Showing posts with label Pancake Day. Show all posts
Showing posts with label Pancake Day. Show all posts
If you’re looking for an easy breakfast that feels special without any fuss, this Cinnamon Swirl Pancake Bake is a perfect choice. It has all the flavour of warm cinnamon‑roll pancakes, but it bakes in one dish — no flipping, no standing at the stove, and no morning rush. Soft, fluffy pancake layers meet a buttery cinnamon swirl that melts into every bite, creating a comforting breakfast that fills your kitchen with the most amazing aroma.
This is a great recipe for weekends, holidays, or anytime you want a simple breakfast that still feels a little indulgent. Serve it warm with maple syrup, fresh fruit, or a dusting of icing sugar for a cozy start to the day.
Happy Shrove Tuesday, or Pancake Day as it has always been referred to in my home. When I was a child this was the only time our mother every made pancakes for us. We did not ever get them at any other time of the year. I am not sure why.
When my children were growing up, pancakes were a pretty standard Saturday morning breakfast in our home and always when they had a guest to stay overnight. And yes, we always had them for supper on Shrove Tuesday to carry on the tradition.
When I was in the U.K. I fell in love with their pancakes, which were more like crepes. Served sprinkled with sugar and a squirt of lemon juice they were fabulous. You can find a tutorial on how to make them here.
I just love pancakes of any kind. This recipe I am sharing today was inspired by one I saw on Donna Hay. Hers used a packaged pancake mix. I chose to make my own pancake batter from scratch and I doubled the amounts of the cinnamon swirl.
The end result was a delicious, moist baked buttermilk pancake with a beautiful texture and fabulous cinnamon flavor. This went down a real treat cut into squares with some butter on top and a tasty drizzle of pure Maple Syrup!
INGREDIENTS REQUIRED
TO MAKE
CINNAMON SWIRL PANCAKE BAKE
Pretty simple ingredients. Put together in a simple and delicious way.
- 175g plain flour (1 1/2 cups)
- 2 TBS sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 large free range egg
- 240ml buttermilk (1 cup)
- 2 TBS butter melted
- Maple syrup and butter to serve
For the cinnamon swirl:
- 2 TBS pure Maple syrup
- 4 TBS soft light brown sugar
- 2 tsp ground cinnamon
Do not use self rising flour for this batter. The leavening ingredient measures would not be correct.
I use fine granulated sugar for the batter. In the U.K. use caster sugar.
Check that your baking powder and soda are within date and fresh.
Try to use real buttermilk. If you don't have any and can't get any you can make a good substitute by whisking together equal parts of sour cream or plain yogurt and full fat milk. Leave to clabber for 5 minutes. You can also use 1 TBS of lemon juice or white vinegar whisked together with full fat milk, but this is not my preferred method. I prefer the first.
Rub the brown sugar for the cinnamon drizzle to get out any lumps. Use Pure Maple Syrup and not pancake syrup. The two are not the same.
HOW TO MAKE
CINNAMON SWIRL PANCAKE BAKE
This only looks complicated. It is really very easy to make.
- Preheat the oven to 450*F/230*C/ gas mark 7. Take a lipped quarter sheet pan (13 by 9 inches) and line it with some baking paper. Spray the baking paper with some cooking spray. Set aside. (I crumple up the paper really well and then uncrumple it. This usually makes the paper fit the baking pan perfectly without any folding, etc.)
- Whisk the brown sugar, maple syrup and cinnamon together for the swirl in a small bowl. Set aside. (The mixture will be really thick at first but loosens up a bit upon standing.)
- Whisk the flour, soda, baking powder, sugar and salt together in a bowl. (This helps to distribute the leavening evenly throughout.)
- Whisk the egg, milk and buttermilk together in a beaker. Add all at once to the dry ingredients and mix everything together just to combine. (Resist the impulse to overmix. A few lumps are desirable.)
- Spread this batter in the prepared sheet pan. (I use a rubber spatula to get it right to the edges.)
