Pancake day is just around the corner, and being huge fans of every kind of pancake, we’ve pulled together our favourite ten delicious recipes – five very naughty, and five very nice (healthy).
Five Naughty Pancakes
For the pancakes
- 25g 100% Guittard Chocolate Baking Bar, grated
- 200g buckwheat flour, or spelt
- 1 free-range egg
- 45g light muscovado sugar
- 350ml milk
- 2 teaspoons bicarbonate of soda
- 1 teaspoon vanilla extract
- 25g unsalted butter, for frying
For the Syrup
- Pinch of sea salt
- 250ml dark maple syrup
- 100g Guittard Chocolate 74% Baking Wafers
Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.
To make the syrup, dissolve the salt in 50ml water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth.
Heat a cre?pe pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or cre?pes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.
Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!
- 50g/1¾oz plain flour
- small pinch salt
- 1 medium free-range egg
- 150ml/5fl oz milk
- 2 tsp vegetable oil or melted butter, plus extra for frying
For the topping
- 100g/3½oz white chocolate, broken into small pieces
- 200g/7oz mixed frozen berries
Put the flour and salt in a large bowl. Make a well in the centre, pour in the milk and crack in the egg. Using a whisk, gradually incorporate the flour into the wet ingredients until you have a smooth batter. Add the vegetable oil and mix thoroughly.
Heat a large frying pan over a medium heat. Add a little oil and use kitchen paper to smear it all over the base of the pan. Add a small ladleful of batter and swirl it around the pan to create a thin, even layer. Cook for 1-2 minutes, or until the batter is a little darker and set in the middle (to check, lift the edge of the pancake and check the underside is lightly golden-brown). Flip it over and cook the other side for 30-40 seconds. Transfer to a warm plate and cover with a clean tea towel to keep it warm. Cook the remaining batter in the same way to make 3 more pancakes.
For the topping, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Alternatively, melt the chocolate in short bursts in a microwave.
Put a pancake on each serving plate and divide the frozen berries between them. Drizzle the melted chocolate over the top and serve immediately. The heat of the pancakes and chocolate will thaw the berries quickly, but you want them to be chilled (it’s the contrast of temperatures that makes it so special).
- 160g plain flour
- 20g cocoa powder
- 3 tablespoons caster sugar
- 1/4 teaspoon salt
- 2 eggs, at room temperature
- 300ml milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons melted butter
- 80g dark chocolate chips
Whisk flour, cocoa powder, sugar and salt together in a large bowl. Beat eggs, milk and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry; mix just until combined. Stir in the chocolate chips.
Heat a lightly greased pan over medium-high heat. For each pancake, pour 1/2 ladle of pancake batter into the pan and cook until bubbles appear in the centre of the pancake, about 2 to 3 minutes. Flip and cook an additional minute on the opposite side.
GizziErskine’s Coconut Salted Caramel Pancakes – Recipe courtesy of The Groovy Food Company
- 110g Plain flour
- A pinch of salt
- A pinch of sugar
- 1 Free range egg
- 1 Free range egg yolk
- ½ Pint milk
- 2 Tbsp The Groovy Food Company Organic Virgin Coconut Oil
Coconut Salted Caramel Topping Ingredients:
- 320g The Groovy Food Company Organic Coconut Sugar
- 30ml Water
- 250ml Coconut cream
- 120g The Groovy Food Company Organic Virgin Coconut Oil
- The seeds from 1 vanilla pod
- ½ tsp Sea salt
- Put the flour, salt and sugar into a mixing bowl.
- Gradually whisk in the egg, egg yolk and milk until smooth and combined.
- Cover with cling film and leave to rest in the fridge for 30 minutes.
- Heat a pancake/crepe pan to a medium heat. (Make sure the pan it fairly hot before spooning in the batter otherwise you will get thick rubbery pancakes.)
- Dip a piece of kitchen paper into the oil and wipe around the pan.
- Ladle in one ladleful of the batter into the pan and swirl it round making sure it coats the bottom.
- Pour any excess batter back into the bowl and fry the pancake for 30 seconds to 1 minute. (The pancake should be nicely golden on its base)
Carefully flip it over and finish cooking the pancake for a further 30 seconds.
- For the vanilla custard
- 300ml (1/2 pint) double cream
- 300ml (1/2 pint) milk
- 1 vanilla pod, seeds scraped out
- 80g (3oz) sugar
- 6 egg yolks
- 4 level tbsp cornflour
- 25g (1oz) butter
For the pancakes
- 300g (10oz) plain flour
- 3 tbsp caster sugar
- 4 eggs, beaten
- 500ml (17fl oz) full-fat milk
- 80g (3oz) butter, melted and cooled
- 2 tsp vanilla extract
- sunflower oil
- 300g (10oz) raspberries
- 2 tbsp lemon juice
- 3 tbsp caster sugar
- For the topping
- 250ml (8fl oz) double cream
- 200g (7oz) fresh raspberries
To make the custard, put the cream, milk and vanilla seeds into a saucepan and heat to just below boiling. In a bowl, whisk together the sugar, egg yolks and cornflour. Still whisking, pour on the hot milk mixture. Return to the pan and heat gently, stirring until the mixture begins to thicken and coats the back of a spoon. Pour into a bowl. Stir in the butter. Place a sheet of clingfilm directly onto the surface of the custard. Put in the fridge and chill until completely cold.
