-The Best Things In Life Are Sweet-_________________________________________
The OMLET (Omelette) Cake
Ingredients for the cake batter (for a Ø25 cm cake tin):
900 ml milk*
250 g sugar
250 g butter/margarine
4 tbsp lemon juice
250 g flour
1 packet baking powder
a pinch of salt
1 package of clear cake glaze*
1 can apricots halves (850 g drained net weight)
1 can apricots halves (425 g drained net weight)
Ingredients for pudding cream:
100 ml milk*
2 packets vanilla pudding powder
80 g sugar
1 packet vanilla sugar
2 cups sour cream*
*For a plant-based or vegan option:
As a milk substitute you can use any non-dairy milk (e.g. almond or oat milk). As 1 egg substitute use ½ mashed banana (5 eggs = 2 ⅕ bananas) or 70 g apple puree (5 eggs = 350 g). You can buy vegan sour cream or soy yogurt. Instead of the clear cake glaze you can use agar-agar powder.
Grease a cake tin (Ø25 cm). Preheat oven to 170°C/338°F (convection oven).
Boil 900 ml milk in a saucepan. Mix in a bowl the remaining milk, 80 g sugar and vanilla pudding powder until smooth, stir into the boiling milk and cook well for 1 minute while stirring. Pour into a bowl and let cool, stirring several times.
Mix butter/margarine, 200 g sugar, 1 pinch of salt with the mixer until you reach a creamy texture. Mix in eggs one at a time. Mix flour and baking powder and stir in 2 tsp of lemon juice. Put the batter in a greased cake tin and bake on the middle shelf for 20 minutes.
In the meantime, drain the apricots well and collect the juice. Stir the pudding again, and now stir in the sour cream with a whisk. After the 20 minutes baking time, spread the pudding cream evenly on the batter. Cover the cake with apricots and bake for another 20-30 minutes. Let cool down.
Mix the clear cake glaze, remaining sugar, ¼ liter of apricot juice and remaining 2 tsp of lemon juice in a saucepan and bring to the boil while stirring. Now spread the glaze with a tablespoon over the apricot halves so that it looks like egg white. Allow to become firm.
🛈 You can use peaches instead of apricots as well.
🛈 If you want to bake the ultimate “Omlet”-cake with a Ø12 cm cake tin, use ⅓ of the ingredients and only one apricot halve on top of it.
If you prefer a more traditional Easter cake, here is a super delicious yet easy recipe:
Ingredients for the cake batter:
350 g wheat or spelt flour
400 g carrots
100 g ground hazelnuts
100 g ground almonds
200 g sugar
1 packet vanilla sugar
¼ tsp vanilla extract
1 vanilla pod
1 tsp cinnamon
1 packet baking powder
1 tsp baking soda
200 ml rapeseed or sunflower oil
200 ml milk*
juice of 1/2 lemon
extra portion love
Optional adult version: 150 ml advocaat
70 g icing sugar
200 g coconut yogurt
30 g coconut paste
shot of lemon juice
optional: food colouring, e.g. green colour
Decoration: e.g. Marzipan carrots, chopped pistachios, dried flower
*For a plant-based or vegan option:
Use 2 tsp baking soda and 2 tsp cider vinegar or alternatively banana/apple puree as egg substitute (½ mashed banana per egg; 70 g apple puree per egg).
As a milk substitute you can use e.g. almond milk or oat milk, or any other non-dairy milk you prefer.
1. Grease a cake tin (about Ø25 cm) or use baking paper. Preheat oven to 175°C/347°F (convection oven).
2. Mix dry ingredients (flour, hazelnuts/almonds, sugar, baking powder, baking soda, cinnamon) and the eggs in a bowl with a mixer. In a separate bowl, peel and grate carrots and mix them with the wet ingredients (vanilla extract, oil, milk, lemon juice).
3. Now slowly heat the marzipan in a saucepan, stirring repeatedly until it becomes a liquid mass. Mix the dry and wet ingredients together and gradually add the marzipan (and optional advocaat) to the batter, mix well.