- Drizzle the cinnamon swirl mixture over top in a decorative manner. (You can get artsy here. I use a small spoon.)
- Bake in the preheated oven for 14 to 16 minutes, until golden brown and the edges have started to pull away. (A toothpick inserted will come out clean.)
- Remove from the oven.
- Serve warm, cut into squares with or without some butter on top and additional maple syrup for drizzling. (Delicious!!)
Sausage and/or bacon go really well with this!
HINTS AND TIPS FOR
MAKING GREAT PANCAKES EVERY TIME
- Check the freshness of your baking powder and baking soda before you start. Make sure it is within date for the perfect rise.
- Whisk all of your dry ingredients together thoroughly to make sure that all of the leavening is evenly distributed.
- Have all of your ingredients at room temperature.
- Try to use real buttermilk if you can. If you must substitute the one where you mix together equal parts of full fat yogurt/sour cream and whole milk is the preferred substitute for real success.
- Do not over mix your batter. A few lumps are okay.
- If you have the time let your batter sit for about 15 to 30 minutes before using.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
Yes you can make and bake this pancake ahead of time. Simply bake and then store at room temperature for up to 24 hours. Cut into servings, heat briefly in the microwave and serve.
CAN THIS RECIPE BE DOUBLED?
Yes you can double the recipe. I would suggest baking it in two quarter sheet pans so that the timings remain the same.
CAN THIS BE FROZEN?
Yes, you can freeze these. Cut into individual servings and place into an airtight container with wax paper in between each pancake serving. Label and date. They will keep frozen for up to three months. You can reheat them briefly in the microwave or toaster to eat. Great for a quick breakfast.
HOW LONG WILL THESE KEEP?
They will keep for up to 4 days at room temperature.
A FEW MORE
PANCAKE RECIPES TO ENJOY
We love pancakes in this house. Here are a few other recipes you might also like to try!
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!
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!
Pin this recipe to your Breakfast or Pancake Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 6 servings
Cinnamon Swirl Pancake Bake
Prep time: 15 MinCook time: 16 MinTotal time: 31 Min
This delicious pancake bakes in one go in the oven. Mix the batter. Pour it into the pan. Drizzle the cinnamon maple swirl over top. Bake. Easy Peazy. Cut into squares and serve hot with some additional maple syrup drizzled over all.
Ingredients
- 175g plain flour (1 1/2 cups)
- 2 TBS sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 large free range egg
- 240ml buttermilk (1 cup)
- 2 TBS butter melted
- Maple syrup and butter to serve
For the cinnamon swirl:
- 2 TBS pure Maple syrup
- 4 TBS soft light brown sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Take a lipped quarter sheet pan (13 by 9 inches) and line it with some baking paper. Spray the baking paper with some cooking spray. Set aside.
- Whisk the brown sugar, maple syrup and cinnamon together for the swirl in a small bowl. Set aside.
- Whisk the flour, soda, baking powder, sugar and salt together in a bowl.
- Whisk the egg, milk and buttermilk together in a beaker. Add all at once to the dry ingredients and mix everything together Just to combine.
- Spread this batter in the prepared sheet pan.
- Drizzle the cinnamon swirl mixture over top in a decorative manner.
- Bake in the preheated oven for 14 to 16 minutes, until golden brown and the edges have started to pull away.
- Remove from the oven.
- Serve warm, cut into squares with or without some butter on top and additional maple syrup for drizzling.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Tomorrow is Shrove Tuesday, or pancake day as it is lovingly referred to throughout the Christian world. This is the last day before Ash Wednesday which marks the beginning of Lent. Traditionally on Shrove Tuesday families would use up the last of their flour and eggs before the Lenten fast by making pancakes for their families.
When I was growing up, this was the only day of the year where we got pancakes. My mother never cooked them at any other time. Hers were the big fluffy ones that you associate with North American pancakes and they were very good.
One year though, when we were visiting our French Grandmaman, we children all got very excited because our Grandmaman said she was making us pancakes.
