Learn • Taste • Create

Some recipes define moments in your life.

Before the Winchester Cookery School, I founded three coffee shop chains. One of them became nationally known for its pancakes. People queued down the street for them. They became the dish — the one customers returned for, time and time again.

Those pancakes helped build a business.

This is that original recipe. And today, it’s one of the foundations we teach here at the Winchester Cookery School.

Known as fluffy American pancakes, or drop scones here in the UK, they’re soft, light, rich with vanilla, and designed to be shared.

Why These Pancakes Work

It comes down to balance and method.

These pancakes are:

Light and airy inside
Golden on the outside
Gently flavoured with real vanilla
Strong enough to hold syrup, fruit, or bacon

The secret ingredient is buttermilk, which creates tenderness and lift.

Ingredients (Serves 4)

300g self-raising flour
2 large eggs
400ml buttermilk
50g butter, melted
Seeds from ½ vanilla pod

Method

1. Mix the base

In a large bowl, whisk together:

Eggs
Buttermilk
Melted butter
Vanilla

Until smooth.

2. Add the flour

Sift in the self-raising flour and gently mix.

Do not overwork the batter.

A few lumps are perfectly fine.

3. Rest the batter

Leave to rest for 5–10 minutes.

This helps create a lighter texture.

4. Cook gently

Heat a non-stick pan over medium heat and lightly butter.

Drop ladles of batter into the pan.

Cook until bubbles form on the surface and the edges set.

Flip and cook the other side until golden.

Around 3–4 minutes total per pancake.

How We Serve Them

Best served stacked high with:

Maple syrup
Salted butter
Fresh berries
Or crispy bacon

And, of course, great coffee.

Chef’s Tip

Most people cook pancakes too hot.

Medium heat is the key to:

Even rise
Soft centre
Perfect colour

Patience makes better pancakes.

From Coffee Shops to the Cookery School

This recipe has been served to thousands of guests over the years. Today, we teach it here in Winchester, not just as a recipe, but as part of understanding the fundamentals of great cooking.

Because when you understand the method, you can cook anything.

Gary Moreton-Jones

Founder, Winchester Cookery School