Stylist Magazine: Charcoal Pancakes

As featured in Stylist Magazine, our Charcoal Pancake recipe has been hitting the headlines.  If you’re looking to jazz up your standard lemon & sugar flavour combo this Pancake Day, this is the recipe for you…


Makes 10 Medium Pancakes

Pancake Ingredients

50g Unsalted Butter

200g Plain Flour

8g Baking Powder

A pinch of Sea Salt

14g Icing Sugar

3 Free Range Egg Yolks

1 Teaspoon of Vanilla Essence

65g Buttermilk (or yoghurt)

130g Semi Skimmed Milk

50g Double Cream

3 Free Range Egg Whites

2g Activated Charcoal Powder


Lemon Curd

25g Salted Butter

50g Caster Sugar

5g Lemon Zest

Juice of 1 Lemon

1 Free Range Egg

1 Free Range Egg Yolk

Soft Whipped Vanilla Cream

200ml Double Cream

1 Teaspoon Vanilla Essence

15g Icing Sugar

Pancake Method

  1. Gently melt the butter and place aside.
  2. Sift the flour, baking powder and icing sugar into a large bowl and add sea salt.
  3. Add the egg yolks, milk and buttermilk.
  4. Whisk in until well mixed, add the cream and continue to mix in.
  5. Stir in the melted butter and vanilla and whisk in the activated charcoal.
  6. Whisk the egg whites to soft peaks then fold into the batter.
  7. Cook by frying in a non stick pan with sunflower oil

Toppings Method

  1. Gently melt the butter in a saucepan.
  2. Add the caster sugar, lemon zest and lemon juice.
  3. Whisk the eggs together by hand and add to the saucepan mix.
  4. Stir over a gentle heat until the mixture coats the back of a spoon (be patient as it does take a little while. If you cook too quickly, the eggs can scramble)
  5. Remove from heat and pour into a bowl, allow to cool.
  6. Put the double cream into a clean bowl and whisk by hand.
  7. Whisk until just beginning to become stiff, sieve over icing sugar and fold in the vanilla essence.

Top tip:  Serve with your favourite seasonal berry and a lovely sprinkling of icing sugar.