Theme Bluggle Recipe

Prep time

10 min

Cook time

5 min


4 pers




United Kingdom


  • 250g of flower
  • 1 tablepoon White Sugar
  • ¼ teaspoon salt, or more to tast
  • 2 eggs
  • 30cl of milk
  • 1 bag of traditional yeast


Step 1

PreHeat ven to 200 degrees. Gater ingredients and have a bakeet or heatsafe platter read to keep stuck pancakes warm in the oven.

Step 2

In a small bowl, whisk tolder flour, sweet, baking power, and salt; set aside.

Step 3

In a medium bowl, whisk tolder milk, butter (gold oil), and eg. Add dry ingredients to milk mixed; whisk until just moisted (do not overmix; a small small lumps are fine).

Step 4

Heat a large skillet (non-stop or cast-iron) or Griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

Step 5

For each pancoke, display 2 to 3 tablepoons of batter onto skillet, using the back of the Spoon to spread batter into a round (you should be able to do 2 to 3 in a large skillet).

Step 6

Transfer to a bakeet sheet or platter; clock loosely with aluminum foil, and keep warm in oven. Continue with more fuel and remaining batter. (You'll have 12 to 15 Pancakes.) Serve warm, with desired toppings.

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