4. Pour the batter into the cake tin, smoothen it and bake it for about 50 minutes (skewer test).
5. Let the cake cool down and prepare the frosting in the meantime. Mix the sifted icing sugar with yoghurt and coconut puree and season with more icing sugar and a shot of lemon juice. You can add food colouring to the frosting if you wish. Now spread the frosting on the cooled cake and decorate as desired, e.g. with marzipan carrots, chopped pistachios or dried flowers.
Happy Easter from the Omlet Team!
Tag us on social media (Instagram: omlet_uk) with an image of your cake!
Not a fan of Pumpkin Spice? Fancy trying something simple, yet seasonal you can make with your girls’ eggs? Try out these delicious ginger cupcakes, with a nod to autumn on top!
To make 12 delicious ginger cupcakes, you will need…
12 cupcake cases (we’ve gone for orange to stay on theme!)
150g margarine or unsalted butter (softened)
150g light muscovado sugar
150g self raising flour
1 – 2 tsp ground ginger (to suit your taste)
2 large eggs
1 tbsp golden syrup
For the buttercream, you will need…
250g margarine of unsalted butter (softened)
500g icing sugar
½ – 1 tsp ground ginger (to your taste)
For the pumpkin decoration, you will need…
Ready to roll fondant icing sugarpaste – orange
Ready to roll fondant icing sugarpaste – green
Preheat the oven to gas mark 4 (fan 160), and line a muffin tin with 12 cupcake cases.
To make your ginger cake mix, start by creaming together the butter and sugar in a mixing bowl. Sieve the self raising flour into the mixture with the ginger. We used 2 tsp of ground ginger but you can use less if you prefer a more subtle taste.
Lightly whisk the eggs in a bowl and add them to the mixture. Mix everything together carefully.
Once mixed add the golden syrup and give a final stir.
Fill the 12 cupcake cases with the ginger cake mixture as evenly as possible.
Place in the oven for 15 – 20 minutes.
Leave to cool on a cooling rack before making the buttercream icing.
For the buttercream icing, add a small amount of icing sugar to the butter at a time and cream together. Once smooth, add up to a tsp of ground ginger to the icing.
Put the icing in a piping bag. We used a large, star shape nozzle for the piping. Start in the middle and circle round leaving some space at the edge of the cake. Then spiral up on top and pull away to leave a peak.
Once you have iced all 12 cupcakes, you can decorate however you wish! We decided to make little pumpkins out of ready to roll icing. Simply roll the orange icing into small balls, no more than a cm in diameter. Then use a sharp knife to carefully draw lines down the pumpkin.
Roll a small amount of green icing a long strip then cut into tiny pieces to create the stalks. Press the stalk down lightly onto the pumpkin, and place on top of your cakes.
Next time you’re about to throw away your empty egg shells, spare the food waste bin and keep hold of them. Many people use crushed up egg shells in gardening to add calcium to the soil, however we have another great way you can use egg shells to add to your garden. Many propagators or seed starter tubs are made out of plastic, which isn’t great for the environment. Why not use your empty egg shells to start your next batch of seeds?! It’s so quick and easy to do!
1. Firstly rinse out the shells, and then let them dry.
2. Once dry, fill the egg shells halfway with compost and sit them in the egg carton.
3. Sprinkle a little water on the compost and then add your chosen seeds to the compost.
4. Spread a thin layer of compost on top and drizzle a little bit more water.
5. Then place in a sunny spot indoors – a window ledge is a great place to start seeds.
6. Keep watering your eggshell seeds each night, and after a few days you should start to see them sprout!
Once they’re too big for the shell then transfer to a bigger spot to continue growing indoors or outdoors depending on the chosen seeds (see packet for details).
Homemade pasta is one of the easiest recipes to remember as it’s a 1:100 ratio. For every person you’re cooking for you’ll need 1 egg and 100g of pasta flour per serving, plus just a little bit of salt for seasoning – simple! This is how we at Omlet make it:
🔸 Start by weighing out your flour and then tip it onto a clean surface so it forms a mound, sprinkle with a bit of salt, then make a large well in the middle of the mound and crack your eggs into it.
🔸 With a fork start lightly whisking the eggs in the middle, slowly bringing the flour at the edges into the mix, keep going until you’ve got the majority of the flour mixed in. You may need to use your hands to work it in towards the end. Once the mixture is all together in a ball, start kneading the dough. It will feel quite rough and grainy to start with but as you work the dough more it should start to smooth out.
