8 pancake recipes to indulge in this Pancake Day

8 pancake recipes to indulge in this Pancake Day


Posted 5th March by Peter Byrne

It's Pancake Day!

We're huge fans of Pancakes, and we've been using the last couple of weeks as practice to make sure we're ready...

So, regardless of your topping choices, we have some delicious recipes for you to indulge in...

Pistachio, Oat and Cranberry Breakfast Pancakes

Serves: 12 

You will need

125 grams plain flour
1 level teaspoon baking powder
75 grams porridge oats
2-3 level teaspoons caster sugar
75 grams shelled, unsalted pistachios, roughly chopped
75 grams cranberries
2 medium eggs, separated
284 milliliters carton buttermilk – see cooks tip
Rapeseed oil, for frying
Greek yogurt and summer berries, to serve
Directions

1. Mix the flour and baking powder in a large bowl. Stir in the oats, sugar, pistachios and cranberries. Make a well in the center and beat in the egg yolks and buttermilk to make a thick batter (it should have the consistency of thick cream). Whisk the egg whites until stiff but not dry and fold into the batter.

2. Heat a griddle pan or large heavy-based non-stick frying pan over a moderate heat. Add a tiny drop of oil to the hot pan. When the pan is hot, drop a heaped dessert spoon of the batter into the pan, flatten slightly with the back of the spoon, so that the pancakes are about 10 centimeters in diameter and about 0.5 centimeters thick.

3. Cook for about 2 minutes or until bubbles start to break on the surface and pancakes are firm enough to flip. Flip and cook for 1-2 minutes more, until they feel springy when prodded. Transfer to a warm oven while you cook the rest, adding more oil as necessary.

Recipe courtesy of Carol Kicinski

Gluten Free Pancakes

Serves: 6 

You will need

200g FREEE Plain Flour
2 eggs (or 1 tbsp FREEE Chickpea Flour + 2 tbsp water)
500ml milk (or vegan milk)
Oil

Directions

1. Put the flour, egg (or chickpea flour + water), and half the milk (or vegan milk), into a large bowl or jug.

2. Beat to a smooth paste then stir in the remaining milk to make a thin batter. Refrigerate the batter for up to 12 hours – otherwise it’s ready to go.

3. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.

4. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.

5. Cook the pancake, loosening the edges, until the base is golden.

6. Turn it over and cook the other side.

7. Repeat until the batter is used.

8. Serve with sweet or savoury fillings of your choice.

Recipe courtesy of FREEE by Doves Farm

Blueberry Pancakes with Fresh Peach and CoYo

You will need

2 eggs
100g gluten and wheat free flour 
½ tsp bicarbonate of soda
Pinch of cinnamon 
100ml rice milk 
1 vanilla pod
100g blueberries, extra to garnish
1 peach, sliced to garnish
2 tbsp coconut yogurt

Equipment required

Mixing bowl
Non-stick frying pan

Directions

1. Crack the eggs into a mixing bowl and whisk. Then sieve in the flour, bicarbonate of soda and cinnamon and combine with a wooden spoon to make a thick paste. Gradually add in the milk to make a smooth batter. Slice the vanilla pod in half and scrap out the seeds, then add them to the mixture and combine well.

2. Now squeeze the blueberries with your fingers and mix them into the batter.

3. Place a non-stick frying pan on a high heat and add a few drops of coconut oil. Using a ladle, gently spoon a quarter of the mixture onto the center of the pan and cook for 1-2 minutes until golden, then flip over and cook for a further 1-2 minutes. Remove from the heat and repeat with the rest of the mixture.

4. Once all the pancakes are cooked serve two on each plate and garnish with some fresh peach, blueberries and a dollop of coconut yogurt.

Recipe courtesy of Lily Simpson founder of Detox Kitchen

Toffee Apple Crêpes

Serves: 4 

You will need

For the pancakes:

40g/1½ oz. plain flour
A pinch of salt
1 large British Lion egg
100ml/4 fl oz.  milk
A little oil for frying

For the filling:

2 eating apples 
50g/2oz butter 
50g/2oz light brown soft sugar
1 x 500g tub of pre-made vanilla custard

Directions

1. To prepare the filling, quarter and core the apples and cut each quarter of apple into about 4 wedges. Melt the butter and sugar in the frying pan and stir together until a caramel sauce forms. Add the apple wedges and turn to coat in the sauce. Cook for 4-5 minutes, stirring until the apples are tender.

