• Cooking Time: 20
  • Servings: 16
  • Preparation Time: 30


They stand up to the full-on taste of Lyle’s Golden Syrup pretty well. A large stack of them will form the basis of a nutritious and restorative breakfast.


  • Dry ingredients
  • • 200g plain flour
  • • 40g Tate & Lyle Fairtrade Caster sugar
  • • 1 rounded tsp baking powder
  • • Pinch of salt
  • Wet ingredients
  • • 45g melted, unsalted butter
  • • 350 ml milk
  • • 2 large eggs, beaten
  • • ½ tsp vanilla extract


  • 1. Mix all dry ingredients together in a large bowl, whisk the wet ingredients in another bowl.
  • 2. Pour the wet ingredients into the dry ingredients and whisk until smooth.
  • 3. Heat a frying pan on high heat until little beads of water run all over the surface. If they skip over the edge your pan is too hot – turn it down.
  • 4. Melt a little pat of butter in the pan and smear it round with a kitchen towel so the pan is evenly coated. Too much fat in the pan and you’ll be frying the pancakes.
  • 5. Pour your mixture into the pan until it reaches a diameter of roughly 10 cm.
  • 6. When you see little bubbles popping on top of the pancake it’s time to flip them over. The other side will take about half the time to be done.
  • 7. Continue making the pancakes like this until you have a healthy sized stack. If you have extras you can freeze them and cook them in the toaster at a later date for a healthy snack.
  • 8. Sauce with Lyle’s Golden Syrup.

Author Credit: Lyle

Website Credit: http://www.lylesgoldensyrup.com

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