Recipes of the week | Pancakes

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!

Drop Scones: Recipe courtesy of Mary Berry

1. Drop Scones aka Scotch Pancakes

Makes around 21 pancakes
Cookware needed: a griddle or frying pan

Ingredients
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)

Method
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

Ingredients
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

Method
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

Ingredients
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
Milk (optional)
100g milk chocolate chunks or chips (optional)
Crispy streaky bacon and maple syrup to serve

Method
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.

My verdict!
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?!