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Borwick's Baking Powder 180g

£1.50

When it comes to perfectly raised cakes, baking powder is the magic ingredient! Baking powder is an essential ingredient when preparing tasty sweet treats like cakes, cookies, muffins for friends and family.

Ingredients

Raising Agents: Acid Sodium Pyrophosphate, Sodium Bicarbonate; Cornflour.

 

ALLERGEN ADVICE

May contain milk, tree nuts and peanuts.

Nutrition Information

Typical values per 100g

Energy 590kJ / 139kcal

Fat 0.1g

of which saturates 0.1g

Carbohydrate 32g

of which sugars 0.1g

Protein 0.5g

Salt 44g

Add On:

Borwick's Dried Yeast 90g

£1.50

Borwick's Cornflour 400g

£2.75

Recipe Suggestion

Fluffy American Pancakes
Ingredients:

• 135g Plain Flour

• 1 tsp Baking Powder

•  ½ tsp Salt

•  Tbsp Caster Sugar

•  2 tbsp Chocolate Chips

• 130ml Milk

• 1 Large Egg, lightly beaten

• 2 tbsp Melted Butter (allowed to cool slightly), plus extra for cooking
 

Method: 
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

 

2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes, then stir through the chocolate chips.

 

3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.

 

4. Wait for about 3 minutes until the top of the pancake begins to bubble, and the edges begin to set. Flip it over and cook for another two minutes until both sides are golden brown and the pancake has risen to about 1cm/½in thick. If the pancake is too dark, reduce the heat slightly for the next round.

 

5.Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

 

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