Pancakes for shrove Tuesday

There are so many lovely recipes to try for crepes or thick pancakes, fritters, sweet / fruit pancakes or even savoury. I couldn't really make up my mind what to make so here are some of my favourites ..... Enjoy

Classic Pancakes

Makes approximately 12, Prep: 10mons, Cook: 20 mins

100g / 4 oz plain flour
2 large eggs
300ml / 11 fl oz milk
1tbsp sunflower / veg oil plus a little extra for frying
Lemon wedges and caster sugar

1. Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 10 mins if you have time, if not start cooking right away.

2. Set a medium frying pan / crepe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot cook your pancakes for 1 min each side till golden, keeping then warm in the oven as you go.

3. Serve with lemon wedges and sugar or your favourite filling.

TIP. Once cold you can layer your pancakes between baking parchment then wrap in cling film and freeze for up to 2⃣ months.




American style Banana and crispy bacon pancakes

8 streaky bacon rashers / pancetta strips
140g / 5 oz self raising flour
1 tsp baking powder
2 tbsp light soft brown sugar
2 ripe bananas, 1 mashed, 1 sliced
2 large eggs
25g / 1 oz butter melted
125ml / 4 fl oz milk
Maple syrup to serve

1. Heat grill on high and grill bacon, turn over and when done switch off and leave in the grill to keep warm.

2. In a bowl mix the flour, baking powder, sugar and a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk and whisk to a smooth batter.

3. Heat a knob of butter in a large frying pan over medium heat and ladle the batter into the pan leaving room on between each pancake. Place banana slices on top and flip over when bubbles appear between the banana slices approx 2 mins. Cook for 1 min on the other side until puffed and golden. Keep warm with the bacon and serve with maple syrup.


Blueberry Pancakes

Makes 14 - 16 Prep. 10 mins Cook . 20mins

200g / 7 oz plain flour
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
1 tsp golden syrup
75g / 2 1/2oz blueberries
Zest of 1 lemon
200ml / 7 fl oz milk
1 large egg
Butter for cooking

1. Put flour, cream of tartar and bicarbonate of soda in a bowl. Mix them well with a fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon Zest.

2. Pour milk into a measuring jug and break in the egg and mix well with a fork. Pour most of the milk into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.

3. Heat the frying pan and brush with a little butter. Spoon 1 tbsp of batter into the pan. Bubbles will appear on top as pancakes cook - turn them at this stage.?Cook until born on the second side, then keep warm on plat, covered with foul. Repeat till all batter is used up.

Serve with maple syrup / honey.

Fillings

Spiced apple compote

Melt a knob of butter in a medium pan, then add 4 - 5 apples pealed and diced, 1 cinnamon stick, 3 cloves, 1 star anise, 1/2 tsp ground ginger and a good splash of water. Cover and cook for 5 mins over medium heat, then drain any excess liquid. Full pancakes with the compote, drizzle with maple syrup and dollop with Greek yogurt / sour cream.

Scrambled egg and chorizo

Heat a drizzle of olive oil in a frying pan then cook 1 red onion, sliced over a medium heat for 10 mins. Remove to a bowl. In the same pan, fry 250g cooking chorizo, skinned and crumbled for 15 mins or until cooked, then add to the onions with a handful of chopped flat leaf parsley. In a pan , melt a knob of butter, then add 6 medium eggs beaten and a splash of milk. Season with salt and pepper and cook gently, stirring until just set. Divide the egg and chorizo amount pancakes, then serve scattered with grated cheddar and sliced spring onion.


For the intolerant / allergy sufferers

Eggless Pancakes
Prep time: 15 Mins Cook time: 10 Mins Yields: 6 Small Pancakes
If you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don’t waste time searching for recipes and going through each one of it.

INGREDIENTS:
1 Cup All Purpose Flour
1 Teaspoon Sugar
1/4 Teaspoon Ground Cinnamon
2 Teaspoons Baking Powder
1 Cup Milk
1 Tablespoon Vegetable Oil
1 Tablespoon Water
1 Teaspoon Vanilla Extract
2 Tablespoons Butter
PROCEDURE:
Whisk together the dry ingredients.
In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
Carefully flip the pancake and cook until its golden brown.
TASTE:
I have said it earlier and I’m going to say it again, these are THE best eggless pancakes. Light, soft and fluffy! You have to have some syrup or something to sweeten it because its not sweet by itself. But I guess that’s how pancakes are supposed to be.
MY NOTES:
The pan should not be over-heated or else the pancakes will blacken. You can add about 1/2 a cup of nuts, fruits or chocolate chips or a couple of blueberries for this measurement.

Gluten-Free Buttermilk Pancake Recipe


If you don't have buttermilk in the fridge, just add 1 tablespoon of white vinegar to the milk for an instant substitute for buttermilk.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

1 1/4 cups gluten-free flour blend
2 tablespoons sugar
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk OR 1 cup plus 3 tablespoons milk + 1 tablespoon white vinegar
2 tablespoons light olive oil OR your favorite vegetable oil
1 large egg
1/2 teaspoon vanilla extract (optional)

Combine dry ingredients in a mixing bowl and whisk to thoroughly blend.

Combine buttermilk, oil, egg and vanilla in a separate mixing bowl. Whisk to combine. If you are making your own "buttermilk," pour milk into a mixing bowl. Add white vinegar and let sit for about 5 minutes. Then add olive oil, egg and vanilla extract to the milk mixture. Whisk to blend.

Stir milk mixture into dry ingredients and whisk until batter is smooth. If batter looks too thick, add more milk, 1 teaspoon at a time.

Heat a skillet over medium high heat. Lightly brush the skillet will light olive oil or canola oil. For medium-sized pancakes, use a 1/4 cup measuring cup for each pancake. Pour into heated skilled and cook until bubbles form and the bottom is golden brown. Flip and cook second side until golden. For larger pancakes, use a 1/3 cup measuring cup to measure batter for each pancake.

To freeze pancakes - allow to completely cool. Wrap each pancake separately and place in a plastic freezer bag.


Light and Fluffy Gluten Free Pancakes
Yield: 12 medium size pancakes

3/4 cup brown rice flour *
1/4 cup tapioca starch *
1/4 cup potato starch *
1 tablespoon baking powder
1 tablespoon white sugar
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk (or 1 cup milk plus 1 teaspoon lemon juice)
2 tablespoons butter, melted and slightly cooled
* if you do not need a GF version of this recipe, simply substitute 1 1/4 cup AP flour for the items marked with an *

Whisk together the dry ingredients and set aside. In a smaller bowl, lightly whisk the egg and then add the buttermilk. Add the wet to the dry ingredients, whisk for just a moment and then add the butter. Whisk to combine and then let rest while the griddle or pan heats.

Butter the pan or griddle if desired and then pour about 3 tablespoons (or a scant 1/4 cup) of batter onto the griddle for each pancake. Let cook until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice. Enjoy!
Recipe from Barefeet in the Kitchen