Pancakes crepe style made with four different flavoured batters
Pancake Tuesday is a very happy day! If you don’t give us a holiday we’ll all run away!! Just a very quick post ahead of pancake Tuesday 🙂
I’ve just had a great Sunday afternoon making pancakes and I felt I had to share my creations. So here’s a couple of ideas for pancakes with a bit of extra flair! Of course I love the good old traditional pancake, so I made a couple of those to get things going and then I decided to throw caution to the wind and came up with these beauties:
So are we ready for this- from left to right we have:
- The good old traditional pancakes – with sugar and lemon juice of course
- Matcha pancakes – what an incredible taste, I’m super pleased with how these turned out
- Coconut and vanilla pancakes
- Cacao and chopped hazelnut pancakes
And all of that from just a few ingredients.
Matcha and Cacao are new ingredients to my store cupboard that I’m enjoying trying new recipes with – so hopefully they’ll be more Matcha and Cacao recipes to come!
Pancakes 4 ways – British style
- 100 g plain flour
- 1 large egg or 2 small eggs
- 50 g butter
- 300 ml semi skimmed milk
- pinch of salt
Extras to add to the batter for a bit of a twist on the traditional pancake:
- 1/2 tsp Matcha powder
- 1 tsp dessicated coconut
- vanilla essence
- 1 tsp cacao
- 1 tsp chopped hazelnuts
- lemon wedges
- anything else that takes your fancy!
- First sieve the flour and melt the butter in a pan.
- If whisking by hand make a well in the centre of the flour then crack in the egg and slowly blend together. You can also use a food processor using the batter/cakes mixture attachment, in which case place the flour and egg into the processor and blend for 10 seconds.
- Gradually add the milk to the mixture whilst continuing to whisk or blend.
- Add tablespoon of butter and a pinch of salt to the batter and mix in.
- empty the batter into a bowl, cover and place in the fridge for at least to 2 hours to allow the mixture to settle.
To make traditional pancakes:
- use a kitchen roll to wipe some of the melted butter around the surface of a frying pan and then heat up.Â Use a medium sized ladle and once pan is hot spoon one ladle of batter into the pan. Tip the pan in all directions to spread the batter evenly to the edges of the pan. Leave on the heat to cook for around 2 minutes. When the batter begins to bubble and peel away, flip over the pancake. Cook for a further minute before serving.
To make Matcha pancakes:
- Place half a tsp of match powder in a cup and add a few drops of cold water, mix into a paste. Then use the same method as traditional pancakes except add the ladle of pancake mix to the matcha paste and mix well before tipping into the hot frying pan.
To make coconut and vanilla pancakes:
- Again. use the same method as above but mix 1 tsp of desiccated coconut and a few drops of vanilla essence to the ladle of batter, prior to pouring into the frying pan.
To make cacao and hazelnut pancakes:
- Mix 1 tsp of cacao with a few drops of water to make a paste. Stir in 1 tsp of chopped hazelnuts and add mixture to ladle of pancake batter. Follow above method to cook pancake.
- If you prefer to make all your pancakes in one go but want to keep them warm, then stack pancakes with a piece of greaseproof paper in between each one and place in the oven on a very low heat (110-120 degrees C).
- Serve with wedges of lemon, sugar, honey, Nutella etc