🔸 Knead until the dough is elastic and stretchy. Be careful not to over knead it as your pasta will become tough and chewy. Once you’re done kneading, cover or wrap your dough in a bowl or a beeswax wrap and then place in the fridge for half an hour.
🔸 Once chilled, bring your dough out. Depending on how much you’ve made you may need to split it into more manageable chunks.
🔸 Start rolling out a ball of your dough with a rolling pin and then with your pasta maker. Roll the dough through the machine on the widest setting, once through fold the dough in half and repeat. Then feed the dough through on a medium thickness and fold in half and feed it through again. Then move onto the thinnest setting and feed your dough through this setting twice, no need to fold it over this time. Your dough should be in a long lasagne style sheet, and thin enough that you can almost see your hand through it.
🔸 Then turn your attention to the linguine and tagliatelle accessory on the pasta machine. You can use either of these for this type of pasta, it will just depend what sauce you’re making and your personal preference. We used the tagliatelle cutter for this batch and it came out great!
🔸 Once you have fed your pasta through the chosen cutter, then hang it on a drying rack, or you could use a clothes airer for about half an hour. You don’t want the pasta to dry out too much. When it’s ready either boil it in salted water for about 3 mins if you’re ready to eat, or place in a Tupperware in the fridge or freezer ready for when you want to use it.
Make Easter more colourful with this super fun craft for the whole family – marbled eggs! Watch the video or follow the instructions below.
You will need:
Take an egg and gently poke a hole at one end. Poke a hole at the other end of the egg which is slightly larger than the first.
Empty the egg by carefully blowing through the smaller of the holes, pushing the inside of the egg out into a bowl.
Set aside the egg mixture.
Add a tablespoon of food colouring to a bowl and mix with a splash of hot water and a tablespoon of vinegar.
Put the empty eggs in the bowls and let them sit there for a while, regularly turning them to get an even coating.
When the eggs has got some colour to them, drain and put on the side to dry.
Add a few drops of a different food colouring to a plate and mix with some water and a drop of vegetable oil. Roll the eggs on the plate to cover them in the second colour. They don’t need to be fully covered.
Repeat with a few different colours, adding more layers.
Let the eggs dry on a piece of kitchen roll.
You will now have some beautiful and truly unique marbled Easter eggs! Wash your hands thoroughly and scramble the eggs you put aside earlier for a delicious lunch!
As the leaves begin to fall and the evenings get shorter we all start to crave comfort food. What’s more comforting and warming than hot apple pie with homemade custard?! Apples are in abundance this time of year so grab some cooking apples and cosy up with a bowlful of this homemade yumminess.
4 Cooking Apples
150g Golden Caster Sugar
Pinch of Cinnamon
3 tbsp Plain Flour
250g Unsalted Butter
50g Golden Caster Sugar
350g Plain Flour
2 tsps Vanilla Bean Paste
1 pint Whole Milk
4 large Egg Yolks
2 tbsp Caster Sugar
1 tbsp Cornflour
The filling- Peel, core, quarter and slice 4 cooking apples. Lay them out on paper towels to get as much liquid out of them as possible. Leave until you need them later.
Mix the sugar and flour for the filling with cinnamon and place in a bowl big enough for the apples and set aside.
For the pastry- beat the butter and sugar together then whisk in 1 whole egg and 1 egg yolk (save the white for glazing pastry later.)
Now fold in the flour slowly until it starts to form a ball, collect the remainder of the pastry together with your hands and form a solid ball. Wrap and place in the fridge to cool for 1 hour.
Whilst the pastry is cooling, make a start on your custard.
The custard- Heat the whole milk and vanilla bean paste to boiling then take it off the heat. Whilst that cools slightly, in a large bowl whisk 4 egg yolks, sugar and cornflour then slowly start to add the milk mixture in ladle by ladle whilst continually whisking.
When all the milk is added to the mixture, pour it back into the saucepan and place on a low heat for roughly 20 mins, continuously stirring, take off heat when the custard becomes thick.
Take pastry out of the fridge and set aside a third of the pastry for pie top. Roll the majority of the pastry out to fit your pastry dish, make sure there is a bit of overhang.
