Pancakes are great for breakfast, brunch or as a fun activity to do with the kids. Here’s 4 of the best simple recipes to ensure you produce the best homemade pancakes ever, including some gluten & egg-free pancake recipes.
There are a million and one ways to make crepes and pancakes. The main points are for thick American style pancakes you need a thick batter that doesn’t run too much when you pop it into the hot pan. For thin crepes you want a runny batter that will easily coat the whole pan in a thin layer.
Don’t be afraid to experiment with the toppings! Many people stick to the traditional lemon and sugar, chocolate spread or maple syrup and fruit toppings but how about trying out some savoury toppings like goats cheese, sundried tomatoes and olives or even grated cheddar cheese and ham added after the first flip makes a great savoury brunch.
#1. Traditional Pancakes
• 225g flour (roughly 3/4 cup)
• 2tsp baking powder
• 1tsp sugar **optional for sweet pancakes**
• 2 eggs
• 1 cup milk
• 2 tbsp butter
1. I like to make my pancake batter the night before, but leaving it for at least an hour, to rest and thicken will help too. You can of course use it right away but the batter will be more runny
2. Pop the butter into a small dish and melt either on the stove or in the microwave (15 seconds should be sufficient). Set aside to cool.
3. Sift the flour, baking powder and sugar into a mixing bowl.
4. Add your milk and give it a quick mix with a whisk.
5. Add the two eggs and mix well.
6. Add the melted butter right before cooking
Thanks to Food Blogger My Big Red Kitchen for this recipe.
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#2. Egg Free Pancakes
• 150g self raising flour
• tsp bicarbonate of soda
• 250ml milk
• 2 tbsp oil
1. Sift the flour and bicarbonate of soda into a mixing bowl.
2. Add your milk and oil and give it a quick mix with a whisk.
3. Pour onto a hot greased pan or griddle and cook to your liking.
#3. Gluten Free Pancakes
• 150ml milk
• 1 egg
• 15g melted butter
• 2 bananas
1. Mash your bananas in a mixing bowl. Mash them well to get rid of as many lumps as possible.
2. Mix your milk, egg and melted butter together and give it a quick mix with a whisk.
3. Pour wet mixture onto the bananas and whisk thoroughly
4. Use the mixture right away or it will brown and cook on a greased pan or griddle.
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#4. Lazy Porridge Pancakes
The beauty of these pancakes is that fermenting the batter overnight really adds to the flavour. As I am not a fan of whisking or beating when I don’t have to, I’ve a little trick to make small batches that keep well in the fridge with little mess for you!
If you don’t want to wait until overnight to enjoy these pancakes, then add half a teaspoon of baking soda to the mixture and cook immediately after you have combined all the ingredients well.
• 50g plain flour
• 30g rolled oats
• 1 medium egg
• 60ml buttermilk
• Pinch of salt
• 1 tablespoon of sunflower oil (or similar) for frying
- The night before you want to eat these pancakes, put the flour, oats, egg, buttermilk and salt into a large clean jam jar with a tight sealable lid. A Kilner-style jar or plastic flask also work well here. Seal the lid tightly.
- Shake the heck out of the jar.
- Once you’re sure that you’ve combined the ingredients as best you can, put the jar in the fridge. Don’t worry if there are lumps, they will work out overnight. If you see that there is some flour stuck to the inside of the jar maybe just use a fork to loosen it.
- The following morning, give the jar a quick last shake, heat a frying pan on a medium heat with the sunflower oil. Use a tablespoon to drop small amounts of batter onto the pan. Cook for 3 minutes either side or until golden brown.
This recipe, and more, is available on Wholesome Ireland
What’s your family favourite pancake recipe? Share it in the comments below.