They were not the pancakes we were used to however, they were French crepes. We were a tad bit disappointed because they were not what we were expecting! Naughty children.
As I got older I used to long for some of my Grandmaman's pancakes. Imagine my delight when I moved to the UK and on the very first Pancake Day discovered Traditional English Pancakes! These were just like my Grandmaman's pancakes! Heaven, heaven, heaven.
These are light and thin and ruffly and golden brown and delicious! Thinner and much larger around than the North American pancake, these have been gracing British tables since the 1400's, traditionally served with lemon and sugar.
I suspect perhaps they are a throw back to William the Conqueror and the Normans from France, but don't quote me on that. I am no historian!
It is said that more than 135 million pancakes are scarfed down every year in British households on Shrove Tuesday. I was surprised at just what a huge tradition is Pancake Day is there!!! Its a very popular thing and the shops advertise all the makings and trimmings for a few weeks in the run up to the day.
Communities have pancake flipping contests and races and everything. I loved it! A day celebrating one of my favorite foods!!
For the recipe I am sharing today I have taken the cheek of borrowing the best from two British cooks, Mary Berry and Delia Smith. There were only slight differences in each recipe.
Delia used two full eggs. Mary only one egg and an egg yolk. I have always thought Delia's to be a bit eggy in flavor and so opted to use Mary's measurements for the eggs.
Delia added butter to her batter however. I am not one to turn up my nose at the addition of butter to anything and so added butter to mine, with most delicious results.
What you have here is a very tasty mish-mash of the best! I hope you will give them a go and if you are very brave you may even want to try flipping them in the pan!
WHAT YOU NEED TO MAKE AUTHENTIC ENGLISH PANCAKES
Very simple everyday ingredients. There is nothing complicated here. I have converted from British Measures to North American and shown you both.
- 1 cup plus 2 TBS (125g) all purpose plain flour
- 1 large free range egg plus 1 large egg yolk
- 1 1/4 cups (300 ml) whole milk
- 2 TBS butter, melted
- pinch salt
HOW TO MAKE AUTHENTIC ENGLISH PANCAKES
Don't be afraid. They are really very simple to make. The first one is always a bit of a throw away as you adjust your temperature and amount of batter, etc. They get better as you go along! (Even the duds taste good!)
Sift the flour into a bowl along with the salt. Make a well in the center.
Start to whisk in the egg and egg yolk, pulling a bit of flour from around the edges of the well as you go along.
Then start to add in small quantities of the milk gradually, whisking continuously and pulling flour from around the edges as you go. Don't worry if you see a few lumps, they will be whisked out.
Once all the milk has been added scrape around the edges with a rubber spatula to incorporate any stubborn bits of flour. Whisk until the batter is smooth and has the consistency of thin cream.
Whisk in the melted butter.
Heat the pan over medium high heat until hot. Brush the pan with a bit of oil or butter. Ladle in about 2 to 3 TBS of the batter, tilting the pan to coat the bottom of the pan evenly with the batter.
Cook over medium high heat until little bubbles appear on the surface and the underside has begun to brown (45 to 60 seconds.) Carefully flip over, using a palate knife or flexible spatula. Cook on the other side for about 30 seconds until golden.
Slide the pancake out of the pan onto a plate.
Heat and lightly grease the pan as before. Repeat for each pancake, until all the batter is used up. Don't worry about stacking them on the plate. If they are hot when you stack the, they will not stick together.
Serve as per your desire. (I like to sprinkle with lemon juice and granulated sugar and roll them up or fold them into quarters. Rolling them up is very traditional.)
And there you have it, authentically English pancakes in all their glory. Thin and lacy, golden brown, deliciousness. Cousin to the French Crepe.
You can fill them if you want. Nutella is a favorite filling in the UK, and more people are embracing the use of Maple syrup. I like them in the more traditional way, sprinkled with lemon juice and scattered with a bit of granulated sugar. Its an incredibly simple but very moreish way to eat them! I highly recommend!
