Pancake day is here, and we wanted the share 5 flipping great pancake recipes you don’t want to miss out on!
- 100g plain flour
- 2 large eggs
- 300ml milk
- 1 tbsp sunflower or vegetable oil, plus a little extra for frying
- Toppings (I’d go for lemon and sugar personally)
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
Set aside for 30 mins to rest if you have time or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130ml oz milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Serve with lashings of real maple syrup and extra butter if you like.
Extra fluffy vegan pancakes
- 1 cup flour (125 g)
- 2 tablespoons organic sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup non-dairy milk (240 mL)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- maple syrup, to serve.
In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine.
Pour the liquid mixture into the dry mixture and whisk until smooth.
Let batter rest for 5 minutes.
Pour about ½ cup (65 grams) of batter onto a non-stick pan or griddle over medium heat.
When the top begins to bubble, flip the pancake, and cook until golden.
Serve warm with maple syrup and a blob of ‘butter’.
Super simple savoury pancakes
- 200g plain flour
- 2 large eggs , beaten
- 500ml milk
- oil , for frying
- 130g ham , cut into small chunks
- 150g cheddar cheese, grated
- Other toppings like spring onion, tomato, mushroom, roast veg and feta cheese can be added too.
Using electric beaters or a hand whisk, combine the flour, eggs and milk with a big pinch of salt in a large bowl.
Heat a 20cm crêpe pan until very hot, then pour a little oil into the pan. Swirl the pan so the oil creates an even covering.
Ladle a spoonful of the pancake mixture into the pan and tip the pan so the mixture fills the pan in an even layer.
Cook for 30 seconds, then flip and scatter with some cheese and ham, and cook until the cheese is melting. Add a crack of black pepper and fold.
Keep on a plate covered with foil in a warm oven while you make the remaining pancakes.
American style blueberry pancakes
- 200g self-raising flour
- 1 tsp baking powder
- 1 egg
- 300ml milk
- knob butter
- 150g pack blueberry
- sunflower oil or a little butter for cooking
- golden or maple syrup
Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
Cover with kitchen paper to keep warm while you use up the rest of the batter.
Serve with golden or maple syrup and the rest of the blueberries.
As ever, let us know if you try any of the delicious recipes above by tagging us @love2movehome on socials!