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Vanilla pancakes



3 eggs

2 cups milk

1/2 teaspoon ​vanilla extract

2 1/2 cups​ all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1 teaspoon baking soda

Butter, for serving

Maple syrup, for serving



Don't overmix the batter; it will make your pancakes tough, flat, and rubbery.

Letting the batter sit for 5 to 10 minutes will result in fluffier pancakes.

If you're cooking various batches, keep the cooked pancakes warm on a baking sheet in a low oven.


While delicious on their own, these basic vanilla pancakes are easy to customize:

A few sprinkles of ground cinnamon adds warm spice.

Replace up to half of the flour with white whole-wheat flour for a healthier breakfast.

Before flipping your pancakes, sprinkle the tops with mini chocolate chips, blueberries, raspberries, or thinly sliced bananas.

Swap the maple syrup for a fruit syrup, warm fruit compote, or fresh fruit and whipped cream.


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Sweet ideas

Crunchy biscuit



100g (1 stick minus 1 tbsp.) butter, slightly softened

100g (1⁄2 cup) caster sugar

2 tsp vanilla extract

200g (12⁄3 cup) plain flour

1 tsp baking powder

2 tbsp. light corn syrup (use golden syrup or honey as an alternative; each will alter the taste slightly)

2 tsp lemon juice