NZ Woman's Weekly

Old-fashioned pancake recipe

Every old cookbook has a recipe for pancakes and many Kiwi families enjoy them as a special breakfast. So I was surprised to see the most-searched-for recipe on Google in New Zealand last year was pancakes.

Obviously there is a need out there for a good old-fashioned pancake recipe, so I’ve found one which I used a lot when my children were little. You can use it for a savoury filling, but by far my favourite filling is from when my dad made them when I was a child: a squeeze of lemon juice and a sprinkle of sugar.

This uses lard for cooking the pancakes, and I really recommend you opt for it instead of butter if you can find some, because lard doesn’t burn as quickly. Some butchers now stock lard, or you can usually find dripping (which works just as well) in the supermarkets. But if you can’t find it, butter will do – just make sure you don’t burn it.

Peaches and passionfruit are in season at the moment, so try out this sauce that uses both ingredients – and tastes delicious wrapped up in a pancake straight from the pan.


  • 1 cup flour
  • Pinch of salt
  • 2 large eggs
  • 100ml water
  • 200ml milk
  • 25g butter
  • Lard for cooking

1. Sift the flour and salt into a large bowl. Make a hole in the middle and break in the two eggs.

2. Mix the water and milk together in a jug.

3. Whisk together the ingredients in the large bowl, slowly drawing in the flour to blend into the eggs. At the same time, pour in sloshes of the milk-and-water mixture a bit at a time, and blend.

4. When everything is mixed, the batter should be free of lumps. Set aside.

5. Just before cooking, melt the butter and whisk it into the batter. This really adds to the flavour, so don’t be tempted to miss this step. Pour into a jug.

6. Heat a small frying pan and grease with the lard. Keep your heat set at medium and tip in 3 tbsp of the batter, tilting the pan to spread it evenly in a thin layer.

7. Cook for a few minutes, then turn with a fish slice. Only cook this side very briefly. Put on a plate and stack each subsequent pancake on top*. (I often serve each one immediately to my eager family. They are delicious when hot straight from the pan.)

8. Squeeze lemon juice and sprinkle sugar on top, then roll up. Or spread with honey, Nutella, jam or a fruit sauce (see our peach sauce below).


  • 1 large ripe peach
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • Pulp of 3 passionfruit

1. Peel the peach and slice. Mix in a food processor with sugar and lemon juice. Remove and stir in the passionfruit pulp. Spread pancake with sauce and roll up. Serve with whipped cream.

* Please note, the first pancake always goes to the cook. You need to check it for taste, after all!

Take a look at this rustic rhubarb and berry pie recipe here.

Issue 1541

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