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

Cakes & Bakes: Buttermilk pancakes with chocolate mascarpone, hazelnuts, raspberries and whipped cream

Stack of buttermilk-pancakes layered with chocolate mascarpone, chopped hazlenuts, fresh raspberries and whipped cream | H is for Home

This is what we enjoyed on Shrove Tuesday earlier in the week; stacked buttermilk pancakes with chocolate mascarpone, chopped hazelnuts, fresh raspberries, whipped cream… finished with grated dark chocolate. Perhaps a posh version of the ever-popular Nutella pancakes.

Dry and wet ingredients for buttermilk pancakes | H is for Home

Using buttermilk instead of plain milk lends a tasty tang. It also reacts with the baking powder and bicarb giving a light airy texture to the pancakes.

Buttermilk pancake cooking in a small crepe pan | H is for Home

Once you’ve created your pile, leave it to cool. This is an opportunity to steal a couple of the delicious warm pancakes (for quality control purposes, of course!).

Mascarpone, cocoa and sugar in a clear glass mixing bowl | H is for Home

Then, it’s simply a case of building layers – in whatever configuration you prefer.

Stack of freshly made buttermilk pancakes | H is for Home

You don’t have to use raspberries – strawberries, blueberries or cherries would work equally well. Justin enjoyed the creation – and he thought that it could be improved even further if they were given a final drizzle of sweet chocolate sauce.

Stack of buttermilk-pancakes layered with chocolate mascarpone, chopped hazlenuts, fresh raspberries and whipped cream | H is for Home

Click here to save our recipe to Pinterest

Buttermilk pancakes with chocolate mascarpone, hazelnuts, raspberries and whipped cream
Serves 4
Posh Nutella pancakes!
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the pancakes
  1. 110g/4oz plain flour
  2. 1tsp baking powder
  3. ½tsp bicarbonate of soda
  4. ½tsp salt
  5. 1 tbs sugar
  6. 1 large eggs, lightly beaten
  7. 300ml/10 fl oz buttermilk
  8. 15g/½oz butter, melted, for the griddle/frying pan
For the fillings
  1. 250g/9oz mascarpone
  2. 1½tbsp cocoa powder
  3. 1½tbsp caster sugar
  4. 50g/1¾oz hazelnuts, roughly chop half of them and leave the others whole
  5. 300ml/10 fl oz whipping cream
  6. 1tsp caster sugar
  7. 150g/5oz fresh raspberries
  8. A little grated chocolateHome-made buttermilk pancakes with chocolate mascarpone and hazelnuts ingredients
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For the pancakes
  1. Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
  2. Add the eggs and buttermilk and whisk to combine. Don't over-mix, the batter should be a little lumpy
  3. Pre-heat a small crêpe/blini pan on the stove top and, using a pastry brush, brush a little butter into the pan
  4. Using a serving spoon, pour a couple of spoonfuls of pancake batter into the pan and swirl around the pan to level out and form a perfect round shape
  5. When the pancake has bubbles on top and is slightly dry around the edges (about 2 minutes) carefully flip it over
  6. Cook until golden on the bottom (about another 1 minute)
  7. Repeat with the remainder of the batter
  8. Allow the pancakes to cool completely before forming the stacks
To fill
  1. Add the caster sugar and cocoa powder to the mascarpone and mix until well combined
  2. Whip the whipping cream with the teaspoon of caster sugar until it forms stiff peaks
  3. Take one of the pancakes, place it on a dessert plate and smear it with some of the chocolate mascarpone. Sprinkle over some of the chopped hazelnuts and cover with a 2nd pancake
  4. Generously smear the 2nd pancake with some of the whipped cream and softly press 5 raspberries into it and cover with a 3rd pancake
  5. Continue steps 3 & 4 until you have a stack of 6 pancakes with the last one topped with whipped cream and raspberries
  6. Sprinkle a little of the grated chocolate over the top
  7. Repeat until all the pancakes have been used up
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Cakes & Bakes: Cinnamon pancakes with caramelised bananas

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

This week, we had a day out in Skipton – antique centre visit, charity shop trawling, shopping and lunching. We stopped off in our usual coffee shop, down one of the pretty little side streets off the main drag. Justin had eggs Benedict and I went for the pancakes with caramelised bananas.

Flour, eggs, milk and melted butter | H is for Home

As soon as the food arrived, Justin wished he’d ordered what I’d ordered. Not that his eggs weren’t cooked to perfection – they were, It’s just that my pancakes looked magnificent!

