Got eggs? Milk? A frying pan? Check. Well, you’re pretty much set for Pancake Day! unCOVered blogger Zainab has scoured the internet to find some of the tastiest pancake recipes for you to enjoy on Pancake Day. However, we know some of you reading this are asking “what is Pancake Day?” Well, read on…

What is Pancake Day?
We Brits have been celebrating Pancake Day for centuries. Also known as Shrove Tuesday, its exact date, rather confusingly, changes every year because it’s determined by when Easter falls. Traditionally, pancakes are enjoyed on this day as a way to use up rich and indulgent foods like eggs and milk before the beginning of Lent.

Why do we flip pancakes?
As well as eating them, we also like to hold pancake races, where people run while flipping pancakes in their pan. Depend on who you speak to, legend has it that the tradition began in the 15th century when a disorganised lady in Buckinghamshire dashed to church to confess her sins while midway through making pancakes!

Now you’ve got the background, why not give one of these delicious recipes a go?

1. Fluffy American Pancakes:

Ingredients:

• 135g of plain flour
• 1 tsp of baking powder
• 1 pinch of salt
• 2 tablespoons of sugar
• 130ml of milk
• 1 large egg
• 2 tbsp of butter, plus extra for cooking
• Maple Syrup

Method:

1. Mix flour, baking powder, salt and sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg. Pre heat non-stick frying pan butter, once melted, whisk butter into the milk mixture.
2. Gradually whisk the milk mixture in with the flour mixture until you have a smooth batter.
3. Using medium heat, put a teaspoon of butter in the pan. Once melted and covering the whole of the pan, pour in desired amount of batter for your pancake. Wait until top of pancake bubbles and turn over, cooking until pancake has risen and both sides are golden brown.
4. Repeat until all batter is used up.
5. Serve with maple syrup and butter if you’d like.

2. 3 Ingredient Gluten-Free, Flour-less Banana Pancakes:

Ingredients:

• 1 large ripe banana
• 2 eggs
• 1 tsp of baking powder
• 1 pinch of ground cinnamon (optional)
• 2 tsp of butter

Method:

1. Mash banana in a bowl using a fork; add eggs, baking powder and cinnamon and mix
2. Heat butter in non-stick frying pan
3. Pour desired amount of batter into pan and cook until bubbles form and edges begin to dry – 2-3 minutes
4. Flip and cook until other side is brown
5. Repeat with remaining batter

3. Vanilla Cinnamon Pancakes:

Ingredients:

• 140 grams of plain flour
• 1 tbsp of ground cinnamon
• 3 tbsp of brown sugar
• 1 large egg
• 1 pinch of salt
• 800ml of milk
• 1 tbsp of vanilla extract
• 2 tbsp of butter
• Maple Syrup

Method:

1. In a large bowl, whisk together the flour, cinnamon, sugar and a pinch of salt. In another bowl, whisk the egg, milk, vanilla and melted butter.
2. Pour the milk mixture into the flour mixture, whisking as you go for smooth batter.
3. Pre-heat the non-stick frying pan over a medium heat with some butter for cooking.
4. Pour desired amount of batter and cook for 2-3 minutes until bubbles appear on the surface, then flip and cook until other side is golden brown.
5. Continue with remaining batter and serve with maple syrup.

4. Red Velvet Pancakes with Cream Cheese Topping:

Ingredients:

• 150 grams of plain flour
• Half a tsp of baking powder
• 1 tbsp of cocoa powder
• Half a tsp of bicarbonate soda
• 3 tbsp of sugar
• 1 pinch of salt
• 150ml of buttermilk or plain yogurt
• 1 large egg
• 1 tbsp of vegetable oil
• 1 tsp of vanilla extract
• Red food colouring
• Creme Fraiche to serve

Cream Cheese Topping:

• 4 oz of cream cheese
• 4 tbsp of butter
• 3 tbsp of milk
• 32 tbsp (2 cups) of sugar

Method:

1. In a medium bowl, beat the cream cheese, butter and 3 tbsp of milk with electric mixer/whisk until smooth. Gradually beat in 2 cups of sugar until smooth. Cover, set aside.
2. In a large bowl, stir all pancake ingredients, minus sugar, with a whisk until well blended.
3. Pre-heat a non-stick frying pan over medium-high heat with vegetable oil ready to use.
4. Pour desired amount of pancake batter into pan. Cook for 2-3 minutes, until bubbles form and edges are dry. Flip, cook other side until golden brown.
5. Drizzle cream cheese topping over pancakes with the leftover sugar.

5. Blueberry Pancakes:

Ingredients:

• 200g of self-raising flour
• 1 tsp of baking soda
• 1 egg
• 300ml of milk
• 1 tbsp of butter
• 1 pinch of salt
• 150g pack of blueberries
• Sunflower oil or butter for cooking
• Golden or Maple Syrup

Method:

1. Mix together the flour, baking powder and pinch of salt into a large bowl.
2. Beat the egg with milk and whisk into bowl until batter is thick and smooth. Beat in melted butter and gently mix in half the pack of blueberries.
3. Pre-heat some butter in a non-stick frying pan over medium heat. Drop desired amount of batter into pan and cook for 2-3 minutes until bubbles appear on surface of pancake.
4. Flip pancake and cook other side until golden brown. Continue with the rest of the batter.
5. Serve with syrup and the rest of the blueberries.

