Throw Caution To The Wind And Make Some (OMG) Pancake Kebabs Today

Combining our two favourite foods to make the most glorious of glorious snacks


by Jess Commons |

This Pancake Day, sack off those insipid, wilty, English crepe things people like to drizzle with sugar and lemon (weak sauce) and instead focus all of your limited cooking skills on making some big, fat, puffy American ones and turn them into freakin’ kebabs. Life’s too short to mess around in the kitchen, kids, and the faster you realise this, the better.


So here goes....

You will need!

Plain flour – 140g of the stuff if you’ve got some scales, or just over a fifth of one of those little bags if you don’t

1 teaspoon of baking powder (this will take them from flat and English to fat and American)

1/2 teaspoon of salt

130ml of milk (probably not best to try out your new cashew nut milk at this point)

1 large egg

2 tablespoons of caster sugar

2 tablespoons of butter (the good stuff, not margarine)

Sliced fruits (strawbs work best, see also peaches, bananas and other soft fruits)

Nutella. A lot of it.

Kebab sticks, or chopsticks, or pencils, depending on how picky you are

What to do

Whisk together the milk and the egg, and in a separate bowl mix together the flour, baking powder, caster sugar and salt (sift them through a sieve first).

Next up, combine the two mixtures together and mix it up with a fork.

Pour a little mixture (the size of a poker chip) into a hot frying pan with some of the melted butter. When the top of the pancake starts to bubble, flip it over. When it’s brown on both sides, take it out. Do this with all the mixture.

When you’ve got loads of mini-disc pancakes, slather then in Nutella and stack them on a kebab stick, alternating with the sliced fruit. Voila! Pancake kebabs. Enjoy.

Like this? Then you might also be interested in:

Here’s Five Totally Boss Nutella Recipes You’ll Want In Your Gob Immediately

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Another Super Easy, Under A Fiver Lunch Recipe To Make This Sunday

Follow Jess on Twitter @Jess_Commons

This article originally appeared on The Debrief.

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