It is Tuesday 17th February and suddenly it dawns on you…it’s Pancake Tuesday! I have no mix…do i have eggs..yes? enough milk? phew. Right need to google the easiest pancake recipe and do my daddy pig pancake flip impression for the kids.
You don’t need batter mix (promise) – pancakes are so quick and easy to make, we think dry mixes and following their instructions are actually more difficult than making your own pancakes from scratch.
The pancakes that we all remember from our childhood are the fabulous, thin, crepe style pancakes which perform daddy pig flips perfectly. These are by far the best kind, they are so versatile! However, we accept that they aren’t to everyones taste and so we have selflessly endured several sample batches of American style pancakes so that we can confidently share with you the best recipe for those as well.
Traditional Style Pancakes
250g plain flour
¼ teaspoon of salt
2 large eggs
Knob of butter for frying
Can be served with a sprinkling of caster sugar and a squeeze of lemon, maple syrup or why not serve as a savoury option with a savoury filling.
Preparation Method – Prep : 5 mins Cook: 15 mins
- Combine the flour and salt in a mixing bowl.
- Break the eggs into a separate bowl, whisk with a fork and then add to the flour.
- Pour in half of the milk and whisk briskly.
- Add the remaining milk and whisk until the batter is smooth.
- Heat an 8 inch pan over a low heat. Add a small knob of butter and swirl the pan to coat the bottom.
- Use a ladel to spoon the pancake batter into the pan, then tilt the pan to spread the mixture out evenly.
- As it sets, shake the pan to see if the pancake is loose, then flip it over with a palette knife. Cook the other side for 30 seconds- then shake again to see if it’s loose.
- Slide onto a warm plate, ready for filling or rolling.
- Cook the rest of the pancakes, one at a time but remember to melt a small knob of butter before adding the batter.
American Style Pancakes
250g plain flour
4 tablespoons baking powder
½ teaspoon salt
4 tablespoons cooking oil
Preparation Method – Prep: 15 mins Cook: 10 mins
- Stir together the flour, sugar, baking powder, and salt in a big mixing bowl.
- In another bowl, beat in the eggs, milk and oil.
- Add the wet mix to the dry ingredients and combine thoroughly.
- Pour the batter onto a lightly greased hot griddle or frying pan, using about 60ml for each pancake.
- Turn when bubbles form on the top and edges are a bit dry, cook until second side is a lovely golden brown
- Serve straight away with honey, jam or syrup.
We also thought we would publish our top ten pancake fillings as voted for by some of our lovely team..
1. Sean loves..Classic lemon and sugar – Slide the pancake out of the frying pan and onto a sugar coated plate. Sprinkle more sugar onto the top of the pancake, and squeeze fresh lemon juice liberally over the top. We are divided as to whether these should be rolled or folded in half and then half again to form a triangle – what’s your preference?
2. Nicola loves….Grated cheese and chopped ham – simply sprinkle over the pancake after it is turned in the pan and allow to melt while the underside of the pancake cooks. Slide onto a plate and either fold or roll the pancake to enclose the filling.
3. Russell loves…chocolate and strawberries. Simply spread some nutella thickly over the pancake and add some sliced strawberries.
4. Julie loves….Golden syrup, sugar and lemon juice. Like Sean’s but even sweeter with a slithering of syrup. yum.
5. Marilyn loves…Minced beef and onions or left over Bolognese sauce- Cover the cooked pancake with some warm minced beef and roll up, then sprinkle with grated cheese and place under the grill to melt the cheese.
6. Emma loves… Fruity ones. Freshly squeezed oranges with lots of bits, sprinkly some sugar, roll them up and enjoy
7. Lisa loves… garlic mushrooms. Finely chop two cloves of garlic and fry in a knob of butter. Finely slice button mushrooms and add to the pan to fry gently for 5-10mins. When cooked through, add 3 tbsp of double cream, seasoning and chopped parsley. Set aside while you cook your pancakes. Slide a pancake onto a warmed plate and cover half of it with a spoonful of the garlic mushrooms. Simply fold the other side across it.
8. Sharon loves….Apple and cinnamon. Just peel, core, chop and stew some cooking apples with plenty of sugar, sultanas and cinnamon and allow to cool. (otherwise, cheat and buy a jar of apple sauce!). Slide a cooked pancake onto a plate and spread with a layer of the cooled mixture, cover with a second pancake, spread that with mixture and continue to repeat until you have a pile measuring up to 8cm. then cover liberally with icing sugar and cut into wedges like a cake.
9. Jacq loves…Cream cheese and smoked salmon –Slide the cooked pancake onto a plate, evenly spread cream cheese over the pancake, lay a slice or flakes of smoked salmon over the cream cheese and then roll the pancake. The roll can then be cut into 2cm wide discs or pinwheels, they look brilliant!
10. And everyone likes maple syrup with any variant (banana / bacon / chocolate / nutella) a top ten too!