Discover the joy of our no-egg pancake recipe – perfectly fluffy and irresistibly delicious. These pancakes feature a rich, buttery texture that pairs beautifully with our signature homemade foam. Topped with fresh raspberries and a hint of basil for a refreshing twist, this dish is both simple to make and bursting with exquisite flavours.
Ingredients
4 servings
- 225g plain flour
- 1 tsp sugar
- 1 tsp baking powder
- ½ tsp coarse salt
- 600ml milk
- 25g Lurpak butter (melted)
- 25g Lurpak butter for baking
Foam
- 150ml Arla whipping cream
- 2 tbsp sugar
- 75g fresh raspberries
- 50ml chopped basil leaves
To serve
- 4 tbsp icing sugar
- Fresh raspberries
- Fresh basil
Method
- In a bowl, combine all the dry ingredients and mix thoroughly.
- In a separate bowl, stir together the milk and melted butter. Gradually whisk this mixture into the dry ingredients, a little at a time, until you have a smooth, lump-free batter.
- Heat a small amount of butter in a pan until golden. Pour in approximately 75ml of batter and cook the pancake over even heat for about 1½ minutes on each side, until golden brown.
- Place the cooked pancake in an ovenproof dish, cover with aluminium foil, and keep warm in the oven at around 75°C (traditional oven). Repeat the process with the remaining batter.
- Whip the cream and sugar together until light and foamy. Lightly mash the raspberries, then gently fold them along with the basil into the whipped cream to create a mousse.
- Serve the pancakes warm, topped with the mousse, a sprinkle of sugar, fresh raspberries, and basil for garnish.
Enjoy!