celebrating 130 years 1884-2014

Dorothy's Custard Pancakes

By Claire McFarlane
Dorothy's Custard Pancakes
4 servings
  • 8 reviews

  • Difficulty Easy
  • Prep time 5 mins
  • Cooking time 15 mins
  • Serves

    3/4 cup flour
    2 Tbsp custard powder
    1 tsp baking powder
    2 Tbsp Chelsea White Sugar
    1 egg
    300mls milk
    2 Tbsp melted butter
    Chelsea Easy Pour Golden Syrup to serve 


    Sift flour, custard powder, baking powder and Chelsea White Sugar. Mix egg, milk and melted butter. Combine the wet ingredients with the dry. Cook in a hot frypan, greased with a little bit of butter, until bubbles form on top.

    Flip and cook on the other side.
    Serve with Chelsea Golden Syrup.

If you like this recipe you may love these


Average Rating
(8 reviews)

Love Dorothys recipes as I’m a busy chef and don’t have to read her life story before getting to the recipe , love the custard pancakes! Turned out perfect also banana chocolate cake yum thank you Dorothy!

Very tasty. I only needed150ml milk for a great consistency.

Looks good.

Average flavour, more crepe than pancakes, something’s off with the ratios as barely had any rise, I added another half cup off flour and 1/2 tsp of baking powder and lemon zest in second batch, still not right. Oh well

Dorothy is my grandmother. She was an amazing woman. Unfortunately, we lost her 13 years ago. So lovely to see her live on in infamy via her famous custard powder pancakes (secretly, Dorothy would have loved seeing her name in print). With regards to the mixture being so thin, these are more like a crepe as opposed to a fluffy pancake. We eat ours rolled up with golden syrup.

image description

They're good but the mixture is way too thin! Next time I hink I'd cut the milk down to 200ml

Why is my mixture soo thin?

image description


Load More

Products used in this recipe

Sign in