Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Nigella's Store Cupboard Pancakes Recipe
    Lost? Site Map

    Nigella's Store Cupboard Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Pink Penguin's Note:

    This is a Nigella Lawson recipe. I like the fact that you can make a tub of the dry mix & keep it in the cupboard to save you time making it so easy to whip up some crowd pleasing pancakes. Serve for breakfast, lunch, tea, dessert or a snack :) as you can tell im a pancake fan.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.
    2. 2
      To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/5¼oz of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.
    3. 3
      Heat a flat griddle or non-stick frying pan without adding oil.
    4. 4
      Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.

    Browse Our Top Pancakes and Waffles Recipes

    Ratings & Reviews:

    • on December 31, 2008

      55

      these pancakes are the best i have ever made....add a couple of teaspoons of vanilla before cooking them....they are beautiful...yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Nigella's Store Cupboard Pancakes

    Serving Size: 1 (1154 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 539.2
     
    Calories from Fat 48
    62%
    Total Fat 5.4 g
    8%
    Saturated Fat 2.6 g
    13%
    Cholesterol 41.7 mg
    13%
    Sodium 1402.9 mg
    58%
    Total Carbohydrate 105.6 g
    35%
    Dietary Fiber 3.3 g
    13%
    Sugars 7.0 g
    28%
    Protein 15.3 g
    30%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites