PANCAKES TO TRY ON PANCAKE DAY

PANCAKES TO TRY ON PANCAKE DAY

Pancake Day is fast approaching, which means it’s time to ditch that New Year diet and stock up on some tasty treats for your pancakes.

This year, Pancake Day is on 13th February, so get your lemon and sugar, chocolate, strawberries or whatever you use, to cover your pancakes!

Pancake Day

Whether you are a fan of a thicker, American style pancakes, or a think French type crepe, or the traditional English pancake – we have plenty of recipes for you to try this year.

Unicorn Chip Pancakes with Marshmallow Sauce

Unicorn Chip Pancakes with Marshmallow Sauce

Bring some colour to the Pancake table this year, with this fun pancake recipe by Dr Oetker!

Ingredients

For the Pancakes

  • 115g plain flour
  • pinch of Salt
  • 1 tsp (1 sachet) Dr. Oetker Baking Powder
  • 25g caster sugar
  • 1 large egg, beaten
  • 100ml whole milk
  • 100g Dr. Oetker Unicorn Chips
  • 10ml vegetable oil

For the Marshmallow Sauce

  • 100g Dr. Oetker Heart Marshmallows
  • 100ml double cream

Method

  1. Sift the flour, salt, Baking Powder and sugar into a large bowl and make a well in the centre.  Add the egg and milk and gradually whisk into the dry ingredients until well blended. Stir in the Unicorn Chips.
  2. Heat a heavy based frying pan or griddle pan, add some of the oil and allow to heat, then drop 2 tablespoons of the batter into the pan to make each pancake.
  3. Cook over a medium heat until bubbles appear, this takes about 2 minutes. Flip the pancake over with a slice or palette knife to cook the other side until it is golden brown.
  4. Lift pancakes onto a cooling rack that is covered with kitchen towel and place more kitchen towel lightly on the top. Cook all the pancake batter and if necessary add more oil to the pan.

For the Marshmallow Sauce

  1. In a saucepan gently melt the Heart Marshmallows with the cream. The sauce will thicken slightly as it cools. It can be reheated gently if needs be.

Chocolate Chia Pancakes (Courtsey of Linwoods and Peachy Palate)

Chocolate Chia Pancakes

The Chocolate Chia Pancakes are gluten free, vegan friendly, and contain milled chia seeds, which is one of the highest natural sources of Omega 3 and dietary fibre, a beneficial addition to your diet.

Ingredients

For the Pancakes

  • 60g oats gluten free if necessary
  • 15g raw cacao powder or cocoa powder
  • 1 tsp baking powder
  • 60g ripe banana
  • 125ml unsweetened almond milk
  • 1 tbsp (7g) milled chia seeds
  • 1-2 tsp maple syrup (optional)
  • ½ tsp vanilla extract

For the Chocolate Sauce

  • 1 tbsp (7g) raw cacao powder or cocoa powder
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) full fat coconut milk
  • 1 tsp (4g) arrowroot starch + 1 tbsp (15ml) water

Method

  • Place all ingredients for the pancakes in a blender or Nutri Bullet and blend until smooth.
  • Set batter to one side while you preheat the pan.
  • Heat a non-stick 10-inch pan over a medium heat. Cook 2.5 tbsp of batter per pancake.
  • Cook for 2-3 minutes, flip and cook for 2 minutes more. To make flipping easier place pan under a preheated grill for 1 minute, return to the stove top and cook for 1 minute more.
  • For the chocolate ganache whisk together first three ingredients in pot, bring to the boil and simmer for 2 minutes.
  • Mix together water and arrowroot starch. Add to the pot and whisk to combine while it simmers. Allow to heat through and thicken for 1-2 minutes.
  • The chocolate sauce can be made in advance and stored in the fridge.
  • Serve pancakes topped with chocolate sauce, some hemp seeds, desiccated coconut, and blackberries.

Chicken Tikka Pancakes with Mango Chutney (Courtesy of Waitrose)

Chicken Tikka Pancakes with Mango Chutney

Get adventurous this Shrove Tuesday by making spiced pancakes.

Ingredients

  • 125g plain flour
  • 1 medium Waitrose British Blacktail Free Range Egg
  • 300ml semi-skimmed milk
  • 1 green chilli, deseeded and finely chopped
  • 1 tsp ground cumin
  • 2 tbsp sunflower oil
  • 2 x 300g packs Waitrose British Chicken Breast Chunks In A Spiced Tikka Marinade
  • 4 salad onions, sliced
  • 4 tbsp Geeta’s Premium Mango Chutney
  • 4 tbsp low fat Greek yogurt

Method

1. Sift the flour and a pinch of salt together into a bowl. Make a well in the centre and add the egg and half the milk. Whisk together well then stir in the rest of the milk to make a smooth batter. Stir in the chilli and cumin, and set aside for 30 minutes.

2. Reserve 1 tbsp of the oil, then heat a little of the remaining oil in an 18cm pancake pan or shallow frying pan and add a ladleful of the batter. Swirl it around the pan and cook for 1–2 minutes each side until golden. Transfer to a plate and keep warm. Repeat with the remaining mixture to make 8 pancakes, keeping them warm, separated with sheets of kitchen paper.

3. Heat the rest of the oil in a large, non-stick frying pan and cook the chicken for 10–12 minutes, turning occasionally, until cooked through with no pink meat. Divide the chicken between the pancakes, putting it on one quarter of the pancake, and top with the salad onions, mango chutney and yogurt. Fold up the pancakes to make parcels, and serve.

Quinoa Pancakes with Crispy Bacon and Maple Syrup

Quinoa Pancakes with Crispy Bacon and Maple Syrup

This is the classic combination of pancakes, bacon and maple syrup, with a tasty twist provided by pancakes made with quinoa in place of flour. The quinoa gives the pancakes a nutty taste and an excitingly varied texture.

Ingredients

  • 1 x 250g pouch Merchant Gourmet Simply Cooked Red & White Quinoa
  • 2 eggs
  • 1 tsp baking powder
  • 20g cornflour
  • 30g caster sugar
  • 50g melted butter, plus 80g melted butter for cooking the pancakes
  • Grated zest of 2 limes
  • 1 tsp vanilla extract or paste

To serve

  • 8 – 12 rashers (depending on how hungry you are) streaky bacon
  • 250g cream cheese or ricotta (optional)

Method

  1. Warm the quinoa in your microwave. Get a medium sized bowl. Add the eggs, baking powder and cornflour. Whisk together until there are no lumps at all. Add the caster sugar, 50g melted butter, lime zest, vanilla extract and quinoa. Whisk together. Leave to sit for 1 hour.
  2. Dip a piece of kitchen paper into melted butter then moisten the bottom of the pan. Get the pan hot over a medium heat.
  3. Tip in a large serving spoonful of the mix to make pancakes of 8cm in diameter. In a 28cm pan I could comfortably do 4 pancakes at a time.
  4. Cook the pancakes for 30-40 seconds each side until golden. Transfer them to a plate over a pot of simmering water if you want to keep them warm or set them aside to reheat later. (A Microwave on low works well)
  5. Fry the bacon until it is as cooked or crisp as you like it. Serve with the pancakes, maple syrup and cream cheese (if you fancy it)

Chocolate Buckwheat Pancakes (Courtesy of Paul A Young)

You can never have too much chocolate on your pancakes, and this quick and easy recipe by master chocolatier Paul A Young, will be super easy to whip up in the morning.

Chocolate Buckwheat Pancakes (Courtesy of Paul A Young)
Credit: Anders Schonnemann

For the Pancakes

  • 25g 100% Guittard Chocolate Baking Bar, grated
  • 200g buckwheat flour, or spelt
  • 1 free-range egg
  • 45g light muscovado sugar
  • 350ml milk
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon vanilla extract
  • 25g unsalted butter, for frying

For The Syrup

  • Pinch of sea salt
  • 250ml dark maple syrup
  • 100g Guittard Chocolate 74% Baking Wafers

Method

  1. Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.
  2. To make the syrup, dissolve the salt in 50ml water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth.
  3. Heat a crêpe pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crêpes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.
  4. Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!

Pumpkin Pancakes with Chilli-Fried Tenderstem®

For those who fancy something savoury on Pancake Day, then this is the healthy option for you with an exotic twist.

