Pancake recipe: Pancake Day three ways!

Whether you like them thick or thin, savoury or sweet, one topping or three, there is something for everyone on pancake day! Any celebrations that result in food and cooking are a hit for me, so pancake day is one of my all time favourites.

At the end of the day, who doesn't want to have a sweet treat for breakfast, lunch and dinner? It's easy for the toppings to get repetitive and a little unimaginative, so here are my suggestions for pancakes three ways to add a little something extra on your Shrove Tuesday.

The pancake mix

Ingredients:

1 cup self-raising flour

1 cup milk

1 egg

A pinch of sea salt

Method:

  1. Separate your egg into yolk and whites
  2. Whisk the egg whites into soft peaks
  3. In a separate bowl mix together the milk and egg yolk 
  4. Add the flour in with the milk and egg 
  5. Stir into the egg whites; make sure to fold this gently so you keep as much fluffy air in the pancake
  6. Using a ladle, spoon into a hot pan
  7. Once bubbles start to appear on the top, flip the pancake 

Banoffee pancakes

Light fluffy pancake with a banana flavoured caramel, biscuit crumb and cream

Ingredients:

2 bananas

50g brown sugar

1-2 tsp hot water

2 tbsp butter

2 digestive biscuits

Squirty cream

Method:

  1. Heat the sugar and water in a pan until it begins to bubble
  2. Cut one of the banana's into slices and add into the pan, make sure to move the caramel around so they're covered
  3. Add a spoonful of butter and cook for a further two minutes
  4. Continue to stir until the bananas are completely soft and separate from liquid
  5. In a sandwich bag, crush the digestives into a crumb
  6. Pour the caramel over the pancakes
  7. Sprinkle over the fresh banana slices and digestive crumb.
  8. Serve with a generous amount of cream

Lemon meringue pancakes

Pancakes smothered with lemon curd, served with a crumbling of meringue

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Ingredients:

3 eggs

75g caster sugar

75g icing sugar

1 tbsp lemon curd

3 slices lemon

Method:

  1. Preheat the oven to 120 degrees celsius
  2. Separate all of the eggs into white and yolk
  3. Whisk egg whites until they form soft peaks
  4. Whisk egg whites at a slower speed
  5. Add the sugars, a spoonful at a time
  6. Add the meringue mixture into a large piping bag
  7. Pipe small 'kisses' onto a baking tray
  8. Bake on the middle shelf for 45 minutes. They will feel dry to the touch and sound hollow.  Leave them to cool
  9. Spread a layer of the lemon curd on top of the pancakes
  10. Crumble the meringue over the pancakes
  11. Serve with a slice of fresh lemon

Classic pancake

Sometimes you just can't beat a classic

Ingredients:

Caster sugar

Fresh Lemon

Method:

  1. Simply sprinkle over two teaspoons of caster sugar and squeeze fresh lemon over the pancake
  2. Serve with lemon slices

Written by Amara. You can find more of Amara's recipes on her blog Brighton Born and Bread.