How to make the perfect pancakes
Want to know how to make the perfect pancakes? Shrove Tuesday or most commonly known as Pancake Day is today and we are super excited to get cooking some delicious pancakes! We have searched high and low for the best recipes on how you can make the perfect pancakes. Below you will find the classic pancake, a vegan recipe and a pancake with a twist. Making the perfect pancakes is simple, but finding the perfect toppings to add is a challenge in itself. Check out our suggestions for the perfect pancake toppings here.
Banana & Pecan Pancakes with Crispy Bacon and Maple Syrup from Ross & Ross Gifts
- 200g Self-raising flour
- 2 tbsp Vanilla Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 50g Pecans (chopped)
- 2 small bananas (mashed)
- 2 free range eggs
- 150 ml milk
- 50g butter (melted)
- Maple Syrup
Plus oil and butter for cooking
- Heat oven on low
- Mix flour, sugar, baking powder, salt and half of the pecans in a bowl
- Whisk bananas, eggs, milk and butter in another bowl
- Gently fold the ingredients in the two bowls together
- Heat a pan or griddle to a medium heat then brush with oil and butter
- Add one dessert spoon of mixture to the pan and with the back of the spoon spread it out into a circle shape (it will get bigger as it cooks)
- Repeat until all the mixture is used up
- Cook for about two minutes until bubbles appear on the surface
- Flip and cook for another two minutes until they look golden and fluffy
- Placed cooked pancakes into a low temp. oven to keep warm
- Cook bacon until crispy (or to your liking)
- To serve, stack pancakes, add bacon, drizzle with maple syrup and remaining pecans and enjoy!
The classic pancake recipe from BBC Good Food
- 100g plain flour
- 2 large eggs
- 300ml milk
- 1 tbsp sunflower or vegetable oil, plus a little extra for frying
- lemon wedges to serve (optional)
- caster sugar to serve (optional)
- Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
- When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
A vegan pancake recipe from BBC Good Food
- 300g self-raising flour
- 1 tsp baking powder
- 1 tbsp sugar (any kind)
- 1 tbsp vanilla extract
- 400ml plant-based milk (such as oat, almond or soya)
- 1 tbsp vegetable oil for cooking
- Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.
- Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.
- Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.