Three popular pancake recipes

Pancakes aren’t just for Pancake Day. However, to help you get in the spirit this year we have picked our favourite pancake recipes. Feel free to change the toppings and quantities to suit your preferences. Happy Flipping!

Traditional Scotch Pancakes

Serves 8

Ingredients:

100g caster sugar

200g flour self-raising

2 eggs

Big splash of milk

Sunflower oil for frying

Tip:

For best results use a thick based frying pan.

Method:

  • Sieve the flour and sugar into a bowl.
  • Add the eggs and mix into the sugar and flour using a whisk until you have a floury, lumpy consistency.
  • Gradually add milk to the mixture until the consistency is smooth and has a similar thickness to double cream.
  • Grease a thick based frying pan with sunflower oil.
  • Heat the frying pan and then using a ladle pour in some of the batter.
  • When the pancake begins to bubble on the surface it is usually ready to be turned.
  • Turn and cook until golden brown.

American Blueberry Pancakes

Makes 10 pancakes

Ingredients:

200g self-raising flour

1 tsp baking powder

1 egg

300ml milk

Knob butter

150g pack blueberry

Butter for cooking

Golden or maple syrup

Ingredients:

  • In a bowl mix the flour, baking powder and a pinch of salt.
  • In a separate bowl beat together the milk and an egg.
  • Next, make a well in the centre of the of flour and whisk in the milk and egg mixture to make a smooth batter.
  • Melt the butter and add into mixture.
  • Slowly stir in half of the of blueberries, being careful not to puncture them.
  • Heat a small knob of butter in a large non-stick frying pan.
  • Pour a large tablespoonful of the mixture per pancake into the pan. You can make three or four pancakes at a time.
  • Fry for approx. 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
  • Serve with a syrup of your choice and sprinkle the rest of the blueberries over the top.

Classic Crêpes

Makes approx 15 crêpes depending on thickness and size of frying pan.

Ingredients:

280g plain flour

400ml whole milk

4 eggs

50g unsalted butter, melted.

100ml water

Pinch of salt

Method

  • Sift the flour with a pinch of salt into a bowl and make a well in the middle.
  • Mix 100ml of water, milk and eggs together.
  • Pour into the well and whisk slowly together, adding in the flour into the mix very gradually.
  • When the batter is smooth, leave to rest for half an hour, then add the melted butter into the batter.
  • Heat the pan over a medium heat. Very lightly grease the pan with butter or a frying oil.
  • Using a ladle, pour approx 2 tbsp of batter into the pan and swirl around until the pan is evenly coated.
  • Fry for around 30-45 seconds on each side until brown.
  • Slide the pancake out of the pan onto a plate and add a topping of your choice. Enjoy!