 ½ tsp dried oregano or Italian herbs
- Side salad for serving.
Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- 1 tbsp ground flaxseed + 3 tbsp water (let it sit for 5 mins)
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:
- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:
- Gluten-free all-purpose flour blend (with xanthan gum)
- OR almond flour (best combined with another GF flour)
Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- 1 tbsp ground flaxseed + 3 tbsp water (let it sit for 5 mins)
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:
- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:
- Gluten-free all-purpose flour blend (with xanthan gum)
- OR almond flour (best combined with another GF flour)
Ingredients
Utensils
- 2 mixing bowls
- Measuring cups
- Measuring jug
- Kitchen measuring scales
- Measuring spoons
- Fork
- Non-stick frying pan or griddle
- Spatula
- Spoon (for pouring batter)
- Heat-safe plate or tray (for stacking or serving)
- Chopping knife for vegetables and chopping board
- Grater
- Potato peeler
- Clean tea towel or kitchen tissue
- 2 medium potatoes (peeled and grated)
- ½ cup or 63g plain flour
- 200ml milk
- 2 eggs
- ½ cup or 50g grated cheese (e.g. cheddar or mozzarella)
- 2 tbsp chopped spring onion or chives
- Salt & pepper to taste
- Oil or butter for frying
- (Optional for serving; sour cream, salsa, guacamole, yoghurt or side salad)
How to make
Measure your biscuits and place them onto a chopping board. Use a rolling pin (or spoon) to gently crush the biscuits. Once crushed, add them to the mixture.
Measure your dry ingredients (flour, cocoa powder, baking powder and sugar) using a measuring cup, spoons, measuring jug or kitchen scales.
In one bowl, mix the dry ingredients together using a fork or spoon.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
In another bowl, measure your wet ingredients (egg, milk and vanilla extract) and whisk together. You can use a manual whisk, fork or an electric whisk on a slow speed.
Turn on your hob and set it to a medium heat. Allow the frying pan to heat up for a few seconds.
Spoon your pancake batter into the centre of the pan. Cook each side for roughly 40 seconds to 1 minute. Use a spatula to flip your pancake and watch out for burning.
Combine the wet and dry ingredients. If you need extra help whisking, you can use an electric whisk on a slow speed. Mix until all the lumps are gone and the mixture looks smooth and glossy.
Once your pancake is cooked, serve it warm with toppings of your choice.
Measure out the chocolate chips and stir them into the mixture.
Ingredients
Utensils
- Utensils
- 2 mixing bowls
- Measuring cups
- Measuring jug
- Kitchen measuring scales
- Measuring spoons
- Manual whisk, electric whisk (if you need extra help whisking) or a fork
- Non-stick frying pan or griddle
- Spatula
- Spoon (for pouring batter)
- Heat-safe plate or tray (for stacking or serving)
- 1 cup or 125g plain flour
- ¼ cup or 30g cocoa powder
- 1 tsp or 4 g baking powder
- 1 egg
- 1 cup or 237ml milk
- 2 tbsp or 24-30g caster sugar
- 2 tsp or 10ml vanilla extract
- ½ cup or 35-30g mini marshmallows
- ½ cup or 50-60g crushed digestive biscuits or graham crackers
- ½ 40-90g cup chocolate chips or chunks
Optional toppings:
- Melted chocolate or chocolate sauce
- Extra crushed biscuits
- Toasted marshmallows
- Yoghurt or fresh berries
How to make
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
Measure your potatoes. Then, peel the potatoes and grate them into a bowl. Once they’re grated, take a handful and squeeze the liquid out of it over a sink. Keep doing this until all your grated potatoes have been squeezed of liquid. Then lay out your clean tea towel or kitchen tissue, place your grated potatoes on top and dab them dry. It should look like grated cheese when you’re finished.
Turn on your hob and set it to a medium heat. Allow the frying pan to heat up for a few seconds.
