Pancake Day: 10 Delicious Pancake Recipes

 

It’s Pancake Day! And do you know what that means? Oh yes, you’ve guessed it…Pancakes! So here are my top ten favourite delicious pancake recipes just for you!

 

10. Scotch Pancakes with Raspberries & Chocolate

Try these scrummy chocolate and raspberry pancakes on this wonderful day!

Serves: 4

Ingredients:

• 250g of Plain White Flour

• 2 Teaspoons of Baking Powder

• 1 Tablespoon of Caster Sugar

• 1 Egg

• 250ml of Whole Milk

• 3 Tablespoons of Yoghurt

• 200g of Fresh Raspberries

• 2 Tablespoons of Jam

• Chocolate Sauce

Method

• In a mixing bowl, add the flour, baking powder, a pinch of salt and the sugar

• Mix together before adding the egg

• Next, beat well and gradually add the milk and yoghurt

• Mix until the mixture is smooth, thick and creamy

• Next, heat up a small frying pan until hot then turn the heat down to medium

• Drizzle the pan with a small amount of oil and carefully pour a tablespoon of batter onto the pan

• Make a small circle and you should be able to cook 2-3 pancakes in the pan at once

• Allow your pancakes to cook for 1-2 minutes or until bubbles form on the surface and the bottom is brown

• Carefully flip the pancakes over and cook the other side until lightly browned

• To make the filling, warm the raspberries and jam in a small pan until it’s a delicious, sticky consistency

• Finally, layer the pancakes with the raspberry mix between and drizzle the chocolate sauce on top

• If you like, you could decorate your finished pancakes with more raspberries! Yummy!

 

9. Vanilla Pancakes

For a more simple but still delicious pancake why not try adding vanilla? 

Serves: 8

Ingredients:

• 220g of Plain White Flour

• Pinch of Salt

• 4 Eggs

• 400ml of Whole Milk

• 150ml of Water

• 100g of Unsalted Butter (melted)

• 1 Teaspoon of Vanilla Extract

Method:

• Whisk together the flour, milk, eggs and salt

• Then add the vanilla extract

• Mix until the batter is smooth

• Pour into a slightly oiled pan on a medium heat

• Tilt the pan to allow the batter to spread into all the available space (these are large flat pancakes)

• Fry for 2-3 minutes or until the underside has browned lightly, then flip carefully

• Allow the other side to cook until golden then repeat until you have used all your batter and made all the pancakes you desire!

 

8. Scotch Pancakes with Glazed Oranges

Are you still keeping to your New Year’s Resolution of a healthy new you but want to enjoy pancake day? Well don’t worry because here’s one that won’t ruin your calorie count!

Serves: 6

Ingredients:

For the Pancakes:

• 110g of Self-Raising White Flour

• Pinch of Salt

• 1 Teaspoon of Granulated Sugar

• 150ml of Skimmed Milk

For the Topping:

• 1 Tablespoon of Granulated Sugar

• 3 Tablespoons of Water

• 1 Orange, sliced and halved

Method:

• In a mixing bowl add the flour, salt and the sugar

• Gradually mix in the milk to form a thick batter

• Lightly spray a saucepan with oil spray

• Preheat until hot

• Drop small amounts of the batter onto the pan

• Cook over medium heat until bubbles form on the surface and the bottom is lightly browned

• Carefully flip your pancake and cook the other side for another 2-3 minutes or until golden

• Repeat until all your mixture is used then set your pancakes aside

• For the topping, place the sugar and water into a medium sized pan

• Heat until the sugar has dissolved then add the orange slices

• Simmer gently until the oranges are soft and the liquid has turned to a syrup consistency

• Next, stack up your pancakes on a plate and drizzle the syrup and glazed oranges on top. Viola!

 

7. Pancakes with Pumpkin Puree

Pumpkin is often forgotten about this time of year but if you can get your hands on one, why not make pumpkin pancakes?

Serves: 6

Ingredients:

For the Pancakes:

• 120g of Plain White Flour

• 80g of Porridge Oats, rolled

• 1 Tablespoon of Unrefined Dark Sugar

• 1/4 Teaspoon of Cinnamon ground

• Pinch of ground Cloves

• 250ml Whole Milk

• 180g Pumpkin Roasted

• 2 Tablespoons of Vegetable Oil

• 50g of Unsalted Butter, for frying

For the Filling:

• Mascarpone Cheese

• Nutmeg Grated

• Maple Syrup

• Icing Sugar, to dust

Method

• In a mixing bowl, add the flour, oats, sugar, baking powder and spices

• Next, scoop the flesh from the pumpkin and put it into a food processor

• Blitz until you have a smooth puree

• Then, add the pumpkin puree to the dry ingredients

• Slowly add the milk a little at a time while you mix

• Mix well until smooth and then add the vegetable oil

• In a pan, melt the butter and add a small ladle of pancake batter

• Cook for 1-2 minutes or until bubbles form on the surface and the bottom is golden.

