For Kieran: The Home Made Pan Cakes recipe

Posted by Orville Bennett on 15 November 2008
Read time: about 3 minutes

Are you locked out of your home waiting for help to arrive?
Are you drunk and need that little pick-me-up to keep you going lucidly through the night?
Have you guessed the answer to a question involving UTC time?
Well have we got something for you!


  • Organic WHOLE Milk (Premium Selection)
  • 3 eggs (Cage free fowl only folks)
  • I can't believe it's not butter spray (original)
  • Flavoring of choice (i prefer Coconut but Orange/Lime is good too)
  • Organic Cane sugar (Florida crystals)
  • Unbleached Bread Flour (King Arthur Flour)
  • Salt (Morton iodized)
  • Ladel a.k.a Soup spoon or Deep Spoon)


  1. Pour "a good amount" of milk into a "decent sized" bowl.

  2. Add sugar to taste (i.e. when it's sweet enough for you).

  3. Add "around a tablespoon of" salt.

  4. Add flavoring and mix well. Bonus points for adding real lemon/orange juice or coconut water if you have it available. Knowing a thing or two about coconuts though, you'll probably have to boil it off to get it concentrated enough.

  5. Whisk the three eggs vigorously (using a fork in a deep bowl works well).

  6. Add flour to the milk (forgot that didn't you?) until it is of "the right consistency".

  7. Add the eggs and then mix in one direction until the whole thing is consistent.

  8. Pour in some "I can't believe it's not butter spray", and mix again.

  9. Place two non-stick frying pans on the fire at "a decent temperature" (for faster cooking, and the ultimate "I'm teh awesome chef experience").

  10. Using your ladel, pour the mix into the frying pan and then, in a gentle circular motion, swirl the mix slowly around, thinning it out.

  11. Once the tips of the pan cakes have browned, flip over and wait for the other side. If after the first pancake you find that it's too sweet/not sweet enough, too thick/not thick enough, adjust, mix and pour again.

You'll notice you don't have the exact instructions. Half the fun is filling in the blanks.

Submitted by Exocet on Mon, 11/17/2008 - 01:59.

Puffed Chocolate Omelette


  • 6 eggs, separated
  • ¼ cup (55g) caster sugar
  • 2 tablespoons cream
  • 1 tablespoon plain flour
  • 120g dark chocolate, melted
  • 20g unsalted butter
  • 120g raspberries
  • sifted icing sugar, to dust
  • ice-cream, to serve (optional)


  1. Preheat oven to 190C or 170C fan. In a large bowl, whisk together egg yolks, sugar, cream, flour and melted chocolate.

  2. Using an electric mixer, beat eggwhites until soft peaks form. Gently fold eggwhites into chocolate mixture with a spatula.

  3. Melt half of butter in a large ovenproof frying pan on low heat. Pour in half of egg mixture and allow to fry for a short period. Then bake omelette in-pan for 3-6 minutes, until puffed and set.

  4. Slide omelette onto a warm serving plate and top with half of raspberries. Fold omelette in half and dust with icing sugar. Repeat with remaining ingredients, except ice-cream, to make another omelette.

  5. Cut omelettes into thick slices and serve immediately with vanilla ice-cream, if you like.