Pancake recipes

Feb 2 2008 By The Journal

(Makes four pancakes)

Make sure you don't miss out on pancake day this year. Pancakes are quick and simple to make as our recipe shows and can be sweet or savoury.

Ingredients
75g/3oz plain flour
Pinch of salt
2 large eggs
200ml/7floz milk
A little oil for frying

Method
Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth.

Pour the batter into a jug. The batter can be made in advance and chilled for up to eight hours before use  - it may need thinning after standing, add a little milk or water.

Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper.

Pour in a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 mins or until the top is set and the base golden. Flip over using a spatula or if you are feeling brave, toss the pancake!

Cook the pancake for a further 1-2 mins or until the base is golden. Transfer to a plate, cover with greaseproof paper, and keep warm. Use the batter and more oil to make a further three pancakes in the same way.

Serve them simply with lemon and sugar.

Banana and Toffee Pancakes

Ingredients
For the batter:

225g/8 oz plain flour
2 medium eggs
Up to 500ml /17fl oz milk
25g/1oz caster sugar

For the filling:
250g/9oz of good quality butter toffee (broken up in a block)
3tsp of double cream
6-8 (one per person) ripe bananas, sliced

Method

Sieve the flour and beat the eggs. Beat in the milk a little at a time until the batter has the consistency of single cream. Stir in the sugar and leave to stand for at least half an hour before making the pancakes.

Put the toffee and 15ml/3tbsp of cream in a heavy pan. Stir consistently over a low heat until the toffee has melted and the sauce is smooth. It doesn’t have to boil but it should be nice and hot.

Fry the pancakes in a lightly oiled non-stick pan. When bubbles appear (after about 1-1½ minutes) flip or turn the pancake. Stack them up and keep them warm while you cook the rest.

Place the sliced bananas and the toffee sauce on to the pancakes.

Scotch Pancakes

Ingredients
250g plain flour
½ tsp baking powder
½ tsp salt
1 tsp sugar
1 large egg
250ml /8fl oz milk
Oil or butter to fry

Method
Sift the ingredients into a bowl. Make a well in the middle with a wooden spoon and add the egg.

Break the yolk and pour in the milk, mixing quickly to a thick batter. Do not beat as this develops gluten in the flour and prevents the pancakes from rising.

Fry spoonfuls of the mixture in a lightly greased hot skillet or heavy frying pan for 2-3 minutes on each side.

Serve with Drambuie, sweetened cream and fresh raspberries.

Northumbrian Pancake with Kipper and Egg
(Makes four pancakes using the traditional recipe on this page)

Ingredients
For the filling:
2 traditional kipper fillets
25g/1oz butter
6 eggs
2 tbsp milk
Snipped fresh chives to serve

Cook the kipper fillets: either place on a microwaveable dish, cover with an upturned plate and microwave on high for 5 minutes, or pop on a grill rack and cook under a hot grill for 5 minutes on each side. Remove the flesh from the skin, discarding any large bones and flake the flesh.

Melt the butter in a non-stick pan, beat the eggs and milk together with seasoning and pour into the pan. Cook over a low heat for 3-4 mins, stirring until the eggs are scrambled. Stir in the kipper flakes. Divide the egg between the four pancakes.

Serve hot with grilled tomatoes and a few fresh snipped chives if desired.

Breakfast Pancakes with Crispy Bacon
(Serves two)

Ingredients
2 eggs
5-7 tbsp milk
150g/5oz self-raising flour
2 tbsp Tate & Lyle Caster Sugar
½ tsp salt
vegetable oil, for shallow frying
150g pack sliced pancetta
4tbsp Lyle's Golden Syrup
coarsely ground black pepper

Method
Whisk together the eggs and milk. Place the flour, sugar and salt in large bowl, make a well in the centre, pour in the liquid and mix beat with wooden spoon to make a smooth, thick batter. Set aside for 5 minutes.

Meanwhile, cook the bacon in a non-stick frying pan until crisp and golden. Drain on kitchen paper.

Heat a little oil in a separate frying pan. Carefully drop large spoonfuls of the pancake mixture into the hot frying pan and cook for 2 minutes until crisp and golden.

Slide the pancakes onto serving plates and top with the bacon. Drizzle over the golden syrup, sprinkle with pepper and serve.

TIP: Pancetta is a smoked, streaky Italian bacon usually available sliced wafer-thin or roughly diced. If you can¹t get hold of it, use regular smoked streaky bacon.