Foolproof pancakes

Fluffy American Style or Lacy crêpes, we’ve got you covered

Reading Time: 3 minutes

Mardi Gras, Fat Tuesday, Shrove Tuesday, Pancake Day – whatever you call it and however you celebrate it, there’s no denying the child-like joy that comes with being able, nay expected, to eat pancakes for dinner. Tomorrow is going to be a good day folks.

Something savoury – these pancakes are filled with melting cheddar, creamy ricotta and mushrooms fried in butter with thyme, a delicious alternative to the usual sweet offerings

 

While American-style pancakes have more than found a home for themselves here, there’s barely a brunch menu to found that doesn’t feature them, I always think pancake day is better suited to the crêpe-style pancakes most of us grew up with. Wether you’re a lemon and sugar purist, a continental Nutella nut or dare to be different with sweetened greek yoghurt and rum soaked bananas or a rose-scented rhubarb compote, the first thing you need to get right is the pancake batter.

Below you’ll find my two ‘can’t fail’ pancake better recipes, and one lactose and gluten free recipe that I used to make the banana and coconut pancakes pictured at the top of the post.

Happy flipping pancake day! x

Greek yoghurt, sweetened with a little sugar and a dash of vanilla is topped with bananas, fried in butter and finished with brown sugar and a splash of rum to make a caramelised sauce. Sprinkle with toasted coconut to finish. 

 

There’s no denying the child-like joy that comes with being able, nay expected, to eat pancakes for dinner.

European Style

This recipe is from Gizzi Erskine and is hands down the best pancake recipe there is.

  • 110g Plain flour
  • 300ml milk
  • 1 egg + 1 egg yolk
  • 2 tbsp vegetable oil or melted butter
  • Pinch of salt
  • Pinch of sugar

Place all of the ingredients in a blender or Nutri-Bullet (or use a hand blender) and mix until combined. Leave to rest for 30 minutes minimum. Fry in a non-stick pan greased with a small amount of butter.

 

American Style

This recipe is from Nigella, and is the best recipe I’ve come across for creating those fluffy, American style pancakes that are the suff of brunch dreams.

  • 2½ teaspoons baking powder
  • 1 pinch of salt
  • 1 teaspoon white sugar
  • 2 large eggs (beaten)
  • 30g butter (melted and cooled)
  • 300ml milk
  • 225g plain flour

Place all of the ingredients in a blender or Nutri-Bullet (or use a hand blender) and mix until combined. Fry a large tablespoon at a time in a non-stick pan greased with a small amount of butter.

 

Banana Oatmeal Pancakes

These gluten and lactose free pancakes aren’t quite as fluffy as their American cousins, but they’re pretty darn tasty!

  • 2½ tsp baking powder
  • 1 pinch of salt
  • 1 tsp white sugar
  • 2 large eggs
  • 30g vegetable oil or coconut oil
  • 200ml coconut milk (mixed well before using)
  • 100ml water
  • 1 banana (approx 100g)
  • 100g oat flour
  • 100g rice flour
  • 4 tbsp cornflour

Place all of the ingredients in a blender or Nutri-Bullet and mix until combined. Fry a large tablespoon at a time in a non-stick pan greased with a small amount of butter.

Serve with coconut yoghurt, sweetened with a little sugar and a dash of vanilla, topped with bananas, fried in coconut oil and finished with brown sugar and a splash of rum to make a caramelised sauce. Sprinkle with toasted coconut to finish.

For a Valentine’s inspired treat, serve with whipped cream and a rhubarb compote scented with rosewater and serve sprinkled with chopped pistachios and rose petals.

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