Just in case you needed an excuse to make pancakes, February 12 2013 is Pancake Day*. Get your frying pans at the ready folks and enjoy these easy peasy lemon squeezy recipes.
One Cup Tropical Pancakes (Source: Jamie Oliver)
For the flavoured yoghurt
2 ripe bananas
1 tablespoon desiccated coconut
250 g natural yoghurt
For the pancakes
1 free-range egg
1 cup self-raising flour
1 cup milk
25 g butter
2 ripe mangoes
Peel your bananas, put them into a large bowl and mash them with a fork. Add the coconut and the yoghurt and mix well. Put this to one side until needed and get started on your pancakes.
Crack your egg into a large mixing bowl. Add your flour, milk and a pinch of sea salt. Whisk everything together until you’ve got a lovely, smooth batter.
Slice the mangoes away from their stones, score the flesh across and push outwards so that you can slice it off the skin to give you diced mango.
Put a large frying pan on a medium heat and add half the butter. When the butter has melted and the pan is nice and hot, use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake – they’re quite small, so you can cook several at a time.
Cook for 1 to 2 minutes and use a spatula to turn them over when they start to brown on the bottom and get little bubbles on the top. When cooked on both sides, transfer them to a plate, carefully wipe the pan clean with kitchen paper, add the rest of the
butter and start again. Keep going until all the batter is used up.
Serve straight away, topped with a dollop of flavoured yoghurt, the diced fresh mango, and wedges of lime for squeezing over.
Peanut Butter Pancakes (Source: My Recipes)
1 1/2 cups all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups fat-free milk
1/4 cup chunky peanut butter
1 tablespoon roasted peanut oil or vegetable oil
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with jam.
American Stylie Pancakes (Source: Jamie Oliver)
3 large free-range eggs
115 g plain flour
1 heaped teaspoon baking powder
140 ml milk
1 pinch salt
First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. Continue frying until both sides are golden.You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche.
Delicious. Happy Flipping and until next time ciao from us all
*Pancake Day (also known as Shrove Tuesday) marks the last day before Lent, traditionally a period of abstinence, associated with clearing your cupboards of goods such as sugar, fats and eggs. It’s commonly known as Pancake Day because it represents a good opportunity to use such ingredients ahead of the fasting period.