Put the apples into the bowl with the sugar and flour and coat the apples using your hands. Now pile the apples into the pastry tin, then roll out the remaining ball of pastry.
Brush some water around the edges of the pastry in the tin and then lay the other round of pastry on top and join them.
Trim the left over hanging pastry off of the tin and make 5 slits in the top of the pastry to let the steam out.
Preheat oven to 190 degrees c and place the pie in for 40mins until golden brown.
Allow to cool for 5 mins then serve with hot or cold custard.
There’s much debate surrounding the origin of the Pavlova, however from our research the majority of articles believe the dessert began its journey in New Zealand. Nicknamed after the Russian ballerina Anna Pavlova, the people of NZ welcomed her with her very own dessert in the 1920s, although Australia still claim they invented this sweet treat. Whoever invented it, we’re just grateful somebody did! Check out our favourite pav recipe below.
6 large free-range egg whites
300g caster sugar
Pinch of sea salt
450 g fresh strawberries and raspberries
250 ml double cream
150 ml natural yoghurt
2 tablespoons caster sugar
1 vanilla pod or 1tsp of vanilla bean paste
a few sprigs of fresh mint
a handful of white chocolate buttons
Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a mixing bowl and whisk them at a medium speed until they start to form nice firm peaks.
With your mixer still running, gradually add the sugar and a pinch of sea salt. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.You should be able to tip the bowl upside down without the meringue mix falling out.
Line two baking trays with baking paper. Separate the meringue mixture evenly between them and shape each mixture into a circle about 20cm in diameter.
Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
Cut the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Or alternatively you could top your pavlova with other fruit, such as passion fruit and pineapple, for a tropical twist. We also like adding white chocolate buttons for even more of a treat.
Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt. Halve the vanilla pod length ways, scrape out the seeds and fold them into the mixture.
Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Layer the other meringue on top and press down gently to stick them together.
Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Pick a few small mint leaves, scatter over and now it’s ready to serve to your guests or cover and refrigerate ready to serve later.
Looking for a breakfast treat that will impress guests, but doesn’t take all morning? Put your girls’ eggs to delicious use with this gooey Nutella French Toast and a selection of toppings, perfect for a tasty brunch to be enjoyed with family and friends this summer.
Ingredients – serves 4
Sliced Brioche Loaf (8 slices serves 4)
Lots of Nutella!
2 tbsp milk
½ teaspoon vanilla extract
Butter for frying
Toppings of your choice. We recommend a dusting of icing sugar, fresh summer berries, vanilla ice cream, and more Nutella!
In a bowl, beat together the eggs, milk and vanilla extract. Pour into a shallow dish, such as a pasta bowl.
Spread Nutella (as much as you would like!) on one side of 2 slices of the brioche loaf and put together to create a sandwich.
Pop roughly a teaspoon of butter in a frying pan on a medium heat.
Soak each side of the Nutella brioche sandwich in the egg mixture for a couple of seconds, and then place in the frying pan when the butter is melted and hot.
Allow the brioche to fry for 1-2 minutes on each side until golden brown.
We cut these into thirds and served with a selection of toppings for guests to choose from.
1) Heat oven to 170 degrees. Line bottom and sides of two 20 cm round springform pans with parchment paper, then lightly spray pan with cooking spray. Whisk butter (room temperature), yoghurt, caster and dark brown sugar, vanilla, cinnamon, mixed spice and salt. Add the eggs one at a time. Stir in the grated carrots and ginger. Use a spatula to fold in the sifted flour and baking soda.
2) Pour the mixture into the springform pans and bake for 55 minutes or until a skewer inserted into the centre comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins and check again. Leave to cool in the tins for two hours.
3) To make the icing, beat the cream cheese, icing sugar and lime juice and zest together. Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and walnuts.
Freshly baked carrot cake will keep well for about 1 week in the fridge when properly stored. Best eaten at room temperature.
Pancake Day is coming up on the 5th of March, and while you might be thinking about what fancy pancake toppings you are going to try this year, we are thinking about what our dogs will want. Priorities.
Don’t leave out your furry friend this Shrove Tuesday, treat them to this dog-friendly pancake recipe with all the trimmings. This is also a delicious, healthy option for humans, too!
