Three pancake recipes to try today.
If you’re reading this and haven’t had your pancakes for breakfast already, we have three tasty pancake recipes for you to try this evening.
1. The old favourite
This classic flour-eggs-milk recipe will give you thin, delicious pancakes every time.
- 100g plain flour
- 2 eggs
- 300ml semi-skimmed milk
- 1 tbsp sunflower oil, plus extra for frying
- pinch of salt
Put 100g plain flour and a pinch of salt into a large mixing bowl. Make a well in the centre and crack 2 eggs into the middle. Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat. Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn. Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
Continue with the rest of the batter, serving them as you cook or stack onto a plate.
2. The savoury (and vegetarian) one
Light and fluffy these easy savoury pancakes are a real treat paired with salad and onion chutney.
Squash, goat’s cheese & rosemary pancakes
- 200g self-raising flour
- 1 tsp baking powder
- 1 rosemary sprig, finely chopped
- 1 egg
- 300ml milk
- 25g butter, melted and cooled, plus a knob extra
- 2 tbsp olive oil
- 250g butternut squash, peeled, deseeded and cut into small cubes
- 100g vegetarian goat's cheese, crumbled into small pieces
- handful pumpkin seeds, rocket salad and onion chutney, to serve
Mix the flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.
Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the butternut squash and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little.
Remove batter from the fridge, add the goat’s cheese and squash, then carefully fold everything together.
Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds and onion chutney on the side.
3. The seasonal indulgence
Thick and soft, these honey and buttery pear topped pancakes are great with a coffee or for dessert.
- 50g butter
- 50g plain flour
- 50g wholemeal flour
- 15g baking powder
- 25g golden caster sugar
- 2 medium eggs
- 2 tbsp Waitrose Scottish Heather Honey, plus extra to serve
- 125ml semi-skimmed milk
- 3 medium pears, about 400g
Gently melt half the butter and leave to cool slightly. Place all the dry ingredients in a bowl. Add the eggs, honey and milk and whisk until smooth. Gradually whisk in the melted butter.
Heat a heavy-based non-stick frying pan or griddle pan until hot. Reduce the heat to medium and add a small knob of the remaining butter. Spoon in a tablespoonful of mixture to make an 8-10cm round. Cook for 1 minute or until air bubbles start to form on the surface. Turn the pancake over and cook the other side for 30 seconds or until just golden. Set aside and keep warm. Continue with the remaining mixture to make 12 pancakes.
Slice the pears lengthways. Return the pan to a high heat and add the remaining butter and the pear slices. Fry for 2 minutes or until golden on both sides. Serve the pancakes warm, topped with the pear and drizzled with honey.