Happy pancake day everyone ☺ hope you’re all OK. It’s been very windy and wet here, so it’s been a bit hard to actually motivate myself to leave the warmth of my house. Hopefully it will start to brighten up soon (fingers crossed).
Even though pancake day was officially yesterday, it doesn’t mean that you can’t make them some other time for breakfast or dessert! So here are my top 3 recipes for some delicious pancakes.
Lyle’s Classic Pancakes:
- 110g (4oz) plain flour
- 275ml (10floz) full fat milk
- 1 large egg
- 1 large egg yolk
- 1 tbsp vegetable oil, plus butter for frying
- Lyle’s Golden Syrup, to serve
- 1 lemon, cut into 8 wedges, optional
- Put the flour in a mixing bowl and make a well in the centre – then pour the milk, whole egg, egg yolk and oil in a jug and lightly beat together. Gradually add it to the well, whisking all the while, and drawing in the flour slowly until you have a smooth batter. Pour back into the jug.
- Cook the pancakes with a non-stick 18cm (7”) pan. Pop it on a medium-high heat until it produces a slight haze. Melt in a little butter then pour in about 2 tablespoons of batter, evenly coating the pan.
- Fry for about 20-30 seconds – you want the liquid batter to set, giving a golden brown pancake. Loosen the edges,then give the pan a little shake. Now flip the pancake, and cook for a further 20 seconds.
- Fold the pancakes loosely onto a plate, drizzle with Lyle’s Golden Syrup.
- Want to make them ahead of time? Stack pancakes between small squares of parchment paper as you make them, and leave to cool. Reheat briefly in a non-stick pan set over a moderate heat for a few seconds.
**For more recipes from Lyle’s visit their website at https://www.lylesgoldensyrup.com/recipes
Chocolate Chip Pancakes:
- 300g self-raising flour
- 1 tsp baking powder
- 3 tbsp caster sugar
- 2 medium eggs
- 300ml whole milk
- 150g milk chocolate chips
- butter, for frying
- whipped cream or ice cream, to serve (optional)
- Sieve the flour, baking powder and ¼ tsp salt into a large mixing bowl. Add the caster sugar and stir until well combined.
- Whisk the eggs and milk together in a jug. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a whisk to combine everything and create a smooth batter. Fold through most of the chocolate chips.
- Heat a small knob of butter in a large non-stick frying pan over a medium heat, swirling it round to coat the pan. Add 2-3 tbsp of the batter to the pan and cook for 1-2 mins, or until bubbles begin to rise to the surface. Flip the pancake over and cook for 2 mins on the other side for the same amount of time, or until golden brown and puffed up. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
- Stack the pancakes on plates and top with any leftover chocolate chips and a dollop of whipped cream or ice cream, if you like.
Red Velvet Pancakes:
- 200g self raising flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 tbsp golden caster sugar
- ½ tsp vanilla extract
- 230ml milk
- 3 eggs
- 25g butter, melted plus extra for frying
- red gel food colouring
For the Toppings:
- 100g cream cheese
- 4 tbsp maple syrup
- 100g chocolate chips
- icing sugar, for dusting
- handful blueberries (optional)
- Mix all of the pancake ingredients (except the food colouring) together in a large bowl, whisk thoroughly until smooth. Now add a small amount of red food colouring and mix again. Add more colouring until the batter is a rich reddish brown.
- Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
- Heat oven to its lowest setting and stack up the cooked pancakes on a baking tray to keep warm in the oven while you cook the rest. In a small bowl mix together the cream cheese and maple syrup then set aside until needed. To serve, stack the pancakes with the cream cheese mixture and chocolate chips in between them then finish with a final dollop of the cream cheese, a dusting of icing sugar and a few fresh blueberries if you like.