Simple, idiot-proof pancake recipe and cooking tips and...?

Question

any ideas for something more interesting than the standard sugar&lemon or chocolate spread topping?

Answer 1

4 ounces Plain or Self Raising Flour (I prefer S.R) - Pinch of Salt - 1 Egg - 1/2 pint of milk!

Sift flour and salt in to large bowl - make a hollow in centre - add the lightly beaten egg - pour HALF the milk in and start to stir continuing to add the remaing milk slowly until all flour is mixed well - use a mixer or hand whisk to ensure the mixture is light and airated and smooth of all lumps - Allow to stand for a few minutes - stir again and cook your pancakes!

Try with Maple Syrup - Ice Cream & Sliced Banana (or strawberries) - Jam filling is also nice - Butter with Brown Sugar & Chocolate Powder (sprinkle) -

Answer 2

1

Answer 3

4oz plain flour, 2 eggs, 7floz milk, 3 floz water.

Sift flour, whisk in egg and slowly add fluid to eliminate lumps.

Add a bit of oil prior to cooking (teaspoon or so) helps them not to stick.

Keep a plate warm in a low temp oven and pile them onto that as you make them, then you get to sit down and eat them with eveytone else at the same time. Enjoy!

Answer 4

When I make pancakes I use Bisquik. You just add water and mix then your ready to go.
Dont flip them over until you see tiny bubbles all over the pancake.
Try butter and maple syrup or maybe even peanut butter.
My mouth is watering now lol

Answer 5

Grandma used buttermilk and they sure came out great.
If you want something interesting try a handful of miniature marshmallows and chocolate chips into your next bowl of oatmeal, cream of wheat or hot bran.
Actually, I mix them 3, 1, 2 for the texture I like.

Answer 6

For a savoury variation, we used soft cheese (I like the extra light Philidelphia cheese) and wafer thin slices of ham. Make the pancakes and let them cool, spread with cheese, layer the ham and then wrap up like a roly poly. Slice them up and you have Pancake Pinwheels!
Yummy!

Answer 7

I really like both fruits and fruit and vegetables better, regardless how they look and taste. You desire a little of both.

Answer 8

Add fruit like strawberries ofr blue berries to the misture that you use then you will not need to add to anything else to them

Answer 9

LEGO pancakes, just pop then in the toaster.

Answer 10

Try the following

Tropical fruit pancakes with almond cream
For the pancakes
100g/3½oz self-raising flour
1 tsp baking powder
1 tbsp icing sugar
1 tsp cornflour
1 free-range egg, beaten
75ml/2½fl oz milk
½ orange, zest only
75g/2½oz frozen tropical fruit, defrosted, chopped small
1 tbsp vegetable oil
For the almond cream
100ml/3½fl oz double cream, whipped
2 tsp icing sugar
50g/1¾oz flaked almonds, toasted

Method
1. For the pancakes, place the flour, baking powder, icing sugar and cornflour into a large bowl and beat in the egg. Gradually whisk in enough milk to make a batter the consistency of double cream (you may not need it all).
2. Stir in the orange zest and tropical fruit. Leave the mixture to rest for five minutes.
3. Heat the vegetable oil in a frying pan and place three spoonfuls of the batter into the pan to make three pancakes. Cook for 3-4 minutes, then turn over using a fish slice and cook for 2-3 minutes on the other side, or until golden-brown.
4. For the almond cream, place all of the ingredients into bowl and mix well.
5. To serve, place the pancakes onto three small plates and top with a dollop of almond cream

or Cranberry pancakes with orange and honey sauce
For the pancakes
25g/1oz unsalted butter
small handful cranberries
100g/3½oz self-raising flour
50ml/2fl oz whole milk
2 free-range eggs, beaten
1 tbsp vegetable oil
For the honey sauce
50ml/2fl oz clear honey
1 orange, juice and zest
1 orange, sliced

