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Traditional pancakes with salted caramel butter

This week I am focusing on one of my favourite days of the year, Pancake Tuesday, the day when the sales of Nutella and maple syrup go through the roof and everyone in the house turns into a chef.

I have said before that we cook so many pancakes and waffles in my house that the recipe is stuck on the countertop and the kids work away most weekends and make these themselves. This week I have included a recipe for the classic pancake and a salted caramel butter recipe to drizzle on top. Simple and delicious.

This weekend is a busy one with Valentine’s Day on Sunday, so for those of you who are looking to cook your way to your loved one’s heart, I will post a recipe for prawns with lemon and chilli and a delicious steak recipe on our website. If you’re looking for a special treat, there’s still time to order Hadskis Cook & Dine service offering an indulgent Valentine’s menu for two.

Traditional pancake

(Serves 4)


3 eggs

200ml buttermilk

300g flour

1 tbsp baking soda

1 tbsp caster sugar

1 tbsp treacle



Whisk eggs, buttermilk and treacle in a bowl. Sieve the flour, baking soda and caster sugar into the bowl, making a well in the centre. Add in the buttermilk and whisk to a smooth batter. Set aside for 20 minutes.

Rub the frying pan with butter, put on the heat and drop in a tablespoon of the mix. You can cook several at once but keep well apart from each other as the mix spreads.

Once bubbles form in the centre, turn over and cook for one minute on the other side, then cool on a wire rack and serve with your favourite toppings.

Salted caramel butter

(Makes 500ml)

320g caster sugar

10ml water

250ml double cream

120g butter (room temperature)

Vanilla pod, with seeds removed

1 pinch sea salt (Maldon)


Put the sugar and water in a pan and place on a gentle heat on the hob. Bring the temperature up to the boil. The mixture should turn into a caramel and have an aroma. Don’t stir it as the mix will form crystals which you will want to avoid as it will turn lumpy.

When the mix has turned a golden colour, have a taste – but be careful as it will be hot.

Next, mix in the double cream. Do this quickly and keep stirring as the cold temperature can make the mix seize.

Beat in the butter, vanilla and salt then place in fridge to cool. Spread on top of your pancake using a clean spoon.

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