If you're looking for a regenerative pancake recipe for Shrove Tuesday (or any other day you feel like making pancakes) then our pro baker, Sophie Carey, has just the thing! Make 12 pancakes in just 30 mins from pack to plate. Light and fluffy, delicious with sweet or savoury toppings, made with Matthews All Purpose Regenerative White Flour

  • Baker: Sophie Carey
  • Makes: 12 pancakes
  • Prep time: 15 minutes       
  • Bake time: 15 minutes
  • Flours used: Matthews Regenerative All Purpose

A note on clarified butter...

Clarified butter is essentially the fat that is left after you remove the milk solids from butter - it has a high smoking point and doesn’t burn or go brown in the pan when cooking at high heats and it is crucial to get the delicious crispy edges on these pancakes.

You can buy Ghee in the supermarket, which is the same thing, or you can melt a block of butter and allow it to cool in a bowl or container. Once it cools you can skim off the clarified butter from the top leaving behind the milk solids, these can be discarded. You could also strain the melted butter through cheesecloth which will work just as well to separate the milk solids out.


  1. In a large bowl, combine the egg and egg yolk with the baking powder and whisk vigorously until light and frothy - this should take about 2 minutes
  2. Add in the salt and sugar and whisk again
  3. Alternating, add the flour and milk in four parts. Whisk until no lumps are left in between each addition
  4. Pour in two tablespoons of your clarified butter and give a final whisk
  5. Heat a frying pan (I like to use a cast iron skillet) over a medium heat and grease generously with clarified butter
  6. Add spoonfuls of the pancake batter to the pan and cook for a few minutes on each side, or until golden brown
  7. Make sure to replenish the butter in the pan in between each pancake, and repeat until all the mixture is used
  8. Keep warm until ready to serve - and enjoy with your favourite pancake toppings!


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