• Flip and keep cooking until both sides are lightly browned

• Repeat the cooking process until all the batter is used

• Drain the pancakes with kitchen paper then serve on a plate

• Serve warm with mascarpone cheese, gratings of nutmeg and a drizzle of maple syrup

• Dust with icing sugar for that finishing touch!

 

6. Chocolate Pancakes with Bananas

Probably my favourite recipe so far but then again, I do have a serious chocolate addiction…

Serves: 8

Ingredients:

• 100g of Plain White Flour

• 1 Tablespoon of Cocoa Powder

• 1 Tablespoon of Unrefined Golden Caster Sugar

• 1 Egg

• 200ml of Whole Milk

• 300ml of Double Cream, whipped

• Chocolate Sauce

• Chocolate Sprinkles

• 2 Bananas, peeled and slice

Method

• In a mixing bowl, add the flour, cocoa powder, sugar and the egg

• Beat well and gradually add the milk until the mixture is smooth, thick and creamy!

• In a pre-heated frying pan, add a smidgen of oil

• Carefully pour in a large spoonful of pancake batter

• Tilt the pan until the mixture has filled the surface (we’re making large, flat pancakes)

• Allow to cook for 1-2 minutes or until brown, then flip the pancake

• Carry on cooking until lightly browned and repeat the cooking process until all the batter has been used

• Once all the pancakes are cooked, carefully lay the pancakes flat on a plate

• Inside, pipe in the whipped cream then fold the pancakes neatly

• Decorate with bananas, chocolate sauce and sprinkles!

  Yummmy!

 

5. Red Velvet Heart Pancakes

Perfect for Valentine’s too!

Serves: 20 (Or one really hungry person)

Ingredients:

For the Pancake:

• 240g of Plain White Flour

• 30g of Cocoa Powder

• 2 Teaspoons of Baking Powder

• 1/2 Teaspoon of Bicarbonate of Soda

• 1/2 Teaspoon of Salt

• 450ml of Milk

• 2 Tablespoons of White Wine Vinegar

• 120g Unrefined Golden Caster Sugar

• 2 Eggs

• 1 Tablespoon of Red Food Colouring Gell

• 3 Teaspoons of Vanilla Extract

• 80g of Unsalted Butter, melted

For the Decoration:

• 50g of White Chocolate

• Chocolate Sauce

• Mixed Berries

Method

• In a bowl, mix together the salt, baking powder, bicarbonate of soda, cocoa powder and flour until evenly distributed

• In a separate bowl, whisk together the milk and white wine vinegar, then set aside for a few minutes

• When the time is up, whisk the eggs, sugar, food colouring gel and melted butter into the milk mixture until fully combined

• Gradually add in the dry mixture and continue to mix until smooth and creamy

• Next, grease a frying pan and find your heart shaped cutters!

• Then, carefully pour the mixture into the cutters to form a heart

• Cook until bubbles begin to form on the top and the underneath is lightly browned

• Flip carefully and cook for further 1-2 minutes or until the bottom is golden

• Serve stacked and drizzled with melted white chocolate, milk chocolate sauce and berries! What a delight!

 

4. Buttermilk Pancakes with Figs & Honey

And if heart shaped pancakes aren’t sophisticated enough for you, why not try a fig and honey pancake?

Serves: 8

Ingredients:

• 130g of Plain White Flour

• 1/2 Teaspoon of Baking Powder

• Pinch of Salt

• 35g of Unrefined Golden Caster Sugar

• 350ml of Buttermilk

• 50g of Unsalted Butter, melted

• 1 Teaspoon of Vanilla Extract

• 1 Egg

• 4 Figs

• Vegetable Oil, for frying

• Honey, for drizzling

Method:

• Sieve the flour, baking powder and salt into a large bowl

• Add the sugar and stir well

• In a jug, whisk together the buttermilk, melted butter, vanilla extract and a beaten egg

• Slowly add the wet mixture to the dry, whisking until you have added it all and you get a smooth, thick batter mix

• Leave to rest for 10-15 minutes

• Lightly grease a frying pan with vegetable oil

• Then, over a medium heat add a tablespoon of the batter into the pan

• Cook for 1-2 minutes or until bubbles begin to form on top, then flip

• Cook until the pancakes are golden and then pop onto a plate

• Repeat the cooking process until all the batter is used up

• To serve, slice the figs into quarters and place 2 quarters with each serving

• Finally, drizzle honey generously on top!

