Dutch Pancakes

August 23, 2019

Who doesn't love pancakes? This recipe is perfect for lazy Sunday morning breakfasts, and the cinnamon adds a beautiful warmth to the flavours (without over-powering)


*After resting the batter add a little more milk if looks too thick.

*Use multiple thick bottomed pans (2 or 3) to get more made fast.

*Prepare all your toppings or fillings in advance

*For filled pancakes, pour batter into pan & then add filling.

*Keep pancakes warm by placing them between two plates, in a low oven.


2 cups self raising flour

1 tsp salt

1 egg/egg replacer

2 cups favourite milk

2 tbsp plant based Nuttelex for frying

1 pinch cinnamon

1 cup fresh strawberries or berries of choice

2 tbsp castor sugar or icing sugar for dusting

squeeze lemon; splash of maple syrup, or ice cream to serve


1Mix the self raising flour with the salt.

2Make a well in the middle, add the egg and half the milk.

3Gently stir to create thick batter, starting in the middle.

4Add in the rest of the milk while stirring

5Leave the mixture to rest for half an hour.

6Heat a heaped teaspoon of Nuttelex in a medium heat frying pan.

7Pour in enough batter to just cover the bottom of the pan and swish slightly to create a slight lip edge.

8Flip or turn pancake when top is dry and then cook the other side until golden.

9Keep warm in oven while baking the other pancakes (see below for tips!) .