Whether you’re a fan of classic cinnamon, sugar and lemon, or are looking for a more sophisticated option, we’ve collected our three favourite pancake recipes from Neff Kitchens. 

So butter the pans and turn the heat up as it’s time to perfect your pancake flip!

Perfect & Plain

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Ingredients

Pancakes

• A pinch of salt
• 200 g flour
• 200 ml milk
• 100 g sugar
• 1 tsp baking soda
• 2 eggs
• 1 tbsp oil

Cinnamon butter

• 4 tsp butter
• 2 tsp brown sugar
• ½ tsp cinnamon

Instructions

Melt the butter. Add sugar and cinnamon and stir well. Allow to cool down.

Preheat a small, non-stick pan. Mix salt, flour, milk, sugar, baking soda, eggs and oil to form pancake dough and pour into the pan.

Fill cinnamon butter in a piping bag and create snail-style circles on the pancake while it’s baking. If necessary, cover the pan with a plate.

Flip the pancake with a ladle and bake until it is golden-brown on both sides.

Sprinkle remaining cinnamon butter on the pancakes and garnish with fruit of the season.

Cherry Bakewell

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Ingredients

Pancakes

• 175 g self-raising flour
• 50 g ground almonds
• 1 tsp baking powder
• 2 tbsp caster sugar
• Pinch of salt
• 1 large egg
• 270 ml milk
• ½ tsp vanilla extract
• 1 ½ tsp French almond extract

Topping

• ½ a jar (approx. 170g) black cherry jam
• 350 g fresh or frozen cherries (or use a mixture of both) defrosted
• 175 g icing sugar, sifted
• 5 tsp cold water
• 1 tsp unsalted butter
• 2 tbsp flaked toasted almonds

Instructions

Place the flour, ground almonds, baking powder and salt into a large bowl. Mix together and create a well in the centre. Crack the egg into the well, then pour in half the milk, the vanilla extract and 1 tsp of the almond extract. Starting from the middle, use a hand whisk to combine the wet and dry mixture, adding the remaining milk towards the end of mixing. Set aside.

Next slice two-thirds of the cherries in half and place the chopped cherries into a small pan with the cherry jam and 1 tbsp of water. Heat on a medium-high heat until gently bubbling, then simmer for 2-3 minutes until the cherries soften and the sauce thickens. Turn off the heat and allow to cool slightly whilst you cook the pancakes.

Place a tepanyaki plate or large frying pan on your induction hob. Turn one of the hotplate settings to a medium-high heat (setting 7-8) and press the FlexZone button to heat both zones as one single hot plate. Add the butter to the pan and allow to melt, then brush the butter all over the surface of the pan.

Using a tablespoon, spoon 4 heaped spoonfuls of pancake mixture onto the pan (this should use approx. one-third of the mixture) and use the back of the spoon to shape the pancake mixture into circles.

Cook for 1-2 minutes, until bubbles appear on top, then turn the pancakes over using a spatula. Cook for a further 1-2 minutes until lightly browned and fluffy. Repeat until mixture is gone.

Whilst the pancakes are cooking, stir together the icing sugar, the remaining ½ tsp of almond extract and 3 tsp of cold water. Continue to stir, adding a little more water if needed, until you get a thick-drizzle consistency.

Place a pancake on each plate. Spoon on some of the cherry mixture, then add another pancake on top, and continue layering this way until you have 4 stacks of 3 pancakes, or 2 stacks of 6 pancakes.

Give the icing mixture a quick stir, then drizzle over the top and sprinkle on the flaked almonds. Top with the reserved cherries and serve immediately.

Mini Dutch Baby Pancakes with Caramelized Figs and Ice Cream

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Ingredients

Pancakes

• 2 tbsp unsalted butter
• 150g plain flour
• 1 pinch salt
• 3 large eggs
• 240ml cold milk
• 2 tbsp caster sugar
• 1 tsp vanilla extract

Caramelized figs

• 4 ripe figs
• 2 tbsp light brown sugar
• 4 tbsp fig conserve
• 2 tbsp water

To serve

• Vanilla ice cream
• 2 tbsp flaked toasted almonds
• 1 tsp icing sugar

Instructions

Preheat the oven to CircoTherm 200C. Take two x 20cm cast iron skillets and place one tablespoon of the butter in each. Place in the oven to melt and heat through until it starts to smell nutty (approx. 4-5 minutes).

Meanwhile, take a large bowl and add the flour and salt. Mix and create a well in the middle. Add the eggs and half the milk and use a whisk to stir, starting from the middle and working outwards. Add the remaining milk towards the end of mixing and continue to stir with the whisk until fully combined.

Stir in the caster sugar and vanilla extract. Open the oven and working quickly (so the pan doesn’t cool too much) use a brush to brush the melted butter all over the inside (including the sides) of the pans. Quickly and carefully pour the pancake mixture into each pan. Close the oven and cook for 13-16 minutes until puffed up and golden brown.

Meanwhile, heat a small frying pan over a medium heat. Slice the figs in half and sprinkle on the sugar. Place the figs in the pan cut side down, and cook (on one side only) until lightly caramelized (about 2-3 minutes). Remove from the pan.

Add the fig conserve and water to the pan and heat through until loosened. Turn off the heat. Take the pancakes out of the oven and place the figs into the pancakes along with some vanilla ice cream. Drizzle with the fig sauce. Sprinkle on the flaked almonds and icing sugar and serve.