It’s that time of year again, where Shrove Tuesday creeps up and the aisles at the supermarket are full of flour, sugar, lemons and eggs. Obviously this isn’t a Jew-ish festival. However, this is a British Christian tradition, that my family adopted. I loved it every year when dessert came round at this family meal, and we could shove anything from Jam, sugar, lemon juice, Nutella inside the pancakes. I used to love and be prepared for that my parents would always prepare way too much batter and two pancakes was a minimum.

But then August 23rd, 2007 changed what I knew to be ‘pancakes’ when I hopped on a plane and moved to Los Angeles. Pancakes were bigger, better, fluffier with more fillings, and I was sold. So instead of trying to make the thin style tomorrow, how about attempting these US of A classics.

The batter also doesn’t need to sit; it can be used straight away, and go wild use whatever flavour your fancy in the batter from fruit to chocolate, cinnamon or bananas.

I can’t take full credit for this recipe, but I always like to credit where I got the original recipe from.



  • 200g / 1 2/3 cup self-raising flour (all-purpose flour)
  • 1 tsp baking powder
  • 1 egg
  • 300ml / 10.5 oz Milk
  • 1 tbsp butter
  • 100g pack of chocolate chips, fruit or nuts.
  • Flavourless oil, coconut oil, butter (for cooking).


  1. In a bowl mix all the dry ingredients, flour, baking powder and salt.
  2. Now add the egg and milk into the dry ingredients and whisk together to create a smooth batter.
  3. Finally, add in the melted butter.
  4. Now to cook the pancakes, over medium heat add a small knob of butter or oil. (Non-stick frying pan).
  5. Using a tablespoon, drop a large amount of batter into the pan. Ideally make about three pancakes at the time.
  6. Cook for about 2- 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and drop in your chocolate chip, bananas, raspberries or blueberries and cook for another 2-3 minutes,
  7. Repeat the process until all the batter has been used and cover the pancakes with the kitchen towel keeping them warm.
  8. Serve immediately with chocolate sauce, sugar, lemon, golden syrup, maple syrup whatever takes your fancy.

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