All you need for the pancakes are –
2 ripe bananas
1 tablespoon of flour
Coconut oil spray for frying pan
Eggs are a great source of protein for dogs, and are full of vitamins which can benefit their diet. Bananas are also rich in vitamins and minerals, and they also help boost your dog’s immune system and skin health.
Mash up the bananas in a bowl or food processor. Add the eggs and mix. Thicken with flour until the mixture forms a batter-like texture. Spray the frying pan with Coconut Oil Spray on a medium temperature. Add a tablespoon of the mix into the frying pan and cook for 2-3 minutes. Flip and cook the other side. Allow the pancakes to cool before giving to your dog.
Suggested toppings for your dog’s pancakes –
Peanut butter (check there is no xylitol in ingredients)
Small cubes of cheddar cheese
Their own treats!
Flipping fantastic! Join the fun on Instagram and tag us in videos of your dog attempting to catch their pancake using the hashtag #FlippingFido.
Remember dogs should only have treats in moderation so consider the portion which is appropriate for the size of your dog to avoid overfeeding.
These delicious Apple and Cinnamon Dog Cookies are a great Christmas treat for your pooch this festive season, and they’re healthy!
Ingredients Makes 10 cookies
70g coconut flour 1 egg 3 teaspoons of coconut oil Pinch of cinnamon 1 apple (grated) And a cookie cutter
180 C for 15 minutes (160 C fan assisted or gas mark 4)
Preheat the oven to 160c and prepare a baking tray with baking paper.
Heat 3 teaspoons of coconut oil in a bowl in the microwave for 1 minute, or until soft.
Mix together the egg, coconut oil in a bowl.
Grate 1 apple into the bowl and mix.
Add a pinch of cinnamon to the mix.
Weigh out 70g of coconut flour into a separate bowl, and start to add a bit of flour at a time to the wet mixture, stirring as you go.
Continue adding coconut flour and mixing until you get a dough like consistency. You may not need to use all the flour to achieve this. The texture will be sticky and slightly crumbly.
Dust some coconut flour onto a clean surface and place the dough on top.
Flatten the dough with a rolling pin or your hands until it is approximately 1 cm thick
Use a small cookie cutter (approx 5cm diameter) to press out shapes in the dough and place them onto the baking tray. Handle these carefully as the dough can be fragile due to the lack of fat in the recipe (too much fat is unhealthy for dogs!)
Once all the dough has been used and the cookies are all placed on the baking tray, place them in the oven for approximately 15 minutes, keeping an eye that they do not burn.
Take them out the oven and leave to cool, at this point they will firm up a bit more, so handle carefully.
Once cool, store in a cool dry place, and treat your dog to a delicious cookie!
Coconut flour is gluten free, perfect for dogs who suffer an intolerance of wheat. It’s also low in sugar and high in protein, fibre, and healthy fats.
In small quantities, coconut oil can promote a healthy coat, improve digestion and assist the immune system.
Eggs are also great for extra protein in your dog’s diet
Did you know, cinnamon can be incredibly helpful for senior dogs who are suffering with arthritis? Adding a small amount to your dog’s diet can be incredibly beneficial.
Apples are a source of Vitamin A and C so make a great, healthy treat for your dog, but don’t feed them the core when you have finished grating the apple, as the seeds are harmful.
As always, treats should be given to dogs alongside a healthy balanced diet, and do not feed them too many at a time.
We’d love to see your photos of this cookie recipe, tag us on Instagram using #OmletPets.
The cold, frosty temperatures of Winter are in full swing, and while you are enjoying a warm cup of tea in the warmth of your kitchen, you might be looking out on your girls wondering how they feel about the colder weather.
If you’re looking for a new way to keep them warm first thing in the morning, or late afternoon just before they go to roost, consider making this yummy, warm corn recipe, specially for your hens, with a festive flavour which will provide extra nutrients to keep up their health this winter. It’s super simple and quick to make.
Ingredients – for 2-3 chickens
100ml hot water
Pinch of ginger, cinnamon
Soak the corn, oats and raisins in hot water for 10 minutes, stirring occasionally. Mix in a pinch of Ginger and Cinnamon for added nutrients for your chickens. Leave to cool slightly before feeding to chickens.
