Flippin’ great pancake recipes with Drift-in
Pancake day; we love it! Aside from gorging on tasty treats, it’s a great time to get together and have some fun in the kitchen. We took a trip to our Drift-in Surf Café in East Wittering, in the South of England to get some inspiration from the experts, who have handpicked a few recipes for you to try at home.
Lizzie and Nick have been friends of FatFace for a while – Nick runs Drift-in café at our York store and also keeps us fed and watered at Head Office. They opened the original Drift-in Surf Café in East Wittering in 2009 and have had pancakes on the menu since day one, alongside tasty sandwiches and huge healthy salad bowls. If you can make it for a visit expect a warm welcome, great coffee and a relaxed atmosphere that reminds everyone why life at the beach is so great.
“The Witterings is a lovely place to be. We love the hustle and bustle of the busy summer season but have also learned to make the most of the quiet beaches in the winter.
The cafe phenomenon was still relatively undeveloped when we opened, so our offering of pancakes was really well received! Most of the original menu items are still going strong now with lots of new additions as the cafe trends have grown and developed. Pancakes still remain a big hit!”
Lizzie’s pancake recipes include something for everyone and are perfect for making at home, or if you fancy a real treat, why not head to Drift-in and have them made for you?
Our basic pancake recipe
- 100g plain flour (can be gluten free if you fancy!)
- 2 free range eggs
- 150ml semi skimmed milk (or milk alternative!)
- 150ml water
- Large knob of butter, melted (or oil if preferred!)
Put everything in a large bowl except the melted butter and whisk until smooth. Add a little more water if required to get the desired consistency, ideally the batter is like slightly thick single cream.
Once it’s whisked add the melted butter and mix together.
Heat a non-stick frying pan on a medium heat, wipe a little oil around the pan leaving just the residue, then add enough mixture to coat the bottom. Cook until bubbles appear on the top, loosening around the edges if necessary. Flip! Finish off the other side until golden. Fill or eat with sugar and lemon. Yum!
Gruyère, sautéed mushroom and caramelised onion pancake
- 1 small white onion, chopped
- Good handful of grated Gruyère cheese
- Handful of Chestnut or Portobello mushrooms, sliced
- Olive oil for frying
- Sugar for sprinkling
- Knob of butter
- Pancake to fill - see our basic pancake recipe
Chop the white onion, cook in a saucepan on low with a glug of olive oil and a little butter. Sprinkle a bit of sugar to help the caramelisation process. Remove from heat once it’s golden. It might take longer than you expect!
Sauté the sliced mushrooms in a little oil and/or butter. Remove from heat once nicely browned.
Cook the pancake on both sides following our basic pancake recipe. Once you cook the second side, flip again and fill with the mushrooms, caramelised onions and gruyère. Fold in half and warm until the cheese has melted. Serve with a dressed side salad and enjoy!
Bramley apple and cinnamon pancake
- 3 medium Bramley apples
- 50g caster sugar
- Sprinkle cinnamon
- Pancake to fill - see our basic pancake recipe
- Vanilla ice cream or crème fraîche (optional) to serve!
Peel, core and chop the Bramley apples. Wash. Put them in a saucepan with the sugar and 2/3 tbsp of water. Cook over a low heat, stirring occasionally to knock out any lumps as they cook. Once softened, remove from heat. Adjust sugar to taste.
Cook the pancake on both sides following our basic pancake recipe. Once you cook the second side, flip again and fill with the warm Bramley apple mixture. Sprinkle cinnamon to taste. Use a spatula to remove from the pan and serve with delicious local vanilla ice cream or crème fraiche. Luxury!
Banana pancakes
Totally flour free, not on our cafe menu but a firm favorite at home; ideal for breakfast and perfect for baby-led weaning.
- 1 egg
- 1 banana
Mash the banana in a bowl, add an egg and whisk gently. The consistency should be lumpy.
Heat a non-stick pan on a medium heat, add a little oil but wipe away any excess. Add large spoonfuls of the banana and egg mixture. Cook until bubbles appear and flip with a spatula to cook the other side. Serve with berries, yoghurt and honey.
Find out more about Drift-in Surf Café.
Tag @fatfaceusa on Instagram to show us your pancake day creations or your favorite outfits for breakfast, brunch and lunch.