Sharon Reid


Melrose and Morgan believe the way to perfect pancakes is through baking them, so their pancakes are part pancake, part Soufleé. Adapted from an original pancake recipe dating back to the 60’s, their version uses a little less butter and a shorter cooking time, this combination makes for greater results. For an original topping suggestion Melrose & Morgan’s new book; Good Food For Your Table has a fantastic Blood Orange and Vanilla flavoured sugar recipe.



1 large pancake to share:

80 plain flour

120ml of milk

2 eggs lightly beaten

Freshly grated nutmeg (optional)

30g butter

2tbs icing sugar

Juice of half a lemon

Pinch of salt


12 inch frying pan with a metal handle



Lemon juicer

Oven mits

Sugar shaker


Heat your oven to 220oC.

Combine flour, milk, eggs and nutmeg in a bowl.

Beat lightly – don’t over beat as this will toughen the pancake – a few lumps are fine.

Melt butter in the pan until hot and sizzling.

Pour the batter into the pan and immediately transfer to the oven and bake for 10mins (do not open the door).

Remove the pancake from the oven, using the oven mits, and shake it with icing sugar and squeeze with the fresh lemon juice.

Serve with raspberry jam or maple syrup, or the Blood Orange and Vanilla flavoured sugar.