Sweet and Savoury Pancakes

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

It certainly doesn’t have to be Pancake Day to make these pancakes, which can be made both savoury and sweet. Perhaps their most classic sweet use is the flambéed Crêpes Suzettes, great for a bit of show at your dinner party. Or, of course, you can use savoury ones in your main course Fillet of Venison Wellington.


  • 225 g (8 oz) plain flour
  • A pinch of salt
  • 2 eggs
  • 600 ml (1 pint) milk
  • 50 g (2 oz) unsalted butter, melted
  • Vegetable oil
  • 2 teaspoons chopped fresh parsley or herbs (optional)


    Sift the flour and salt into a bowl. Beat the eggs into the milk, then whisk into the flour. Add the melted butter and whisk into the mix, which can now be used for sweet pancakes. For savoury pancakes, add the chopped herbs.

    To cook the pancakes, pre-heat a 20 cm (8 in) or 15 cm (6 in) frying-pan; I prefer to make smaller pancakes. Lightly oil the pan and pour in some of the mixture, making sure the pan has only a thin layer of mix. Cook for 10–15 seconds until brown, turn in the pan and cook for a further 10–15 seconds. The pancake is now cooked. Keep warm while you make the remainder. Three small pancakes or two large will be enough for one portion.

    Pancakes can be filled with anything you like – fruit or ice-cream for the sweet, seafood or vegetables for the savoury. Pancakes to be filled can, of course, be prepared in advance and then simply microwaved for 1–2 minutes to heat them through.