Spoon around 2 dessert spoons of your pancake batter into the pan, use a spoon to flatten the mixture slightly. You can get around 4 small pancakes in 1 large pan. Cook for 3–4 minutes on each side until golden and crispy.
Next measure your spring onions, chop them and keep them to one side.
Measure your ingredients (grated potato, flour, egg, cheese, spring onion, salt and pepper) using either a measuring cup, spoons, measuring jug or kitchen scales.
Serve warm and enjoy with sour cream, yoghurt, or a side salad. Great for sharing or packing for a unit night.
Add your ingredients into a bowl and use a fork to mix them together until it looks like a thick scoopable batter.
How to make
Chop 30-40g of your chosen vegetables into small chunks. You might be able to buy them pre chopped. Once you’ve done this, keep them to one side.
Spoon your pancake batter into the centre of the pan. Cook each side for roughly 30 seconds to 1 minute. Use a spatula to flip your pancake and watch out for burning.
Measure your ingredients (flour, baking powder, salt, herbs, egg, and milk) using either a measuring cup, spoons, measuring jug or kitchen scales.
Once your pancake is cooked, put it onto a plate and add fillings. Spread a spoonful of pizza or passata sauce on 1 half of the pancake, then add your cheese and toppings.
Fold the pancake over like a pocket. Then return to the frying pan and press gently to cook each side for another few seconds - until the cheese melts.
Mix the ingredients together from step 2 until smooth using a fork or spoon. Your pancake batter shouldn't be thick like dough.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
Serve your pancakes warm or cold, or enjoy with extra sauce for dipping or a side salad.
Turn on your hob and set it to a medium heat. Allow the frying pan to heat up for a few seconds.
Ingredients (serves 4-6)
Utensils
For the pancakes:
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp caster sugar
- 2 eggs
- 250ml milk (dairy or plant-based)
- 2 tsp or 10ml vanilla extract
- Butter or oil for cooking
For the filling:
- 4–5 tbsp raspberry or strawberry jam
- 150ml double cream, whipped (or plant-based alternative)
- Icing sugar, for dusting
- Optional: top with fresh berries or a sprig of mint.
- Mixing bowl
- Measuring cups
- Measuring jug
- Kitchen measuring scales
- Measuring spoons
- Manual whisk, electric whisk (if you need extra help whisking) or a fork
- Non-stick frying pan or griddle
- Spatula
- Spoon (for pouring batter)
- Heat-safe plate or tray (for stacking or serving)
How to make
Measure your ingredients (self-raising flour, baking powder, caster sugar, milk, egg, vanilla extract) using either a measuring cup, spoons, measuring jug or kitchen scales.
Turn on your hob and set it to a medium heat. Place your frying pan over the heat source. Allow it to warm up for a few seconds.
Spoon your pancake batter into the centre of the pan. Doing one colour at a time.
Mix together all the ingredients from step 1 in a large bowl. You can use a manual whisk, fork or electric whisk on a slow speed. The batter mixture should look smooth and glossy.
Cook the pancake batter for roughly 40 seconds to 1 minute – each side. Use a spatula to flip your pancake once each side is cooked. Be sure to watch out for burning.
Divide your pancake batter into small bowls, 1 bowl for each colour.
Once your pancake is cooked, serve it warm with toppings of your choice.
Add a few drops of natural food colouring into each small batter bowl.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
Pancake recipes
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Transcript
Pancake recipes
Become a pancake expert
Start
Guides campfire s'mores
Brownies batter
Rainbow colour burst
Try our recipes
Grab your mixing bowls, gather your guiding friends, and get ready to flip, stack, and snack your way to pancake expert status. Try out our pancake recipes by clicking on the images. Each recipe is inspired by a Girlguiding section.
Young volunteer trailblazer tater
Volunteers guiding gold
Rangers campfire pizza pocket
Trefoil Guild tea party
Back
Rainbows colour burst pancakes
Bright, bold, and bursting with fun - just like our Rainbows! These mini pancakes are made with naturally coloured batter in red, orange, yellow, green, blue, and purple. They’re flavoured with a hint of vanilla for extra yumminess. Why not stack them or serve side-by-side with whipped cream and sprinkles?
How to make
Ingredients
Allergen information
Back
Brownies batter pancakes
Sweet, spirited and stacked with joy - just like our Brownies! These pancakes taste just like brownies, with a fudgy texture and chocolate chips throughout. Serve warm with a drizzle of chocolate sauce or a scoop of yoghurt for balance.
How to make
Ingredients
Allergen information
Back
Guides campfire S’mores pancakes
Twilight treats for trailblazing Guides! Stacked with campfire magic and memories. These pancakes are rich with cocoa, layered with gooey marshmallow, and topped with crushed biscuits and melted chocolate - just like a s’more, but stackable!
How to make
Ingredients
Allergen information
Back
Rangers campfire pizza pocket pancakes
Fuel for the curious and adventurous cooking for boundary-breaking minds. For Rangers who love twilight cooking, campfire creativity, and pizza in every form! These savoury pancakes are stuffed like pizza pockets. With tomato, cheese, and your favourite toppings - then folded and toasted for a warm, melty bite.
How to make
Ingredients
Allergen information
Back
Young leaders and young volunteers: trailblazer tater pancakes
Golden, grounded, and full of heart - just like our young leaders and young volunteers. Inspired by the humble yet delicious jacket potato, these savoury pancakes are crispy on the outside, soft on the inside, and packed with comforting flavours.
Ingredients
How to make
Allergen information
Back
Leaders and volunteers: Guiding gold pancakes
Bold, bright, and full of heart – just like the volunteers who make Girlguiding extraordinary. Girlguiding volunteers are the spark behind every adventure - bringing passion, creativity, and unwavering commitment to every moment. And these spiced sweet potato & chickpea pancakes are a tribute to their brilliance, they’re nourishing, vibrant, full of heart and just a little bit unexpected.
How to make
Ingredients
Allergen information
Back
Trefoil Guild: tea party pancakes
A timeless treat for treasured members! The Trefoil Guild is a cherished circle of experience, wisdom, and enduring friendship. These Trefoil tea party pancakes are a loving nod to the classic Victoria sponge. Soft, golden pancakes layered with jam and cream, perfect for a refined afternoon tea or a celebratory gathering. With their rich red filling and comforting flavour, they honour the Guild’s legacy of leadership, laughter, and lifelong guiding spirit.
How to make
Ingredients
Allergen information
Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:Ingredients
Utensils
Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:Ingredients
Utensils
How to make
Measure the pancake ingredients (self-raising flour, baking powder, sugar, eggs, milk, vanilla extract) using either a measuring cup, spoons, measuring jug or kitchen scales.
Cook the pancake batter for roughly 1 minute – each side. Use a spatula to flip your pancake once each side is cooked. You may need longer if your pancakes are thicker. Be sure to watch out for burning.
In a bowl, mix together all the ingredients in step 1. You can use a manual whisk, fork or electric whisk on a slow speed. The batter mixture should look smooth and glossy.
Prepare the filling by whipping the cream with a whisk or fork, until soft peaks form and set to one side.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
Assemble the stack by layering the pancakes with a spoonful of jam and a dollop of whipped cream between each. Stack 2–3 pancakes high for individual servings.
Turn on your hob and set it to a medium heat. Allow the frying pan to heat up for a few seconds.
Serve with a dusting of icing sugar and tea. Or, top with fesh berries or a sprig of mint.
Spoon your pancake batter into the centre of the pan. Around 2 dessert spoons make a pancake the size of a side plate once it spreads out. Or you can use more batter to make thicker pancakes.
How to make
Optional: measure out the chocolate chips and stir them into the mixture.
