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pancakes with chocolate

Crepe & Pancake Recipes

Pancakes. American style or classic French crepes? That is the question. Most Irish people, our age, grew up having pancakes (crepe style) once a year on Pancake Tuesday and knew nothing of their transatlantic cousins until they unsuspectingly ordered pancakes out one day and were served these small round, doughy substitute. That day was utterly disappointing! For me crepes will always win hands down on the basis of superiority of flavour and texture. Sean however prefers fluffy American style pancakes although he’s beginning to see the light. Our favourite topping is something we definitely agree on – maple syrup, but then isn’t everything better with maple syrup!

Pancakes are something we end up making once a week and these are our favourite recipes for each style. My favourite tip for the American style pancakes is that the flour and baking powder should NOT be substituted with self raising flour – the baking powder is what adds the fluffiness.

American Style Ingredients

130g plain flour
½ tablespoon caster sugar
1 egg beaten
150ml milk
1-2 tsp baking powder
Knob of real butter
Whatever delicious toppings you wish (should definitely include maple syrup)

American Style Method

  1. Mix the flour, sugar and powder in a large bowl.
  2. In a separate container add the milk to the beaten egg and mix together.
  3. Add the egg and milk mixture to the dry ingredients and fold in until you have a smooth mixture.
  4. Heat a teaspoon of butter in a frying pan over a medium heat.
  5. Place 3-4 tablespoons of batter (depending on size of pan) individually into the frying pan to make 3-4 individual round pancakes.
  6. Flip the pancakes after 2 mins and fry further until golden brown on both sides.
  7. Continue until all pancake mixture is used.
  8. Enjoy with toppings of your choice (so long as the toppings include maple syrup!)

Crepe Ingredients

1 Cup of flour
2 eggs
½ cup of milk
½ cup of water
2 tablespoons of butter melted

Crepe Method

  1. Beat the eggs and flour together until smooth.
  2. Gradually add the milk and water, whisking as you go until well combined.
  3. Stir in the melted butter.
  4. Heat a teaspoon of butter in a pan over a medium heat. Pour ¼ cup of mixture onto the pan and swirl the pan so that the mixture is evenly spread over the pan.
  5. Cook for approximately 2 minutes on each side until golden.
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