PANCAKE Day, also known as Shrove Tuesday, is a fantastic tradition that symbolises the beginning of lent. Not only does it give Valentine’s Day singletons something to look forward to after a miserable day of soppy Instagram and Facebook posts of their loved up peers, it also symbolises that Easter is on it’s way which means one thing… So. Much. Chocolate.
Buying a pre-made pancake mix should be illegal since making them yourself from scratch can
be so cheap and so easy! Here’s a recipe for a basic pancake/crepe from BBC Good Food:
[pullquote]Ingredients (makes 12):
● 100g plain flour
● 2 large eggs
● 300ml milk
● 1 tablespoon of vegetable or sunflower oil, plus some extra to put on the frying pan
● Don’t forget toppings: lemon and sugar? Nutella and strawberries? Your choice![/pullquote]
Method:
Firstly mix your egg and flour together and gradually add in the milk until the batter is
smooth. Next, heat up your frying pan on a medium temperature with a bit of oil to make
sure the pancake doesn’t stick. Once warm, add a thin layer of mix covering the whole base
of the pan. The pancakes will need approximately 1 minute per side, or until they’re nice and
golden.
Another basic pancake you could make it some American style, fluffy pancakes which are a lot
thicker than a typical crepe. These are the kind of pancakes you would see served in an
American diner with syrup and bacon. Fancy these instead? Here’s a recipe off Nigella
Lawson’s website, nigella.com:
[pullquote]
Ingredients (makes 4-6):
● 1 tablespoon of baking powder
● 1 teaspoon of white sugar
● 1 pinch of salt
● 2 large eggs
● 30g of butter (melted)
● 300ml of milk
● 255g plain flour
● Butter or oil for the frying pan when cooking them[/pullquote]
Method:
Firstly mix the dry ingredients together in a bowl: so the flour, the baking powder, the sugar and the pinch of salt. In a jug, mix the wet ingredients: the milk, melted butter and the eggs. Then transfer the flour, baking powder, sugar and salt into the jug with the wet ingredients in – putting it all in the jug makes it a lot easier to pour the mix into the pan. Heat up the frying pan with a bit of butter or oil in and add some mixture to it (if you don’t want to pour it in, a ladle’s worth of mixture makes a good size fluffy pancake).
Nigella advises you know when to flip the pancake when the side facing upwards begins to bubble and
blister – again, these pancakes only need about 1 minute per side. Fancy a healthier alternative? Alternatively, try apple and cinnamon pancakes, as seen in Women’s Health Magazine:
[pullquote]Ingredients (serves 2):
● 110g rolled oats
● ½ banana
● 1 apple
● 1 teaspoon of ground cinnamon
● 125ml unsweetened almond milk
● 1 tablespoon of honey
● 1 tablespoon of full-fat natural yoghurt
● For the jam:
● 3 tablespoons chia seeds
● 1 handful raspberries – mashed
● 1 square of dark chocolate – grated
● 12 tablespoons of water
● 2 tablespoons of honey[/pullquote]
Method:
Firstly mix the jam ingredients into a bowl, stirring every so often, then put it in the fridge
for at least an hour. Next, mix the oats in a food processor to make it a flour – then add the
banana, cinnamon, half the apple and almond milk to the oats to mix in the processor as well.
After this, heat up the pan and port a portion of the mix in giving it around 50 seconds per
side. Keep doing this until you’ve run out of batter!
Once you’ve cooked your pancakes, take the remaining half of the apple and simmer until it’s
nice and soft (feel free to add some honey and cinnamon for extra sweetness!). To finish off,
pour the apple over the pancakes and serve with some natural yoghurt and your handmade
chia seed jam.
If you’re a Red Velvet cake fan, then you’ll love this: Red Velvet Heart pancakes. Yep, that’s
actually a thing! Here’s a recipe for you to give a try from the Food Network:
[pullquote]Ingredients (makes 10-15):
● 4 ounces cream cheese, at room temp.