 

3. Pancakes with Cheese & Ham

Here’s a savoury pancake recipe for those of you who aren’t as sweet but just as cheesy!

Serves: 8

Ingredients:

For the Pancake:

• 120g of Plain White Flour

• Pinch of Salt

• 2 Eggs

• 300ml of Whole Milk

• Vegetable Oil, for frying

For the Filling:

• 200g of Brie cheese, sliced

• 100g of Ham, sliced

• A handful of Rocket Leaves, washed

• A handful of Cheddar Cheese, grated

Method:

• Whisk the flour, eggs and milk together to form a batter without lumps

• Leave to stand for 30 minutes

• Next, lightly grease a frying pan with vegetable oil and heat until hot

• Then, spoon 2 tablespoons of the batter into the pan and swirl to coat the surface

• Cook for 1-2 minutes on each side or until golden

• Move to a plate and keep warm

• For the filling, place slices of ham onto the flat of the pancake

• Add the cheese and rocket then fold the pancakes over

• Place these onto a baking tray then sprinkle the tops with cheddar cheese

• Finally, grill lightly until the cheese has melted

I want to eat this pancake so bad…melted cheese…

 

2. Wholemeal Pancakes with St Clements Sugared Butter

Say goodbye to boring pancakes and hello to the new and fabulous with a citrus twist!

Serves: 8

Ingredients:

• 1 Orange Zest

• 1 Tablespoon of Orange Juice

• 1 Lemon Zest

• 1 Tablespoon of Lemon Juice

• 75g of Salted Butter

• 1 Tablespoon of Unrefined Demerara Sugar

For the Pancakes:

• 100g of Plain Wholemeal Flour

• 1 Tablespoon of Unrefined Golden Caster Sugar

• Pinch of Salt

• 1 Egg

• 280ml of Whole Milk

Method:

• For the butter, mix the zests and a tablespoon of orange juice with butter and sugar

• To make the pancake batter, add flour and sugar to a bowl

• Next, add the salt, an egg and half the milk

• Whisk together until the batter is smooth then add the rest of the milk

• Allow the mixture to rest in the fridge for 30 minutes

• Next, grease the frying pan with the butter over medium heat

• Pour in enough batter to cover the surface of the pan and cook until golden

• Then flip and cook the other side until lightly browned

• Repeat this cooking processed until all the batter has been used

• Remove a tablespoon of your St Clement’s butter and use the rest to spread over half of each pancake

• Fold the pancakes in half and half again to make a quarter

• Next, add the remaining butter to the heated pan followed by the folded pancakes around the edge of the surface of the pan

• Squeeze on the orange juice and allow to heat through

• Then, place a dinner plate over the pancakes and carefully invert the pan and the contents onto the plate

• Serve with a sprinkling of demerara sugar and the lemon juice to taste!

 

1.  Mixed Berry Pancakes with Cream

And last, but not least, a very traditional and fruity pancake recipe!

Serves: 8

Ingredients:

For the Pancakes

• 120g Plain White Flour

• Pinch of Salt

• 2 Eggs

• 300ml of Whole Milk

For the Topping

• 300ml of Whipping Cream

• Mixed Berries

• Raspberry Sauce

Method:

• In a bowl, mix together the flour, salt, eggs and milk until they form a smooth batter

• Leave to stand for 30 minutes

• Grease a frying pan lightly with butter

• Then add 2 tablespoons of the batter into the pan and swirl so the mixture covers the surface of the pan

• Cook each side until golden

• Transfer to a plate and repeat the cooking process until all the batter has been used

• Once all are cooked, stack and layer the pancakes with whipped cream

• Top with mixed berries and drizzle with raspberry sauce

So now you’ve got lots of pancake recipes to choose from, what will be your favourite today? I know what I’ll be making – the fabulous Chocolate and Banana pancakes! And I will be posting those beauts on Twitter & Facebook tonight for you to delight in! Enjoy, and Pancake Up! #PancakeDay

All recipes are sourced from – bakingmad.com