Now that I have whetted your appetite for pancakes perhaps you may enjoy some of these other recipes. All of them are delicious! I promise you!
APPLESAUCE PANCAKES WITH A SPICY APPLE SYRUP -These delicious pancakes are moist and fluffy, with a slightly sweet and spicy apple flavour. The apple syrup makes the scrummiest topping.
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!
Yield: 12 pancakes
Traditional English Pancakes
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These are very similar to French Crepes. Thin and lacy around the edges. Beautiful sprinkled with lemon juice and sugar, then rolled up to eat.
Ingredients
- 1 cup plus 2 TBS (125g) all purpose plain flour
- 1 large free range egg plus 1 large egg yolk
- 1 1/4 cups (300 ml) whole milk
- 2 TBS butter, melted
- pinch salt
Instructions
- Sift the flour into a bowl along with the salt. Make a well in the center.
- Start to whisk in the egg and egg yolk, pulling a bit of flour from around the edges of the well as you go along.
- Then start to add in small quantities of the milk gradually, whisking continuously and pulling flour from around the edges as you go. Don't worry if you see a few lumps, they will be whisked out.
- Once all the milk has been added scrape around the edges with a rubber spatula to incorporate any stubborn bits of flour. Whisk until the batter is smooth and has the consistency of thin cream.
- Whisk in the melted butter.
- Heat the pan over medium high heat until hot.
- Brush the pan with a bit of oil or butter. Ladle in about 2 to 3 TBS of the batter, tilting the pan to coat the bottom of the pan evenly with the batter.
- Cook over medium high heat until little bubbles appear on the surface and the underside has begun to brown (45 to 60 seconds.)
- Carefully flip over, using a palate knife or flexible spatula. Cook on the other side for about 30 seconds until golden.
- Slide the pancake out of the pan onto a plate.
- Heat and lightly grease the pan as before. Repeat for each pancake, until all the batter is used up. Don't worry about stacking them on the plate. If they are hot when you stack the, they will not stick together.
- Serve as per your desire. (I like to sprinkle with lemon juice and granulated sugar and roll them up or fold them into quarters. Rolling them up is very traditional.)
Thanks so much for visiting! Do come again!
Hello Pancake Day, and hello Silver Dollar Pancakes! Of all the pancakes that I make, this Silver Dollar Pancake recipe is my favorite. This is one of the best mini pancake recipes out there, and I don't make that claim lightly!
The size of a silver dollar and crisp edged these are fabulously tasty and so much fun to eat. You can actually cram whole one in your mouth if you want to, not that I am doing anything like that! 😳😳😳 (Who me?)
When my own children were growing up, this was their often requested favorite pancake for me to make for them. I confess, I liked them too. Pancakes was a favorite breakfast for when they had guests over to stay the night and of course we ate oodles of them on Pancake Day!
When I was a child there was only one time during the year that my mother made us pancakes. Shrove Tuesday, otherwise known as Pancake Day.
Pancake Day, or Shrove Tuesday is the traditional feast day before the beginning of Lent, or Ash Wednesday. Lent (the 40 days before Easter) was traditionally a time of fasting for Anglo-Saxon Christians.
Shrove is another name for the word "shriven," meaning to go to Confession and be absolved of your sins. Ancient Christians used this day as a day to rid themselves of things like flour and eggs prior to beginning their fast on Ash Wednesday.
Many Christians in the world still practice the Lenten Fast today, using it as an excuse to give up something they really enjoy for forty days. You will see people giving up things like chocolate or beer, etc. It is meant to be a sacrifice and a way or showing their faith and belief in Jesus Christ and what He did for mankind.
We have never practiced Lent in our family but we have always practiced Pancake Day! (And Pancake Saturdays! What can I say, we LOVE pancakes!)
The British have a lot of traditions that they carry out on Pancake Day like pancake races and pancake flipping contests. In many homes children try to see who can eat the most pancakes.
