I have a good few pancake recipes on here. These were the perfect Pancake Day pancakes. They reminded me of growing up in the UK and it being really cold. Our dinner ladies used to serve them in the playground at playtime and they were so good.
I have to confess to mainly blogging this recipe for me. The original recipe can be found on an excellent blog about all things British – Smitten By Britain. I emailed this to Miss Muffin and Mr jokingly told her to x 3. She did and we ate them all. I may have had 6 but please don’t tell my personal trainer.
Our fillings were the traditional lemon and sugar, coconut and maple syrup, Fix and Fog dark chocolate peanut butter and berries.
Pancake Day - Muffinmum.com
300g plain flour
3 large egg – beaten
Pinch of salt
Fillings of your choice
Sieve the salt and flour
Make a well in the centre
Break the egg into the well and stir with the wooden spoon to make a crumbly mix
Combine the milk and water in a jug
Slowly add to the flour and egg mix, stir constantly to help avoid lumps
Whisk the mixture to a smooth batter (The mixture is runny as these are not American style)
Heat a fry pan and spray lightly with oil
Ladle enough batter to cover the base of your pan (a 1/3c in our large frypan)
Cook until frilly around the edges and brown in spots appear on the cooked side
They should take 2-3 to cook each pancakes
We made about 18-20 large thin pancakes
Yes, another pancake recipe and yes, more chia seeds. These chia seeds are so very easy to use and I am really enjoying adding them to everyday things to bump up the nutrition. Have a google, figure out some ways to use them yourself and have a read about the power they pack.I even added 2 teaspoons of ground chia to bind our meatballs for tonight dinner, I still haven’t told the family.
They did know that our Sunday breakfast pancakes had Healtheries Black Chia Seeds in the mix. The pancakes were declared very good and the basic recipe is one I have been tweaking and working on. It was a good batter and made excellent pancakes. I will be using the recipe again and may even up the Chia to 1 1/2 tablespoons.
The seeds aren’t very visible in the photos they all seemed to be inside the pancake. I really like the little crunch the black chia seeds add to this basic pancake recipe.
Blueberry Pancakes with Healtheries Black Chia Seeds- Muffinmum.com
1 1/2 c plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 c buttermilk (or milk with 2 tsp of lemon or white vinegar left to stand for a few minutes)
1 egg lightly beaten
2 tbsp canola oil
1 tsp vanilla extract
1 tbsp Healtheries Black Chia Seeds (get brave – make it 1 1/2)
1 cup blueberries fresh or still frozen
In a large bowl combine the flour, baking powder, baking soda, salt
In another bowl mix the milk, egg, oil and vanilla
Stir the wet into the dry until well combined (don’t over mix)
Fold in the chia seeds and blueberries
Heat a fry pan and add a little canola oil
Add batter around 1/4 c at a time, turn when bubble appear
Serve with fruit and maple syrup
When we went to Auckland, as mentioned on my Eating Auckland post, we visited The Federal Delicatessen and I had their very lovely –
GRIDDLE CAKES- blueberry buttermilk pancakes w/ cinnamon butter & strudel crunch
I haven’t got as far as replicating the strudel crunch but haven’t done bad with the griddle cakes. Mine didn’t have buttermilk, just normal milk, but were very close to The Fed’s version. I think cornmeal may be the key here?
This time I followed a recipe, next time I will tweak this to include buttermilk and use 50/50 cornmeal and flour. I think I won’t be far off. I will leave the strudel crunch as something to look forward to on a future visit. I am hoping that they open a branch of The Federal in Wellington. We have Grill, Meats, Beer and it is great and an actual Deli would be a great addition.
The reason I chose this recipe is because it contained cornmeal and isn’t too sweet. I love the texture of cornmeal and you can see in the photo that they don’t look like ordinary pancakes. I used a 1/4 cup to scoop the mixture and tip into the pan, I think The Fed used crumpet rings to get theirs in neat little packages. Might give that a go.
This is the recipe as I will make it next time, the original can be found on PopSugar
. I served mine with maple syrup, lemon curd and yoghurt.
1 tablespoon baking powder
1 cup skim milk ( or buttermilk)
1 cup fresh or frozen blueberries
Vegetable-oil cooking spray
Mix together cornmeal, flour baking powder and salt
Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl
Fold wet ingredients into the dry
Fold in blueberries.
Heat nonstick frying pan over medium heat.
Spray lightly with cooking spray and dollop 1/4 cup batter for each cake.
Turn when bubbles appear.
Remove from pan when both sides are browned
Serve with the usual and lemon curd is a good addition.
Pancakes, pancakes……. I love pancakes.
The original recipe is by the rather dashing Paul Hollywood and can be found on good old BBC Good Food.
This recipe produces the runny batter which makes the true American style pancake. The blueberries were a lovely addition. I had mine with maple syrup, more blueberries and a dollop of coconut yoghurt from The Collective Dairy.
1 1/2 c self-raising flour
1 tsp baking powder
Pinch of salt
1 tablespoon unflavoured oil (canola)
1 tsp vanilla extract
1 tsp cinnamon
Sunflower oil or a little butter for cooking
Mix together the flour, baking powder, cinnamon and a pinch of salt in a large bowl
Beat the egg with the milk and vanilla extract
Make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter
Heat a fry pan, spray with oil and add large blobs, turn when bubbles appear
Carry on until they are all done and then enjoy.
I had to make some form of pancake today, it is Shrove Tuesday and I am off work due to my newly acquired asthma. Also, I have been looking for an easy pancake recipe for one. The reason being, are you ready for this?……. I am not a bacon lover.
With a pancake for one recipe I can whip myself up a plate of happy while the others have a pig feast. I did a good old search and ended up adapting a recipe by one of my blog favs, Joy The Baker. I added the ginger as I had a ginger pancake at Ti Kouka Cafe and loved the taste.
Pancake for one, adapted from The Single Lady Pancake
1/3 cup all-purpose flour
1 Tablespoon dried oats (quick cooking or regular)
1 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon of ground ginger
Pinch of salt
1 Tablespoon vegetable oil
2/3 cup Yoghurt (I used The Collective Dairies Coconut) , may need to thin with a little milk
1. Mix dry ingredients
2. Add oil and yoghurt
3. Stir until you have a pretty obvious pancake batter
4. Heat a fry pan, add butter, dollop pancake in and cook.
Mr Muffin is not the most enthusiastic cook. He did cook tea last night which was Hell’s pizza. However, he does cook a mean pancake and this is his favourite recipe. He made the batter last night and the oats had swollen nicely. Miss Muffin calls these porridge pancakes. He often doubles the recipe as they freeze well.
Oat Pancakes - Muffinmum.com
3/4 c milk
3/4 c rolled oats (we use instant)
1 tablespoon sugar
1/2 c flour
2 tsp baking powder
25 grams melted butter
Place milk and oats in a bowl
Add sugar, egg, salt and mix
Fold in baking powder and flour
Lastly fold in melted butter
Heat frypan and with spray with oil or melt butter
Add 2 tbsp of batter and flip when bubbles appear
The mix is thick so they do not need a few minutes more than other batters