Method
1. For the pancakes, heat half the butter in a small saucepan over a medium heat and add the cranberries. Cook, stirring all the time, until softened, before removing from the heat and setting aside to cool.
2. Whisk together the flour, milk and eggs until thick and smooth. Add the cranberries to the mixture.
3. Melt the remaining butter and the vegetable oil in a large frying pan over a medium heat.
4. Spoon four ladlefuls of the mixture into the frying pan, leaving space between each one.
5. Fry for about two minutes on each side, using a fish slice to flip the pancakes.
6. To make the sauce, heat the honey in a small pan. Add the orange juice and zest and cook until the sauce has reduced to a thick syrup.
7. To serve, pile the pancakes on a plate. Drizzle the sauce over the pancakes and arrange the orange slices on top.

Or Garlic cream turkey pancakes
For the pancakes
100g/3½oz plain flour
1 free-range egg
100ml/3½fl oz milk
salt and freshly ground black pepper
1 tbsp olive oil
For the filling
1 tsp olive oil
1 garlic clove, chopped
3 tbsp double cream
3 tbsp white wine
1 tbsp chopped fresh dill
1 tbsp chopped fresh sage
2 slices ready-cooked turkey, chopped
50g/1¾oz blue cheese, crumbled
handful fresh rocket, to serve

Method
1. Preheat the grill to its highest setting.
2. For the pancakes, place the flour, egg and milk into a bowl, mix well and season with salt and freshly ground black pepper.
3. Heat the oil in a frying pan, ladle half of the batter into the pan, swirl around the pan and cook for a minute on each side, or until golden-brown. Transfer the finished pancake to a warm plate and repeat the process with the remaining mixture to make another pancake.
4. For the filling, heat the oil in a separate frying pan and fry the garlic for one minute, without colouring.
5. Add the cream and white wine to the pan and simmer for a few minutes until slightly reduced.
6. Stir in the herbs and turkey pieces, then remove from the heat.
7. Place the pancakes onto a non-stick baking sheet, place the filling mixture onto the pancakes and sprinkle over the cheese. Place under the preheated grill and cook for 2-3 minutes, or until the cheese has melted and is golden-brown.
8. To serve, place the pancakes onto a serving plate with the rocket alongside

or Caramelised apricots with pancakes and butterscotch sauce
For the butterscotch sauce and caramelised apricots
30g/1oz butter
1 tbsp brown sugar
100g/3½oz apricots, halved and stones removed
6½ tbsp double cream
For the pancake batter
5 tbsp self-raising flour
1 free-range egg
50ml/1¾fl oz milk
vegetable oil

Method
1. Heat the butter and sugar together in a saucepan over a medium heat.
2. Add the apricot halves and cook until caramelised, the sugar and apricots will turn darker in colour.
3. Add the cream and stir until the sauce thickens slightly.
4. Place the flour and egg into a bowl and whisk together. Whisk in the milk to create a smooth runny batter. Add more milk if needed.
5. Heat the oil in a medium sized non-stick frying pan over a high heat. Add a spoonful of the batter to the pan and cook for one minute, until the base is golden brown, then turn over. Repeat three more times.
6. Place one pancake into the centre of a serving plate and top with the caramelised apricots. Repeat with another pancake and apricots until you have two layers of each, finishing with a pancake. Drizzle with the butterscotch sauce.

Or Crispy bacon pancakes with honey
2 free-range eggs
140g/5oz self-raising flour
50ml/2fl oz milk
butter, to grease
2 slices bacon, fried, grilled or baked until crisp.
1 tbsp honey, to serve

Method
1. Whisk the eggs, flour and milk in a bowl until a smooth and thick batter is formed.
2. Grease a hot frying pan with the butter and add two portions of batter to the pan to create thick pancakes. When the surface appears to bubble, turn the pancakes over and cook the otherside for a further minute, or until golden.
3. Serve on a warm plate with the crispy bacon alongside and drizzle with honey.