How to make pancakes: Best recipes for Pancake Day
TUESDAY is Pancake Day, so give friends and family a treat…
How to make Pancakes
Hi and welcome to the weekend. I love Saturdays and I’m delighted that this is the first one in February – the month of love and pancakes with both Shrove Tuesday and Valentine’s Day. So let’s talk love. Yesterday we cooked lots of Valentine dishes for the San Carlo Bristol restaurant press preview, so love is definitely in the air! Today I am a guest on Livvy and Chrissie’s The Twelve O’Clock Show on BBC Radio Bristol where we might also discuss Valentine dishes.
Next week is Shrove Tuesday, so why not have a go at some great pancake recipes? I actually hold the Guinness World Record for flipping the most pancakes in a minute – 117!
This week’s book, Hungry Healthy Happy, is packed with great ideas. Author Dannii’s two dishes opposite are delicious and easy to make. If you need any pancake tips tweet me. Ciao.
Banana pancakes with strawberries
225g wholemeal flour
3 tsp baking powder
½ tsp sea salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
2 large, ripe bananas, mashed
1 egg
1 tsp vanilla extract
400ml skimmed milk
Butter, for frying
SERVES: 2 PREPARATION: 10 MINUTES
COOKING TIME: 15 MINUTES
In a large mixing bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.
In a separate bowl, combine the banana, egg, vanilla and milk then whisk to combine.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Slowly stir everything together to form a smooth batter.
Heat a large frying pan or skillet over a high heat and melt the butter. Reduce the heat to medium and add a ladleful of batter to the pan. Cook until bubbles start to appear of the surface of the pancake, then flip and cook on the other side for a further minute. You should have enough batter to make six pancakes.
Serve hot with strawberries and pure maple syrup. Or why not experiment with toppings? Cherries and yoghurt, or dark chocolate chips both work well.
Treat your loved ones to these banana pancakes with strawberries
Blueberry waffles
70g oats
½ tsp baking powder
Sea salt
1 ripe banana, mashed
1 egg, beaten
4 tbsp skimmed milk
3 tbsp fat-free Greek yoghurt, plus 2 tbsp to serve
125g blueberries
1 tsp vanilla extract
SERVES: 2 PREPARATION: 15 MINUTES
COOKING TIME: 4-8 MINUTES
Preheat and grease your waffle maker according to the manufacturer’s instructions.
Put the oats into a blender and blend to a floury consistency. Transfer to a bowl with the baking powder and season with salt.
Put the banana in a bowl, then add the egg, milk, yoghurt, blueberries and vanilla extract and stir to combine. Pour this mixture over the oats and stir well.
When your waffle maker reaches the right temperature, spoon a ladleful of the mixture into each section. There should be enough mixture to make four standard-sized square waffles.
Cook the waffles for four minutes, or until golden and cooked through. Divide the waffles between two plates and top with a spoonful of Greek yoghurt and a few extra blueberries to serve.
Recipes taken from Hungry Healthy Happy by Dannii Martin (£20, Jacqui Small), photographs by Jacqui Melville.
To order your copy, call the Express Bookshop on 01872 562310, send a cheque or postal order made payable to The Express Bookshop to Express Bookshop, PO Box 200, Falmouth, Cornwall TR11 4WJ, or order at expressbookshop.com.
Indulge in these delicious blueberry waffles