Measure your dry ingredients (flour, cocoa powder, baking powder and sugar) using a measuring cup, spoons, measuring jug or kitchen scales.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
Mix the dry ingredients together using a fork or spoon.
Turn on your hob and set it to a medium heat. Place your frying pan over the heat source.
In another bowl, measure your wet ingredients (egg, milk and vanilla extract) using a measuring cup, spoons or measuring jug.
Spoon your pancake batter into the centre of the pan. Cook each side for roughly 40 seconds to 1 minute. Use a spatula to flip your pancake and watch out for burning.
Whisk the egg, milk, and vanilla extract together. You can use a manual whisk, fork or an electric whisk on a slow speed.
Once your pancake is cooked, serve it warm with toppings of your choice.
Combine the wet and dry ingredients. Mix until all the lumps are gone and the mixture looks smooth and glossy.
How to make
Measure your sweet potatoes and grate into a bowl. Once they’re grated, take a handful and squeeze the liquid out of it over a sink. Keep doing this until all your grated potatoes have been squeezed of liquid. Then lay out your clean tea towel or kitchen tissue, place your grated potatoes on top and dab them dry. It should look like grated cheese when you’re done.
Add your ingredients into a mixing bowl and use a fork to mix them together until it looks like a thick, scoopable batter.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
Turn on your hob and set it to a medium heat. Allow the frying pan to heat up for a few seconds.
Next measure your red or spring onion, chop them into small chunks/ squares and keep them to one side.
Spoon around 2 dessert spoons of your pancake batter into the pan, use a spoon to flatten the mixture slightly. You can get around 4 small pancakes in 1 large pan. Cook for 3–4 minutes on each side until golden and crispy.
Measure your ingredients (sweet potato, onion, garlic powder, spices, herbs, salt, pepper, baking powder, egg and chickpea flour, milk) using a measuring cup, spoons, measuring jug or kitchen scales.
Serve warm and enjoy with your chosen toppings, sauces and side dishes.
Ingredients (serves 4-6)
Utensils
Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:Allergens
Contains: gluten (flour), egg, dairy (milk, whipped cream). May contain artificial colours (check labels), soy or nuts (in sprinkles) Gluten-free option
- Replace flour with gluten-free self-raising flour blend
- Add ¼ tsp xanthan gum if not included in your blend
Lactose-free option- Replace milk with lactose-free or plant-based milk
Use lactose-free or coconut whipped cream
Vegan optionIngredients
Utensils
Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:Allergens
Contains: gluten (flour), egg, dairy (milk, yoghurt, chocolate chips). May contain soy (in chocolate chips or chocolate sauce). Egg-free / vegan option Replace egg with:
- OR ¼ cup unsweetened applesauce Lactose-free option
Dairy-free / vegan option Replace milk with:- Oat, almond, soy, or coconut milk
- Replace chocolate chips with:
- Dairy-free chocolate chips (e.g. dark chocolate or vegan brands)
Gluten-free option Replace flour with:Ingredients
Utensils
How to make
Measure your biscuits and place them onto a chopping board. Use a rolling pin (or spoon) to gently crush the biscuits. Once crushed, add them to the mixture.
Measure your dry ingredients (flour, cocoa powder, baking powder and sugar) using a measuring cup, spoons, measuring jug or kitchen scales.
In one bowl, mix the dry ingredients together using a fork or spoon.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
In another bowl, measure your wet ingredients (egg, milk and vanilla extract) and whisk together. You can use a manual whisk, fork or an electric whisk on a slow speed.
Turn on your hob and set it to a medium heat. Allow the frying pan to heat up for a few seconds.
Spoon your pancake batter into the centre of the pan. Cook each side for roughly 40 seconds to 1 minute. Use a spatula to flip your pancake and watch out for burning.
Combine the wet and dry ingredients. If you need extra help whisking, you can use an electric whisk on a slow speed. Mix until all the lumps are gone and the mixture looks smooth and glossy.
Once your pancake is cooked, serve it warm with toppings of your choice.
