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Flip it.... Its Almost! Pancake Tuesday - Powerscourt Hotel Resort Spa

The Classic
There are lots of twists on pancake recipes these days, but can the classic really be beaten?
  • 30 grams unsalted butter melted (plus more for frying)
  • 150 grams plain flour
  • 325 ml milk
  • 1 large egg
  1. Melt the butter on a shallow pan of about 8 inches in diameter and let cool a little.
  2. Pour the flour into a bowl, whisk in the egg and milk and finally, just before making the crêpes, the melted butter.
  3. 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.
  4. Continue with the rest of the batter. 
  5. 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
  • 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
  1. 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.
  2. In a separate medium size bowl, mash the bananas using a fork.
  3. Add brown sugar, egg, egg whites, low fat milk and optional banana extract to bananas. Mix wet ingredients together using a spoon or spatula.
  4. Add dry ingredients to wet ingredients and mix using a spoon or spatula. The batter will be thick.
  5. 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.
  6. 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.
  • 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
  1. Preheat your frying pan. 
  2. In a mixing bowl whisk together the granulated sugar and cocoa until well combined. 
  3. Stir in the light-brown sugar followed by the flour, baking soda and salt. 
  4. Make a well in the centre of the dry mixture and set aside. 
  5. In a separate mixing bowl whisk together the milk, buttermilk, eggs, vegetable oil and vanilla.
  6. Pour wet mixture into the dry mixture and whisk to blend (don't overmix, batter should still have some lumps). 
  7. 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.
  8. Carefully flip the pancake to the opposite side and cook until done. 
  9. Serve warm topped with chocolate sauce, strawberries and bananas.
For the chocolate sauce:
  1. Place the chocolate chips in a medium heat-proof bowl. 
  2. Bring the heavy cream to a gentle boil in a small saucepan over a medium heat. 
  3. Pour the hot cream over the chocolate chips and stir until chocolate has melted. 
  4. 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. 
  5. Reheat as needed in a bowl over a pan of simmering water.