Perfect Pancakes

Looking for a never fail pancake recipe? You’ve come to the right place.

Top Tip: Serve with any number of toppings. Sugar and lemon with a sliced banana is a classic. Strawberries, blueberries, raspberries work a treat. Or try something a bit more exotic like pineapple, mango or kiwis.

Serves 8

• 100g plain flour
• 2 eggs
• 300ml semi-skimmed milk
• 1 tbsp sunflower oil
• 1 tsp vanilla essence
• pinch salt, pinch sugar

1. Place all ingredients in a big mixing bowl. Beat with a fork or electric beater until you have a batter of smooth consistency with no lumpy bits. If the batter seems a bit heavy, add a little more milk.
2. If you have the time and no hungry mouths waiting, leave the batter to rest for 30 minutes.
3. Heat up a little oil in a pancake pan. Pour the batter into the pan with a ladle, tilting the pan to move the mixture around to make a thin and even layer.
4. Cook for 20-30 seconds or so, until the underside of the pancake is a light golden brown.
5. Flip the pancake and cook for another 30 seconds.

To freeze the pancakes for 1 month, wrap them in cling film. If making a day in advance, you can reheat them in the oven. Place on a heatproof plate and cover with foil. Warm at 180C for 10-15 minutes from cold or 5-10 minutes from room temperature. You can also microwave, placing the stack on a plate and covering with cling film (make sure you pierce the cling firm). High for 1 minute should be enough.

 

Pink Beetroot Pancakes

Pancake Day is almost upon us. With beetroots in season at the moment (and so good for you!), why don’t you get busy and pink in the kitchen with these pancakes with a twist?

Makes 16 pancakes

• 250g cooked, peeled and cooled beetroot
• 3 tbsp creme fraiche
• 4 large eggs
• 1 tbsp caster sugar
• 0.5 tsp cinnamon
• 100g self raising flour
• 1 tsp baking powder
• 1 tbsp melted butter

To Serve

• 2 tsps ground cinnamon
• 4 tbsps sugar
• 2 oranges, sliced into quarters

1. Place all ingredients into a food process or and whiz to make a batter. Allow this to rest for half an hour.
2. Heat a little oil in a pan. Put a tablespoon of the mixture into the pan . Turn when bubbles form on the top. Keep an eye on them as they cook quite quickly.
3. Mix the cinnamon and sugar reserved for serving and sprinkle over the pancakes. To serve, roll the pancakes and serve with the orange quarters.