Happy Pancake Day...

Hope your having a fun Pancake day?

We have been making lots of panckes and so far today we have got through~

12 pancakes for breakfast ( 2 each for all 6 off us)

8 pancakes for lunch ( just 2 of us )

And now my oldest sons are just getting another 16 ready for an after school treat!

Here is a few ideas how on what to have with your pancakes if your still looking for ideas?

Flamed Strawberry And Chocolate- Crepes

Chilean Blueberry And pancakes

Chocolate Berry Pancakes With Minted Yogurt
Beetroot Pancakes With Eggs Smoked Bacon And Maple Syrup

We have ours with-

  • Maple syrup and orange
  • Lemon and sugar
  • Orange and sugar
  • Nutella
  • Nutella and orange
  • Treacle and orange

To name a few...

How Do You Eat pancakes?
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Happy Pancake Day : Wordless Wednesday Blog Hop....

Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week...

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Chocolate berry pancakes with minted yogurt...

Serves 4

Preparation time: 20 minutes
Standing time: 15 minutes
Cooking time: 15 minutes

  • 100 g (4 oz) plain flour
  • 15 g (1/2 oz) cocoa
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vegetable oil plus extra for frying
  • 250 ml (8 fl oz) semi skimmed milk
  • 170g carton fat free Greek yogurt
  • 142 g (41/2 oz) small carton readymade longlife custard
  • 4 teaspoons fresh chopped mint
  • 175 g (6 oz) raspberries
  • 225g (8 oz) strawberries, sliced
  • 50 g (2 oz) dark chocolate, optional
  • To make the pancakes, sift the flour and cocoa into a bowl, add the egg and egg yolk, 1 tablespoon of the oil then gradually whisk in the milk until smooth. 
  • Leave to stand for 15 minutes.
For the filling
  • Mix the yogurt, custard and chopped mint together. 
  • Mix the berries together in a separate bowl. 
  • Melt the chocolate if using to decorate, in a bowl set over a small saucepan of gently simmering water.

To cook the pancakes
  1. Heat a little oil in the base of an 18 cm (7 inch), pour the excess out of the pan into a bowl then add 2-3 tablespoons of the pancake batter to the pan, tilt pan to swirl the batter over the base in a thin layer then cook until browned on the underside. 
  2. Turn the pancake over and cook the second side then slide out of pan and keep hot on a plate while you cook the remaining mixture until you have 8 pancakes.
  3. Fold the pancakes into quarters, spoon in the yogurt mix and berries, arrange in pairs on serving plates and drizzle with melted chocolate, if using. Serve immediately.
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Recipe and photo credit by Seasonal Berries

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Lisa Faulkner's Chilean Blueberry Pancakes for Shrove Tuesday...

Celebrate Pancake Day on Tuesday 21 February with Lisa Faulkner’s recipe for homemade pancakes with a healthy twist.

“We forget how easy it is to make pancakes from ingredients we all have the cupboard. This recipe is lovely and dotting the pancakes with Chilean Blueberries before you flip them is a delicious addition,” said Lisa.

Chilean blueberries are in season now, so they’re mouth-wateringly plump and delicious, and just two handfuls, either on or in your pancakes, gives one of your five a day.

“But you don’t have to save pancakes for February – they’re great for a family weekend breakfast or brunch, or a treat for dessert,”said Lisa.

Eating blueberries is an easy way to add nutrients to your diet as they are packed with health boosting antioxidants (6.8 times more than kiwis), vitamin C and high in dietary fibre.

Blueberry hot cakes

Serves 4
Preparation time: 15 minutes
 Cooking time: 10 minutes

You will need
  • 175 g (6 oz) self-raising flour
  • Half teaspoon bicarbonate of soda
  • 2 eggs
  • 150 g (5 oz) natural yogurt
  • 150 ml (1/4 pint) milk
  • 100 g (4 oz) blueberries
  • Grated rind of half an orange
  • Little oil for greasing Butter and maple syrup to serve, plus extra blueberries
  • Small bunch of fresh mint
  • Put the flour and bicarbonate of soda into a large mixing bowl then add the eggs and yogurt. 
  • Slowly whisk in the milk little by little, whisking all the time until the mixture is smooth and frothy. 
  • Stir in the blueberries and orange rind.
  • Pour a little oil into a large non-stick frying pan, then wipe around the pan with a folded piece of kitchen towel. 
  • Heat up the pan then carefully drop large spoonfuls of the mixture into the pan, well-spaced apart and cook until tiny bubbles begin to show on the top and the undersides are golden around the edges.
  • Turn the pancakes over with a non-stick egg slice or palette knife and cook the second side until golden. 
  • Take these hot cakes out of the pan and keep hot in a folded teacloth while you cook the rest of the mixture in the same way, greasing the pan with the kitchen towel between batches.
  • Serve 3 or 4 per portion, stacked up on plates topped with a knob of butter, a drizzle of maple syrup and some extra blueberries.
Recipe and photo credit by Seasonal Berries

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Pancakes with fruit coulis and Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream

  • 50g caster sugar
  • 2 eggs
  • 200g Flour
  • 600ml milk
  •  50g butter melted
  • pinch of salt
  • 150g strawberries/raspberries
  • Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream
  • few fresh mixed fruits

  • Gently simmer 150g strawberries/raspberries until soft. 
  • Allow the mixture to cool and press into a sieve over a bowl to remove seeds and pulp. 
  • Leave in the fridge to completely cool.
  • In a large mixing bowl or food processer, sieve the flour and salt together, add the eggs, then the sugar and milk. 
  •  Beat together with the melted butter for a minute until the batter is thick enough to pour.
  • Melt a knob of butter in a non stick frying pan and heat on a moderate flame. 
  •  Use a ladle to pour out a little batter into the pan, and cook each pancake for about a minute on each side. 
  • Test your flipping skills, or alternatively use a spatula.
  • Have ready a warm plate in the oven to place the finished pancakes to keep warm, dusting each with a little caster sugar.
  • Drizzle the coulis over the pancakes and finish with a scoop of Kelly’s of Cornwall Clotted Cream & Blackcurrant Ice Cream and fruit.

Recipe and photo Credits-  Kellys Of Cornwall

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Flamed Strawberry and Chocolate Crepes...

Preparation Time: 30 mins

Cooking Time: 10 mins

Serves 2

  • 20 strawberries chopped into quarters
  • 2 x 125g pots Alpro soya chocolate dessert
  • Splash of kirsch or brandy
  • 2 eggs
  • 115g all purpose flour
  • 1/4 tsp salt
  • 100ml water
  • 100ml Alpro soya milk alternative
  • 10g butter
  • Icing sugar for dusting

  • Whisk together the eggs, flour and salt.
  • Then add the soya milk and water until you have a smooth batter mixture.
  • Using a good nonstick frying pan, heat a knob of butter and pour in enough mixture to coat the pan so it makes a nice thin crepe.
  • Loosen with a spatula and flip to cook on both sides.
  • Continue to make 4 crepes.
  • In another small frying pan add the strawberries and a splash of brandy or kirsch and cook for 30 seconds.
  • To serve take a dessert spoon of the Alpro soya dessert and using the back of a spoon, smooth over the crepes, fold in half and then again into quarters. 
  • Continue with the rest of the crepes and top with the strawberries and a dusting of icing sugar. Serve two crepes per person.
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Recipe and photo credit by Alpro soya

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