Pancakes - Orange, Honey and Walnut Recipe


  • 200g plain flour
  • 2 eggs
  • 450ml semi skimmed milk
  • 4 tbsp runny honey
  • 1 large (or 2 medium) orange, zested and juiced
  • 1 tbsp vegetable oil
  • 90g walnuts, roughly chopped


Calories columnFat columnSaturates columnSugars columnSalt column
506 per serving
25% %GDA
21g per serving
30% %GDA
4g per serving
18% %GDA
24g per serving
27% %GDA
0.16g per serving
3% %GDA


  1. Tip the flour into a bowl then zest the orange over the top, stir well and make a well in the centre.

  2. Crack the eggs into the well, add 1 tbsp honey and then pour in the milk. Whisk together, starting in the centre and working out until you have a smooth thin batter.

  3. Pour the honey and orange juice into a small pan and heat while you cook the pancakes – you want it to just thicken slightly.

  4. Heat a medium frying pan until medium hot. Add a little oil, swirl around then tip out into a heatproof bowl. Add a ladle of batter and swirl around so that all the base is coated in batter.

  5. Cook for 1-2 minutes until just set, then ease up the sides and flip over. Cook on the other side for 30 seconds until just golden brown.

  6. Remove and place onto a plate to keep warm. Repeat with the remaining oil and batter until you have a stack of pancakes.

  7. Lay a pancake on each of 4 plates, drizzle with a little warm honey and some chopped walnuts, then top with another pancake and repeat the honey and walnuts until all the pancakes are used.

  8. Roll up loosely into a pinwheel and serve straightaway with a last drizzle of honey and walnuts.