It’s Pancake day! This is one of HCX’s favourite holidays and to celebrate we have put together some pancake recipes, so why not invite over some friends and get pancake making!
Flipping Tips:
Pancakes: When bubbles appear on the surface it means they’re ready to turn over
Crepes: When the edges start to crisp and lift off the pan, they’re ready to turn over.
2-ingredient Pancakes
These healthy pancakes only require 2 ingredients: egg and banana! Perfect for those who want gluten-free alternatives!
This recipe makes about seven small pancakes
Ingredients:
1 ripe banana
2 large free-range eggs
1/8 tsp baking powder (for fluffy pancakes, if you prefer denser pancakes you can leave this out)
Instructions:
First mash your banana until it’s smooth. Then add your eggs and whisk them together- or you can blend the banana and eggs in a food processor.
Once they are combined, add a small amount of baking powder (as I said above this optional depending on how you like your pancakes).
Once everything is combined heat a greased frying pan and add your batter. Cook on either side until browned, and watch the stack grow!
(Serve with maple syrup, peanut butter and banana)
[pagebreak]
Crêpes
An incredible classic, these are thin, crispy and delicious!
This recipe makes 14 crêpes
Ingredients:
100g flour
50g butter or margarine (melted)
3 eggs
2.5 dl milk
Salt
Instructions
Sift the flour into a bowl. Make a hole in the middle of the flour and put in the salt and the eggs, lightly beaten, mix with a spoon.
Add 1 dl of milk and whisk, when the mixture is all combined add in the rest of the milk.
Leave the batter to rest for 20 minutes, and when you’re ready to use it add the melted (but cooled) butter or margarine.
Melt some butter in a frying pan and then use some paper to absorb the fat. Add the batter and tip and rotate the pan to spread the batter as thinly as possible. When the edges start to crisp and lift off the pan, flip the crêpes and cook until golden brown.
Serve with toppings of your choosing! The possibilities are endless – ice cream, chocolate sauce, banana, Nutella, peanut butter, lemon, sugar, cinnamon…[pagebreak]
Buttermilk pancakes
These buttermilk pancakes are amazing – thick, fluffy and incredibly light!
This recipe makes enough for 6 people
Ingredients:
2 teaspoons baking powder
230g flour
6 eggs
300 ml buttermilk
Pinch of salt
Instructions:
Beat the egg whites until stiff. Whisk the egg yolks and the buttermilk. Then, add the flour, baking powder and salt; whisk until obtaining a consistent mixture. Fold in the egg whites.
Heat a pan over a medium heat with a couple tablespoons of butter in it. Once your pan is heated pour in the batter. Let the pancake cook until it begins to bubble, this should take about 2-3 minutes, then flip and continue cooking until it’s cooked through. serve with plenty of maple syrup!
If you want to make your pancakes a little more exciting, feel free to experiment with ingredients, for example, at the end:
– grate an apple into the batter and add a dash of cinnamon for Apple Cinnamon pancakes.
– mash a banana or cut it into very tiny pieces and add to the batter for Banana pancakes.
– add chocolate chips to the batter for Chocolate Chip pancakes
– or add both banana and chocolate chips for Banana Chocolate Chip Pancakes! [pagebreak]
Ricotta Pancakes
The addition of ricotta makes these pancakes just a little bit creamy, so there is no danger of them being dry!
This recipe makes 6-8
Ingredients:
3/4 cup flour
1 teaspoon baking soda
1 tablespoon sugar
2 eggs
1/3 cup ricotta
1/2 cup milk
Oil or butter for cooking
Intructions:
In a bowl combine all ingredients until nearly no lumps appear in the batter.
Heat a skillet over medium heat with a couple tablespoons oil or butter. Use oil (canola or vegetable) if you prefer a slightly crispy edge to your pancake. When the pan is hot pour 1/4 cup batter in the center. Wait until the batter begins to bubble, then flip.
Adjust the heat if the pancakes are cooking too fast or too slow. [pagebreak]
Easy Basic Pancakes
For thick, fluffy American pancakes!
Ingredients:
1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter (melted), or vegetable oil
1 large egg
Instructions:
In a small bowl, whisk together flour, sugar, baking powder, and salt, set aside.
In a medium bowl whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture, whisk until just moistened (do not overmix, a few small lumps are fine). Heat a large skillet (nonstick or cast-iron) or griddle over a medium heat.
Fold a sheet of paper towel in half, and moisten with oil/butter, carefully rub skillet with oiled paper towel.
For each pancake spoon 2 to 3 tablespoons of batter into the skillet – using the back of the spoon spread the batter into a round shape (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, this should take 1 to 2 minutes. Flip carefully with a thin spatula and cook until browned on the underside, 1 to 2 minutes more. Continue with more oil/butter and remaining batter.
(You’ll have 12 to 15 pancakes). Serve warm, with desired toppings. [pagebreak]
Dutch Babies
If you’re feeling adventurous or looking for something new to try why not try your hand at making these? These are a kind of baked pancake which apparently taste like a pancake and a crepe’s love-child.
This recipe makes 2 servings
Ingredients:
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour
2/3 cup milk
2 tablespoons butter for the pans.
Instructions:
Preheat your oven to 350 F / 180 C. Place a tablespoon of butter into two small cast iron skillets (or other oven safe pans) and place them in the oven while it heats up, melting the butter.
In a bowl combine the eggs and milk, whisk to combine. Add in the other ingredients and stir until no lumps remain in the batter.
Once your oven is preheated remove the hot pans and give them a shake to evenly distribute the butter (if needed). Divide the batter in half and pour into each pan. Bake for 12-15 minutes.
Serve with powder sugar, fresh fruit and plenty of maple syrup.
Happy pancake making!
Picture Credits: www.abeautifulmess.com, www.notquitenigella.com, blog.williams-sonoma.com, sweetpeaskitchen.com, www.marthastewart.com