Found in: Cooking
By
2018-02-13

Pancake day recipe

3 Different Pancake Recipes for you and your family to try.

Happy Pancake Day; enjoy making these three styles of pancakes with children, friends and family.

 

5 Minute Pancakes

Ream-Butter-Pancakes

INGREDIENTS

  • 100g plain flour
  • 1 large egg
  • 300ml semi-skimmed milk
  • Oil or melted butter for Frying.
  • Makes 8

Sift the flour into the bowel and make a well in the centre adding the egg and half of the milk. Whisk together, gradually incorporating the flour to make a smooth, thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.

2. Heat a little oil or butter in a medium frying pan, then pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.

3. Flip over the pancake and cook the other side until it is golden brown.

4. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.

PANCAKES WITH CINNAMON BUTTER

Ream-Cinnamon-Butter-Pancakes

INGREDIENTS

4 tsp butter
• 2 tsp brown sugar
• ½ tsp cinnamon
• 200 g plain flour
• 200 ml milk
• 100 g sugar
• 1 tsp baking powder
• 2 eggs
• 1 tbsp oil
• Pinch of salt

INSTRUCTIONS

1. Melt butter in the microwave on low power (180 Watts 1-2 minutes). Add sugar and cinnamon and stir well. Allow to cool down.
2. Preheat a small, non-stick pan. Mix pancake dough and pour into the pan.
3. Fill cinnamon butter in a piping bag and create snailstyle circles on the pancake while it’s baking. If necessary, cover the pan with a plate.
4. Flip the pancake with a spatula and bake until it is golden-brown on both sides.
5. Spoon the remaining cinnamon butter on the pancakes and garnish with fruit of the season.

6. Idea: this is a simple recipe for children. They can assist with mixing the pancake dough, spooning on the cinnamon butter and garnishing.

 

CHERRY BAKEWELL PANCAKES

Pancakes
• 175g self-raising flour
• 50g ground almonds
• 1 tsp baking powder
• 2 tbsp caster sugar
• Pinch of salt
• 1 large egg
• 270ml milk
• ½ tsp vanilla extract
• 1 ½ tsp French almond
extract
Also
• ½ a jar (approx. 170g)
black cherry jam
• 350g fresh or frozen
cherries (or use a mixture
of both) – defrosted
• 175g icing sugar, sifted
• 5 tsp cold water
• 1 tsp unsalted butter
• 2 tbsp flaked toasted
almonds

INSTRUCTIONS

1. Place the flour, ground almonds, baking powder and salt into a large bowl. Mix together and create a well in the centre. Crack the egg into the well, then pour in half the milk, the vanilla extract and 1 tsp of the almond extract. Starting from the middle, use a hand whisk to combine the wet and dry mixture, adding the remaining milk towards the end of mixing. Set aside.
2. Next slice two-thirds of the cherries in half and place the chopped cherries into a small pan with the cherry jam and 1 tbsp of water. Heat on a medium-high heat until gently bubbling, then simmer for 2-3 minutes until the cherries soften and the sauce thickens. Turn off the heat and allow to cool slightly whilst you cook the pancakes.
3. Place a tepanyaki plate or large frying pan on your induction hob. Turn one of the hotplate settings to a medium-high heat (setting 7-8) and press the FlexZone button to heat both zones as one single hot plate. Add the butter to the hotplate and allow to melt, then brush the butter all over the surface of the griddle.
4. Using a tablespoon, spoon 4 heaped spoonfuls of pancake mixture onto the griddle (this should use approx. one-third of the mixture) and use the back of the spoon to shape the pancake mixture into circles.
5. Cook for 1-2 minutes, until bubbles appear on top, then turn the pancakes over using a spatula. Cook for a further 1-2 minutes until lightly browned and fluffy.
6. Repeat twice more to use up all of the mixture (pancakes can be kept warm in a warming drawer or in the oven on a very low heat).
7. Whilst the pancakes are cooking, stir together the icing sugar, the remaining ½ tsp of almond extract and 3 tsp of cold water. Continue to stir, adding a little more water if needed, until you get a thick-drizzle consistency.
8. Place a pancake on each plate. Spoon on some of the cherry mixture, then add another pancake on top, and continue layering this way until you have 4 stacks of 3 pancakes, or 2 stacks of 6
pancakes.
9. Give the icing mixture a quick stir, then drizzle over the top and sprinkle on the flaked almonds. Top with the reserved cherries and serve immediately.