Fluffy Pancakes
Ingredients:
-3/4 cup milk
-2 tablespoons white vinegar
-2 tablespoons white vinegar
-1 1 cup all-purpose flour
-2 tablespoons white sugar
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 egg
-2 tablespoons butter, melted
-cooking spray
Directions:
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Gluten-Free Pancakes
Directions:
Put the flour in a bowl and make a well in the center. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 min. Stir again before using.
Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few min until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Egg-Free Pancakes
Directions:
Put the flour in a bowl and make a well in the center. Pour in the egg replacer and a quarter of the milk. Use an electric whisk to thoroughly combine the mixture. Pour in another quarter and whisk until lump free, then mix in the remaining milk. Leave to rest for 20 min. Stir again before using.
Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few min until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
Serve with orange segments and a drizzle of agave syrup or the pancake filling of choice.
 |
Directions:
Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100 ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 min, then whisk the melted butter into the batter.
Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
Apricot Pancakes With Honey Butter
Directions:
For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the center. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve
Apple & blueberry blintzes
Directions:
Beat together the mascaraing, vanilla extract, 1 tbsp of the sugar and the egg yolk until smooth and thoroughly combined, set aside. Melt half the butter in a large frying pan and add half the apples and half the remaining sugar. Cook until the apples are tender and starting to caramelise. Remove from the pan and cook remaining apples in the same way. Set aside. Add the blueberries to the pan, cook for 1-2 min until they start to soften, remove from the pan and add half to the apples.
Place all the ingredients for the sauce in a saucepan with 75 ml of water and cook over a low heat until the blueberries start to break down. Push the mixture through a fine nylon sieve, taste and add sugar or lemon juice if needed. Add the reserved softened blueberries and pour into a jug for serving.
Heat the oven to 180C/160C fan/gas 4. Lay the pancakes out on a work surface and divide the mascaraing mixture into the middle of each pancake in a neat dollop. Top the mascaraing with the apple and blueberry mixture and fold over the sides of the pancakes to completely encase the filling in a neat square parcel. Arrange the blintzes in an oven proof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.
Bake on the middle shelf for about 10-15 min or until warmed through. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.
Easiest-ever pancakes
Directions:
To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free.
Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for about 30 secs until golden, then flip over and cook on the other side. Pile the pancakes up and serve with your favorite filling.
Fruity American pancakes
Directions:
Beat the whole eggs and yolk with the sugar and baking powder, then add the butter. Beat the flour slowly into the egg mix to make a batter, then pour in the milk and leave to stand in a warm place for 10 mins (the consistency should be like thick custard).
Put a frying pan on a medium heat, then rub with buttered kitchen paper. Put large spoonfuls of the mix into the pan (remember, these are thick pancakes) and cook for about 3 min until bubbles form on top and the edges start to brown. Turn and cook for a further 3 min. Keep the made pancakes warm and repeat until all the mix is used (any extra pancakes can be frozen for later).
Warm the cherries through gently then spoon over the pancakes and top with a big dollop of creme fraîche.
Mixed berry pancakes
Directions:
Place the flour in a large bowl and make a well in the center. Add the egg and buttermilk and stir until well combined. Set aside for 30 minutes to rest.
Melt half the butter in a large non-stick frying pan over medium heat. Spoon 1/4 cup (60ml) of pancake mixture into the pan and sprinkle with mixed berries. Cook for 1 minute or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for 1 minute or until golden underneath. Transfer to a plate and cover with foil. Repeat with remaining batter and mixed berries, greasing pan between each batch.
Place the maple syrup in a small saucepan. Use a small, sharp knife to scrape the vanilla seeds into the maple syrup and add the bean. Place over low heat and cook, stirring, for 2 minutes or until heated through.
Place pancakes on serving plates and top with extra berries. Drizzle with maple syrup and serve immediately.
