Tag: pancake

Cakes & Bakes: Tea-soaked sultana buttermilk pancakes

Tea-soaked sultana buttermilk pancakes with mug of coffee

These tea-soaked sultana buttermilk pancakes are a great weekend recipe. It’s when you have the time to hang around waiting for your dried fruit to rehydrate and plump up. It’s a drawn out process; frying off a stack of twelve, one at a time. We have three, identical little frying pans; so I juggle with cooking and flipping three at a time.

buttermilk pancake batter in a large Pyrex measuring jug

The secret to successful buttermilk pancake batter is to not over-mix it; a few lumps of flour here and there is a good thing. It should be thick and clumpy as it falls from your ladle or spout.

Pouring pancake batter into a hot frying pan

Letting the batter rest for half an hour or so before cooking allows for the buttermilk, bicarb and baking powder to interact which produces the light, airy, puffed up pancakes.

Pancake cooking in a frying pan Pancake cooking in a frying pan

My recipe produces a dozen, 10cm/4-inch diameter pancakes – that should be enough for breakfast or brunch for three… or a pair of ravenous people. Serve with a sprinkling of sugar, lemon & sugar or drizzle of maple syrup over the top.

Click here or on the image below to save my tea-soaked sultana buttermilk pancakes recipe to Pinterest

Tea-soaked sultana buttermilk pancakes recipe | H is for Home #buttermilk #buttermilkpancakes #pancake #pancakes #recipe #sultana #sultanas #cooking #cookery

Tea-soaked sultana buttermilk pancakes with mug of coffee

Tea-soaked sultana buttermilk pancakes

Print recipe Pin recipe
Course Breakfast
Cuisine British
Servings 3

Ingredients
  

  • 250 ml strong hot tea
  • 75 g/2½oz sultanas
  • 125 g/4½oz plain flour
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 20 g/¾oz sugar
  • ½ tsp salt
  • 300 g/10½oz buttermilk
  • 1 medium egg lightly beaten
  • 2 tbsp unsalted butter melted (and a little extra for the frying pan)

Instructions
 

  • Soak the sultanas in the tea for at least an hour
  • In a large measuring jug, combine the flour, bicarbonate of soda, baking powder, sugar and salt
  • Gently mix in the buttermilk, beaten egg and melted butter. Don't overmix
  • Fold in the soaked sultanas
  • Allow the mixture to stand for about ½ an hour
  • Heat a frying pan or skillet on a medium flame, add a little butter and pour/ladle about 115ml /4 fl oz to form each pancake
  • Allow to cook on one side for about a minute before flipping and cooking the other side
  • Repeat until all the batter has been used
  • Sprinkle with a little sugar and serve
Tea-soaked sultana buttermilk pancakes ingredients
Drizzle over a little maple syrup or honey & lemon
Keyword buttermilk, pancakes

Cakes & Bakes: Banana pancakes with maple syrup-glazed pecans

Banana pancakes with maple syrup-glazed pecans

We’ve been really good this Christmas – we haven’t thrown any food away. Thanks to some thoughtful menu planning, all our leftovers were magicked up into new dishes.

Sliced banana, egg, sugar and milk in an aluminium measuring jug with a hand-held blender

There was a single, overripe banana that got close to the edge – but I used it today to make banana pancakes topped with maple syrup-glazed pecans.

Glazing pecans in a wok

If you don’t have maple syrup, you could use runny honey instead. You could also swap the pecans for walnuts.

Pouring batter into a small frying pan Frying banana pancake in a small frying pan Flipped banana pancake in a small frying pan

Because of the amount of natural sugar in the ripe banana, the pancakes caramelised quickly around the edges. My advice is to heat the frying pan and then turn the heat down as low as it will go once you pour in the batter. Don’t wait until the top-side has dried before you flip it… you risk burning. Two minutes each side… tops!

Stack of banana pancakes

The pancakes and garnish were a triumph – a stack of light, fluffy pancakes with a sweet, nutty topping. We had a lovely brunch for two – all down to not wanting to throw out a banana!

