Pancake day recipes

Welcome to Comet – your ultimate destination for delicious Pancake Day recipes! As Pancake Day (also known as Shrove Tuesday) approaches, there's no better time to indulge in a stack of mouthwatering pancakes. Whether you're a fan of classic buttermilk pancakes, adventurous with exotic toppings, or seeking healthier alternatives, we've got you covered. Dive into our collection of tried-and-tested recipes, meticulously curated to satisfy every palate and culinary craving. From fluffy stacks drizzled with maple syrup to savory options bursting with flavorful fillings, our diverse array of Pancake Day delights promises to elevate your celebration to new heights. Join us on a culinary journey and discover the perfect pancake recipe to make this year's Pancake Day truly unforgettable!

Pancakes with Maple Syrup INGREDIENTS 250g all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 300ml milk 1 large egg 50g unsalted butter, melted 1 teaspoon vanilla extract Maple syrup, for serving Butter, for greasing the pan METHOD 1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. 2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. 3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Don't overmix; it's okay if there are a few lumps. 4. Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to grease the surface. 5. Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. This usually takes about 2-3 minutes per side. 6. As you cook, transfer the pancakes to a plate and keep them warm in a low oven (around 100°C). 7. Serve the pancakes stacked on a plate, drizzled with maple syrup. HANDY TIP To keep pancakes warm while you finish cooking the batch, place them on a baking sheet in a single layer in the oven at the lowest temperature. This helps maintain their warmth without overcooking.
3 Ingredient Crepes INGREDIENTS One cup of plain flour 2 eggs 1 & ¼ cup of milk METHOD 1. Sift the plain flour into a bowl ensuring there is no lumps. 2. Crack in 2 eggs into the flour and add in all of the milk. Mix until well combines and smooth and runny consistency. 3. Heat your crepe pan or low frying pan on medium heat. 4. Use a ladle to portion the pancake mixture into the pan, tilting the pan in a circular motion to evenly spread the batter. 5. Cook the pancake until set and lightly golden. Flip the pancake and cook for a further minute. 6. Add your toppings of choice, fold to your desired shape and enjoy! TIP As an alternative, try adding cheese and ham for a savoury flavour.
Vegan Pancakes Ingredients 300g self-raising flour 1 tsp baking powder 1 tbsp sugar (any kind) 1 tbsp vanilla extract 400ml plant-based milk (such as oat, almond or soya) 1 tbsp vegetable oil for cooking To serve (optional) banana slices, blueberries, maple syrup, vegan chocolate chips, plant-based yogurt Method STEP 1 Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter. STEP 2 Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes. STEP 3 Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.
Protein pancakes Ingredients 1 banana 75g oats 3 large eggs 2 tbsp milk (dairy, soya, oat or nut milks all work) 1 tbsp baking powder pinch of cinnamon 2 tbsp protein powder (whey, pea or whatever your preference) coconut oil, or a flavourless oil, for frying nut butter, maple syrup and berries or sliced banana to serve Method STEP 1 Whizz the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender for 1-2 mins until smooth. Check the oats have broken down, if not, blend for another minute. STEP 2 Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter. Serve in stacks with nut butter, maple syrup and fruit.
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