[Bunnykin]

I'm turning into my very own Nigella Lawson with these yummy recipes for Pancake Day. Why not try some different toppings? If you have your own Pancake Recipe then post it up!

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Number of downloads: 1

English Pancake

INGREDIENTS

100g (4oz) plain flour
1 egg
300ml (1/2 pint) milk
optional pinch salt
sugar and lemon juice to serve
oil for frying

METHOD

1. To make the pancake batter, add the milk, egg and then the flour and blend using an electric blender or food processor. Or if a blender is not available, sift the flour and salt into a bowl. Add the egg and beat well. Then add the milk gradually and beat to make a smooth batter.
2. Heat a little oil in a large frying pan until hot and then pour enough batter to thinly coat the base of the pan. Cook for a couple of minutes each side.
3. Serve sprinkled with sugar and lemon juice. Alternatively drizzle with golden syrup or jam. Or spread nutella on the pancake as below!

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Number of downloads: 1

American Breakfast Pancakes

INGREDIENTS

225g plain flour
1 tablespoon baking powder
pinch of salt
1 teaspoon sugar
2 large eggs, beaten
30g butter, melted and cooled
300ml milk
butter for frying

METHOD

1. The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it’s much easier to pour the batter into the pan than to spoon it. I like to leave the batter for 20 minutes before using it; and you may then want to add more milk to the mixture if you’re frying in the blini pan, so that it runs right to the edges.
2. When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.
3. Finished and serve with any toppings you want!

American Pancakes with Wafer Bacon and Maple Syrup

INGREDIENTS

30g (2 tablespoons) unsalted butter
225g plain flour
2 heaped teaspoons baking powder
1 teaspoon sugar
pinch of salt
300 ml full-fat milk
2 eggs
10 rashers streaky bacon or approx. 100g water-thin-cut pancetta
1-2 teaspoons vegetable oil for frying bacon
butter for frying pancakes
maple syrup

METHOD

1. Melt the butter and set aside to cool slightly while you get on with the rest of the batter and the bacon.
2. In a wide-necked jug, measure out the flour and add the baking powder, sugar and salt. Stir to combine.
3. In another jug, measure out the milk, beat in the eggs and then the slightly cooled butter, and pour this jug of liquid ingredients into the jug of dry ingredients, whisking as you do so. Or just put everything in the blender and blitz.
4. In a vegetable oil, fry the bacon (cut into half crosswise) or the pancetta strips until crisp, remove to kitchen towels and cover with more kitchen towels (not because I'm fat phobic – as if! – but because this will help them keep their requisite crispiness). Now, heat either a griddle or non-stick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the pan (but you could use an American quarter-cup measure if you prefer) so that you have wiggle circumferenced discs of about 4cm in diameter. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.
5. Or just use a blini pan and, as above, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stove-side gobbling.
6. Pile the pancakes onto plates wigwam with pieces of crispy bacon or pancetta and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.
7. Makes about 15 pancakes if cooked in a blini pan; or if not, about 25 pancakes the size of jam jar lids

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Number of downloads: 1

French Pancake/Crepes

INGREDIENTS

1 cup plain flour
3 eggs
1 tablespoon sugar
2 cups milk
optional pinch salt
2 tablespoons butter, melted
icing sugar to serve
oil for frying

METHOD

1. To make the french pancakes / crepes, add the milk, egg and then the flour and sugar and blend using an electric blender or food processor. Then stir in the melted butter. Or if a blender is not available, sift the flour, sugar and salt into a bowl. Add the eggs and beat well. Then add the milk gradually and beat to make a smooth thin batter. Then stir in the melted butter.
2. Heat a little oil in a large frying pan until hot. Pour or scoop the batter into the pan, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
3. Serve with any fruit / chocolate sauce / ice cream.
4. Dust with icing sugar to finish.