Tag: pancakes

Banana almond pancakes

~ Sophie ~ Leave a comment

A brilliant use for that one over-ripe banana in the bowl that everyone keeps avoiding. Tender, fluffy, sweet and wholesome. Feeds 2.

  • 150g plain flour
  • 60g ground almonds
  • 40g soft brown sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 1 egg
  • 2 heaped tbsp almond butter
  • 200ml milk
  • 1 tsp vanilla extract
  • 1 big brown banana, roughly mashed
  • 2 tbsp veg oil
  1. In a big bowl, mix together the flour, ground almonds, sugar, baking powder and salt
  2. In another bowl, whisk together the egg, milk, almond butter and vanilla. Then stir in the mashed banana
  3. Make a well in the centre of the dry ingredients and scrape in the egg mixture
  4. Combine as briefly as possible with a whisk or a spoon – don’t over-beat, or the pancakes will be stiff and chewy when you’re aiming for light and fluffy
  5. Heat the veg oil in a large non-stick frying pan over a medium heat
  6. Blob heaped spoonfuls of the mixture separately into the hot oil to make small individual pancakes
  7. Cook for 2-3 mins a side until golden brown on the outside and just cooked through

Serve with a pile of blueberries, or crispy streaky bacon. Or both. They’re sweet enough to not need syrup though.

Potato pancakes

~ Sophie ~ Leave a comment

Savoury, delicious and gluten free (if you’re into that sort of thing). Excellent with an egg on top and crispy bacon on the side, or served alongside soup for dunking.

  • 3 large baking potatoes, peeled and cut into large chunks
  • 1 tsp maple syrup
  • 1 egg, beaten
  • 200g rice flour
  • 1 tsp baking powder
  • 50g parmesan, finely grated
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ½ dried sage
  • ½ tsp salt
  • ½ tsp paprika
  • Pepper
  • Veg oil
  1. Pre-heat oven to 180C fan (200C) and line a baking tray with baking paper.
  2. Bring a saucepan of salted water to the boil. Slip the potatoes in without scalding yourself and cook at a bubble for 15-20 mins until soft
  3. Strain, pop into a big bowl and mash to your desired smoothness (or use a potato ricer)
  4. Add the rest of the ingredients and mix thoroughly to create a sticky dough
  5. With your hands, form dough into 8 flat roughly-circular shapes around 1½ cm thick and place onto the lined baking tray
  6. Brush with oil and bake for 30 mins. Flip over, brush the other side with oil and give them a further 15 mins until golden all over

Apple gingerbread baked pancake

~ Sophie ~ Leave a comment

Autumn in a pancake. Sweet, spiced, puffy. Baked rather than fried, so I guess it’s really a kind of sweet yorkshire pudding aka Dutch baby. No babies were harmed in the making of this pancake. But they will definitely want to put it in their mouth.

  • 3 tart eating apples
  • 4 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 3 eggs
  • 225ml milk
  • 2 tbsp maple syrup
  • 150g plain flour
  • ½ tsp baking powder
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • Pinch of salt
  1. Pre-heat oven to 180C fan (200C). Lightly oil a non-stick ovenproof frying pan and place in oven to heat for 10 mins
  2. Peel the apples and cut into little chunks
  3. In a bowl, mix with 2 tbsp brown sugar and the cinnamon
  4. Make the batter before you cook the apple. Whisk together the remaining sugar, the eggs, milk, maple syrup, flour, salt, nutmeg and ginger
  5. Pull the hot pan out of the oven, tip in the sugary apples and shake to spread into single layer
  6. Cook over a low-medium heat for 5 mins
  7. Pour the batter into the hot pan and then get it into the oven immediately
  8. Bake for about 20 mins until puffed and golden
  9. Serve straight away. It wouldn’t be terrible if you popped some vanilla icecream on top

Chickpea-pea pancakes

~ Sophie ~ Leave a comment

A brilliant weekday lunch if you just can’t bear yet another sandwich.

  • 1 tin chickpeas
  • 50g plain flour (substitute gram flour if you want it to be gluten free)
  • ½ tsp baking powder
  • 3 spring onions, finely chopped
  • 1 red chilli, finely chopped
  • 1 inch piece of fresh ginger, finely chopped
  • ½ tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • Handful fresh coriander stalks, finely chopped
  • Handful of frozen peas
  • Salt and pepper
  • 2 tbsp veg oil
  1. Drain the chickpeas, keeping 100ml of the chickpea water
  2. Puree ⅔ of the chickpeas with a stick blender or mini food processor
  3. Scrape the puree into a bowl. Add all the other ingredients except the oil and season generously. Mix into a thick batter
  4. Heat the oil in a large non-stick frying pan over a medium heat. Divide the mixture into 4 and dollop into the frying pan. Fry on 1 side for 5 mins without moving it, until brown and crunchy. Then gently flip and fry for a further 5 mins on the other side.

Serve warm, sprinkled with the leaves from the coriander and a lemon wedge on the side to squeeze over the top. Pop a spoonful of plain yoghurt and another of mango chutney (Geeta’s for the win!) on the side, plus some halved cherry tomatoes.

Blueberry buttermilk pancakes

~ Sophie ~ Leave a comment

Brunch! So fluffy. Just add maple syrup (and crispy bacon) and swoon with foggy Sunday morning happiness.

  • 350g plain flour
  • 3½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 300ml buttermilk
  • 300ml semi-skimmed milk
  • 2 eggs
  • 80g unsalted butter, melted
  • 200g blueberries
  1. In a bowl, stir together the flour, baking powder, bicarb, salt and sugar.
  2. In a separate bowl, whisk together the buttermilk, milk, eggs and melted butter
  3. Pour the wet mixture into the dry and stir together. Do not overbeat, stir just enough to combine. Stir in the blueberries.
  4. Heat a splash of veg oil in a large frying pan over a medium heat. Spoon the batter into the pan – big or small pancakes, your call!
  5. Cook for 2-3 mins until the underside is golden-brown and the top is bubbling. Then flip and cook for another minute or so
  6. Keep the pancakes warm in a very low oven while you cook the remaining pancakes