The Classic
There are lots of twists on pancake recipes these days, but can the classic really be beaten?
Ingredients:
- 30 grams unsalted butter melted (plus more for frying)
- 150 grams plain flour
- 325 ml milk
- 1 large egg
Instructions:
- Melt the butter on a shallow pan of about 8 inches in diameter and let cool a little.
- Pour the flour into a bowl, whisk in the egg and milk and finally, just before making the crêpes, the melted butter.
- Heat a seasoned pan and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
- Continue with the rest of the batter.
- Sprinkle with granulated sugar and squeezed lemon juice, for a truly original pancake topping.
The Healthy Option: Wholesome Mini Banana Pancakes
Be guilt-free while tucking into these wholesome (and tasty) pancakes
Ingredients:
- 1 cup whole wheat flour
- 2 bananas (very ripe)
- 1 cup low fat milk
- 2 tbsp brown sugar
- 2 tsp baking powder
- 2 egg whites
- 1 egg
Instructions:
- In a medium size bowl, mix the whole wheat flour, 2 tsp baking powder, and ½ tsp salt. Use a wire whisk to mix ingredients together.
- In a separate medium size bowl, mash the bananas using a fork.
- Add brown sugar, egg, egg whites, low fat milk and optional banana extract to bananas. Mix wet ingredients together using a spoon or spatula.
- Add dry ingredients to wet ingredients and mix using a spoon or spatula. The batter will be thick.
- Using a well heated pan, spray the pan with non-stick cooking spray and add small spoonfuls of batter to make your mini pancakes, making sure to flip the pancakes to cook both sides evenly.
- Serve pancakes with sugar-free maple syrup and fresh banana slices.
The Truly Decadent: Chocolate Pancakes with a side of Chocolate
For chocolate lovers everywhere, this recipe will satisfy all your cravings.
Ingredients:
- 1/3 cup granulated sugar
- 1/3 cup cocoa powder
- 1/3 cup light-brown sugar
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/2 cup low-fat buttermilk
- 2 large eggs
- 3 1/2 Tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- butter for griddle, if needed
- fresh strawberry and banana slices
Chocolate Sauce
- 8 oz. chocolate chips (use what you prefer, milk chocolate, semi-sweet or bittersweet)
- 1 cup heavy cream
- Preheat your frying pan.
- In a mixing bowl whisk together the granulated sugar and cocoa until well combined.
- Stir in the light-brown sugar followed by the flour, baking soda and salt.
- Make a well in the centre of the dry mixture and set aside.
- In a separate mixing bowl whisk together the milk, buttermilk, eggs, vegetable oil and vanilla.
- Pour wet mixture into the dry mixture and whisk to blend (don't overmix, batter should still have some lumps).
- Butter the frying pan if necessary, then pour the batter onto the pan 1/4 cup at a time and slightly spread batter in a circular form outward (so the centers aren't so much thicker than edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute later.
- Carefully flip the pancake to the opposite side and cook until done.
- Serve warm topped with chocolate sauce, strawberries and bananas.
For the chocolate sauce:
- Place the chocolate chips in a medium heat-proof bowl.
- Bring the heavy cream to a gentle boil in a small saucepan over a medium heat.
- Pour the hot cream over the chocolate chips and stir until chocolate has melted.
- Note that the chocolate sauce will thicken as it cools, but if you want a thinner consistency you can add a few more tbsp hot cream.
- Reheat as needed in a bowl over a pan of simmering water.