Shrove Tuesday Special!
I tried out 3 different pancake recipes (all in the name of research, of course) which I made in smaller batches than below. They all make great mixes and you will love them! Never again will you turn to the ready-made!
1. Drop Scones aka Scotch Pancakes
Makes around 21 pancakes
Cookware needed: a griddle or frying pan
175g (6oz) Self-raising flour
1 level teaspoon Baking powder
40g (1 1/2 oz) Caster sugar
1 large Egg
About 200ml (7 fl oz) Milk
Butter and golden syrup, to serve (optional)
1. Measure the flour, baking powder and sugar into a large bowl, make a
well in the centre and then add the egg and half the milk. Beat to a
smooth, thick batter, then beat in the remaining milk to give the batter
the consistency thick cream.
2. Drop the mixture in tablespoonfuls onto the hot griddle or frying pan
(using vegetable oil), spacing the mixture well apart. When bubbles rise
to the surface, turn the scones over with a palette knife and cook on the
other side for a further 30 seconds to 1 minute, until golden brown.
3. Lift them off onto a wire rack and cover with a clean tea towel to keep
them soft and warm. Cook the remaining mixture in the same way,
serving warm with butter and golden syrup.
2. Lemon and Blueberry pancakes
Prep time: 15 minutes
Cooking time: about 15 minutes
125g (4oz) Wholemeal plain flour
1 teaspoon Baking powder
1/4 teaspoon Bicarbonate of soda
2 tablespoons Golden Caster Sugar
Finely grated zest of 1 Lemon
125g (4oz) Natural yoghurt
2 tablespoons Milk
2 medium Eggs
40g ( 1 1/2 oz) Butter
100g (3 1/2 oz) Blueberries
1 teaspoon Sunflower oil
Natural yoghurt and fruit compote to serve
1. Sift the flour, baking powder and bicarbonate of soda into a bowl. Add
the sugar and lemon zest. Pour in the yoghurt and milk. Break the egg
into the mixture and whisk together.
2. Melt 25g (1 oz) Butter in a pan, add to the bowl followed by the
blueberries and stir everything together.
3. Heat a dot of butter with the oil in a frying pan over a medium heat until
hot. Add four large spoonfuls of the mixture to the pan to make four
pancakes. After about 2 minutes, flip them over and cook for 1-2
minutes. Repeat with the remainder of the mixture.
4. Serve with natural yoghurt and some fruit compote.
3. American-Style Pancakes
Prep time: 10 minutes, plus standing
Cooking time: about 15 minutes
1775g (6oz) Self-raising flour
1 Teaspoon baking powder
1 Teaspoon Bicarbonate of soda
A pinch of Salt
50g (2oz) Caster Sugar
1 large Egg, beaten
300ml (1/2 pint) buttermilk
50g (2oz) Butter, melted and cooled slightly, plus extra fro frying
100g milk chocolate chunks or chips (optional)
Crispy streaky bacon and maple syrup to serve
1. In a bowl, sift together the flour, baking powder and bicarbonate of
soda with a pinch of salt. Stir in the sugar.
2. Combine the egg, buttermilk and butter, and gradually whisk into the
flour to make a smooth batter, the consistency of thick double cream -
add a drop of milk if needed. Add the chocolate chips (if using) and
leave to stand for 5 minutes.
3. Brush the surface of a large frying pan with melted butter over a
medium heat. Pour around 2 tablespoons of the mixture into the centre
of the pan. It should spread to form a 10cm (4in) circle. Cook for 2
minutes or until bubble appear on the surface. Turn it over and cook for
another 1-2 minutes or until golden brown.
4. Continue in batches, re-greasing the pan as needed and serve warm
with crispy bacon and maple syrup.
I loved both the drop scones and the blueberry pancakes but the American-Style pancakes felt too much like a greasy fry up to me. Maybe it would have been better with bacon?!
I'm Lola - a hair obsessed doctor who stumbled into running long distances and baking all the cupcakes.
I blog about life, running and of course, hair! I'm an Altra "Team Red" Sponsored Athlete, so I will do the occasional running shoe or gadget review.
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