Our favourite day in February has arrived! We’d be lying if we said we’ve not been looking forward to this day ever since New Year so we are sharing with you some of our team’s favourite pancake recipes to get those fluffy circular treats just right.
A firm favourite has to be the lemon & sugar thin pancakes, as preferred by UK & US Country Manager and Marketing & PR Manager, Eve. Here’s how to:
Easy Pancakes
Serves: 12
Prep: 10 Mins
Cook: 20 Mins
Ingredients
100g plain flour
2 large eggs
300ml milk
1 tbsp oil (plus a little extra for frying)
lemon wedges & sugar (optional for topping)
Method
1. Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
2. Set aside for 30 mins to rest if you have time, or start cooking straight away.
3. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
4. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
5. Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
A close second is the savoury pancake, where you can create your own by adding in toppings of your personal preference, such as ham, eggs and cheese as suggested by Barbara, Stock & Operations Manager.
Savoury Pancakes
Serves: 4
Prep: 10 Mins
Cook: 10 Mins
Ingredients
200g plain flour
3 large eggs (1 for topping)
500ml milk
1 tbsp oil (plus a little extra for frying)
130g ham (optional topping)
150g cheese (optional topping)
Method
1. Using electric beaters or a hand whisk, combine the flour, eggs and milk with a big pinch of salt in a large bowl.
2. Heat a 20cm crêpe pan until very hot, then pour a little oil into the pan. Swirl the pan so the oil creates an even covering.
3. Ladle a spoonful of the pancake mixture into the pan and tip the pan so the mixture fills the pan in an even layer. Cook for 30 seconds, then flip and scatter with some cheese, egg and ham, and cook until the cheese is melting. Add a crack of black pepper and fold.
4. Keep on a plate covered with foil in a warm oven while you make the remaining pancakes.
And a bit of a different one, definitely for the pastry lover, the Cinnamon Roll pancake, as recommended by Social Exec, Christie. Here’s how to try this different pancake:
Cinnamon Roll Pancakes
Serves: 4
Prep: 20 Mins
Cook: 10 Mins
Ingredients
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tbsp canola oil
1 egg, lightly beaten
1/2 cup butter, melted
3/4 cup brown sugar
1 tbsp cinnamon
4 tbsp butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 tsp vanilla
Method
1. Whisk together flour, baking powder and salt. Add milk, oil and egg. Whisk until just combined (lumps are good).
2. To make Filling: Mix butter, brown sugar and cinnamon. Put filling into a zip loc bag and set aside.You do not want this to get too liquid-y. About the consistency of toothpaste. If it gets too hard, you can microwave it for a few seconds.
3. To make Glaze: Heat butter and cream cheese until melted. Mix until smooth; whisk in powdered sugar and vanilla.
4. Heat large skillet or griddle over medium-low heat. Spray with nonstick oil. Pour about 1/2 cup batter into pan. Cut the corner of your bag of filling and squeeze a spiral of the filling onto the top of the pancake. Flip carefully when bubbles begin to appear on the surface. Cook for about another 1-2 minutes.
5. Serve with glaze drizzled over pancakes!
Happy Pancake Day everyone, we hope you try some of our MMHQ’s top three!