Stack of banana pancakes with maple syrup-glazed pecans

Click here or on the image below to save my banana pancakes recipe to Pinterest

Banana pancakes with maple syrup-glazed pecans recipe | H is for Home

Banana pancakes with maple syrup-glazed pecans

Banana pancakes with maple syrup-glazed pecans

Print recipe Pin recipe
Course Breakfast
Servings 4 people

Equipment

  • hand blender
  • crepe/pancake pan
  • wok/sauté pan

Ingredients
  

  • 1 medium banana overripe
  • 120 ml milk
  • 25 g caster sugar
  • 1 medium egg
  • 1 pinch salt
  • 100 g self-raising flour
  • ½ tsp bicarbonate of soda
  • 1 knob butter
  • 100 g pecans
  • 3 tbsps maple syrup plus extra for drizzling

Instructions
 

  • In a large measuring jug, add the banana (chopped), milk, sugar, egg and salt. Blitz using a hand blender (or use the jug blender attachment of a stand mixer, if you have one)
  • Sift in the self-raising flour and bicarbonate of soda and pulse until just mixed in. Cover and chill in the fridge while you prepare the maple syrup-glazed pecans
  • Turn your oven on to the lowest heat setting and put a heat-proof plate inside - this is to keep the first pancakes warm while you cook off the later ones
  • Melt the knob of butter in a wok or steep-sided frying pan. Add the pecans and toss until lightly toasted
  • Add the 3 tablespoons of maple syrup syrup and toss again until the pecans are completely coated. Set the pecans aside until the pancakes are cooked
  • Heat your pancake/frying pan and add a teaspoon of vegetable oil. Turn the heat down to the lowest setting
  • Pour in about 100ml/5 tablespoons of the batter into the centre of the pan so that it forms a circle. After about a minute, the top should begin to bubble and dry out slightly. Lift the edge every so often to make sure that it isn't beginning to burn on the bottom. Slide a spatula underneath and flip over to cook the other side. When both sides are cooked, put the pancake on the warmed plate in the oven. Repeat until all the batter has been used
  • Divide the pancakes between 4 plates (or two, if you're both hungry!), sprinkle over the pecans, drizzle over a little more maple syrup and serve
Banana pancakes and maple syrup-glazed pecans ingredients
Keyword bananas, maple syrup, pancakes, pecans

A round-up of our top 6 pancake recipes

A round-up of our top 6 pancake recipes | H is for Home

Shrove Tuesday will be upon us next week, do you have any flippin’ plans? If you want to try making more than your usual stack, these are 6 of our favourite pancake recipes:

Ffroes

Home-made ffroes with mug of tea and Welsh Fare cookbook | H is for Home

Pronounced ‘froies’, this is a simple Welsh recipe, made on a traditional stone. Eat them warm, smeared with butter and sprinkled with sugar.

Buttermilk pancakes with chocolate mascarpone, hazelnuts, raspberries and whipped cream

Buttermilk pancakes with chocolate mascarpone, hazelnuts, raspberries and whipped cream | H is for Home

Light and airy and stacked sky high! Use whatever fresh fruit and nuts that take your fancy – strawberries, blueberries… almonds, cashews. The combinations are endless.

Cinnamon pancakes with caramelised bananas

Home-made cinnamon pancakes with caramelised bananas | H is for Home #recipe #pancakes #PancakeDay #ShroveTuesday #bananas

Probably my favourite way to eat them – bananas tossed in a hot, sweet fudgy sauce between layers of spiced pancakes. Serve with a side of whipped cream or vanilla ice cream.

Sourdough pancakes

Home-made sourdough pancakes | H is for Home #pancakes #sourdough #recipe

These can be sweet or savoury… vegetarian or carnivore. The sour taste works really well with a generous drizzle of maple syrup.

Buttermilk pancakes with blueberries and maple syrup

Stack of home-made buttermilk pancakes with blueberries and maple syrup | H is for Home

Like sourdough, buttermilk makes your pancakes light, fluffy and tangy. It’s all in the chemical reaction between the acid and alkaline ingredients… it’s science!

Jiucai you bing

Jiucai you bing slices | H is for Home

For those of you that are more savoury than sweet, this is the pancake recipe for you. Jiucai you bing are eaten for breakfast in China. Just make sure you drizzle them with soy sauce instead of honey and lemon!

What’s your topping of choice on your pancakes?

Click here or on the image below to save the pancake recipes collection to Pinterest

A round-up of our top 6 pancake recipes | H is for Home