All-Purpose Griddlecakes

by Ed Halmagyi


  • 2 eggs
  • 250ml milk
  • 2 Tbsp vegetable oil
  • 250g self-raising flour
  • 2 tsp caster sugar
  • 1 cup vintage cheddar cheese, grated
  • 125g sopressa salami, finely sliced
  • ½ bunch chives, snipped
  • sea salt flakes and freshly-milled black pepper
  • cottage cheese, avocado & watercress, to serve
  • 1 cups fresh blueberries
  • ¾ cup full cream ricotta, crumbled
  • ½ cup golden caster sugar
  • 1 tsp natural vanilla extract
  • syrup, berries and double cream, to serve


1 Combine the eggs, milk, oil, flour and sugar in a bowl and whisk until smooth. Fold in the savoury or sweet ingredients, then allow to stand for 10 minutes.
2 Sprinkle a griddle pan with canola oil spray and set over a moderate heat. Ladle in ½ cup amounts of the batter and cook for 2 minutes each side, until just firm. Stack onto plates and garnish with the savoury or sweet additions.