breakfast

Pancakes Three Ways

February 15

The best thing about a great pancake batter is recipe is that once you’ve perfected it, you can change and adapt it with all your favourite flavours and toppings. You can easily make this batter the night before to save time in the morning. Have a little melted butter in a bowl and some kitchen paper handy so you can wipe the pan before adding a ladle of the batter.

Serves 6
20 mins

Method

1. Sieve the flour into a large mixing bowl and with a spoon make a well in the center. Break the eggs into the well and using a whisk slowly incorporate them into the flour. Don’t worry too much about lumps as they should disappear when you add the rest of the liquid. Gradually add the milk and water until you have a light batter.
2. Heat a little butter in your frying pan over a hot heat, and add 2 tablespoons of melted butter to the batter, stir through to combine. Add a ladleful of the batter to the hot pan and move from side to side until it evenly covers the surface of the pan. Reduce the heat and cook for about a minute each side or until the batter begins to take a nice golden colour.
3. Feel free to try your hand at flipping half way through! Serve straight away with your filling of choice. Alternatively you can cook all the batter off and save the pancakes for later. Simply layer the crepes on top each other, cover with some cling film and store in the fridge. They should heat up well in a microwave.
4. To make the nutella & berries pancake: spread the nutella over the warm pancake, pile on your favourite fresh berries and finish with a sprinkling of hazelnuts.
5. To make the strawberries & cream filling: mix the creme fraiche, icing sugar and vanilla extract together and set aside. Spread the jam on to the pancake then dollop the creme fraiche mixture on top and sprinkle the strawberries over the mixture before rolling up the pancake.
6. To make the caramelised banana filling: coat the bananas in the sugar and set aside. Place the chocolate in a bowl over a small saucepan with simmering water and let it melt. In a frying pan, fry the bananas on a medium heat in the butter until they have a nice colour on all sides. Spread the pancake with the melted chocolate, top with the bananas and sprinkle over the hazelnuts.

For the pancake batter:

3/4 cup of plain flour

A pinch of salt

2 large free-range eggs

1 cup milk

1/3 cup water

2 tbsp of butter, melted

Nutella & Berries Topping (Makes 1 portion):

2 tbsp Nutella

Handful of berries of your choice

Handful toasted hazelnuts, chopped

Strawberries & Cream Topping (Makes 1 portion):

6 tbsp creme fraiche

1 tsp icing sugar

1 tsp vanilla extract

3 tbsp strawberry jam

Handful of strawberries, sliced

Caramelised Bananas & Dark Chocolate Topping (Makes 1 portion):

3 bananas, peeled and sliced lengthways

2 tbsp demerera sugar

Knob of butter

3.8 oz dark chocolate, chopped

Hazelnuts, toasted and finely chopped

For the pancake batter:

160g of plain flour

3 large free-range eggs

300ml of milk

110ml of water

3 tbsp of butter, melted

Nutella & Berries Topping (Makes 1 portion):

2 tbsp Nutella

Handful of berries of your choice

Handful toasted hazelnuts, chopped

Strawberries & Cream Topping (Makes 1 portion):

6 tbsp creme fraiche

1 tsp icing sugar

1 tsp vanilla extract

3 tbsp strawberry jam

Handful of strawberries, sliced

Caramelised Bananas & Dark Chocolate Topping (Makes 1 portion):

3 bananas, peeled and sliced lengthways

2 tbsp demerera sugar

Knob of butter

100g dark chocolate, chopped

Hazelnuts, toasted and finely chopped

You'll Need

Sieve

Large mixing bowl

Large frying pan

Ladle

If you liked this

Despite the name, these “babies” are actually based on a German recipe, Pfannkuchen, and are traditionally served with butter, lemon and icing sugar. They are made using a pancake-like batter but are baked in the oven until golden and puffy, much like a Yorkshire pudding. I serve mine with a tumble of berries, chocolate sauce and nuts but it’s worth experimenting to find your favourite topping. One pancake serves two people.

breakfast
→

Gluten-free Pancakes with Blueberry, Banana and Honey

October 30

I’ve been making variations of these pancakes for years and the basic batter can be adapted with addition of all sorts of ingredients such as nuts, seeds, chocolate and berries. Store-bought oat flour can be used here, but I normally make my own by blitzing up oats in a food processor until fine. {Recipe from my cookbook FRESH.}

breakfast

Pancakes Three Ways

February 15

Method

Ingredients

You'll Need

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