4 portions. Maximum cost: £4.30 for the base ingredients + £5 for a decent maple syrup

Skill level: Easy,

Total cooking time: 25 minutes, 

  • Prep time: 10 minutes, 
  • Cooking time: 15 minutes, 

Equipment used: Food processor or large mixing bowl and whisk, 1 frying pan

Original recipe:  Nigella’s American breakfast pancakes


I’m not a fan of mixing sweet and salty and so avoided the recommendation to serve these with crispy bacon. Instead I added chopped banana and added more maple syrup (maple syrup is a must, honey or golden syrup won’t work here)

The pancakes were everything Nigella promised; fluffy and light and extremely moreish (I managed 4… and then another 2 after a hour’s break)

I’m particularly pleased with the photo – this really does look as good as the pancakes taste.


To prep:

(Original recipe in bold font)

The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it’s much easier to pour the batter into the pan than to spoon it.


To cook:

Heat a smooth griddle or pan on the stove.

When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.

I get about 16 silver-dollar-sized pancakes out of this.

(To keep the pancakes warm whilst cooking, I popped these on a plate in a low-heat oven)



All prices from Sainsbury’s, March 2017

  • 1 tablespoon baking powder (90p for 160g)
  • 1 pinch of salt
  • 1 teaspoon white sugar
  • 2 large eggs (beaten) (50p)
  • 30 grams butter (melted and cooled)
  • 300 millilitres milk (£1 for 4 pints)
  • 225 grams plain flour (50p for 500g)
  • butter for frying (I used sunflower oil, otherwise £1.40 for a block)
  • maple syrup (£5)


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