Brunch pancakes with orange and maple butter

Prep time - 5 Minutes
Cook time - 5 Minutes
Serves - 4
Difficulty - Easy


150g plain flour
1 rounded teaspoon baking powder
2 tablespoons caster sugar
150ml whole milk
1 large free-range egg
2 tablespoons melted unsalted Welsh butter, cooled
Plus extra for cooking

Orange and Maple Butter:

1 tablespoon unsalted Welsh Castle Dairies butter, softened
½ teaspoon grated orange zest
2 tablespoons maple syrup


Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a little butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

To make the orange and maple butter, simply mix all the ingredients together. Serve with the hot pancakes and add some seasonal fruit.