Measure out the chocolate chips and stir them into the mixture.
Ingredients
Utensils
- 1 cup or 125g plain flour
- ¼ cup or 30g cocoa powder
- 1 tsp or 4 g baking powder
- 1 egg
- 1 cup or 237ml milk
- 2 tbsp or 24-30g caster sugar
- 2 tsp or 10ml vanilla extract
- ½ cup or 35-30g mini marshmallows
- ½ cup or 50-60g crushed digestive biscuits or graham crackers
- ½ 40-90g cup chocolate chips or chunks
Optional toppings:How to make
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
Measure your potatoes. Then, peel the potatoes and grate them into a bowl. Once they’re grated, take a handful and squeeze the liquid out of it over a sink. Keep doing this until all your grated potatoes have been squeezed of liquid. Then lay out your clean tea towel or kitchen tissue, place your grated potatoes on top and dab them dry. It should look like grated cheese when you’re finished.
Turn on your hob and set it to a medium heat. Allow the frying pan to heat up for a few seconds.
Spoon around 2 dessert spoons of your pancake batter into the pan, use a spoon to flatten the mixture slightly. You can get around 4 small pancakes in 1 large pan. Cook for 3–4 minutes on each side until golden and crispy.
Next measure your spring onions, chop them and keep them to one side.
Measure your ingredients (grated potato, flour, egg, cheese, spring onion, salt and pepper) using either a measuring cup, spoons, measuring jug or kitchen scales.
Serve warm and enjoy with sour cream, yoghurt, or a side salad. Great for sharing or packing for a unit night.
Add your ingredients into a bowl and use a fork to mix them together until it looks like a thick scoopable batter.
How to make
Chop 30-40g of your chosen vegetables into small chunks. You might be able to buy them pre chopped. Once you’ve done this, keep them to one side.
Spoon your pancake batter into the centre of the pan. Cook each side for roughly 30 seconds to 1 minute. Use a spatula to flip your pancake and watch out for burning.
Measure your ingredients (flour, baking powder, salt, herbs, egg, and milk) using either a measuring cup, spoons, measuring jug or kitchen scales.
Once your pancake is cooked, put it onto a plate and add fillings. Spread a spoonful of pizza or passata sauce on 1 half of the pancake, then add your cheese and toppings.
Fold the pancake over like a pocket. Then return to the frying pan and press gently to cook each side for another few seconds - until the cheese melts.
Mix the ingredients together from step 2 until smooth using a fork or spoon. Your pancake batter shouldn't be thick like dough.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.
Serve your pancakes warm or cold, or enjoy with extra sauce for dipping or a side salad.
Turn on your hob and set it to a medium heat. Allow the frying pan to heat up for a few seconds.
Ingredients (serves 4-6)
Utensils
For the pancakes:
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp caster sugar
- 2 eggs
- 250ml milk (dairy or plant-based)
- 2 tsp or 10ml vanilla extract
- Butter or oil for cooking
For the filling:How to make
Measure your ingredients (self-raising flour, baking powder, caster sugar, milk, egg, vanilla extract) using either a measuring cup, spoons, measuring jug or kitchen scales.
Turn on your hob and set it to a medium heat. Place your frying pan over the heat source. Allow it to warm up for a few seconds.
Spoon your pancake batter into the centre of the pan. Doing one colour at a time.
Mix together all the ingredients from step 1 in a large bowl. You can use a manual whisk, fork or electric whisk on a slow speed. The batter mixture should look smooth and glossy.
Cook the pancake batter for roughly 40 seconds to 1 minute – each side. Use a spatula to flip your pancake once each side is cooked. Be sure to watch out for burning.
Divide your pancake batter into small bowls, 1 bowl for each colour.
Once your pancake is cooked, serve it warm with toppings of your choice.
Add a few drops of natural food colouring into each small batter bowl.
Add a small amount of oil or butter to a frying pan to prevent the mixture from sticking.