Mix a pancake,
Stir a pancake,
Pop it in the pan;
Fry the pancake,
Toss the pancake,
Catch it if you can.
~Christina Rossetti
I always wondered who wrote that poem and now I know. I had no idea it was Christina Rossetti! In honor of Shrove Tuesday, otherwise lovingly known as Pancake Day, I thought I would list all of my pancake recipes for you! All in one spot! I do love pancakes, don't you? This was the only time we ever had pancakes when I was growing up and we could have our fill. My poor mum, must have been standing there cooking them for ages, as we could never get enough of them!
Now, lets get flipping onto some gorgeous tastiness. Which ones will tempt your palate. I would sure love to know!
Technically not a pancake, but I can't tell the difference.
Pikelets. Similar to a drop pancake, except served cold with jam and butter, with tea. Scrumptious.
My personal favourites . . .
Honey and Raspberry Pancakes with a sweet raspberry topping and a scoop of vanilla bean ice cream. So delicious. These pancakes are very crepe like.
Fluffy Ricotta Pancakes. These fluffy pancakes have a deliciously creamy texture. They make a
particularly scrumptious breakfast for that special someone in your
life, but they also make a delicious dessert when topped with sweetened
whipped cream!
Oatmeal Cookie Pancakes. Oatmeal Cookie Pancakes are the best! You get all the wholesome and
nutty flavour of a tasty Oatmeal Cookie . . . except in the glorious
deliciousness of a breakfast pancake!
Diabetic friendly,
Oatmeal Pancakes with Maple Fruit. They are nutritious, delicious and filled with goodness as well. The pancakes are
sugar free, with only a touch of maple flavoured sugar free syrup
added.
Rice Pudding Pancakes. All the flavours of a rice pudding . . . custardy rich egg . . . nutmeg,
vanilla . . . rice . . . cooked into a tender and fluffy pancake . . . served with a delicious sweet/tart blueberry syrup!
Blueberry and Granola Buttermilk Pancakes. You get the sweetness of the berries, and then the crunch of the
granola. Healthy, healthy, healthy! With the anti-oxidants from the
berries and all the vitamins and goodness from the granola you almost
feel like mother earth herself! Of course a pat of butter and some pure
maple syrup complete the picture!
Sticky Toffee Pancakes. Is this dinner or dessert! fluffy Scotch Pancakes, stogged full of sticky dates, all light and
fluffy . . . topped with a scoop of really good Vanilla Bean Ice Cream .
. . and then slathered with a warm Sticky Toffee Sauce . . . mmmm . . .
can't you
just taste them now!!!
Irish Pancakes. Better than the American kind I think. Golden, light and fluffy. Serve
hot with some softened butter, preserves (or syrup) and a nice hot mug
of whatever floats your boat.
Cinnamon Roll Pancakes. A basic simple pancake batter, with a buttery cinnamon swirl piped
over top while you are cooking the first side. Then you just flip them
over and cook the under side and slip the finished pancake onto a warm
plate. I like to serve these with my homemade Cream Cheese Syrup.
Silver Dollar Pancakes. I saved the best for last! These were one of the favourite types of pancakes I made my kiddos.
Silver Dollar pancakes . . . so called because they are about the size
of a silver dollar. They loved them because they could fit a whole one
in their mouths at once . . . little piggies . . . I loved them because
they were soft and tender and fluffy inside, with just a tiny bit of
crunch and wholesomeness from the small addition of cornmeal.
And if you are in the mood for a traditional British Pancake, you can't beat these . . .
*Perfect British Pancakes*
Makes 10 - 12
British
pancakes are very different than North American pancakes. They are
more like a crepe. I love them. Sprinkled with lemon juice and sugar
and rolled up. Spread with nutella, etc.
100g plain flour (generous 3/4 cup)
2 medium free range eggs
300ml semi skimmed milk (1 1/4 cup)
vegetable, sunflower oil, or butter for frying
pinch salt
Take the flour and salt, and sieve into a large bowl to get some air
into the mix. Make a well in the centre and add the eggs. Mix the eggs
into the flour using a whisk or fork, gathering more flour into the mix
as you go. Continue whisking and add a little milk at a time until you
have a smooth even mixture, with a consistency of thin cream.
Get your frying pan really hot, then reduce to a medium heat. Use
kitchen paper to lubricate the pan with butter or oil, and pour in a
couple of tablespoons of batter to test how much you need to get the
thickness right. It's easier to pour the mixture using a ladle for a
single smooth pouring motion. Tilt the pan to distribute a thin and even
layer of batter, pouring any excess batter back into the bowl.
If the pan is at the right temperature, the underside of your pancake
should turn golden brown in about 30 seconds and you will be able to
shake it loose and turn it over. Use a palette knife to gently lift the
edges of your pancake to ensure it is developing the perfect golden
brown colour.
A quick shake of the pan should confirm the underneath is cooked, and
the pancake will shake loose. It's now ready to flip, so slide the
palette knife under and quickly turn it over. Make sure the pancake is
flat in the base of the pan and leave to cook for a further 30 seconds.
Turn it out onto a plate and continue the same process with the
remaining batter. Serve them as soon as they're done or stack them on a
plate to reheat when you're ready.
Classically topped with a simple squeeze of lemon juice and a sprinkling
of sugar, try branching out with a handful of chocolate chips instead, a
drizzle of maple syrup, or even ice cream and stewed fruits. Be
creative!
To reheat:
Oven: Stack on a plate and cover with foil before placing in a preheated oven to 180C/fan 160C/gas mark 4 for 5-10 minutes.
Microwave: Stack on a microwavable plate and cover with cling film.
Pierce the cling film with a few holes and heat on high for 1 minute.
