Shopping Cart

Your cart is empty

Continue Shopping

Classic pancakes

INGREDIENTS: 25g unsalted butter ,125g plain flour, pinch of salt, 2 free-range eggs, 300ml milk (or plant-based alternative), 1 teaspoon vegetable oil, 20g unsalted butter for frying, lemon juice and sugar or chocolate spread or your favourite toppings.

*Allergens are in bold

EQUIPMENT: Small saucepan, sieve, large bowl, small bowl, fork, measuring jug, clean tea towel, non-stick frying pan, ladle, spatula

METHOD:

1. Put the butter in a small saucepan, melt it gently over a low heat, then set aside to cool. 

2. Sieve the flour and a pinch of salt into a large bowl. This helps take out any lumps in the flour, and will add a little air to your pancake mixture. 

3. Make a hole in the middle of the flour so you can see the bottom of the bowl – this is called a well. 

4. Crack the eggs into a separate small bowl, pick out any shell, and whisk with a fork. Pour them into the flour well, then stir just the eggs with the fork and watch the flour fall into them. Don’t be tempted to bring the flour into the eggs – it will gradually fall in on its own. Mix until the mixture is quite thick.  

5. Add the milk and melted butter to the bowl and mix again. Cover with a clean tea towel and leave to stand for about 15 minutes. 

6. When the batter is ready, heat a frying pan over a medium-high heat and add a little of the oil and butter. Spoon a ladleful of the batter into the pan then carefully move the pan around so the mixture covers the base. 

7. Cook for a couple of minutes, until it starts to come away from the edges of the pan, then flip the pancake over with a spatula. Cook for another minute, then toss it for fun, if you dare!

8. Repeat with the rest of the batter and serve.



Cook School tips: 

Leave the batter to stand for at least 15 minutes to give your pancakes a great texture.


If you want to serve your pancakes together, heat your oven to its lowest setting. As you make the pancakes, put them on a baking tray in the oven to keep warm while you cook the rest of the batter.


If you’d like classic lemon and sugar pancakes, cut your lemon half and then quarters to make wedges. Squeeze a little lemon juice over the pancake, then top with a little sprinkling of sugar. 


For chocolate pancakes, top the pancakes with chocolate spread and fold into triangles. 

Fluffy pancakes

INGREDIENTS: 15g butter, 300ml natural yoghurt, 1 free-range egg, 125g plain flour, 1 teaspoon bicarbonate of soda, 1 teaspoon vanilla extract, 100g chocolate chips or frozen berries, 1 tablespoon vegetable oil (for frying), maple syrup, for serving.

*Allergens are in bold

EQUIPMENT: Scales, small saucepan, measuring jug, large bowl, fork, non-stick frying pan, tablespoon, spatula 

METHOD:

1. Put the butter in a small saucepan, melt it gently over a low heat, then set aside to cool. 

2. Put the yoghurt into a big bowl, add the melted butter and egg and mix together with a fork. 

3. Add the flour and bicarbonate of soda and mix well, then add the vanilla extract and chocolate chips or frozen berries. 

4. Heat a little of the oil in a frying pan and, when it’s hot, carefully drop three separate tablespoons of pancake mix into the pan, leaving a gap between each one. 

5. When the pancakes start to bubble on the surface, turn them over using your spatula and cook for a few more minutes. 

6. Remove the pancakes from the pan, add a little more oil, and repeat with the rest of the dough. 

7. Drizzle over a little maple syrup and enjoy.


Cook School tip:

If you want to serve your pancakes together, heat your oven to its lowest setting. As you make the pancakes, put them on a baking tray in the oven to keep warm while you cook the rest of the batter.

Jammy dodger biscuits

INGREDIENTS: 225g softened unsalted butter (make sure you keep the butter out of the fridge, as it needs to be soft), 125g icing sugar (plus a little extra for dusting), ½ teaspoon vanilla paste (or vanilla extract), 1 medium free-range egg, 300g plain flour, 120g strawberry jam

*Allergens are in bold

EQUIPMENT: Scales, large bowl, small bowl, electric or hand whisk, greaseproof paper, 1 x 7cm approx round fluted cutter (one with a frilly edge), a heart-shaped cutter, or a cup and table knife, 2 x baking trays, 1 x 3cm approx heart-shaped or 3cm round cutter, teaspoon 

METHOD:

1. Put the butter and icing sugar in a large bowl and use an electric, or hand whisk, to cream them together until they’re pale and fluffy.

2. Add the vanilla paste (or extract) and whisk again to mix. 

3. Crack the egg into a small bowl and remove any bits of shell. Add the egg to the bowl of creamed butter. 

4. Add the flour to the bowl and whisk again, until you have a soft dough. 

5. Take the dough out of the bowl, wrap it in greaseproof paper and put it into the fridge for at least one hour, until firm. 

6. When you’re ready to bake your biscuits, preheat the oven to 170℃/fan 150℃/Gas 3.  

7. Sprinkle a little flour on a work surface and break the dough in half and then into quarters. Roll out one piece of dough until it’s about the same thickness as a pound coin. 

8. Using a cutter, or a cup and a table knife, cut heart shapes or circles out of the dough, then repeat with the remaining pieces. 

9. At the end, scrunch up any remaining dough and roll it out again so you have as little leftover dough as possible.

10. Line two baking trays with greaseproof paper, and lay the biscuits evenly across them, with a little gap in between. Use a small round or heart-shaped cutter, or a table knife, to cut circles or hearts out of the centre of half the biscuits. Leave the other half whole.

11. Bake the biscuits for 10-12 minutes, until pale golden. Remove from the oven and leave them to firm up and cool on the trays. 

12. Once cool, spoon one heaped teaspoon of jam on each of the whole biscuits. Dust the remaining biscuits that have their middles cut out with icing sugar and sit them on top of the jammy biscuits to make sandwiches. Press gently to stick them together but be careful – you don’t want to break the tops.


Cook School tips:  


If you have any leftover biscuit dough, you can freeze it, wrapped in greaseproof paper, for up to one month, or roll it out to cut out more mini hearts and circles. Bake the mini heart and circle biscuits for about three to four minutes, until light golden. 


If your butter is too hard to whisk, pop it in a microwave-safe dish and blast it for just a few seconds on the defrost setting to soften it up.


When children are learning how to break eggs, it helps to crack them into a small bowl so you can pick out any bits of shell before adding them to your recipe.