Ginger supports the immune system and provides anti-inflammatory benefits which can be particularly beneficial for a poorly hen. Cinnamon has antibacterial and antioxidant benefits, and can reduce inflammation, these are extremely good for chickens as they are likely to experience respiratory problems.
Only feed your chicken’s porridge as an occasional treat. Make this recipe outside of your kitchen to avoid cross contamination of food.
Halloween baking is so much better with eggs fresh from your backyard chicken coop. This pumpkin cheesecake is the perfect dessert to serve to guests. Deceptively elegant but surprisingly easy to make, it’s great for holiday parties because it can be made a day or two in advance.
The school summer holidays are in full swing and there’s no better time to do some baking with the kids! Ruby and Harry decided they would like to make some treats for their Syrian Hamster called Ginny!!
So here’s a simple recipe to make some yummy Crunchy Honey Delights!
We’ve always been fans of a super summer pavlova for dessert, but this year have been rolling up all that yumminess into a meringue roulade that guarantees a taste of all the flavours in every spoonfull!
Ingredients for meringue:
6 Eggs (whites only)
300g Caster Sugar
25g Caster Sugar for sprinkling
1 tsp Cornflour
1 tsp White Wine Vinegar
Ingredients for filling:
400ml Double Cream, whipped
Small jar Lemon Curd (homemade if possible)
2 punnets of Fresh Raspberries
Icing sugar for dusting
1) Preheat the oven to 180c, line a baking sheet with non-stick baking parchment.
2) Whisk the egg whites until they form firm peaks.
3) Sprinkle the cornflour and white wine vinegar over the whisked egg whites then add the sugar steadily whilst still whisking.
4) Spread the meringue mixture onto the lined baking tray.
5) Bake for 10 mins at 180c then turn the oven down to 160c and bake for another 10 mins until the meringue is starting to colour and is firm to touch.
6) Lay a clean tea towel on the work surface, place a sheet of parchment over the top and sprinkle with 25g caster sugar.
7) Take the baked meringue out of the oven and turn upside down on the prepared sugar dusted parchment, remove the baking sheet, allow to cool completely.
8) Once the meringue is cool, peel off the sheet of baking parchment that it was baked on and spread the whipped cream over the whole area of of the meringue.
9) Dollop/spread spoonfuls of lemon curd at regular intervals over the cream and scatter the raspberries on top.
10) Using the parchment paper for support, carefully roll the meringue to resemble a swiss roll, ensuring the parchment and tea towel don’t get caught up in the dessert!.
11) Transfer to a serving platter, dust with icing sugar and enjoy!
Pancakes are traditionally eaten on Shrove Tuesday as the last meal before Lent begins on Ash Wednesday. Historically, people would use up the goodies and treats in their larders before a 40 day fast as they pray and prepare themselves for Christ’s death and resurrection at Easter.
This is a great recipe to enjoy in February as pure breed hens are just coming back into lay and, hopefully, you’ll have eggs aplenty!
This quantity of batter makes 6 pancakes.
200g plain flour
1/5 tsp salt
Vegetable oil (we used organic rapeseed oil)
Sugar and lemon wedges
1) Combine the flour and salt in a large jug, make a dip/well in the middle of the flour and crack the eggs into the well.
2) Begin to whisk the eggs together with a couple of tablespoons of milk starting to incorporate some of the flour as you go.
3) Continue to add the milk a few tablespoons at a time, whisking as you go, gradually incorporating the flour. This will help create a smooth batter.
4) Once all the ingredients are combined, leave the batter to rest for 30 minutes.
5) Preheat a non stick frying pan over a medium heat, brushing the inside with a thin coating of oil.
6) Pour in a small amount of batter and swirl it around the pan for an even coating.
7) As it cooks, watch for the pancake to start coming away from the edges of the pan, then loosen under the pancake with a spatula.
8) Confidently toss your pancake (or carefully turn over) to cook the other side, they are ready once lightly browned each side.
9) Continue cooking the rest of the batter, brushing the pans with a little oil in between each new pancake.
Serve sprinkled with sugar and lemon juice, or any indulgent topping of your choice!