Perfect Pancake Recipes
Get ready to peel that pancake from your ceiling, spend hours making enough pancakes to satisfy the whole family and eat too many savoury pancakes, you have no room for any sweet ones – it’s PANCAKE DAY!
Today is the day it’s acceptable to eat the same thing for breakfast, lunch and dinner and we will make the most of it; with two of our favourite recipes.
Breakfast or dessert pancake recipe
We use this recipe for breakfast pancakes every year because it’s fool proof, makes loads and tastes simply fabulous.
Ingredients (Makes about 10 pancakes)
- 200g self-raising flour
- 20g caster sugar
- 1 tsp baking powder
- 1 egg
- 300ml milk
- Sift the flour into a large bowl and add the sugar and baking powder.
- In a separate bowl, combine the egg and the milk and beat together.
- Make a well in the centre of the dry ingredients and add the milk and egg, whisking well to create a smooth batter.
- Heat oil or butter (we like to use coconut oil) in a frying pan and drop a spoonful of the batter into the pan (1 spoonful per pancake)
- Cook on one side until small bubbles appear on the surface of the pancake, then flip and cook on the other side, until the pancakes are a lovely golden colour (about 2 minutes on each side)
- Once they are ready to serve, assemble them on a plate and add the toppings of your choice!
- Blueberry, crème fraiche and maple syrup
- Banana and melted Nutella
- Bacon and maple syrup
- Strawberries with crème fraiche and mixed fruit compote
- Nutella and peanut butter
- Our favourite – the simple but classic lemon and sugar combination
Perfect pancakes for a light lunch
This simple recipe makes for some delicious canapes, or a light lunch, and makes a nice change from the classic pancakes.
Ingredients (Serves approx. 8)
- 100g plain flour
- 2 eggs
- 300ml semi-skimmed milk
- Handful of frozen spinach (defrosted)
- 100g smoked salmon
- 100g cream cheese
- Lemon juice
- Salt and pepper
- Sift the flour into a large mixing bowl and add a pinch of salt.
- Make a well in the centre and crack the eggs into the middle of the well.
- Pour in about a third of the milk and a tbsp. of oil and whisk the ingredients until all the flour is incorporated. Mix well, until you have a smooth, thick paste.
- Now gradually pour in the remaining milk, continuously whisking until you have a batter matching the consistency of thick cream. Now add the defrosted spinach and mix until fully incorporated.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Spoon some of the pancake batter into the pan, until the mixture fills the pan and forms thin and even layer (pour any excess batter into a jug). Cook for about half a minute, then flip the pancake to cook the other side.
- Continue this process with the rest of the batter. Each pancake should be golden in colour.
- Once the pancakes have cooled, spread the cream cheese over them, followed by the salmon. Squeeze some lemon juice over the salmon and sprinkle over a little salt and pepper. Next, roll the pancake up, wrap in Clingfilm and chill in the fridge until you’re ready to eat.
For bitesize canapes, slice the pancake rolls into 1cm pieces, garnish with chives and a lemon slice and serve.
Instead of salmon and cream cheese, why not try mustard and ham, mushroom and gorgonzola or pesto and roasted peppers – simply delicious.
If you are looking for a pancake recipe suitable for coeliacs, stop right here! Our
Great British Gluten Free Baking Hamper and Classic Gluten Free Baking Hamper both contain a scrumptious gluten and dairy free pancake mix from Isabel’s. The crepe style pancakes are ideal for either a sweet topping or savoury filling – just like the ones we made, to the right (served with a mixed berry compote and ice cream)!
HAPPY PANCAKE DAY!