Our Favourite Pancake Day Recipes

Our Favourite Pancake Day Recipes

To celebrate Pancake Day, Littlewoods.com are sharing our favourite recipes for you to try with your friends and family. Whether you opt for the traditional pancakes with sugar and lemon, want pancakes for every meal, or like to mix it up with different toppings you’re sure to find something you’ll flip for!

Classic Pancakes

Preparation time: under 30 mins
Cooking time: under 10 mins
Serves: 12 to 14 small pancakes (Suitable for vegetarians)

Ingredients

For the pancakes: 2 free-range eggs, 110g sifted plain flour, pinch of salt, 200ml milk mixed with 75ml water, 50g butter

To serve: lemon juice, caster sugar, lemon wedges

 

Method

What better way to start than with this great British classic? Sift the flour and salt into a large mixing bowl – make sure you hold the sieve up high to get air into the flour. Next, form a well in the centre of the flour to break the eggs into. Using a whisk or a fork, begin whisking the eggs – make sure to include any bits of flour from around the edge of the bowl during this process.

Next, add small quantities of the milk and water mixture, still whisking as you go. When all the liquid has been added, use a rubber spatula to scrape any bits of flour from around the edge into the middle of the bowl, then whisk once more until the batter is smooth. Now melt the butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using kitchen towel to smear it round before you make each pancake.

Now get the pan super-hot, then turn the heat down to medium and make a test pancake to see if you’re using the correct amount of batter. We found 2 tbsp is about right for an 18cm pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. Tip it around from side to side to get the base evenly coated as soon as the batter hits the pan. It should only take 30 seconds or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a palette knife or a pan slice (the other side will need a few seconds only), then slide out of the pan onto a plate.

As you make them, keep them warm by stacking the pancakes between sheets of greaseproof paper on a plate fitted over simmering water.

To serve, sprinkle each pancake with caster sugar and freshly-squeezed lemon juice, fold in half and half again, or else our favourite, which is to simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra lemon wedges – et voila!

Chocolate chip pancakes

 

Preparation time: under 30 mins
Cooking time: under 10 mins
Serves 2 (Suitable for vegetarians)

Ingredients

For the pancakes: 150g self-raising flour, pinch of salt, 2 free-range eggs, 5 tbsp milk, 2 tbsp caster sugar, 75g dark chocolate chips, sunflower oil for frying

To serve: maple syrup or clear honey

 

 

Method

This one is great for the kids or as a dessert for the whole family!

Whisk together the eggs and milk, then place the caster sugar, plain flour and a pinch of salt in large bowl. Make a well in the centre, pour in the liquid and beat with a hand whisk until smooth.

Stir in the chocolate chips, then cook 2 tbsp of the mixture in a non-stick pan –using just a small amount of sunflower oil– for 1-2 minutes on each side until puffed and golden.

Stack and serve with a drizzle of maple syrup. Delicious!

Banana & pecan pancakes

 

Preparation time: under 30 mins
Cooking time: under 10 mins
Makes 6 pancakes (Suitable for vegetarians, gluten free)

Ingredients

For the pancakes: 65g tapioca flour, 65g rice flour, 300ml almond milk, ½ ripe banana, rapeseed/coconut oil

To serve: 1½ bananas sliced, 30g toasted pecans, maple syrup

 

Method

A healthier, gluten-free alternative to traditional pancakes.

Put the flours, almond milk and banana in a food processor and blitz until you have a smooth batter like single cream. Pour the mixture into a jug.

Heat a 20-25cm non-stick frying pan until hot and splash in some oil. Pour in a small amount of the batter and swirl it around the pan to make a full-sized pancake. Cook for 1-2 minutes, or until golden at the edges. Flip over with a spatula and cook until golden on both sides. Repeat with the remaining batter. Keep the cooked pancakes warm by wrapping in foil and placing in a low oven.

Put the pancakes on plates and top with the bananas, pecans and maple syrup. Serve immediately. Simple but delicious!

We hope you enjoy these, but we’d also love to know your favourite recipes too!

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