Pancakes are always a good idea, but especially so on Pancake Day! Below, we have three recipes for them, so you can mix and match. Let the pancake extravaganza begin!
Fluffy blueberry pancakes
Makes 12 pancakes
SHOPPING LIST
- 300 grams all purpose flour
- 60 grams granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 440ml milk (440ml)
- 60 grams melted butter, (60g | 2 oz)
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon juice
- 1 large egg
- 150 grams cups fresh or frozen blueberries, plus extra to serve
PREPARATION METHOD
- Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, lemon juice and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Gently mix together until smooth (there may be a couple of lumps but that's okay).
- Fold in blueberries.
- Set the batter aside and allow to rest while heating up your pan.
- Heat a nonstick pan over low-medium heat and wipe over with a little butter to lightly grease the pan.
- Pour ¼ cup of batter onto the pan and spread out gently into a round shape with a spoon.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with honey, maple syrup, fruit, ice cream, chocolate spread or frozen yoghurt, or enjoy plain.
Banana pancakes with crispy bacon and syrup
Makes 10 pancakes
SHOPPING LIST
- 8 rashers smoked streaky bacon
- 140g self-raising flour
- 1 tsp baking powder
- 2 tbsp light soft brown sugar
- 2 ripe bananas , 1 mashed, 1 thinly sliced
- 2 large eggs
- 25g butter , melted, plus a little extra
- 125ml milk
- Maple syrup
PREPARATION METHOD
- Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm.
- In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
- Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out.
- Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden.
- Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.
Smoked salmon and Brussel sprouts pancakes
Makes 10 pancakes
SHOPPING LIST
- 3 medium free-range eggs
- 150ml milk
- 90g plain flour
- 1 tsp baking powder
- 300g brussels sprouts, shredded
- Grated zest and juice ½ lemon, plus wedges to serve
- Sunflower oil for frying
- 6 tbsp crème fraîche (use half fat if you prefer)
- 2 tsp dijon mustard
- Small handful finely chopped fresh dill, plus extra to serve
- 8 thin slices of smoked salmon
PREPARATION METHOD
- In a mixing bowl, whisk the eggs with the milk, flour, and baking powder, then stir in the sprouts and lemon zest.
- Heat a large frying pan over a medium heat with a splash of oil. Working in batches, spoon a small ladleful of mixture for each pancake into the pan.
- Fry for 2-3 minutes on each side until golden brown.
- Keep warm in a low oven while you cook the rest of the mix, adding more oil if necessary.
- Mix the crème fraîche, mustard, lemon juice and dill in a small bowl, then season to taste (see Tips). Serve the pancakes with the dill sauce and smoked salmon, extra dill and lemon wedges for squeezing.
Sources:
https://www.deliciousmagazine.co.uk
https://www.bbcgoodfood.com