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Battle of the pancakes! Which is your fave?

Holy crepe ... Shrove Tuesday (16th) is on its way! A day that officially sanctions you by law to consume your body weight in Nutella covered, lemon-and-sugar drizzled discs of delight. Try these two winners for dinner.

At Muddy Glos & Worcs we’ve decided one recipe is just not enough, so we bring you two utterly fluffy and fabulous recipes. Want to liven up your pancake game? Then which of these two tasty pancake styles gets your vote?

Try these mouth-watering Malaysian Net Pancakes or go old school with Daylesford Perfect Pancakes. Whatever you do, get flipping people, and if you STILL want more, try these four extra bonus recipes! … including Vegan Buckwheat Pancakes and Iranian Cardamom Pancakes.

Malaysian Net Pancakes, Harts Barn Cookery School

There’s little like diving into a plate of perfectly cooked pancakes, but let’s be honest, it can get a bit samey, right? Enter kitchen left the Malaysian Net Pancake. Also know as a Roti Jala, this fabulously light and airy pancake from Malaysia can be eaten sweet, just stack it up with your favourite berries and a sprinkle of cinnamon, or savoury – serve it up with a chicken or vegetable curry, both totally delicious options.


• 300g plain flour
• 1 tsp turmeric
• Pinch salt
• 3 large eggs, beaten
• 300ml semi-skimmed milk and 300ml water mixed together (or use coconut, soya or almond milk as an alternative)
• Vegetable oil, for frying

• Mix the flour, salt and turmeric together in a large bowl.
• Make a well in the middle and add the beaten eggs plus a splash of the milk and water mix.
• Whisk until smooth and thick, without any lumps. Gradually whisk in the rest of the milk and water mix to make a thin batter.
• Use a funnel to transfer the batter to a squeezy bottle.
• Heat 1 tsp oil in a non-stick frying pan.
• Squeeze the bottle and scribble a net of the batter into the pan, working as quickly as you can.
• When the pancake has set (after about 30 secs), flip it with a spatula and briefly cook the other side.
• These pancakes cook very quickly, so watch them closely!
• Repeat with the remaining batter, adding more oil as needed.
• If you want to keep the pancakes warm while you cook the rest, heat the oven to 140C/120C fan/gas 1 and layer them between sheets of baking paper.

Prep & cook time 40mins.

Serves 8 making approx 24 pancakes.

Versus! ….

Daylesford Perfect Pancakes

Oh, fluffy Daylesford pancakes, come to mama! You can devour these babies with savoury flavours such as silky market garden leeks in a cheese sauce, or just douse them in lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Whatever you do, just get them in you.


• 100g plain flour (spelt and rye flour also work well)

• Pinch of salt

• 2 Organic eggs

• 200ml whole milk

• Knob of butter (for frying)


Sift the flour and salt into a bowl and in a separate bowl whisk together the eggs and whole milk.

Make a well in the centre of the flour and pour in the milk and egg mixture. Starting whisking from the centre, gradually drawing in the flower until you have a lovely creamy batter. Give the mixture one last good whisk to ensure there are no lumps.

Leave to rest for 5-10 minutes.

Meanwhile, grease a non-stick pan with a little butter and spread evenly so that you have a thin film of coverage. Place over a medium heat and bring up to temperature. Ladle some of the mixture into the pan before tilting in each direction until you have an even layer of coverage – return any excess batter to the bowl.

Return the pan to the heat. The pancake should turn a lovely golden brown in around 30 seconds if the pan is at the right temperature.

Flip the pancake using a fish slice (or if you’re feeling confident, toss the pancake in the air). Make sure the pancake is lying flat before frying for another 30 seconds.

Repeat with the remaining batter, re-greasing the pan as you go.

Serve warm with your favourite toppings or chill in the fridge to bake in a casserole with savoury stuffings such as organic bolognese or delicious cheesy leeks.

Sweet topping tips ….

• Blackberry compote

• Lemon and sugar

• Drizzle of honey

Any spare ones please send to Muddy.

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