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   ![4 Easy Pancake Recipes & Filling Ideas](https://media.sheerluxe.com/lYluBmv9waApVHfBPVqnb1a6n1I=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F02%2F4easypancakerecipesfillingideas.jpg?itok=mFvYgIPS)

  

 

 



 

  HUNG QUACH/STOCKSY UNITED 

 

 

 

[Life](/life)

 /  16 February 2021  

#  4 Easy Pancake Recipes &amp; Filling Ideas  


It’s half term and lockdown is dragging on, which means Pancake Day is more important than ever. From crispy crepes to the best basic batter, here food writer and SL contributor Chloe Scott-Moncrieff shares her favourite fuss-free recipes…  


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  HUNG QUACH/STOCKSY UNITED 

 

 

 



 

 

 

 

##  The Best Basic Crepes 

 

Serves

 Serves 3-4 

 



Difficulty

 Easy 

 



Total Time

 5 Minutes  plus 30 Minutes for batter to rest  

 



 

 

Ingredients

    120g of plain flour  

   1-2 tbsp of caster sugar or a pinch of salt  

   200ml of whole milk  

   2 eggs, beaten  

   40g of butter, melted, plus a little extra for greasing  

 



  

 



Method

 Step 1 

Sift the plain flour and mix with the sugar or a pinch of salt. Whisk the eggs and pour into the mix with 100ml of milk. Stir.



 Step 2 

Then, stir in the rest of milk in small amounts – you want a creamy consistency. Whisk in the melted butter.



 Step 3 

Set the batter aside in the fridge for 30 minutes.



 Step 4 

Melt a small amount of butter in a pan and swirl it across the base. Pour in a ladleful of batter, enough to cover the pan. Let the base caramelise. With a spatula loosen the sides. Flip over. Cook for a minute. Serve immediately.



 



 

 

 

 

 

 

##  Vegan Banana &amp; Coconut Pancakes 

 

Serves

 Serves 3-4 

 



Difficulty

 Easy 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    200g of self-raising flour  

   1 tsp of baking powder  

   1 tsp of bicarbonate of soda  

   350ml of coconut milk  

   1 tbsp of sugar  

   1 tbsp of coconut butter, veg or olive oil  

   2 bananas, sliced (optional)  

   a handful of raisins (optional)  

   a slosh of rum (optional)  

 



  

 



Method

 Step 1 

Sieve the flour into a bowl. Mix in the raising agents and sugar. Stir in the oil and coconut milk. Whisk until smooth. If including the raisins, mix in now. Set aside to rest.



 Step 2 

Spoon a little fat or coconut butter into your frying pan, enough to grease it. Let it get hot.



 Step 3 

Now add a ladleful of the batter. Flip when it’s golden and cook the other side. Serve with sliced banana, a sprinkling of sugar and 1 tsp of rum poured over.



 



 

 

 

 

 

 

##  Orange Blossom &amp; Cinnamon Fluffy Pancakes 

 

Serves

 Serves 2-4 

 



Difficulty

 Easy 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    200g of plain flour  

   1.5 tsp of baking powder  

   2 eggs  

   300ml of milk  

   1 tsp of ground cinnamon  

 



  

 For the syrup:  


   125g of caster sugar  

   25g of honey  

   1.5 tsp of orange blossom water  

   100ml of orange juice  

   4 cardamom pods, crushed  

 



  

 



Method

 Step 1 

To make the syrup, pour all the ingredients into a pan and simmer gently on a low heat for 5 minutes. Set aside and remove the pods when you’re ready to pour it over the pancakes.



 Step 2 

Sift the flour. Mix all the dry ingredients. Whisk the egg with the milk and stir in to create a smooth batter.



 Step 3 

Heat a frying pan with a small nudge of butter. Pour in a ladleful of the pancake mix when the pan is hot. Swirl to create a pancake. Cook for couple of minutes until it’s caramelised.



 Step 4 

Flip. Caramelise the other side. Drizzle over the syrup, dividing it equally across your batch. Serve.



 



 

 

 

 

 

 

 

##  Malteser Cookie Pancakes 

 

Serves

 Servs 2-4 

 



Difficulty

 Easy 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    250g of plain flour  

   2 eggs  

   200ml of milk  

   1 tbsp of baking powder  

   1 packet of Maltesers (102g), crushed  

   Butter, for melting in the pan  

 



  

 



Method

 Step 1 

Sift the flour and mix with the baking powder. Whisk in the milk and eggs until it’s thoroughly mixed.



 Step 2 

Smash the Maltesers in a plastic bag to fine crumbs and stir into the batter.



 Step 3 

Heat the frying pan. When it’s extremely hot, include a little butter or oil, enough to grease the pan. Pour out any excess.



 Step 4 

Pour in a ladleful of the Malteser batter. Cook for a couple of minutes. When it’s golden, flip. Wait for a minute or two until it’s cooked. Serve.



 



 

 

 

 

 

 

### *Want to go back to basics? Here’s Chloe’s recipe for a basic pancake batter…*

 

 

 

Serves

 4 

 



Difficulty

 Easy 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    250g of plain flour  

   2 eggs  

   225ml of milk  

   25g of butter  

 



  

 



Method

 Step 1 

Sift the flour and crack the eggs into a well in the centre. Stir the milk in. Whisk until you’ve a creamy texture. Pop in fridge.



 Step 2 

Heat 1-2 tsp of butter in a frying pan so the pan it’s just oiled with a thin layer. When the pan is hot, pour in the batter and swirl across the whole base, covering the surface.



 Step 3 

Flip and cook on the other side. Serve.



 



 

 

 

 

 

 

### *Need some inspiration for fillings? Here are Chloe’s favourite combinations…​*

**Savoury**

1. 1 tsp of honey, 50g of feta, 3 sun dried tomatoes per serving
2. 3 thin slices of Emmental and a slice of smoked ham, with a handful of finely chopped spring onions, per serving
3. 100g of smoked salmon, finely chopped and mixed with 100ml of cream cheese and a squeeze of lemon and black pepper
4. 100g of halloumi, a drizzle of pomegranate molasses and a sprinkling of chopped coriander, per serving

**Sweet**

1. 1 tbsp of ricotta and 6 raspberries with a sprinkling of sugar, per serving
2. 1 tbsp of lemon curd and a scattering of blueberries, per serving
3. 6-7 strawberries, halved with a blob of whisked cream, per serving
4. Zest of 1 orange, finely grated with 2 tbsp of Nutella, per serving
5. 1-2 tbsp of whipped cream and 1 tsp of blackberry jam, per serving

 

 

 

 

  

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