2. Pour the milk into a small pan, add the butter and flour, bring to the boil, using a balloon whisk to constantly stir the mixture until sauce forms, boils and thickens. It will be very thick. Cook for 1 minute over a low heat, then remove from the heat and transfer to a bowl.

3. Place the flour, salt and eggs in a large bowl. Add half of the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all ingredients in a food processor and blend until smooth. Pour the batter into a jug.

4. Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 1-2 minutes or until the top is set and the base is golden.

5. Flip over the pancake and cook for a further 1-2 minutes or until the base is golden. Transfer to a plate, cover with foil and keep warm. Use the batter to make a further 3 pancakes in the same way.

6. Remove from heat. Use a slotted spoon to transfer the apple slices to a bowl and pour the sauce into a jug. Lay four warm pancakes out on a board, spoon 2 tbsp of custard down the centre of each pancake then top with the apple slices, laying them in a row.

7. Fold the two sides of the pancake in over the apples then roll up the pancakes enclosing the filling. Cut each pancake in half and arrange in the centre of a plate. Drizzle a little caramel sauce around the pancakes. Spoon the remaining custard into a jug and serve alongside the pancakes with the toffee sauce.

Recipe courtesy of www.eggrecipes.co.uk

Pancakes with Lemon & Syrup

You will need

100g plain flour 
Large pinch of salt 
1 large egg 
300ml milk 
2-3 tsp Trex 

To serve

Lemon wedges 
Caster sugar or golden syrup

Directions

1. Sift the flour and salt into a large bowl. Add the egg and milk and beat with a wire whisk or electric hand held whisk to make a smooth batter.

2. Heat a small pancake pan or heavy-based frying pan, then add a tiny knob of Trex, swirling it around the pan until melted. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip the pancake over to cook the other side. Cook 8 small pancakes altogether, adding a little Trex to the pan before cooking each one.

3. Serve immediately with lemon wedges and caster sugar or golden syrup.

Recipe courtesy of Trex

Classic French Crêpes

Serves: 8-10 

You will need

125g plain flour
Pinch of salt
1 tbsp caster sugar (omit for savoury crêpes)
2 free-range eggs, beaten
25g melted butter, plus extra for cooking
250ml semi-skimmed milk
3 tbsp cold water

Directions

1. Add flour, salt, sugar into mixing bowl.

2. Make a well in the centre and add the eggs.

3. Stir with balloon whisk, slowly beat in melted butter, milk & water.

4. Whisk briskly to a thin batter.

5. Gently heat pan and wipe a little melted butter over base.

6. Drop a small ladleful of batter into pan, swirl to coat base evenly in a thin layer.

7. Cook for 2 minutes until underside golden, flip and cook other side for a minute or so.

8. Stack crêpes on warm plate separated with baking paper.

Recipe courtesy of Bonne Maman 

Scotch Pancakes with Maple Syrup and Clotted Cream and Salted Caramel Ice Cream

Serves: 12 pancakes 

You will need

150g self raising flour
1/2 tbsp caster sugar
Large pinch of salt
1 beaten egg
150ml milk 
Butter for cooking
Kelly’s of Cornwall Clotted Cream and Salted Caramel ice cream
Directions

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 

Coffee and Amaretto Mini Pancake Stack

Serves: 4 

You will need

For the pancakes...

140g plain flour
1 tbsp cocoa powder
1 tsp baking powder
2 tbsp icing sugar
2 medium British Lion eggs
125ml milk
1 tbsp sunflower oil

For the filling...

3 tbsp amaretto
2 tsp instant coffee, plus extra to serve
3 tbsp icing sugar
250g mascarpone
300g raspberries

Directions

1. In a large jug, gently whisk together all pancake ingredients until smooth. Leave to stand for 10 minutes.

2.  Heat a large frying pan over a medium heat and brush with oil. Pour in heaped tablespoons of pancake batter spacing a few centimetres apart. Repeat to fit 3-4 in the pan. Cook for about a minute until bubbles appear on the surface, flip or turn and cook for a further 30 seconds. Repeat with remaining mixture to make about 20 pancakes in total.

3. In a large bowl mix coffee, amaretto and icing sugar. Add the mascarpone and whisk until thick.

4. Spread a heaped teaspoonful of the coffee mixture onto each pancake, and layer to create a small stack, adding a handful of raspberries to two layers in each stack.

5. Dust with a little coffee and serve.

Recipe courtesy of www.eggrecipes.co.uk






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