A hundred-recipe pancake book for people who cook for the joy of it

One hundred pancakes, and not one of them comes out of a box.

A book you can be holding two minutes from now. Ten chapters, every recipe tested, every ingredient in grams and cups — and the pages at the front that explain why the first one is always a write-off, and how to stop it being one.

GET INSTANT ACCESS $17 once · yours to keep

Instant download · 30-day money-back guarantee

Reads on any device Print any page No subscription
A stack of pancakes with a slab of butter melting and syrup running down
Let's be honest about Saturday morning

You make the same six pancakes you have always made.

The recipe is in your head. Flour, egg, milk, a bit of sugar, whatever you did last time. It comes out fine. It always comes out fine.

And it's the one morning of the week when there's actually time to make something — nobody's rushing, the kettle's on, and there's an hour that belongs to you before the day starts properly. That hour deserves better than fine.

Pancakes are the cheapest thing in the kitchen to be brilliant at. Flour, eggs, milk and a pan. The difference between fine and the sort people talk about afterwards is entirely in the method.

And you've already tried looking online

Every recipe on the internet is buried under somebody's childhood.

You search for a pancake recipe. You get four paragraphs about a trip to Vermont. Nine ads that move while you're reading. A video that starts playing by itself with the sound on. And then, at the very bottom, a recipe that half the comments say didn't work.

Meanwhile the pan is heating, the family is awake, and you go back to the six you already know because at least those are safe.

Four of the hundred

Start with these four. The other ninety-six are in the same book.

Every one tested in a home kitchen, in an ordinary frying pan, with ingredients you already have. Here are four of them, so you know exactly what the rest look like.

First stack — the two we'd start you on

The whole book, laid out

One hundred pancakes. Ten chapters.

Organised the way you'd actually go looking for one — by what kind of morning it is.

Contents

  1. IThe Perfect Basic10

    Buttermilk, plain milk, one bowl, and the version you can make from memory. Start here.

  2. IIFluffy & Tall12

    Soufflé, ricotta, whipped-white and Japanese-style. Everything that makes a pancake rise, and what kills it.

  3. IIIThin, Small & Rolled10

    Crêpes, blini, silver dollars and Sunday-school pancakes. Six in the pan at once.

  4. IVWeekend & Showing Off10

    Dutch babies, stuffed pancakes, sheet-pan pancakes for a crowd, and the one you set fire to at the table.

  5. VFruit & Berry12

    Blueberry, banana, apple and lemon. Including how to add fruit without a soggy middle.

  6. VIChocolate & Sweet10

    Cocoa batters, chip pancakes, cinnamon rolls in pancake form, and three syrups made in the pan.

  7. VIISavoury10

    Bacon, cheese, corn, spring onion and potato. Lunch and supper, not just breakfast.

  8. VIIIAround the World10

    Dutch poffertjes, Welsh cakes, Russian oladyi, Korean savoury, Ethiopian injera and more.

  9. IXGluten-Free & Vegan8

    Written as their own recipes, not as substitutions bolted onto a normal one.

  10. XProtein & Low-Carb8

    Oat, cottage cheese, almond flour and banana-egg. For the mornings that have to do a job.

One hundred recipes 100
Inside the book

The first eight pages are the ones that matter.

Before a single recipe, the book deals with the four things that go wrong in the pan. Get those right and all hundred behave.

  • 01

    Why the first one is always a write-off.

    It isn't a law of nature — it's the pan not being at temperature yet. There's a way to tell when it is, and after that the first one is as good as the last.

  • 02

    Flat, rubbery, raw in the middle.

    Three problems, three causes, three fixes. Overmixing, dead baking powder and a pan too hot — and how to tell which one you've got.

  • 03

    What the batter should look like.

    Described so you can recognise it in your own bowl — including why the lumps are meant to be there and what happens when you beat them out.

  • 04

    When to flip.

    The bubbles, the edges and the fifteen seconds that separate golden from burnt. Every recipe says what to look for rather than only how long.

  • 05

    Which batters can be made the night before.

    Marked on every recipe. Mix on Friday, cook on Saturday, get an extra twenty minutes in bed.

  • 06

    Print the page, or keep it on the phone.

    It's a PDF. Print the ones you love for the recipe folder, and keep the whole book on the phone propped against the flour tin.

Why a book and not an app

You buy it once, and then you own it.

No login to forget. No monthly charge quietly leaving your account. No app that stops working the day a company changes its mind about what it wants to be.

It's a PDF. It downloads to your computer, copies to your phone, opens on a tablet, and goes through a printer. Back it up, email it to your sister, put it on a memory stick. It's yours in the way a book on a shelf is yours.

The whole book, downloaded today

Make a stack this Saturday.

$17

once  ·  no subscription  ·  yours to keep

  • All 100 recipes, across ten chapters
  • The eight pages on pan heat, batter and flipping
  • Grams and cups on every ingredient, °C and °F on every pan
  • Make-ahead notes on all hundred
  • Print any page you like, as often as you like
  • Instant download — reads on phone, tablet, laptop or e-reader
GET INSTANT ACCESS Secure checkout · download in two minutes

Less than one breakfast out, and it lasts a few thousand of them.

30days

Cook one first. Then decide.

Read the whole book, cook as many as you like, and if it isn't what you hoped for, write to us inside thirty days and we'll refund the $17 in full.

You don't have to send anything back — you couldn't if you wanted to. And you won't be asked to justify it.

Before you buy

Questions worth asking.

Is this a printed book that gets posted to me?
No — it's a digital book. You download it the moment you pay, and it's yours on your phone, tablet, laptop or e-reader. Print the whole thing or just the pages you love.
Is there a subscription?
None. It's $17 once. No monthly charge, no login that expires, nothing to cancel later.
Do I need any special equipment?
A frying pan, a bowl and a whisk. No electric griddle, no ring moulds, no stand mixer — a handful of the tall ones are easier with a hand mixer and say so at the top.
I can already make pancakes. Is this for me?
Then skip to chapter four. The reason the book is a hundred recipes rather than ten is that most people who cook pancakes well cook the same two well — this is the other ninety-eight, plus the savoury ones that turn it into lunch.
I'm gluten-free or vegan.
Chapter IX is eight recipes built for that from the start, written as their own recipes rather than substitutions bolted onto a normal one.
Will the recipes work in my country?
Yes. Every ingredient is given in grams and cups, temperatures in °C and °F, and pan sizes in both inches and centimetres. Where a recipe needs buttermilk, there's a way to make it from what you have.
What if I don't like it?
Write to us within thirty days and you get the $17 back in full, no questions and nothing to return.

Saturday is four days away.

One hundred recipes, ten chapters, and about two minutes between here and the first stack.

GET INSTANT ACCESS $17 once · 30-day guarantee
100 pancakes · ten chapters · yours to keep GET INSTANT ACCESS