Pumpkin Pancakes with Chilli-Fried Tenderstem®

Ingredients

For the pumpkin pancakes

  • 150g roasted pumpkin
  • 2 cloves garlic, peeled and crushed
  • Pinch of salt
  • 1 egg
  • 250ml milk
  • 125g self-raising flour
  • 1 tsp English mustard powder
  • ½ tsp dried sage
  • Olive oil for frying
  • For the goat’s cheese sauce
  • 200g Somerset goat’s cheese
  • 50-100ml milk

For the Tenderstem® topping

  • 8 pieces of Tenderstem®
  • 1 red chilli, chopped
  • 2 cloves garlic, peeled and chopped
  • 4 tbsp olive oil

Method

For the pancakes

  • Combine all the pancake ingredients (except the oil) in a blender or food processor. Blend together until you get a smooth batter
  • Heat the oil in a frying pan and pour ¼ cup of the batter in
  • Fry for a couple of minutes on each side until puffed up and browned on both sides
  • Place cooked pancakes in the oven on a low heat to keep them warm while you make the rest of the pancakes (this mixture makes 12 small pancakes)
  • For the cheese sauce
  • Heat 50ml of the milk gently in a saucepan
  • Chop the cheese and add it to the pan, heating it until the cheese melts
  • When the cheese has melted, strain the sauce through a fine sieve to remove the rind
  • Keep the sauce warm on a low heat, adding more milk if it is too thick
  • For the Tenderstem® topping
  • Steam the Tenderstem® for 5-8 minutes until tender. Drain.
  • Heat the oil in a large frying pan, then add the Tenderstem®, chilli and garlic and fry for two minutes.

To serve

  • Stack three pancakes with a teaspoon of cheese sauce between each layer
  • To serve, pour two teaspoons of cheese sauce over the pancakes and drizzle with chilli oil.

SPAM® & Mushroom Pancakes

Another savoury recipe with a great combination of spam and mushrooms. This tasty treat will keep you going throughout the sweet day!

SPAM® & Mushroom Pancakes

Ingredients

For the Pancakes

  • 115g/4oz Plain Flour
  • Pinch salt
  • 1 medium egg and 1 medium egg yolk
  • 300ml/10 fl oz milk
  • 50/75g/2-3 oz Cheddar cheese
  • Vegetable Oil for cooking

For the Filling

  • 340g can of SPAM® Chopped Pork and Ham – sliced and then cut into small cubes
  • 1 small onion – finely chopped
  • 115g/4oz mushrooms – finely chopped
  • 50g/2 oz butter
  • 40g/1.5 oz plain flour
  • 300ml/10 fl oz milk
  • 100ml/2.5 fl oz single cream
  • tablespoons chopped parsley
  • Salt and freshly ground Black Pepper
  • Melted butter to butter the ovenproof dish and for brushing the pancakes

Method

For the Pancakes

  1. Sift the flour and salt into a bowl
  2. Make a well in the centre and add the egg and extra yolk – whisk until starting to incorporate the flour
  3. Gradually add the milk, whisking all the time until the batter is smooth and has the consistency of thin cream.
  4. Heat a small crepe pan until hot, then add a little vegetable oil, ‘swish’ around the hot pan and pour off the excess into a small jug.
  5. Pour about 30ml/2 tablespoons of the batter into the pan. Tip the pan to coat the base evenly. Cook for about 30 seconds until the underside is brown. Flip the pancake over and cook on the other side until it is lightly browned.
  6. Repeat to make 12 pancakes, re-oiling the pan as above in between each
  7. Pile the pancakes on to a plate with a layer of greaseproof paper in between each one and keep to one side.

For the Filling

  1. Preheat the oven to 180C/160C Fan 350F
  2. Melt the butter in a medium saucepan on a medium heat
  3. Add the finely chopped onion and sauté until golden then add the finely chopped mushrooms.  Keep stirring until cooked.
  4. Add the plain flour, stirring well until the flour is cooked approx 2 minutes
  5. Gradually add the milk off the heat and stir until thoroughly combined
  6. Return to the heat, keep stirring and add cubed SPAM® Chopped Pork and Ham, parsley, and finally the cream, stir well and season to taste.
  7. Divide the filling among the pancakes and roll them up to enclose the filling completely.  Place in a buttered ovenproof dish and brush with melted butter.
    (This recipe can be made ahead of time to this stage, cooled and kept in the fridge until required. If cooking straight away allow 15/20 minutes)
  8. Take out of the oven, sprinkle with grated cheese and either return to the oven for a further 5 minutes until warmed through or finish off under a hot grill until cheese is melted and bubbling.  (Add a further 5 minutes of cooking if taken from the fridge).

 

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