Kikkoman masters 20
Pancake Rose - Banner Image

Pancake Rose

Lyle's Golden Syrup®
Serves: 5-6
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  • 110g plain flour
  • 275ml full fat milk
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp vegetable oil
  • Butter for frying
  • Pink food colouring, a few drops
  • Lyle's Golden Syrup


  1. Put the flour into a mixing bowl and make a well in the centre
  2. Beat the milk, whole egg, egg yolk and oil together in a jug, and gradually pour into the flour, whisking continuously to make a smooth batter. Add the food colouring (add more if you wish), then pour everything back into the jug
  3. Melt a little butter in a non-stick 18cm (7”) frying pan then pour in 3 tbsp of the batter. Fry for about 20-30 seconds, flip the pancake and cook for a further 20 seconds
  4. Fold the pancake in half, roll it up on a slight angle so that the outer edge resembles a rose. Place it in a bowl and repeat with all the pancakes until you have a bouquet. Drizzle with Lyle's Golden Syrup
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