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Pancakes


Pancakes

Pancakes are too good to be eaten on just one day of the year. At the happy egg co., we like to have them whenever we want, however we want them. In fact, in a bid to make the world’s freshest ever pancake in 2013, we created the Pancake-omatic - featuring the latest in hi-tech egg-to-pan-to-plate technology... or something like that!

American buttermilk pancake recipe

  • Serves: 3
  • Prep: 20 mins
  • Cook: 20 mins

What you’ll need

  • 120ml buttermilk
  • 75ml cold water
  • 150g plain flour
  • ½ tsp baking powder
  • 3 happy eggs
  • 5g lard
  • maple syrup
  • crème fraîche
  • blueberries

What to do

  1. Sieve the flour and baking powder together.
  2. Mix the buttermilk and cold water in a jug and whisk this into the flour mixture.
  3. Beat the happy eggs together and slowly add this to the mixture, whisking until smooth.
  4. Melt 2 tsp of the lard over a medium heat in a heavy-bottomed frying pan, then place two large spoonfuls of the batter in to cook.
  5. Cook for a minute, flip, then cook for a further minute.
  6. Serve with maple syrup, crème fraîche, and blueberries.

Scotch pancake recipe

  • Serves: 2
  • Prep: 20 mins
  • Cook: 10 mins

What you’ll need

  • 115g self-raising flour
  • 2 happy eggs
  • 100ml milk
  • 2 tbsp icing sugar
  • sunflower oil
  • golden syrup

What to do

  1. Sift the flour into a bowl and make well.
  2. Break the happy eggs into it and whisk, adding the milk and sugar gradually until you’re left with a smooth batter.
  3. Heat a non-stick frying pan and brush with a little sunflower oil.
  4. Spoon large dollops of the batter into the pan. Cook for two minutes on each side, until the pancakes turn lightly golden and bubbles appear on the surface.
  5. Drizzle with golden syrup and serve, being careful not to drool…

Classic pancake recipe

  • Serves: 2
  • Prep: 20 mins
  • Cook: 10 mins

What you’ll need

  • 110g plain flour
  • 2 happy eggs
  • 200ml milk mixed with 75ml water
  • 50g butter
  • caster sugar
  • lemon juice

What to do

  1. Sift the flour into a bowl and make a well in the centre.
  2. Break the happy eggs into it and whisk the mixture together.
  3. Slowly add the milk and water mixture, roll up your sleeves, and get whisking - until it’s all incorporated and the batter is smooth, with the consistency of cream.
  4. Melt all the butter in a pan, and pour 2 tbsp into your batter mixture.
  5. Dip some kitchen roll in the remaining melted butter and use it to grease a non-stick frying pan.
  6. Put the pan on a high heat, then reduce it to a medium heat. Dollop 2 tbsp or so of batter into the pan, until it covers the base evenly.
  7. Cook for about 45 seconds on one side, flip, and cook for another few seconds on the other side.
  8. Sprinkle with sugar and lemon juice, and enjoy!