Cooking cinnamon pancakes | H is for Home Flipping cinnamon pancakes | H is for Home

I felt a little sorry for him so I decided that I’d make some cinnamon pancakes with caramelised bananas for this week’s Cakes & Bakes offering.

Stack of home-made cinnamon pancakes | H is for Home

This pile should keep him going for a while!

Caramelising bananas | H is for Home

The caramelised bananas were unctuous and sweet – and layered generously between the pancakes. Clotted or whipped cream makes for the perfect accompaniment.

Plate of cinnamon pancakes and bowl of caramelised bananas | H is for Home

It’s a great dish for extravagant brunch or hearty dessert.

Fancy trying it yourself? Click here to save the recipe to Pinterest.

Cinnamon pancakes with caramelised bananas
Serves 4
For the pancakes
  1. 200g/7oz self-raising flour
  2. 1½tsp baking powder
  3. ½tsp ground cinnamon
  4. 1tbsp golden caster sugar
  5. pinch of salt
  6. 3 eggs
  7. 25g/⅘oz butter, melted
  8. 200ml/fl oz milk
  9. A little butter or vegetable oil for cooking
For the bananas
  1. 2 bananas, peeled and sliced
  2. 60g/2oz soft brown sugar
  3. 1tsp vanilla extract
  4. 2tbsp hot water
  5. knob of butterHome-made cinnamon pancakes with caramelised bananas ingredients
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For the pancakes
  1. Preheat the oven to 120ºC/250ºF/Gas mark ½
  2. In a large measuring jug (or mixing bowl), combine the flour, baking powder, ground cinnamon, caster sugar and salt Make a well in the centre and add the eggs, melted butter and milk. Mix well until there are no lumps
  3. Use a little butter or vegetable oil to grease a griddle or heavy-bottomed frying pan(s)
  4. Heat over a medium to high heat. When it begins to sizzle, carefully pour on the batter to form small circles of about 10cm/4" across
  5. When the top just begins to dry out around the edge flip it over and cook for a further minute
  6. Remove from the griddle/frying pan, place it on a heat-proof plate and put in the warm oven. Repeat this until all the batter is used up
For the bananas
  1. Put the sugar, vanilla extract and hot water into a heavy bottomed skillet frying pan over a high heat
  2. Allow it to begin bubbling rapidly before you add the sliced banana.
  3. Turn the banana over so that it's completely covered in the caramel
  4. Add the knob of butter and carefully mix in until completely melted and combined
Notes
  1. Serve hot with clotted or whipped cream
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Cakes & Bakes: Sourdough pancakes

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

Sourdough pancakes are a quick, tasty and useful way of using up discard before refreshing your jar of sourdough starter.

I made some this morning because my starter has been sitting in the fridge half forgotten over the run up to Christmas. It’s now happily topped up and getting ready for one of my 24-hour loaves that I’ll begin making tomorrow.

Cooking sourdough pancakes on a griddle | H is for Home Cooking sourdough pancakes on a griddle | H is for Home

Sourdough pancakes make a fantastic meal topped with a couple of rashers of crispy smoked bacon and a splash of maple syrup – or so Justin tells me. As a veggie, I have mine with a generous pouring of the syrup or runny honey. The sourness of the pancakes, the smokiness of the bacon and the sweetness of the syrup are a winning combo!

Click here to save the recipe to Pinterest for later!

Sourdough pancakes
Serves 4
Ingredients
  1. 500 ml/17½ fl oz sourdough starter
  2. 1 egg
  3. 3 tbsp sugar
  4. 2 tbsp vegetable oil
  5. 1 tsp bicarbonate of soda
  6. 2-4 tbsp milk
  7. A little butter or vegetable oil for frying Home-made sourdough pancakes ingredients
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Instructions
  1. Pre-heat a griddle or large heavy-bottomed/cast iron frying pan over medium heat
  2. In a large measuring jug, combine the sourdough starter, egg, sugar, oil and bicarbonate of soda
  3. Depending on the consistency of your sourdough starter, stir in a couple of tablespoons of milk
  4. Melt a knob of butter or brush a little vegetable oil on the griddle/frying pan
  5. Once the griddle/frying pan is hot, slowly pour circles of batter to the size of pancake you desire
  6. Cook until the bubbles begin to look a bit dry
  7. Flip and cook the other side
  8. Repeat until all the batter has been used up
Notes
  1. If you're cooking up a large batch at a time, set your oven to the lowest temperature, place a couple of plates on the shelves and put the cooked pancakes on them as you go along
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Adapted from Cultures for Health
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