Café Cùil pancakes from Café Cùil Cook Book: Recipes from the Isle of Skye (page 22) by Clare Coghill

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rhubarb crumble and gorse mascarpone pancake topping; Highland strawberries, cream and crushed meringue pancake topping; Pumpkin pie, cream cheese icing and candied pecans pancake topping

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alysekstokes on May 14, 2026

    These pancakes are rich and delicious! The only tweak I'd make is to add more milk. The batter is very thick and doesn't spread much, meaning you end up with very thick pancakes that can burn on the outside before they are cooked on the inside. I added a few splashes of milk to make the batter easier to spread after cooking the first round of pancakes and found them much easier to work with while still being very fluffy and indulgent.

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