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:
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.
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.
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!
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!
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.
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.
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!).
Then, it’s simply a case of building layers – in whatever configuration you prefer.
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.
Buttermilk pancakes with chocolate mascarpone, hazelnuts, raspberries and whipped cream
2019-03-05 19:20:01
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
110g/4oz plain flour
1tsp baking powder
½tsp bicarbonate of soda
½tsp salt
1 tbs sugar
1 large eggs, lightly beaten
300ml/10 fl oz buttermilk
15g/½oz butter, melted, for the griddle/frying pan
For the fillings
250g/9oz mascarpone
1½tbsp cocoa powder
1½tbsp caster sugar
50g/1¾oz hazelnuts, roughly chop half of them and leave the others whole
300ml/10 fl oz whipping cream
1tsp caster sugar
150g/5oz fresh raspberries
A little grated chocolate
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the pancakes
Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
Add the eggs and buttermilk and whisk to combine. Don't over-mix, the batter should be a little lumpy
Pre-heat a small crêpe/blini pan on the stove top and, using a pastry brush, brush a little butter into the pan
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
When the pancake has bubbles on top and is slightly dry around the edges (about 2 minutes) carefully flip it over
Cook until golden on the bottom (about another 1 minute)
Repeat with the remainder of the batter
Allow the pancakes to cool completely before forming the stacks
To fill
Add the caster sugar and cocoa powder to the mascarpone and mix until well combined
Whip the whipping cream with the teaspoon of caster sugar until it forms stiff peaks
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
Generously smear the 2nd pancake with some of the whipped cream and softly press 5 raspberries into it and cover with a 3rd pancake
Continue steps 3 & 4 until you have a stack of 6 pancakes with the last one topped with whipped cream and raspberries
Sprinkle a little of the grated chocolate over the top
Repeat until all the pancakes have been used up
Print
H is for Home Harbinger https://hisforhomeblog.com/
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.
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!
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.
This pile should keep him going for a while!
The caramelised bananas were unctuous and sweet – and layered generously between the pancakes. Clotted or whipped cream makes for the perfect accompaniment.
It’s a great dish for extravagant brunch or hearty dessert.
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the pancakes
Preheat the oven to 120ºC/250ºF/Gas mark ½
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
Use a little butter or vegetable oil to grease a griddle or heavy-bottomed frying pan(s)
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
When the top just begins to dry out around the edge flip it over and cook for a further minute
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
Put the sugar, vanilla extract and hot water into a heavy bottomed skillet frying pan over a high heat
Allow it to begin bubbling rapidly before you add the sliced banana.
Turn the banana over so that it's completely covered in the caramel
Add the knob of butter and carefully mix in until completely melted and combined
Notes
Serve hot with clotted or whipped cream
Print
H is for Home Harbinger https://hisforhomeblog.com/
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.
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!
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
Pre-heat a griddle or large heavy-bottomed/cast iron frying pan over medium heat
In a large measuring jug, combine the sourdough starter, egg, sugar, oil and bicarbonate of soda
Depending on the consistency of your sourdough starter, stir in a couple of tablespoons of milk
Melt a knob of butter or brush a little vegetable oil on the griddle/frying pan
Once the griddle/frying pan is hot, slowly pour circles of batter to the size of pancake you desire
Cook until the bubbles begin to look a bit dry
Flip and cook the other side
Repeat until all the batter has been used up
Notes
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
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.