The Bumper Pancake Post!
Well, the best day of the year is finally upon us... Pancake Day! I asked on Instagram which pancake recipes you would like to see, but we ALL KNOW I was always going to share all three! So here are my ultimate Vegan Pancakes, Crepes and American Pancakes recipes. Enjoy!
3 Ingredient Vegan Pancakes
These pancakes are Vegan! They are also egg, gluten and dairy free! Win win!
2 bananas, mashed
100ml dairy-free milk of your choice (I used oat)
1. Grease your pan well and heat.
2. Blitz all your ingredients together in a blender/food processor.
3. Pour ladles of batter onto the greased pan.
4. As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking the pancakes, flip and cook an additional minute. Serve with maple syrup and fresh fruit.
As much as I love American Pancakes for breakfast on a Sunday morning, on Pancake Day, I have to have Crepes with lemon and sugar. It's just classic and what we always had growing up. This recipe makes about 6 crepes so feel free to double it if you want to make more or, if you're like me and are a bit rubbish at cooking crepes and need a few practise pancakes!
100g plain flour
pinch of salt
1. Mix the flour and salt in a bowl. Make a well in the middle and drop in the egg.
2. Stir with a wooden spoon and add the milk gradually until all the flour has worked in. Continue to beat well and add all of the liquid. The consistency should be like single cream.
3. Heat some oil in a frying pan. Pour some batter into the pan. When golden brown underneath, turn over and cook the other side.
4. Repeat until you have used up all of your mixture.
This is my ULTIMATE big, fluffy pancake recipe. I have tried lots (and I mean LOTS) of recipes, but I always come back to this recipe from Nigella's book 'Nigella Bites.' She recommends to serve them with Bacon and Maple Syrup, but my personal favourite topping is Biscoff and Banana.
335g plain flour
3 tsp baking powder
1 1/2 tsp sugar
pinch of salt
1. Melt the butter and set aside to cool.
2. Put the flour, baking powder, sugar and salt into a jug or bowl.
3. In another jug, measure out the milk and beat in the eggs. Pour this jug of wet ingredients into the dry ingredients and gently whisk.
4. Pour in the cooled melted butter and whisk until thick and smooth. Alternatively you can put all the ingredients in a blender and blitz.
5. Heat a small-medium frying pan and smear with a little bit of butter. Pour small amounts of mixture straight from the jug (or use a spoon/ladle if you use a bowl) When you see bubbles appearing on the surface, turn the pancake over to cook on the other side.
6. Serve immediately with which ever toppings you prefer!