Pancake Day Recipes

1

Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

2

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

3

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown, and the pancake has risen to about 1cm/½in thick.

4

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

5

Serve with your choice of topping, we suggest syrup, fruit and a scoop of ice cream.

Link to recipe below:

1

Put 100g plain flour and a pinch of salt into a large mixing bowl.

2

Make a well in the centre and crack 2 eggs into the middle.

3

Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whiskingfrom the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

4

Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.

5

Heat the panover a moderate heat, then wipe it with oiled kitchen paper.

6

Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.

7

Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

8

Hold the pan handle, ease a palette knifeunder the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.

9

Continue with the rest of the batter, serving them as you cook or stack onto a plate.

Link to recipe below:

1

Whiz everything in a blender until smooth and set aside for half an hour if possible and stir again.

2

Spray a frying pan with fry light and heat it up.

3

Pour a thinnish layer of batter in the pan and swirl around until everything is coated and heat for around a 30 seconds to a minute on each side then set aside.

4

Repeat step 3 until all the mixture is gone and top with whatever you fancy.

1

In two clean bowls, separate the eggs carefully so none of the yolk gets into the egg whites.

2

Beat the egg whites on high for 2 minutes until they form soft peaks. (It is important that your bowl or beaters don't have any oil, fat or yolks on them, or the egg whites won't form peaks. Soft peaks are defined as barely holding their shape. The peaks flop over immediately when the beaters are lifted.)

3

Add the egg yolks along with the remaining ingredients to a medium bowl and beat until smooth.

4

Gently fold 1/3 of the egg white mixture into the banana mixture until roughly combined. Fold half of the remaining eggs whites into the mixture and finally the last portion until everything is well combined.

5

Heat a skillet over low heat. Scoop 1/4 c. of the mixture onto the skillet and cook for 60-90 seconds on each side.

6

Serve immediately.