Pancake Day is nearly here and I can’t tell you how highly delighted I am about that fact. I’ve always got way too excited about Pancake Day; we don’t even get a holiday out of it. But I just can’t help get over-the-top, giddy about the mixing together of some eggs, flour and milk. Put on a bit of pancake-making-music from Matilda (AKA ‘Send me on my way’ by Rusted Root) and you’ll have me leaping around the kitchen, spatula in one hand, pan in the other; and with a wiggle of the hips, the scene is set for a full blown, larger-than-life, happy celebration of the good old pancake.
Agree or not, with this approach to Pancake Day, you might just want a few pancake ideas for next Tuesday.
This year I decided to mix things up a bit and make a change from my usual pancake recipe – shock-horror! So, I absolutely adore the traditional British pancake, especially with the most simple of all toppings: sugar and lemon. It cannot be beaten and I don’t care how much Nutella you try to persuade me with; I am 100% loyal to a sprinkle of sugar and a squeeze of lemon.
That being said, when I saw this month’s edition of Delicious magazine, I stopped dead and did a double take at the glorious pile of neatly stacked pancakes on the front cover. Layered with caramelised bananas and Greek yogurt and then drizzled with a chocolate sauce; these were truly pancakes fit for a ‘proper foodie’. I was visibly drooling and completely head over heels – it was love at first pancake. Blah 🙂
Any hoooow – I immediately bought the magazine and then studied the recipe intently. You see, these pancakes were the American kind: thick and fluffy, with less width but more stack-ability. And here lay the problem: I have never made this type of pancake before, and yes Matilda is my only source of reference for how one should go about preparing the American pancake from scratch. And so, even though I love to share my own recipes and creations; the recipe for the pancakes in the delightful scene above and below comes straight from the Delicious magazine.
There are a couple of alterations, due to what I had available in my cupboards. But other than that I can’t really take the credit for the first pancake recipe below. However, as well as the caramelised banana and Nutella pancakes from the magazine, I’ve also come up with two more recipes – both of which I’m super proud of. One is Mascarpone vanilla cream and passion fruit Pancakes, which went down extremely well.
The other is Free from Pancakes made from only 3 ingredients, with no milk and no flour: I decided that after the massive indulgence of the first 2 recipes, I should probably throw a healthy one in there for a bit of balance.
The pouring of the sauce over the top of any pancake is definitely the best bit (apart from the eating of course) – so satisfying. Therefore I made sure I had something pourable for each of these recipes: Nutella sauce, syrup, and toffee sauce. The toffee sauce was to jazz up the heathly pancakes, which are made with bananas, and so with the sauce they become Healthy Banoffee Pancakes!! Genius or what 🙂
So I am definitely won over by the American pancake, it is rather tasty and the whole stacking thing with drizzly toppings, looks incredible. But……just because I hate change and I love my traditions, I will more than likely be making the British style pancakes this year as well – yes this is a pancake marathon 🙂
So what are you waiting for: stop listening to me drone on – go make pancakes!! Go. Go!! 🙂
Happy Pancake Day!
**Estimated nutritional information per individual pancake without toppings and 100g of pancakes without toppings. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.
American pancakes three ways
For the American, Delicious magazine pancakes:
- 150 g plain flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 2 large free range eggs separated
- 284 ml carton buttermilk
- knob of butter for cooking
For the 3 ingredient Healthy pancakes:
- 1 large banana
- 2 large eggs
- 2 tbsp ground almonds
- Knob of butter for cooking
For the Caramelised banana and Nutella sauce topping:
- 1 banana
- 75 g caster sugar
- 100 g milk chocolate
- 2 tbsp Nutella
- 3 tbsp Greek yogurt
For the Mascarpone vanilla cream and passion fruit topping
- 150 ml double cream
- 250 g mascarpone cheese
- 1-2 tsp of icing sugar to taste
- Seeds of half a vanilla pod or 1-2 drops of vanilla essence
- 1 passion fruit
- A tbsp of syrup
For the toffee sauce
- 100 g demerera sugar
- 2 tbsp water
- 2 tbsp double cream
For the American style Pancakes from the Delicious magazine
- In a large bowl mix together the flour, baking powder and caster sugar. Make a well in the centre of the dry ingredients and pour in the yolks. Use a whisk and mix together. Slowly pour in the buttermilk and stir until well combined. Place to one side.
- In a separate bowl whisk the egg whites until soft white peaks form. Gently fold the egg whites into the pancake mixture.
- Heat a frying pan on a medium heat and grease the pan with a knob of butter. I usually allow the butter to melt and then spread evenly around the pan using a piece of kitchen towel.
- Carefully add a small ladle of pancake mix to the hot pan and spread into a small circle, around 10 cm wide. Allow to cook for 2 minutes or until bubbles begin to appear on the surface, and then carefully flip over. The mixture on the top may still be quite runny so don't flip to fast. Cook on the second side for a minute before removing from the pan. Place in foil to keep warm whilst you make the rest.
For the Healthy Banana Pancakes;
- Peel the banana, place in large bowl and mash up using a fork. Crack in the two eggs and whisk together with the banana. Add the ground almonds and whisk again until fully combined.
- Heat up a frying pan on a medium heat, grease with the butter. As with the above pancakes, carefully add a small ladle of the mix to the pan and spread into a 10cm circle. These pancakes turn a darker brown than the first recipe due to the banana content, so keep a close eye on them and carefully flip as soon as the first bubble appears on the surface. Cook for a further 30 seconds to 1 minute and then remove to foil to keep warm.
For the caramelised banana and Nutella sauce:
- Cut the banana on the diagonal into 1 cm thick slices. In a frying pan add the sugar and gently heat. Once the sugar starts to melt add the banana and continue to cook. The sugar will turn to a red colour: flip the banana and cook for another minute before removing to grease proof paper. Be careful as the sugar will be extremely hot and the banana will break up quite easily. Place to one side.
- Break the chocolate into chucks and add the Nutella. Microwave in 30 seconds bursts, stirring in between, until fully melted. (NB: this is a very simplified version of the magazine recipe which uses hazelnuts, cream and rum.)
- Return to your pancakes: stack on the plate, layering with yogurt and banana, then finish off by pouring over the Nutella sauce.
For the Mascarpone vanilla cream and passion fruit topping:
- In a bowl mix together the cream, mascarpone, icing sugar and vanilla. Once combined, taste and add more cream or icing sugar if required.
- Return to your pancakes: stack on a plate and layer with large blobs of mascarpone cream, with a final large dollop of the top. Halve the passion fruit, scoop out the insides and drizzle over the top. Finish of with a drizzle of syrup and serve.
For the toffee sauce:
- In a sauce pan add the sugar and water. Heat gently until the sugar dissolves. Add the cream and stir well. Keep on a low heat whilst you stack your healthy banana pancakes. Pour over the toffee sauce to create a banoffee masterpiece.
I am linking this recipe to #cookblogshare hosted by Easypeasyfoodie and hijackedbytwins. I am also linking to #bakeoftheweek hosted by mummymishaps and casacostello, #brilliantblogposts by honestmum, and #CookOnceEatTwice hosted by seachingforspice.