Pancake Day is soon to be upon us and frankly, we CANNOT wait
Sweet or savoury? With or without lemon? Well, we can't decide for you, but we can give you five delicious recipes to try...
You will need
220g plain flour
30g soft butter
2 large eggs, beaten
2 bananas, sliced
From the larder
1/2 tsp salt
1 tbsp baking powder
2 tsp white sugar
1 Mix all the dry ingredients together in a bowl and make a well in the centre.
2 Pop the eggs and milk into the middle of the well and combine. Beat together until you get a smooth batter.
3 Heat butter in a pan on a medium-hot heat and ladle in the batter.
4 Cook on one side until bubbles start to appear for a minute or two then flip to brown the other side, again for a minute or so.
5 Layer with slices of banana and top with crispy bacon, honey and blueberry compote for a scrumptious sweet/savoury brunch!
Tip: Make a quick berry compote by heating a handful of berries with 1 tsp of water and 2 tsp of sugar until the berries have popped and the mix becomes juicy.
Recipe courtesy of Farmland
You will need
150g self raising flour
1/2 tbsp caster sugar
Large pinch of salt
1 beaten egg
Butter for cooking
Kelly’s of Cornwall Clotted Cream and Salted Caramel ice cream
1 Seive the flour and add the caster sugar and salt then beat in the egg with a whisk. Then begin adding the milk, little by little until the batter is smooth.
2 Melt a little butter in a non stick frying pan on a medium heat. Test first with a small spoonful of the mixture to make sure the pan is hot enough.
3 Using a small ladle or a tablespoon, pour the batter gently into the pan and leave it to cook for about a minute until it looks fluffy and golden brown. Then turn over and do the other side for another minute.
4 Repeat, adding a little butter to the pan. Keep warm in the oven while you make the others.
5 Add fruit such as blueberries, blackcurrants, raspberries to the mixture for different flavours, and cook in the usual way.
6 Serve warm with Maple sryup and Kelly’s of Cornwall Clotted Cream and Salted Caramel ice cream.
For more information and recipes visit kellysofcornwall.co.uk
You will need
100g plain flour
1 essential Waitrose Free Range Egg
300ml semi skimmed milk
2 tbsp Waitrose Seriously Chocolatey Chocolate Spread
2 tbsp oil
500ml tub Waitrose Seriously Creamy Maple & Pecan Ice Cream
8 tbsp Waitrose Seriously Chocolatey Chocolate Dipping Sauce
1 Place the flour in a large bowl and make a hollow in the centre. Whisk the egg into the flour then gradually whisk in the milk to form a smooth batter. Warm the chocolate spread in the microwave for 30 seconds and mix into the batter.
2 Heat a little oil in an 18–20cm frying pan (or pancake pan). Pour in half a ladle of batter, spread to thinly coat the base of the pan and cook for 1–2 minutes. Flip over and cook for 1 minute. Repeat to make 8 pancakes.
3 Spoon a ball of ice cream in the centre of each pancake, fold over the sides and place on the plates. Warm the dipping sauce in the microwave for 30 seconds, drizzle over the pancakes and serve.
Recipe courtesy of Waitrose
You will need
3 Pink Lady® apples
250g Plain flour
1 tsp Baking powder
2 tbsp Cinnamon
4 Eggs, separated
100g Plain/greek yogurt
To serve - Honey
1 Heat a griddle pan on a high heat. Meanwhile half the apples and remove the core. Cut into wedges and cover in lemon juice. Place onto the griddle pan and cook until you have griddle marks and the apples are soften slightly.
2 Sieve the flour, baking powder and cinnamon into a large mixing bowl. Add the egg yolks, ricotta, and begin to stir while adding the milk.
3 Whisk the egg whites until you have soft peaks. Fold the egg whites into the ricotta mix until fully combined.
4 Heat a non-stick frying pan on a medium/high heat and add a knob of butter. Ladle some of the mix into the pan and cook until golden brown on one side and flip.
5 Serve with the griddled apples, yogurt and honey!
Recipe courtesy of Pink Lady®
You will need
For the Pancakes
60g oats gluten free if necessary
15g raw cacao powder or cocoa powder
1 tsp baking powder
60g ripe banana
125ml unsweetened almond milk
1 tbsp (7g) milled chia seeds
1-2 tsp maple syrup (optional)
½ tsp vanilla extract
For the Chocolate Sauce
1 tbsp (7g) raw cacao powder or cocoa powder
1 tbsp (15ml) maple syrup
2 tbsp (30ml) full fat coconut milk
1 tsp (4g) arrowroot starch + 1 tbsp (15ml) water
1 Place all ingredients for the pancakes in a blender or Nutri Bullet and blend until smooth.
2 Set batter to one side while you preheat the pan.
3 Heat a non-stick 10-inch pan over a medium heat. Cook 2.5 tbsp of batter per pancake.
4 Cook for 2-3 minutes, flip and cook for 2 minutes more. To make flipping easier place pan under a preheated grill for 1 minute, return to the stove top and cook for 1 minute more.
5 For the chocolate ganache whisk together first three ingredients in pot, bring to the boil and simmer for 2 minutes.
6 Mix together water and arrowroot starch. Add to the pot and whisk to combine while it simmers. Allow to heat through and thicken for 1-2 minutes.
7 The chocolate sauce can be made in advance and stored in the fridge.
8 Serve pancakes topped with chocolate sauce, some hemp seeds, desiccated coconut, and blackberries.
Recipe courtesy of Linwoods in partnership with Peachy Palate