Pancake Recipes

Recipe reprinted from the BBC Good Food Magazine

• 4 sugar lumps
• 1 orange
• 1 oz. (25g) unsalted butter
• 2 oz. (50g) sugar (preferably caster)
• 6 oz. (175g) no-need-to-soak dried apricots
• 1/2 pint (300ml) apricot or tropical fruit juice
• 8 prepared plain pancakes (see recipe for Plain Pancakes below)
• 2 oz. (50g)Amaretti or macaroon biscuits, crushed
• 3 tbsp. Amaretto liqueur
• extra biscuits & crushed sugar lumps, to decorate
• whipped cream, to serve

Rub sugar lumps over the orange to remove the zest; then crush the lumps.

Melt the butter in a frying pan. Add the crushed sugar and caster sugar, dried apricots and fruit juice. Simmer gently for about 10 minutes. Drain the apricots.

Coat the pancakes in the juice on both sides. Sprinkle each one with crushed biscuits and fold into quarters. Return the folded pancakes to the pan with the apricots and liqueur and heat through.

Sprinkle the pancakes with the extra biscuits and sugar lumps. Serve topped with whipped cream.

Recipe courtesy of Barbara Steps, as published in the "Very Special Cooks" Cookbook from the Volunteer Service Council of St. Louis, Missouri

• 1 cup flour
• 1Tablespoonsugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg, beaten
• 1 cup buttermilk
• 1 Tablespoon oil
• 1 Banana, mashed
• 1 Banana, sliced

Combine and stir flour, sugar, baking powder and salt. Add egg, buttermilk and oil; stir until just mixed. Stir in mashed and sliced bananas. Fry on a griddle in butter over medium heat until dry around the edges. They are thick; so it takes a while. Turn briefly. Serves 2

This is my favorite "from scratch" pancake recipe...and so easy! Makes 10 pancakes

Preparation Time: 10 minutes Cooking Time: 3 minutes

• 1 cup all-purpose flour
• 1 cup buttermilk*
• 1 egg
• 2 tablespoons sugar
• 3 tablespoons butter, melted
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Combine all ingredients in large mixer bowl. Beat at medium speed until smooth (about 1 minute). Batter will be thick.

Heat lightly greased griddle to 350F or until drops of water sizzle. For each pancake, spoon 1/4 cup batter onto griddle. Spread batter to 4-inch circle. Cook until bubbles form on surface (2-3 minutes). Turn, continue cooking until light brown (12 minutes). Serve warm with butter and maple syrup.

Variations:

Blueberries or other fruit (apple, banana): Gently stir in 1 cup fresh chopped fruit.

Pecan Pancakes: Gently stir in1/3 cup chopped pecans.

TIPS: If batter is too thick, stir in 1-2 tablespoons milk.

*If you have no buttermilk, you can substitute 1 tablespoon of vinegar or lemon juice, plus enough milk to equal 1 cup

This recipe printed from BBC Good Food Magazine

• 100g (4oz) plain flour
• pinch of salt
• 1 egg
• 300ml (½pint) milk

1. Sift the flour and salt into a bowl. Make a well in the centre. Break the egg into the well and add a little milk. Whisk egg and milk, gradually incorporating the flour to make asmooth batter. Beat in remaining milk.
2. Heat a little oil in a medium frying pan. Drain off excess. Pour in a little batter, tilting the pan as you pour until the batter thinly coats the base. Cook ov er a moderate heat until golden on the underside.
3. Using a palette knife, flip over the pancake and cook the other side until it is golden brown. Slide the pancake out of the pan. Heat a little more oil and cook the remaining batter.
4. If you like traditional lemon pancakes, simply squeeze a little lemon juice over each pancake and sprinkle with caster sugar to taste. Roll up each pancake and serve while still warm.
5. If preparing in advance, interleave each pancake with greaseproof paper. Reheat in the microwave for about 2 minutes or cover and place on a plate over a pan of simmering water until heated through.

Use this basic pancake batter to make savoury or sweet pancakes. Wholemeal or buckwheat flour (available from health food shops) can be substituted for half the plain flour; add an extra 50ml(2 fl oz ) milk to thin the buckwheat batter. Cooked pancakes can be stored in the freezer, but don't keep them for longer than one month. Freeze interleaved with greaseproof paper. Makes 8-10 pancakes.

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