Pancake Tuesday Recipes

It’s Pancake Tuesday today and we have provided some decadently delicious pancake recipes below for you to try out;

Good Old Irish Pancakes

2 cups all-purpose flour, stirred or sifted before measuring

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, slightly beaten

1 1/2 cups milk

2 tablespoons melted butter

Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake.

Cook until brown on one side and around the edge; turn and brown the other side. Recipe for pancakes

 

Light and Fluffy Blueberry Pancakes

1 1/4 cups milk

2 tablespoons vegetable oil

1 egg yolk

1 cup flour

2 teaspoons baking powder

3 tablespoons sugar

1/2 teaspoon salt

1/2 cup blueberries

1 egg white

In a large bowl mix milk, oil and egg yolk together. In a medium bowl mix together dry ingredients (flour, baking powder, sugar and salt) and add to wet ingredients in large bowl. Mix together until the dry ingredients are just wet. Mix in the blueberries. Beat the egg white until it forms stiff, white peaks. Fold the egg white into the mixture. Do not over mix, some of the egg white should be visible in batter.

Heat frying pan or griddle until the point where a few drops of water put on pan immediately sizzle off. Pour pancakes by the 1/4 cup on to heated griddle or frying pan. Flip pancakes when bubbles appear around the edge of the pancake.  Serve with maple syrup or a syrup of your choice.

Perfect Lemon Pancakes

6 large eggs, separated

½ cup flour

1 ½ cups cottage cheese, small curd

½ cup butter or margarine, melted and slightly cooled

4 Tablespoons sugar

½ teaspoon salt

2 Tablespoons grated lemon zest (2 small or 1 large lemon)

Juice from lemon

In a large bowl combine egg yolks, flour, cottage cheese, melted butter, sugar, salt and lemon zest and lemon juice.
In a separate bowl whip egg whites until soft peaks form. Carefully fold egg whites into batter mixture.
Cook on a large griddle (prepared with cooking spray). Using ¼ cup measuring cup pour batter onto hot griddle.
Cook until bubbles form and bottoms are lightly brown. Turn over and cook until bottoms are lightly browned.
Serve immediately garnished with fresh raspberries or blueberries and powdered sugar.
Makes 6 servings (3 pancakes each).

 

Apple Cinnamon Pancakes

1 1/2 cups milk

2 eggs

1/3 cup solid shortening (Butter )

1 1/2 cups all-purpose flour

2 1/2 t baking powder

1 t salt

1 t ground cinnamon

2 medium apples, quarter, pared and cored

Put all ingredients into blender container. Cover and process at “mix” until apples are finely chopped.

For each pancake, pour 1/4 cups of batter on hot griddle, bake over medium heat, turning when bubbles appear. Serve with butter and syrup.

 

American Style Pancakes & Berry Compote

Pancake Mix

2½ Teaspoons Baking Powder

1 Pinch of Salt

2 Large Eggs

30grams butter

300ml Milk

225g Plain Flour

Toppings

Strawberry’s

Raspberry’s

Blueberries

Blackberry’s

100g Caster Sugar

20ml Cold Water

Cinnamon

Icing Sugar

 

To make the berry compote, in a saucepan add the fruit along with the caster sugar, water and a pinch of cinnamon. Slowly heat the compote until it becomes nice and thick. Once happy with the consistency remove from the heat and allow to cool.

For the pancakes, firstly melt your butter. Then mix all of the ingredients in a food processor. In a non-stick pan add a little butter and on a medium heat to low heat, pour over your pancake mix. If you want to keep them nice and round, you can pour them into a ring mould. After 2 minutes you should start to see the air bubbles appearing.  Carefully turn your pancake over for a further 2 minutes.

 To serve stack your pancakes on top of each other and pour over the berry compote.  To finish add a generous dusting of cinnamon sugar.

 

White Chocolate & Raspberry American Style Pancakes

2½ Teaspoons Baking Powder

1 pinch of salt

2 Large Beaten eggs

30grams butter

300ml Milk

225g Plain Flour

50g rasp compote or raspberry Jam

Toppings

Raspberry’s

Raspberry Jam

White Chocolate

Chocolate Cigars for decoration (optional)

For the pancakes, firstly melt your butter. Then mix all of the ingredients in a food processor. In a non-stick pan add a little butter and on a medium heat to low heat, pour over your pancake mix. If you want to keep them nice and round, you can pour them into a ring mould. After 2 minutes you should start to see the air bubbles appearing.  Carefully turn your pancake over for a further 2 minutes.

 To serve, melt down some white chocolate and Stack Your pancakes on top of each other. Spoon a little Raspberry jam in-between Each layer. Once you have the number of pancakes you want pour over the melted white chocolate and add the fresh raspberries.

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