5 pancake recipes to enjoy this Pancake Day

5 pancake recipes to enjoy this Pancake Day


Posted 5th March

We have some delicious recipes for you to indulge in this Pancake Day...

Traditional Pancakes

Serves: 4 

You will need 

100g plain flour
pinch of salt
2 large eggs
200ml milk
Filippo Berio Mild and Light Olive Oil for frying
Lemon juice and caster sugar to serve 

Directions 

1. Sift the flour and salt into a bowl, add the eggs and beat well with a balloon whisk until smooth. Gradually add the milk, whisking all the time until a smooth batter is formed. Leave to stand for at least 10 minutes.

2. Heat a little oil in a non-stick frying pan, add 2-3 tablespoons of the batter to the pan, tilting it so that it coats the base of the pan evenly and thinly.

3. Cook for two minutes or until the base is golden. Flip or turn over the pancake and cook for a further 1-2 minutes. 

4. Transfer to a plate and keep warm. Make a further seven pancakes in the same way. 

5. Serve with lemon juice and caster sugar.

For more recipes visit www.filippoberio.co.uk/recipes

Sticky Toffee Pudding Pancakes

Serves: 4 

You will need

100g light muscovado sugar
100g unsalted butter
142ml double cream
4 Abra-ca-Debora sweet Dutch pancakes 
1 tub good quality vanilla ice cream

Directions

1. Put the sugar, butter and cream in a pan over a low heat. Simmer until the sugar has dissolved. Cook until the sauce is a lovely golden toffee colour. 

2. Heat the pancakes in the microwave for one minute, or in the oven for 10 minutes, according to packet instructions.

3. Place the warm pancakes on plates and spoon over the toffee sauce then roll them up. Dollop two generous scoops of vanilla ice cream beside each pancake and tuck in immediately.

Abra-ca-Debora sweet Dutch pancakes are available from Sainsbury’s and Tesco. For more information about Abra-ca-Debora and recipe ideas, please visit www.abra-ca-debora.co.uk

Recipe © Abra-ca-Debora Dutch pancakes

Fruit-filled pancakes

Serves: 2 

You will need

100g plain flour
300ml Onken natural yogurt
2 large eggs
1 tbsp vegetable oil

Directions

1. Put the flour, eggs, natural yogurt and a pinch of salt into a bowl or large jug, thenwhisk to a smooth batter. You can either set this aside for 30 minutes to rest, or start cooking straight away.

2. Set a frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. Once the frying pan is hot, cook your pancakes for one minute on each side until golden, keeping them warm in a low oven as you go.

3. Finally add with your favourite berries and serve with an extra dollop of natural yogurt for a breakfast treat.

Recipe courtesy of Onken

Berrilicious Oat Pancakes

Serves: 2 

You will need

1 tbsp. Ground Flaxseed
140g Plain Flour
½ tsp. Salt
270 ml Alpro Oat Unsweetened drink
1 tbsp. Vegan Butter
250g Mixed Frozen Berries
1 tbsp. Maple Syrup 

Alpro Plain Unsweetened Big Pot to serve.

Directions

1. Place the flaxseed in a small bowl with 3 tbsp. hot water and whisk together. Put to one side for 5 minutes to jell together.

2. Whisk together the flour, salt, jelled flaxseed and Alpro Oat Unsweetened until perfectly smooth.

3. Rest the batter for 30 minutes. When you come to use the batter you may need to add a splash more Alpro Oat Unsweetened to loosen a little until you have a good consistency.

4. Add the frozen berries to a medium sized sauce pan and heat through until hot and thawed. Add in the maple syrup and blitz with a stick blender until smooth.

5. Heat a little of the vegan butter in a non-stick pancake pan over a medium heat. When the pan is hot add in a ladleful of the batter, swirling to coat the pan and cook for 2 minutes or until the pancake can be loosened and flipped to cook the other side for 30 seconds. Continue with the remaining batter.

6. Serve the pancake with a drizzle of the warmed berry sauce and a dollop of Alpro Plain Unsweetened Big Pot.  

Recipe courtesy of Alpro

Toffee Apple Crêpes

Serves: 4 

You will need

For the pancakes:

40g/1½ oz. plain flour
A pinch of salt
1 large British Lion egg
100ml/4 fl oz.  milk
A little oil for frying

For the filling:

2 eating apples 
50g/2oz butter 
50g/2oz light brown soft sugar
1 x 500g tub of pre-made vanilla custard

Directions

1. To prepare the filling, quarter and core the apples and cut each quarter of apple into about 4 wedges. Melt the butter and sugar in the frying pan and stir together until a caramel sauce forms. Add the apple wedges and turn to coat in the sauce. Cook for 4-5 minutes, stirring until the apples are tender.

2. Pour the milk into a small pan, add the butter and flour, bring to the boil, using a balloon whisk to constantly stir the mixture until sauce forms, boils and thickens. It will be very thick. Cook for 1 minute over a low heat, then remove from the heat and transfer to a bowl.

3. Place the flour, salt and eggs in a large bowl. Add half of the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all ingredients in a food processor and blend until smooth. Pour the batter into a jug.

4. Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 1-2 minutes or until the top is set and the base is golden.

5. Flip over the pancake and cook for a further 1-2 minutes or until the base is golden. Transfer to a plate, cover with foil and keep warm. Use the batter to make a further 3 pancakes in the same way.

6. Remove from heat. Use a slotted spoon to transfer the apple slices to a bowl and pour the sauce into a jug. Lay four warm pancakes out on a board, spoon 2 tbsp of custard down the centre of each pancake then top with the apple slices, laying them in a row.

7. Fold the two sides of the pancake in over the apples then roll up the pancakes enclosing the filling. Cut each pancake in half and arrange in the centre of a plate. Drizzle a little caramel sauce around the pancakes. Spoon the remaining custard into a jug and serve alongside the pancakes with the toffee sauce.

Recipe courtesy of www.eggrecipes.co.uk






Related articles

Study finds hoarding parents are sitting on a gold mine

Study finds hoarding parents are sitting on a gold mine


Asda has just released three new unmissable gins

Asda has just released three new unmissable gins


7 ways to bring some spa-like vibes into your bathroom

7 ways to bring some spa-like vibes into your bathroom


Revealed: the household items dirtier than your toilet

Revealed: the household items dirtier than your toilet


JULY ISSUE ON SALE NOW! Just £1.99!

Subscribe to our newsletter