Delicious Pancake Recipes
Recipe from Alice Baked Recipes
Makes: 5 pancakes for a full stack, or 4 slightly larger pancakes that could make 2 smaller portions.
Banoffee Pancake Stack
Ingredients Pancakes:
1 ripe banana
2 tbsp Whitworths dark soft brown sugar
1 egg
100g self raising flour
70ml milk
1tbsp butter
1tbsp vegetable oil
Toffee sauce:
50g Whitworths light soft brown sugar
30g butter
150ml double cream
To serve:
1 banana
Digestive biscuit
Method
- Make the toffee sauce by adding all of the sauce ingredients into a saucepan and heating over a low heat until the butter is melted and the sugar is dissolved. Avoid stirring at this early stage. Once it is all melted and dissolved, turn up the heat and let it bubble away until it darkens to a toffee coloured sauce like in the photo. If it ends up too thick you can bring it back by adding a splash of cream. Allow to cool slightly before use. This can be stored in the fridge for up to a month.
- For the pancake batter, mash up the banana with the sugar until it is smooth and the sugar has dissolved. Add in the egg and beat until smooth.
- Sieve the flour into a separate bowl and then add the wet ingredients to this. You will end up with a thick paste that will then need thinning down with the milk. Add the milk in parts and whisk between additions until you have a smooth batter.
- Heat the oil and butter in a frying pan until melted. Test the heat by adding a small drop of batter into the oil – if it sizzles then it’s ready!
- Pour spoonfuls of the batter into the pan and cook on one side until bubbles appear and the top of the batter looks set. Flip over and cook until the other side browns.
- To serve, stack the brownies up with slices of banana and drizzle the toffee sauce over. Finish with a crushed digestive biscuit and enjoy!
Lemon and Blueberry Dutch Baby Pancake
Makes: 1 large dutch baby or 6 smaller ones
Ingredients Pancakes:
3 eggs [1]
2 tbsp Whitworths caster sugar
80g plain flour
160g milk
50g blueberries
Zest of 1 lemon
2 tbsp vegetable oil
To serve:
250g natural yoghurt
3 tbsp lemon curd
50g blueberries
Lemon wedges
Whitworths icing sugar
Method
- Pre-heat your oven to 200 degrees (fan) and put in your cast iron pan to heat up. If you don’t have a cast iron pan, a shallow casserole dish will also work.
- Make your pancake batter by whisking the eggs with the sugar and half of the milk, and then adding it into a bowl with the sieved flour in. Once a thick batter is formed, slowly add the rest of the milk to thin it out. It will be quite a runny mixture. Finally, add in the grated lemon zest.
- Once your pan has heated up in the oven, add the oil to it and put it back in for a further 5 minutes.
- Carefully remove your hot pan from the oven and pour in the pancake batter. Be careful as the oil will sizzle. Scatter the blueberries across the top and then return it to the oven as quickly as possible.
- Bake for around 18 minutes or until puffed and golden.
- When you take it out of the oven, it will be quite puffed up. Allow it to deflate a little and then dust with icing sugar. Meanwhile, ripple the lemon curd through the yoghurt – it does not need to be completely mixed.
- To serve, slice the pancake into portions and add a squeeze of lemon juice, a dollop of the yogurt/curd mixture, and a few fresh blueberries.
