The most sacred holiday of the year has crêped up on us again – IT’S PANCAKE DAY! The pressure’s on to make the best flipping pancakes your housemates have ever seen, but don’t worry, Her Campus has got you covered with our favourite recipes to ensure this Pancake Day is the most Instagram-worthy of them all!
The Noble Crepe
Makes: 20 crepes
2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 tbsp melted butter
Butter, for coating the pan
1. Mix all the ingredients together and refrigerate the batter for 1 hour until the bubbles subside.
2. Heat a small non-stick pan and coat with butter.
3. Pour approx. 1 ounce of batter into the centre of the pan and swirl to spread evenly. Cook for about 30 seconds or until edges are golden and flip. Cook for another 10 seconds and remove to a cutting board. Lay them out flat so they can cool.
4. Continue until all batter is gone.
5. Serve with whatever your heart desires.
Blueberry Buttermilk Pancakes
Makes: 4-6 servings
Ingredients:2 cups all-purpose flour¼ cup sugar2 ¼ tsp baking powder½ tsp baking soda½ tsp salt2 eggs2 cups buttermilk¼ cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Method:1. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
2. Beat the eggs with the buttermilk and melted butter.
3. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix.*
4. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
5. Serve with whipped cream, maple syrup and more blueberries.
*Over mixed batter will result in flat, heavy pancakes.
Chocolate Chip Pancakes with Cinnamon Cream
Makes: 10 servings
1 ¼ cups of flour3 tbsp of sugar2 tsp of baking powder¼ tsp of salt1 cup milk2 large eggs, separated3 tbsp butter, melted, plus 4 tablespoons, divided½ cup of milk chocolate, chopped into small piecesMaple syrup, for serving
Cinnamon Cream:1 cup heavy whipping cream1/4 cup sugar1/4 teaspoon ground cinnamon
1. In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners’ sugar and cinnamon, beating until stiff peaks form. Cover and chill.
1. In a large bowl, combine flour, sugar, baking powder, and salt.
2. In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.
3. In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate chips.
4. Melt 2 tablespoons butter on a hot pan. Ladle about 1/4-cup batter for each pancake. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.
5. Serve pancakes with cinnamon cream and maple syrup.
All recipes from www.foodnetwork.com