In Great Britain pancakes are usually much thinner than these, like crepes. They are not eaten with syrup for the most part, being eaten sprinkled with lemon juice and granulated sugar and I have to say they are quite delicious.
I have to say however, the North American in me loves the fluffier North American version. I suppose it is all a matter of what you have grown up with. I can remember my French Canadian grandmother making pancakes for us once when we were visiting.
My brother, sister and I were all very excited about the prospect until she put them down in front of us. They were crepes, not pancakes, much like British pancakes, and I think we were quite disappointed. They were delicious however, buttery and of course they were served with Quebec Maple Syrup. Its a cultural thing, these food differences.
These have always been the favorite kind of pancakes I made my kiddos. Silver Dollar Pancakes. Mouth stuffing sized pancakes.
Light and fluffy with crisp edges, and just a tiny bit of crunch from the cornmeal in the batter
Light and fluffy and tender. Perfect for spreading with oodles of butter and dousing with lashings of maple syrup.
I can remember when I first arrived in the UK, maple syrup was something which I had carried over on the plane with me. A whole 4 liter can of it. You could do that back then. This was pre 9/11. You could not do it now, but then again maple syrup is much easier to find in the UK now.
It was as scarce as hen's teeth back in 2000. As a Canadian I didn't think I could live without my maple syrup and so I brought it with me. I have always liked to plan ahead.
In any case we enjoy these pancakes with plenty of maple syrup. You can of course enjoy them with whatever syrup you choose to enjoy them with!
I also like to serve some fruit with them if I can. Usually berries of some sort or even tinned sliced peaches.
Both are excellent. If you have never tried tinned peaches with pancakes, you really should!
We also enjoy breakfast sausage or bacon with ours. Both go very well with Maple Syrup as well. Trust me on this.
It might be the French Canadian in me, I don't know for sure. This love of all things with and of maple.
You can keep these warm in the oven while you are cooking them until you have the whole lot done. If your children are like mine were, you may even need to double the recipe.
Then again, I had five children with their mouths gaping open like little chicks waiting for these pancakes to fly into them! That's a lot of pancakes!
In any case there is no better way to celebrate pancake day than by cooking up a mess of these delicious Silver Dollar Pancakes for your hungry brood.
For breakfast or for supper. With or without maple syrup and butter. With or without sausage or bacon. One thing is certain and that is that they are going to be very popular with everyone. I guarantee!
Silver Dollar Pancakes
Yield
Makes 18 (3-inch) pancakesAuthor
Marie RaynerSimple and delicious. Kids love them, both the young and the "old." But then who wouldn't love a "Silver Dollar!"
Ingredients
- 2 cups (280g) of all purpose/plain flour
- 2 TBS of yellow cornmeal or coarse polenta
- 1 TBS baking powder
- 2 tsp of bicarbonate of soda (baking soda)
- 1/2 tsp salt
- 2 large free range eggs
- 2 cups (480ml)of buttermilk
- 5 TBS of sunflower oil
- more oil for greasing the pan
Instructions
- Whisk the flour, cornmeal, baking powder, soda and salt together in a mixing bowl.
- Beat the eggs until light and fluffy in another bowl. Whisk in the buttermilk and the oil.
- Make a well in the center of the flour mixture and add the liquid ingredients all at once. Stir until just combined, without overmixing. The batter will have small lumps.
- Heat a griddle pan or heavy skillet over medium heat until a drop of water skips across the surface. Lightly grease with some oil.
- Using a ladle, spoon batter onto the griddle in scant 2 TBS measures, leaving a few inches between each pancake.
- Cook until bubbles form on the surface and the edges are dry, with golden brown bottoms. Flip over and cook for about 30 to 45 seconds longer until golden brown on the other side.
- Keep warm in a low oven until ready to serve. Repeat to use up all the batter.
- Serve hot with butter and plenty of real Maple Syrup!
Subscribe to:
Posts (Atom)
Social Icons