Mix a pancake,
Stir a pancake,
Pop it in the pan;
Fry the pancake,
Toss the pancake,
Catch it if you can.
I always wondered who wrote that poem and now I know. I had no idea it was Christina Rossetti! In honor of Shrove Tuesday, otherwise lovingly known as Pancake Day, I thought I would list all of my pancake recipes for you! All in one spot! I do love pancakes, don’t you? This was the only time we ever had pancakes when I was growing up and we could have our fill. My poor mum, must have been standing there cooking them for ages, as we could never get enough of them!
Now, lets get flipping onto some gorgeous tastiness. Which ones will tempt your palate. I would sure love to know!
Technically not a pancake, but I can’t tell the difference. Pikelets. Similar to a drop pancake, except served cold with jam and butter, with tea. Scrumptious.
Baked Apple and Cranberry Pancake, large enough for the whole family and stogged full of apples, toasted walnuts and dried cranberries. Delicious!
Applesauce Pancakes with A Spicy Apple Syrup. These delicious pancakes are moist and fluffy, with a slightly sweet and spicy apple flavour. The apple syrup makes the scrummiest topping.
My personal favourites . . . Honey and Raspberry Pancakes with a sweet raspberry topping and a scoop of vanilla bean ice cream. So delicious. These pancakes are very crepe like.
Fluffy Ricotta Pancakes. These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!
Oatmeal Cookie Pancakes. Oatmeal Cookie Pancakes are the best! You get all the wholesome and nutty flavour of a tasty Oatmeal Cookie . . . except in the glorious deliciousness of a breakfast pancake!
Diabetic friendly, Oatmeal Pancakes with Maple Fruit. They are nutritious, delicious and filled with goodness as well. The pancakes are sugar free, with only a touch of maple flavoured sugar free syrup added.
Whole Wheat and Cheddar Pancakes with a Spiced Apple Topping and Syrup. Oh boy, sooooo good! So tasty and so fluffy, using both plain and white flours and the tasty addition of wheat bran for extra goodness . . . and then just a touch of strong cheddar . . .
Rice Pudding Pancakes. All the flavours of a rice pudding . . . custardy rich egg . . . nutmeg, vanilla . . . rice . . . cooked into a tender and fluffy pancake . . . served with a delicious sweet/tart blueberry syrup!
Cranberry and Oats Buttermilk Pancakes. I like to serve these delicious babies with homemade Buttermilk Syrup for a real taste treat!
Strawberry Buttermilk Pancakes with Honey and Vanilla Butter. Feel free to substitute other berries for the strawberries. Blueberries, raspberries and even sliced banana works well! That butter on it’s own is great on toast, etc. Fabulously tasty!
Blueberry and Granola Buttermilk Pancakes. You get the sweetness of the berries, and then the crunch of the granola. Healthy, healthy, healthy! With the anti-oxidants from the berries and all the vitamins and goodness from the granola you almost feel like mother earth herself! Of course a pat of butter and some pure maple syrup complete the picture!
Sticky Toffee Pancakes. Is this dinner or dessert! fluffy Scotch Pancakes, stogged full of sticky dates, all light and fluffy . . . topped with a scoop of really good Vanilla Bean Ice Cream . . . and then slathered with a warm Sticky Toffee Sauce . . . mmmm . . . can’t you just taste them now!!!
Irish Pancakes. Better than the American kind I think. Golden, light and fluffy. Serve hot with some softened butter, preserves (or syrup) and a nice hot mug of whatever floats your boat.
Cinnamon Roll Pancakes. A basic simple pancake batter, with a buttery cinnamon swirl piped over top while you are cooking the first side. Then you just flip them over and cook the under side and slip the finished pancake onto a warm plate. I like to serve these with my homemade Cream Cheese Syrup.
Silver Dollar Pancakes. I saved the best for last! These were one of the favourite types of pancakes I made my kiddos. Silver Dollar pancakes . . . so called because they are about the size of a silver dollar. They loved them because they could fit a whole one in their mouths at once . . . little piggies . . . I loved them because they were soft and tender and fluffy inside, with just a tiny bit of crunch and wholesomeness from the small addition of cornmeal.
And if you are in the mood for a traditional British Pancake, you can’t beat these . . .
Makes 10 – 12
British pancakes are very different than North American pancakes. They are more like a crepe. I love them. Sprinkled with lemon juice and sugar and rolled up. Spread with nutella, etc.
100g plain flour (generous 3/4 cup)
2 medium free range eggs
300ml semi skimmed milk (1 1/4 cup)
vegetable, sunflower oil, or butter for frying
Take the flour and salt, and sieve into a large bowl to get some air into the mix. Make a well in the centre and add the eggs. Mix the eggs into the flour using a whisk or fork, gathering more flour into the mix as you go. Continue whisking and add a little milk at a time until you have a smooth even mixture, with a consistency of thin cream.
Get your frying pan really hot, then reduce to a medium heat. Use kitchen paper to lubricate the pan with butter or oil, and pour in a couple of tablespoons of batter to test how much you need to get the thickness right. It’s easier to pour the mixture using a ladle for a single smooth pouring motion. Tilt the pan to distribute a thin and even layer of batter, pouring any excess batter back into the bowl.
If the pan is at the right temperature, the underside of your pancake should turn golden brown in about 30 seconds and you will be able to shake it loose and turn it over. Use a palette knife to gently lift the edges of your pancake to ensure it is developing the perfect golden brown colour.
A quick shake of the pan should confirm the underneath is cooked, and the pancake will shake loose. It’s now ready to flip, so slide the palette knife under and quickly turn it over. Make sure the pancake is flat in the base of the pan and leave to cook for a further 30 seconds.
Turn it out onto a plate and continue the same process with the remaining batter. Serve them as soon as they’re done or stack them on a plate to reheat when you’re ready.
Classically topped with a simple squeeze of lemon juice and a sprinkling of sugar, try branching out with a handful of chocolate chips instead, a drizzle of maple syrup, or even ice cream and stewed fruits. Be creative!
Oven: Stack on a plate and cover with foil before placing in a preheated oven to 180C/fan 160C/gas mark 4 for 5-10 minutes.
Microwave: Stack on a microwavable plate and cover with cling film. Pierce the cling film with a few holes and heat on high for 1 minute.