Easy Pancake Recipe

Pancakes With Blueberries And Honey

Cooking with chef Petrus: Yummy easy pancakes

Everyone loves pancakes, so I couldn’t resist to share my favourite recipe for the weekend. Its quick, easy and delicious!

Easy Pancake Recipe

Pancakes With Blueberries And Honey

I love getting the children involved when we make pancakes. Especially over the weekend so they can get messy and choose their own ingredients to add, as well as snacking on fruits whilst making them.

Pancakes are a great way to start the day or to end a meal on any day. You can make them as a healthy snack or a sweet treat for dessert.

Easy Pancake Recipe

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Recipe by Petrus Madutlela Course: BreakfastCuisine: GlobalDifficulty: Easy
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  • 110 g 110 plain flour, sifted

  • pinch of salt

  • 2 2 eggs

  • 200 ml 200 milk mixed

  • 75 ml 75 water

  • 50 g 50 butter

  • castor sugar

  • honey

  • blueberries


  • Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing.
  • Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
  • Mix the milk and water together.
  • Add small quantities of the milk and water mixture, still whisking (don’t worry about lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.
  • Melt the 50g of butter in a pan. Spoon 2 tablespoons of melted butter into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan before you make each pancake.
  • Wait for the pan to get really hot, then turn down the heat to medium and do a test pancake to see if you’re using the correct amount of batter. I find 2 tablespoons is about right for an 18cm pan.
  • As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
  • Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
  • Serve each pancake with blueberries and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Sprinkle with a little more sugar and lemon juice and extra sections of lemon.

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