Lacy Pancakes

Week 4 – Batter  Technical Challenge – 12 Heart Shaped Lacy Pancakes

In the immortal words of Mel & Sue – “Are you a flipper or a tosser?”

I can honestly say that I can’t imagine a more futile challenge!  Why on earth spend the time making lacy pancakes?  They’re tougher than normal pancakes/crepes, they take longer to make, they’re actually quite difficult to eat.  But they look pretty.  Sometimes I think the aesthetics need to be balanced off with a degree of pragmatism.

Anyway, I completed the challenge, all within the allotted time.  I was going to serve mine for brunch with maple syrup, so why make heart shaped pancakes when I can stick with a Canadian theme and make maple leaves?

Makes 12++

Takes 1 hr


  • 190g Plain Flour (approx)
  • 2 Eggs
  • 1 tsp Sugar
  • a pinch Salt
  • 275ml Milk
  • A little butter


  • Sieve the flour, salt & sugar into a bowl & make a well in the centre
  • Break in the eggs and start to whisk into the flour.  Slowly add in the milk, whisking to pull in flour from around the edge of the bowl until smooth
  • Pour the batter into a plastic squeeze bottle
  • Heat non-stick frying pan on a medium-high heat.  Add a small knob of butter & wipe around the pan with a paper towel
  • Make your first test pancake. You are checking for pan heat, ease of shape piping but most of all, batter consistency
  • If the batter is too thin, return to the bowl, sieve in another tablespoon for flour, whisk and repeat
  • Fry each pancake in turn, flipping once after about 1 minute.  Total cooking time for each pancake should be no more than 2 minutes
  • Place the cooked pancake on a plate & keep warm in the oven until ready to serve
  • Wipe out the pan & rebutter, then repeat until all of the batter is used up
  • Drizzle with maple syrup & enjoy…


  • You’ll need a plastic squeeze bottle to pipe the lacy shape into the hot pan
  • Start by thinking about the shape you wish to pipe.  TIP: This should be something easy to repeat, which does’t need you to stop the flow of batter too often. Draw this out on paper – for ease try for a shape which does’t involve you lifting the pen from start to finish
  • After each pancake, wipe the pan with kitchen paper and add a tiny amount of butter – wipe again.  Ensure the pan is not too greasy
  • My starting point for this was Delia’s faithful easy pancake recipe.  It had a higher proportion of flour to liquid, and I felt that this would give a mixture which would hold it’s own in the pan.  How wrong I was!  To stop the mixture flooding out of the squeeze bottle I needed to add much more flour.  Your test pancake is as much a test of your batter consistency as your pattern
  • If you want a more traditional pancake that you don’t need to pipe, cut the flour all the way back to 110g
  • There was plenty of mixture over, which I used to make more traditional pancakes (albeit a bit thicker)
  • If you’re not in a rush, there is benefit to be had in allowing your batter to rest for a while before using

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