● 1/4 cup sour cream
● 3 tablespoons whole milk
● 2 tablespoons icing sugar
● 2 cups plain flour
● 1 tablespoon unsweetened cocoa powder
● 1/2 teaspoon bicarbonate of soda
● 1/2 teaspoon baking powder
● Fine salt
● 2 large eggs
● 3/4 cup granulated sugar
● 1 1/4 cups buttermilk
● 1/2 cup melted and cooled butter, plus more for pan
● 2 teaspoons red food coloring
● 1 teaspoon pure vanilla extract
● 1 teaspoon apple cider vinegar
● Maple syrup, for serving
● Toasted, chopped pecans, for serving[/pullquote]
Method:
Your first job is to mix the cream cheese, sour cream, milk and icing sugar together in a bowl
– set the bowl aside once this is done. Next, sieve the flour, baking powder, cocoa powder,
baking soda and salt together in a large bowl. Then, beat the eggs and granulated sugar in a
large bowl as well until pale yellow; beat in the buttermilk, melted butter, food coloring,
vanilla and vinegar.
After this is done, mix together the flour mixture and the egg mixture and fold! Next job is to heat up a pan (don’t forget butter) and put some of the mixture in to get a heart shape you’re best transferring the mixture into a bottle then drawing out the heart onto the pan with it. Wait until the side facing upwards begins to bubble and flip!
Lastly, once you’ve made your pancakes, serve them with the cream cheese mixture you
made at the beginning.
If you’re feeling less adventurous but want something a little bit more interesting than your basic pancake recipe, why not try lemon and blueberry pancakes? They’re easy to make and
delicious! Why not try this recipe from chef-in-training.com:
[pullquote]Ingredients:
● 1 ¼ cups plain flour
● 1 ½ teaspoons baking powder
● 2 1.2 teaspoons sugar
● 1.2 teaspoon salt
● 1.2 teaspoon baking soda
● 1 ½ cups buttermilk
● 1 teaspoon of lemon juice
● ½ tea spoon of lemon zest
● Vegetable oil for the pan
● 1 egg
● 1 ½ cups blueberries
For the blueberry syrup:
● 1 cup sugar
● 1 cup water
● 2 tablespoons cornstarch
● 1 cup blueberries (fresh or frozen)
● 1 Tablespoon butter[/pullquote]
[pullquote]Ingredients (makes 12):
● 100g plain flour
● 2 large eggs
● 300ml milk
● 1 tablespoon of vegetable or sunflower oil, plus some extra to put on the frying pan
● Don’t forget toppings: lemon and sugar? Nutella and strawberries? Your choice![/pullquote]
Method:
Firstly mix your egg and flour together and gradually add in the milk until the batter is
smooth. Next, heat up your frying pan on a medium temperature with a bit of oil to make
sure the pancake doesn’t stick. Once warm, add a thin layer of mix covering the whole base
of the pan. The pancakes will need approximately 1 minute per side, or until they’re nice and
golden.
Another basic pancake you could make it some American style, fluffy pancakes which are a lot
thicker than a typical crepe. These are the kind of pancakes you would see served in an
American diner with syrup and bacon. Fancy these instead? Here’s a recipe off Nigella
Lawson’s website, nigella.com:
[pullquote]
Ingredients (makes 4-6):
● 1 tablespoon of baking powder
● 1 teaspoon of white sugar
● 1 pinch of salt
● 2 large eggs
● 30g of butter (melted)
● 300ml of milk
● 255g plain flour
● Butter or oil for the frying pan when cooking them[/pullquote]
Method:
Firstly mix the dry ingredients together in a bowl: so the flour, the baking powder, the sugar and the pinch of salt. In a jug, mix the wet ingredients: the milk, melted butter and the eggs. Then transfer the flour, baking powder, sugar and salt into the jug with the wet ingredients in – putting it all in the jug makes it a lot easier to pour the mix into the pan. Heat up the frying pan with a bit of butter or oil in and add some mixture to it (if you don’t want to pour it in, a ladle’s worth of mixture makes a good size fluffy pancake). Nigella advises you know when to flip the pancake when the side facing upwards begins to bubble and
blister – again, these pancakes only need about 1 minute per side. Fancy a healthier alternative? Alternatively, try apple and cinnamon pancakes, as seen in Women’s Health Magazine:
Ingredients (serves 2):
● 110g rolled oats
● ½ banana
● 1 apple
● 1 teaspoon of ground cinnamon
● 125ml unsweetened almond milk
● 1 tablespoon of honey
● 1 tablespoon of full-fat natural yoghurt
● For the jam:
● 3 tablespoons chia seeds
● 1 handful raspberries – mashed
● 1 square of dark chocolate – grated
● 12 tablespoons of water
● 2 tablespoons of honey
Method:
F irstly mix the jam ingredients into a bowl, stirring every 
so often, then put it in the fridge for at least an hour. Next, mix the oats in a food processor to make it a flour – then add the banana, cinnamon, half the apple and almond milk to the oats to mix in the processor as well. After this, heat up the pan and port a portion of the mix in giving it around 50 seconds per side. Keep doing this until you’ve run out of batter!
