Pancake Recipes

It's pancake day - YIPPEE, here are a few simple recipes for you to try tonight for you and your loved ones.  ENJOY xxx

Plain Pancakes - add whatever toppings you like

1 egg
100g plain flour
1-2tbsp caster sugar
150ml milk
1/2 tsp bicarbonate of soda

Put all the ingredients in a bowl and whisk until smooth.
Heat a non stick frying pan and brush it with butter.  Drop a spoonful of the mixture in the pan.  Fry gently until the underside is golden.  Flip and cook the other side until golden.
Repeat to use up the batter, stacking the pancakes as you go.

Orange Ricotta Pancakes

Serves 6

For the pancakes
250g ricotta cheese
2 tbsp caster sugar
2 eggs, separated
1 orange, zested, then peeled and sliced
60g plain flour
pinch of salt
2 tbsp melted butter

To serve
1-2 oranges, peeled and sliced
2 tbsp chopped pistachios
clear honey for drizzling

Preheat the oven to 160 degrees/gas mark 3 to keep the pancakes warm when you've made them.  Beat together the ricotta, sugar and egg yolks in a large mixing bowl.
Add the orange zest, flour and salt, and fold in to make a smooth batter.
Whisk the egg whites with clean beaters in another bowl, until they form soft peaks.  Then fold them into the batter mixture.
Warm a non-stick pan on a medium heat, then add a little of the butter.  When it starts to sizzle, put 4 - 6tbsp of the mixture into the pan and cook for 1 -2 mins on each side until slightly puffed and golden. Keep the cooked pancakes warm in the preheated oven on a baking tray.
Stack 3 pancakes on a plate, layering with orange slices.  Sprinkle with nuts, drizzle with honey and serve.

Banana & Chocolate Pancakes

Makes 8

For the batter
300ml milk
2 eggs
25g melted butter, plus extra for frying

To serve
3 bananas, peeled and sliced
3 tbsp golden syrup
10g grated chocolate

Whisk together the milk and eggs.  Put the flour into a large bowl, and make a well in the centre.  Gradually pour in the milk mixture, whisking continually until you have a smooth batter.  Then whisk in the melted butter.
Heat a frying pan on medium heat until hot.  Brush it with butter then ladle in about 70ml of batter.  Tilt the pan so the batter evenly covers it.
Cook for 1-2 mins or until the batter has set and pancake is golden.  Loosen the edges of the pancake with a spatula and give a little shake - it should come loose and move in the pan.  Either flip the pancake or turn it over using a fish slice, then cook for another 1-2 mins.  Repeat until all the batter has been used.
To serve, heat the butter, add the bananas and cook for 1-2 mins.  Add the syrup and heat through.  Spoon some syrupy banana onto 1/2 the pancake, fold the other 1/2 over, scatter with grated chocolate and serve.

Apple & Cinnamon Pancakes

Makes 10 - 12

125g self raising flour
1tsp baking powder
1 egg
125ml semi skimmed milk
2 apples, peeled, cored and cubed
1 tbsp caster sugar
1/2 tsp ground cinnamon
15g butter
4 tbsp caramel sauce, to serve
vanilla ice cream, to serve

Sift the flour and baking powder into a bowl.  Make a well in the centre, then add the egg.  Gradually beat in the milk, bringing in the flour to make a thick smooth batter.  Set aside.
Toss the apple cubes in the sugar and cinnamon.  Melt 1/2 the butter in small non stick pan.  Add the apple and cook for 1-2 mins until golden.  Brush a frying pan with the remaining butter.  Melt over a medium heat, then add a few apple cubes.  Drop 1 tbsp of the batter on top and cook for 2-3 mins, until bubbles appear and burst and the underside is golden.
Turn the pancake and cook for 1-2 mins more.  Repeat with the remaining mixture while keeping the pancakes warm in a low oven.  Serve with the caramel sauce and scoops of vanilla ice cream.

Chocolate Drop Scones with Pecan Toffee Sauce

Makes 12

For the sauce
50g caster sugar
50g pecans, chopped
150ml double cream

For the scones
115g self raising flour
1/4 tsp baking powder
2 eggs
120ml milk
1 tbsp clear honey
50g plain chocolate, finely chopped
vanilla ice cream, to serve

First, make the sauce.  Cook the sugar over a low heat until it has dissolved and a caramel has formed.  Don't stir or you'll end up with a pan of crystallised sugar.
Add the pecans, shaking the pan until they are well coated, then pour in the cream and cook gently until slightly thickened.  Set aside and keep warm.
To make the drop scones, sift the flour into a bowl with the baking powder.  In a separate bowl, lightly whisk together the eggs and milk to combine.  Make a well in the centre of the flour and gradually add enough of the egg mixture to make a smooth batter, the consistency of thick cream.  Fold in the honey and chocolate.
Ladle spoonfuls of the batter into a heated pan.  Reduce the heat and cook for about 1 1/2 mins until small bubbles appear on the surface.
Flip and cook for another 1-2 mins until golden.  Repeat until you have 12 drop scones, keeping the ones you have made warm.  Arrange the drop scones on a warm serving plate and spoon over the sauce.  Serve with ice cream, if liked.

Berry Scotch Pancakes

Serves 4

3 tbsp strawberry jam
1 tbsp lemon juice
450g mixed blueberries, raspberries and strawberries, halved or sliced
100g self raising flour
2 tbsp icing sugar
2 eggs
125ml milk
2-3tbsp butter or oil, for frying
Natural yoghurt to serve

Warm the jam and lemon juice in a pan, stirring until the jam has melted.  Stir in the berries and then take off heat.  Sift the flour and sugar into a bowl, then make a well.  Whisk together the eggs and milk, then beat into the flour until smooth.  Heat a large non stick frying pan.  Brush with a little butter or oil, then add spoonfuls of the pancake batter, a little spaced apart.  Cook over a medium heat for 1-2 mins until golden and cooked through.  Repeat until all the batter is used.  Spoon the warm berries over the pancakes and serve with natural yoghurt.

New York Buttermilk Pancakes

Serves 4

3 eggs
150ml buttermilk
175g self raising flour
1tsp caster sugar
pinch of salt
1tbsp vegetable oil, for frying
crispy bacon and maple syrup to serve

Beat the eggs and buttermilk together.  Sift over the flour, sugar and salt, then mix until smooth.
Heat the oil in a frying pan.  Gently drop large spoonfuls of batter into the pan and cook for 2 mins until the base is crisp and golden.  Flip over and cook for a further 1-2 mins.  Keep warm and repeat until all the batter is cooked.  It makes about 12.
To serve stack 3-4 pancakes per person on plates, alternating them with crispy bacon.  Serve drizzled with maple syrup.