To make the pancakes, put the flour and sugar into a bowl. Add the eggs and half the milk and whisk until smooth. Whisk in the remaining milk, butter and vanilla extract, then pour the batter into a jug.
Heat a 20cm (8in) non-stick frying pan and brush very lightly with sunflower oil. Pour 60ml (2½fl oz) of the batter into the pan and tilt so the mixture covers the whole surface. Cook for about a minute until golden. Flip the pancake over and cook the other side for 30 seconds to 1 minute. Remove to a plate. Cook a further 19 pancakes in the same way, stacking them on top of one another as they are done. Leave until cold.
Place a pancake on a serving dish. Spread over 1-2 tbsp of custard and place another pancake on top. Continue spreading and stacking the remaining custard and pancakes. Chill.
To make the sauce, put the raspberries and lemon juice in a pan and heat gently until the berries have softened and collapsed. Strain the pulp through a sieve and put in a clean pan. Add the sugar and stir until dissolved. Simmer gently for 5-10 minutes until the mixture has reduced and is slightly syrupy. Leave to cool.
To serve, whisk the cream until softly thick. Spoon over the pancake stack. Scatter over the raspberries. Pour over a little sauce and serve the rest separately.
5 Nice Pancakes
- 2 bananas
- 2 eggs
- 1/2 cup rolled oats
- 1/2 teaspoon baking pwoder
- pinch of salt
- maple syrup to serve (optional)
- fresh fruit of your choice to serve
- 1 Cup of Plain White Flour ( I used gluten-free)
- 1 cup of Grated Carrots
- 1 Tablespoon of caster Sugar (you can use Coconut Sugar)
- 1/2 Teaspoon of Cinnamon
- 1/2 Teaspoon of Nutmeg
- 2 Tablespoons of Baking powder
- 1 Cup of Dairy-free Milk (I used Unsweetened Almond)
- Pinch of Salt
- 2 Tablespoons of Olive Oil
Pre-heat your Pan with a little Oil. This prevents the batter from sticking to the pan.
In a mixing bowl, combine the Flour, Grated Carrot, Nutmeg, Cinnamon, Salt, Baking Powder and caster Sugar.
In a separate bowl, combine the Oil & milk together then pour into the dry mixture. Mix until smooth.
With a large spoon or ladle , carefully pour a small amount of the mixture into the centre of the hot pan. Leave it for a minute or so then flip. Only flip when the edges of the pancake look firm enough to flip.
Repeat this process until you have used up all of your Batter and have a Tower of delightful Pancakes! Top off with some dairy-free Coconut Yogurt, Grated carrot, Walnuts(for added Protein) and a pinch of ground Nutmeg! Enjoy! Recipe by Holly at The Little Blog of Vegan
- 1½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1½ cups buttermilk
- 2 tablespoons canola oil
- 1 tablespoon sugar
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh (or frozen) blueberries
Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil, sugar, orange zest and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Stir in blueberries. Resist overmixing—it will make the pancakes tough.
Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
- 1-1/4 cups all-purpose flour
- 1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
- 2 teaspoons baking powder
- 1/4 teaspoon salt (optional)
- 1-1/4 cups fat-free milk
- 1 egg, lightly beaten
- 1 tablespoon vegetable oil
- For blueberry pancakes: 1 cup fresh or frozen blueberries (do not thaw)
- For banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg
- For apple cinnamon pancakes: 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
- For chocolate chip pancakes: 1/2 cup semisweet chocolate chips
In large bowl, combine flour, oats, baking powder and salt; mix well. In separate medium bowl, combine milk, egg and oil; blend well.
Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix). Add one of the stir-in options, if desired; mix gently.
Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease skillet. For each pancake, pour 1/4 cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once. Serve & enjoy!
- 150g/5½oz clear honey
- 150g/5½oz frozen (or fresh) raspberries
- 100g/3½oz porridge oats (not instant)
- ¼ tsp sea salt flakes
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- 100ml/3½fl oz oat milk, or any other sort you wish
- 1 free-range egg
- 1 tsp vanilla paste or extract
- 1 tsp sunflower oil
Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed (if using frozen). This shouldn’t take more than 3 minutes or so. Take the pan off the heat.
Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground. Tip into a bowl and stir in the baking powder and cinnamon.
In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much.
Pour ½ a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before.
Serve immediately – the oats carry on drinking up liquid, and the pancakes will dry on standing – with the warm raspberry honey poured on top.