Ironic cafe’s pancake mix

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Photo: Peter McIntosh
Photo: Peter McIntosh
Ironic cafe’s pancake mix

Makes 2 litres


Dry mix
500gm plain flour
85gm white sugar

30gm baking powder
11gm salt
50gm malt powder

Wet mix
5 eggs
600ml buttermilk
1 tsp vanilla essence
100g butter melted

Sieve dry ingredients into a bowl.

Whisk eggs with buttermilk and vanilla.

Whisk melted butter into wet mix until well combined.

Create well in centre of dry mix and pour into wet mix. Whisk from centre outwards, gradually incorporating the two mixes.

Stop mixing as soon as combined as the mix does not need to be smooth. Small lumps are OK.

Rest the mix, covered, for 20min in fridge.

Heat a wide pan on medium heat, add 1 Tbsp butter and let melt.

Add a ladle of mix (we use a 60ml ladle), gently working it into a round shape.

When bubbles start to form on top and edges start to crust, flip pancake. Cooked side should be golden brown; if not adjust temperature.

Cook for a final 2-3 minutes until other side is golden brown.

Mix can last for up to 3 days when stored in a sealed container in the fridge.

-Recipe provided by Ironic Cafe. Recipes requested by Rory O’Brien.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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