Once you’ve cooked your pancakes, take the remaining half of the apple and simmer until it’s nice and soft (feel free to add some honey and cinnamon for extra sweetness!). To finish off, pour the apple over the pancakes and serve with some natural yoghurt and your handmade chia seed jam.
If you’re a Red Velvet cake fan, then you’ll love this: Red Velvet Heart pancakes. Yep, that’s actually a thing! Here’s a recipe for you to give a try from the Food Network:
[pullquote]
Ingredients (makes 10-15):
● 4 ounces cream cheese, at room temp.
● 1/4 cup sour cream
● 3 tablespoons whole milk
● 2 tablespoons icing sugar
● 2 cups plain flour
● 1 tablespoon unsweetened cocoa powder
● 1/2 teaspoon bicarbonate of soda
● 1/2 teaspoon baking powder
● Fine salt
● 2 large eggs
● 3/4 cup granulated sugar
● 1 1/4 cups buttermilk
● 1/2 cup melted and cooled butter, plus more for pan
● 2 teaspoons red food coloring
● 1 teaspoon pure vanilla extract
● 1 teaspoon apple cider vinegar
● Maple syrup, for serving
● Toasted, chopped pecans, for serving[/pullquote]
Method:
Your first job is to mix the cream cheese, sour cream, milk and icing sugar together in a bowl – set the bowl aside once this is done. Next, sieve the flour, baking powder, cocoa powder, baking soda and salt together in a large bowl. Then, beat the eggs and granulated sugar in a large bowl as well until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. After this is done, mix together the flour mixture and the egg mixture and fold!
Next job is to heat up a pan (don’t forget butter) and put some of the mixture in – to get a heart shape you’re best transferring the mixture into a bottle then drawing out the heart onto the pan with it. Wait until the side facing upwards begins to bubble and flip!
Lastly, once you’ve made your pancakes, serve them with the cream cheese mixture you made at the beginning. If you’re feeling less adventurous but want something a little bit more interesting than your basic pancake recipe, why not try lemon and blueberry pancakes? They’re easy to make and delicious! Why not try this recipe from chef-in-training.com:
[pullquote]Ingredients:
● 1 ¼ cups plain flour
● 1 ½ teaspoons baking powder
● 2 1.2 teaspoons sugar
● 1.2 teaspoon salt
● 1.2 teaspoon baking soda
● 1 ½ cups buttermilk
● 1 teaspoon of lemon juice
● ½ tea spoon of lemon zest
● Vegetable oil for the pan
● 1 egg
● 1 ½ cups blueberries
For the blueberry syrup:
● 1 cup sugar
● 1 cup water
● 2 tablespoons cornstarch
● 1 cup blueberries (fresh or frozen)
● 1 Tablespoon butter[/pullquote]
Method:
Firstly, mix all the dry ingredients together: the flour, baking powder, baking soda, salt and sugar. Secondly, add in the egg, buttermilk, lemon juice and lemon zest. Then mix all the ingredients to make a smooth batter and once this is done, fold in the blueberries. Then heat up the pan, put in the mixture and cook until golden brown. Easy!
To make syrup, heat up a sauce pan on a medium heat and add the water, cornstarch and sugar until it’s nice and thick. Next, add in the blueberries and simmer for ten minutes. Lastly, stir in the butter until it’s melted and pour over your pancakes.
Hopefully these recipes will give you some inspiration this pancake day! Firstly, mix all the dry ingredients together: the flour, baking powder, baking soda, salt and sugar. Secondly, add in the egg, buttermilk, lemon juice and lemon zest. Then mix all the ingredients to make a smooth batter and once this is done, fold in the blueberries. Then heat up the pan, put in the mixture and cook until golden brown. Easy!
To make syrup, heat up a sauce pan on a medium heat and add the water, cornstarch and sugar until it’s nice and thick. Next, add in the blueberries and simmer for ten minutes. Lastly, stir in the butter until it’s melted and pour over your pancakes. Hopefully these recipes will give you some inspiration this pancake day!
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