How about starting your day with any of the following easy recipes for tasty pancakes?
Blueberry & Lemon pancakes
Ingredients
· 200g plain flour
· 1 tsp cream of tartar
· ½ tsp bicarbonate of soda
· 1 tsp golden syrup
· 75g blueberry
· zest 1 lemon
· 200ml milk
· 1 large egg
· butter, for cooking
Method
- Mix bicarbonate of soda, cream of tartar and flour in a bowl using a fork. Add the golden syrup, lemon zest and blueberries to the dry mix.
- Pour the milk into a measuring jug then add the egg, mix completely with a fork then pour that into the bowl with the dry ingredients.
- Mix it well, add milk until the mixture is smooth pouring batter.
- Heat the pan and add a bit of butter then start pouring the batter into the heated pan in bits as your spread them to make it flats.
- Wait till bubbles start to appear as they begin to cook.
- Use a spatula to turn the pancakes as they cook. Let them cook till they turn slightly golden brown.
- Once done, take them out and put them on a plate and cover them with foil. Repeat this method until the batter is over.
Easy Banana Pancakes
Ingredients
· 350g self-raising flour
· 1 tsp baking powder
· 2 very ripe bananas
· 2 medium eggs
· 1 tsp vanilla extract
· 250ml whole milk
· butter, for frying
To serve
· 2 ripe bananas, sliced
· maple syrup (optional)
· pecan halves, toasted and roughly chopped (optional)
Method
- Put some flour, baking powder and a generous pinch of salt into a large bowl.
- Take another mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk.
- Pour the mix in the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
- Heat some butter in a large non-stick pan over medium heat.
- Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface.
- Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
- Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.
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Rainbow Pancakes
Ingredients
· 200g self-raising flour
· 1 tsp baking powder
· 1 tbsp golden caster sugar
· ½ tsp vanilla extract
· 200ml milk
· 3 eggs
· 25g butter, melted, plus extra for frying
· red, yellow, green and blue gel food colouring
To serve (optional)
· punnet raspberries
· punnet blueberries
· whipped cream or ice cream
· maple syrup
Clerkson Aroni
Method
- Put all the pancake ingredients, except the dye, in a bowl and mix well with a whisk until smooth.
- Divide the batter into 5 bowls or disposable cups.
- Use the food colouring to dye 4 of them a different colour, leaving one plain.
- Melt a small knob of butter in a large non-stick frying pan over medium-low heat.
- Once foaming put spoonfuls of the pancake batter into the pan and shape into 4-5cm circles with the back of your spoon, you should have enough to make 4 pancakes from each coloured batter.
- Cook for 2-3 mins then flip over and cook the other side for another minute or until cooked through and ever so slightly golden.
- Stack the pancakes so that everyone gets one of each colour. Serve with fresh fruit, cream or ice cream and a drizzle of maple syrup if you like.
