Some Tasty Pancake Recipes


Batter up for next week’s Shrove Tuesday! Perfect for dessert, dinner or even breakfast, pancakes are dead easy to make – and tasty, too. The guys 'n' gals at GoneDigging Towers have put together some delicious pancake recipes for you, including American pancakes, Gluten-free pancakes and even rainbow pancakes. Fear not, there’s something for everyone, right here...

Pancakes with Bananas and Vanilla Ice Cream  

• 4 large bananas, peeled and split • 25g unsalted butter • 50ml dark rum • 25g soft light brown sugar • ½tsp vanilla extract • 500ml good quality vanilla ice cream

For the pancakes • 100g plain flour • 1 large egg • 300ml 1% milk • 30g butter, melted • Sift the flour into a large mixing bowl. Whisk the eggs and milk in a jug until combined. Pour half of the egg and milk mixture onto the flour and whisk until you have a smooth, thick batter. Pour the rest of the wet ingredients onto the batter and whisk until you have a thinner, smooth batter. • Add tablespoons of the melted butter to a large frying pan and heat over a medium heat. Fry the pancake batter making sure you tilt the pan to coat the surface as soon as you have added the batter. Flip and cook the other side of the pancake once one side is set. Continue cooking them in this way until you have used up all the batter; keep the cooked pancakes on a plate lined with aluminium foil that is large enough to be wrapped up around the pancakes and cover them loosely. • Melt the unsalted butter in a large frying pan over a moderate heat until it stops foaming. Add the banana halves, sugar and vanilla extract to the pan. Swirl the pan to help dissolve and caramelize the sugar. Add the rum to the pan and ignite using a safety match.Continue to cook the bananas until the flames extinguish. • When ready to serve, lay two pancakes on each serving plate and top with two banana halves and two scoops of vanilla ice cream to one side.

American Pancake Recipe

• 350ml milk • 2 eggs • 200g plain flour • 2 tsp baking powder • 1 tsp sugar • vegetable oil, for frying To serve • Maple syrup, optional Whisk the milk and eggs in a jug, and then put to one side. Sieve the flour and the baking powder into a bowl, add a pinch of salt, the sugar and combine. Make a well in the centre and gradually pour in the milk and egg mixture. Beat well. Brush a non-stick frying pan with a little vegetable oil and place over a medium heat. When the pan is hot, pour half a ladle of batter into the pan to form a pancake that is approx 10cm (4in) in diameter. Cook until bubbles start to form, then flip the pancake over and cook the other side until golden. Serve with a drizzle of maple syrup, if you like.

Stacked Pancakes with Chocolate, Fruit and Jam Recipe  For the pancakes

• 110g plain flour • salt • 2 medium eggs • 200ml semi-skimmed milk • 75ml water • 50g butter, melted

For the garnish

• A few whole strawberries • small handful of raspberries • 15g icing sugar • 25g dark chocolate (70% cocoa solids), broken into squares • jar of raspberry or strawberry jam, to garnish Prepare the pancake batter by sifting the flour and salt into a large mixing bowl. Combine the milk, eggs and water together and whisk into the flour in a slow steady stream to begin with until you have a smooth batter. Add two tablespoons of the melted butter to the batter and whisk again. Heat a small frying pan over a moderate heat and use a little of the melted butter to lubricate the pan in between cooking the pancakes. Spoon small ladles of the batter into the pan and tilt to cover the base of the frying pan evenly. Allow the pancakes to set for 1-2 minutes, then flip and cook the other side for 30 seconds to 1 minutes. Remove to a lined plate, stacking them as you go; cover with aluminium foil, keeping the plate in a warm place until all the batter has been used up. Fold the final pancake into a quarter and sit on top of the stack of pancakes and then arrange a few pieces of fruit on top with some squares of chocolate alongside. Sift the icing sugar on top and serve with the jars of jam as a garnish

Banana Pancakes with Crispy Bacon & Syrup Recipe  

• 8 rashers smoked streaky bacon (or pancetta strips) • 140g self-raising flour • 1 tsp baking powder • 2 tbsp light soft brown sugar • 2 ripe bananas , 1 mashed, 1 thinly sliced • 2 large eggs • 25g butter , melted, plus a little extra • 125ml milk • maple syrup Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps. Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

Chocolate Pancakes with Fresh Berries  

For the pancakes:

• 100 g plain flour • 15 g cocoa powder • 1 egg • 1 egg yolk • 1 tbsp vegetable oil, plus extra for frying • 250 ml milk

For the filling: • 170 g Greek yogurt • 142 g readymade custard • 4 tsp fresh mint, chopped • 175 g raspberries • 225 g strawberries, sliced • 50 g dark chocolate, optional For the pancakes: Sift the flour and cocoa into a bowl, add the egg and egg yolk and oil then gradually whisk in the milk until smooth. Leave to stand for 15 minutes. For the filling: Mix the yogurt, custard and chopped mint together. Mix the berries together in a separate bowl. Melt the chocolate if using to decorate, in a bowl set over a small saucepan of gently simmering water. To cook the pancakes, heat a little oil in the base of a frying pan, pour the excess out of the pan into a bowl then add 2-3 tablespoons of the pancake batter to the pan, tilt pan to swirl the batter over the base in a thin layer then cook until browned on the underside. Turn the pancake over and cook the second side then slide out of pan and keep hot on a plate while you cook the remaining mixture until you have 8 pancakes. Fold the pancakes into quarters, spoon in the yogurt mix and berries in to each quarter, arrange in pairs on serving plates and drizzle with melted chocolate, if using. Serve immediately.

Gluten Free Pancakes  

Ingredients • 100 g gluten free plain white flour • 2 eggs • 300 ml milk Mix together the flour, eggs and milk. Heat a little oil in a heavy frying pan and as it starts to smoke, pour in just enough batter to thinly coat the base of the pan. Cook until golden, then turn the pancake over and cook other side until golden. Stack the cooked pancakes on a plate and, if you’re not eating them straightaway, cover with cling film or foil to stop them from drying out.

Rainbow Pancake Recipe  

• Put on a frilly apron, some 40's music and mix up a big ole bowl of pancake batter. • Measure out a half cup or so of pancake batter into a smaller bowl. (whatever amount you would use for 2 pancakes) • Add 2-3 drops of food colouring. Red, Blue, Green, yellow … whatever you want. Stir food colouring in gently so you don’t knock all the air out of your batter. No matter how hard you try, they’re going to end up being flatter than an “uncoloured” pancake. That’s the price you pay to have a stack of pancakes that look like something Katy Perry would wear to an awards show. • Cook your pancakes in a pan or griddle in 1 Tbsp. of vegetable oil. Make sure your heat is medium/low otherwise your pancakes will BROWN. You don’t want the pancakes to BROWN like a regular pancake would brown a bit. Once the pancake browns, you can’t see any of the colour anymore. So watch them closely and don’t overcook them.

• Stick your pancakes in the oven at 210° F to keep warm. • Clean out your bowl, add more pancake mix, a different colour of food colouring and cook like the first batch. • Once you’ve cooked all your pancakes, stack them all up on a plate, put em in the centre of the table and watch their eyes light up.