6. Nutella filled Pancakes with Strawberries:

Ingredients:

• 110 grams of plain flour
• 1 pinch of salt
• 1 egg
• 200ml of milk
• 50 grams of butter
• Jar of Nutella
• Strawberries
• 4 tbsp of sugar
• 3 tsp of baking powder

Method for Nutella filling:

1. Line a baking tray with baking paper.
2. Dollop 1 and a half to 2 tbsp of Nutella onto baking tray and spread into desired filling size.
3. Repeat until desired amount for pancakes is reached.
4. Place into freezer until firm, for about an hour and a half.
5. Peel off the baking paper. Keep Nutella disks in the freezer you’re ready to make the pancakes as they soften quickly.

Method:

1. Pour flour and salt into large mixing bowl, whisk eggs into mix and gradually add milk whilst whisking until batter is smooth.
2. Melt butter into non-stick frying pan on medium heat and mix into batter. Using the remaining butter for cooking, pre-heat pan to medium high heat.
3. Pour desired amount of batter to make pancake, place frozen Nutella disk in the middle and pour some more batter on top to cover the Nutella disk.
4. Once bubbles start appearing and the edges harden, 2-3 minutes, flip and cook other side until golden. Repeat with remaining batter and Nutella disks.
5. Slice the strawberries and serve with warm pancakes when ready.

7. Peanut Butter Chocolate Chip Pancakes:

Ingredients:

• 250 grams of self-raising flour
• Half a tbsp of baking powder
• 1 pinch of salt
• Jar of creamy peanut butter
• Half a tsp of vanilla extract
• Bag of semi-sweet chocolate chips
• 1 tbsp of vegetable oil
• 1 egg
• 8 oz of milk
• 50 grams of butter
• 2 tbsp of sugar

Method:

1. Mix flour, sugar and baking powder in a large bowl. Whisk in egg and gradually whisk in milk, vanilla extract and heated butter.
2. Mix in peanut butter and chocolate chip.
3. Pre-heat non-stick frying pan on medium heat with vegetable oil to cook.
4. Pour desired amount of batter into pan and leave to cook for 2-3 minutes until bubbles begin to show and edges start to dry.
5. Flip and cook until underside is golden brown. Continue until batter is finished.

8. Apple Pie and Diced Apple Pancakes:

Ingredients:

•  200 grams of plain flour
• 2 tbsp of brown sugar
• 1 tsp of baking powder
• 1 and a half tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• Half a tsp of ground clove
• 1 pinch of salt
• 1 cup of milk
• 1 large egg
• 1 tbsp of butter
• 1 tsp of vanilla extract
• 1 apple (peeled and grated)

Ingredients for Diced Apple Topping:

• 1 apple (diced)
• 1 and a half tsp of brown sugar
• 1 and a half tsp of sugar
• 1 tbsp of butter
• Cinnamon to taste

Method:

1. In a bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, clove and salt. In a separate bowl, combine the milk, egg, butter and vanilla and whisk to mix
2. Pre-heat frying pan over medium heat and grease lightly with butter to cook. Add milk mix to flour mix and whisk together until smooth. Gently mix in grated apple.
3. Spoon desired amount of batter for pancake and cook until bubbles form on surface of pancakes, 2-3 minutes. Flip and cook other side until golden brown.
4. For apple topping, combine diced apples, brown sugar, sugar, butter and cinnamon in a small saucepan. Cook over medium heat until apples soften, 5-8 minutes.
5. Serve pancakes with diced apple topping and your desired syrup.

9. Lemon Poppy Seeds Pancakes:

Ingredients:

• 2 tbsp of granulated sugar
• 2 tbsp of fresh lemon zest
• 2 cups of plain flour
• 2 tsp of baking powder
• 1 tsp of baking soda
• 1 tsp of salt
• 2 cups of buttermilk
• 2 large eggs
• 2 tbsp of vanilla extract
• 2 tbsp of lemon juice
• 4 tbsp of butter
• 2 tbsp of poppy seeds
• Butter/vegetable oil for frying
• Maple syrup for serving

Method:

1. In a small bowl, combine granulated sugar and lemon zest. Rub together with fingers until sugar is fragrant. Set aside. Whisk together flour, baking powder, baking soda and salt. Stir in lemon sugar just made, set aside.
2. In separate bowl or liquid measuring cup, whisk together buttermilk, eggs, vanilla extract, lemon juice and melted butter. Whisk together flour mix and poppy seeds.
3. Heat non-stick frying pan over medium heat with some butter and add into batter mix. Use remaining to cook pancakes.
4. Dollop desired amount of batter into frying pan for pancake, cook for 2-3 minutes, until bubbles form. Flip and cook underside until golden brown.
5. Cook remaining batter and serve pancakes with maple syrup.

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