5 Fun Pancake Day Recipes To Try Tonight
It’s Pancake Day, so we’ve rounded up five fun recipes to try tonight – from savoury egg and bacon stacks to chocolate-stuffed pancakes…
By Sherri Andrews
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Chocolate & Banana Pancakes
For the pancakes:
250g of flour
30g of caster sugar
17g of baking powder
1 pinch of fine salt
2 organic eggs
65g of butter
30ml of whole milk
4 tbsp of chocolate spread
Grapeseed oil, for frying
12ml of double cream
15g of vanilla sugar
Place a bowl in the freezer to cool it, it will be used to mount the Chantilly cream.
Melt the butter in the microwave.
In a bowl, mix the flour, sugar, baking powder and fine salt. Add the eggs, mix gently, then pour in the melted butter and slowly pour in the milk, stirring gently without whisking too much. It doesn’t matter if there are any lumps. Leave to stand for 15 minutes at room temperature.
Peel and cut the banana into thin slices and place them on a plate. In a chilled bowl, pour the very cold cream, start whipping it, then add the vanilla sugar. When the whipped cream is firm, keep it cool.
In the pan, spread a little oil with a paper towel to avoid excess fat. Pour the batter little by little into 10cm discs and place a tablespoon of chocolate spread in the centre. Pour over a second layer of pancake batter to cover the spread. When bubbles begin to appear on the surface, flip the pancakes using a spatula. Let them brown on the other side for about a minute.
When the pancakes are golden on both sides, transfer to a plate and top with banana.
110g of plain flour
115ml of whole milk
40g of melted butter
2 tsp of oil, plus extra for cooking
A pinch of salt
2 tsp of Lyle’s Golden Syrup, plus extra for serving
2 tsp of baking powder
Mix all the ingredients together in a blender or with a whisk. Let it rest for 5-10 minutes – this will result in fluffier pancakes. The batter shouldn’t be too liquid but also not too thick as you will not be able to pipe out mini pancakes.
Pour the pancake batter into a piping bag or a sauce bottle. If using a bag, snip it at the end – just enough to squeeze out the pancake batter easily.
Place a non-stick frying pan on medium heat, you can either grease with butter or oil and heat until hot.
Squeeze out the batter into the hot pan in small dollops (about the size of a pound coin), making sure they don’t touch each other.
Cook the pancakes until they start to bubble, then flip them after 30 seconds using a spatula. The mini pancakes should be golden brown before you flip. Continue to cook the other side for another 30 seconds.
Serve in two bowls, drizzle over generously with Lyle‘s Golden Syrup and fruit of your choice eat while still warm. You can eat them just like cereal, covered with milk or simply with a spoon on their own!
Bacon & Egg Pancake Stack
For the batter:
225g of plain flour
2 tsp of baking powder
2 tbsp of caster sugar
½ tsp of salt
2 tbsp of butter, melted
1 large free-range egg, separated
250ml of semi skimmed or whole milk
70g of butter
1 tsp of vanilla extract
Extra butter for frying
6 rashers of bacon, cooked until crispy
2 sunny side up fried eggs
Good quality maple syrup
Measure and sift the flour, baking powder, salt, and caster sugar into a mixing bowl.
In a jug whisk together the egg, milk and butter and whisk well. Then pour into the flour mix. Cook the pancakes on a medium to high heat in a good greased non-stick pan until puffed and golden brown. Wait to see bubbles appear before flipping. When all the batter is used, cover with a clean tea towel to keep warm.
To serve, make sure your fried eggs and bacon are ready. Now for the stacking – allow 3 or 4 depending on your appetite! Between each pancake insert a rasher of bacon, douse (very) liberally with maple syrup then top with the fried egg. Sprinkle with the tiniest amount of dried red chilli flakes and serve immediately.
Japanese Atsuyaki Thick & Fluffy Pancakes
For the pancakes:
450g of Japanese pancake mix
150ml of milk
150g of plain yoghurt
30g of melted unsalted butter
2 tbsp of melted butter
In a large bowl, combine the eggs, milk, yogurt, and melted butter. Mix with a hand mixer until frothy and completely combined.
Add the pancake mix to the mixture and stir until combined. Be careful not to over mix or the pancakes may become tough.
Using a mould or round metal cookie cutter (about 10cm in diameter), cut out 6 circles of parchment paper. Lightly butter one side of each circle.
Preheat a frying pan on medium heat. Place one of the parchment circles in the centre, and then place the mould/cutter on top. Add the pancake mix until the mould is about two thirds full.
Place a lid on the frying pan and reduce the heat to medium low heat. Allow the pancake to cook for about 10 minutes, until small bubbles start to form across the entire surface of the pancake. Remove the lid and lift the mould and parchment to check for colour and cook more if needed until golden brown.
When the first side is cooked, place a circle of parchment on top of the mould. Then using the lid or a small plate, flip the pancake onto it and place the uncooked side onto the frying pan. Remove the parchment on top from the cooked side. Cook for a further 5 minutes until done. You can insert a knife to check if it’s cooked.
Remove from the frying pan and repeat the cooking process twice to make a total of 3 pancakes. Top with your desired toppings and enjoy.
240g of plain flour
75g Tate & Lyle Caster Sugar
½ tsp of bicarbonate of soda
132ml of buttermilk
2 tsp of vanilla extract
50g of butter, melted
125g of raspberries
250g of strawberries, hulled, sliced
125g of blueberries
Tate & Lyle Icing Sugar mixture, to serve
Whipped cream, to serve
Lyle's Golden syrup, to serve
Preheat the oven to 200°C/Gas Mark 5. Grease and line a baking tray with baking paper.
Whisk flour, sugar, bicarbonate of soda and a pinch of salt together in a large bowl.
Make a well in the centre. Whisk buttermilk, egg and vanilla in a large jug. Add buttermilk mixture to well. Whisk until just combined.
Brush baking paper in a prepared tray with half the melted butter. Spread batter into prepared tray. Smooth top. Top with half the berries, gently pressing into batter. Dab all over with remaining butter.
Bake for 10 minutes or until a skewer inserted into the centre comes out clean.
Preheat the grill on high and grill the traybake for 1- 2 minutes or until golden. Cool for 1 minute.
Dust pancake with icing sugar and dollop with cream. Top with remaining berries and drizzle with Lyle’s Golden Syrup.
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