Organic Granola Yoghurt Pancake
Ingredients: 500 gm flour, 2 tsp baking powder, 200 gm granola, 350 ml orange juice, 220 gm yoghurt, 15 gm flaxseeds, 15 gm clarified butter, 1 orange (cut into pieces), 10 gm blueberries, 10 gm raspberries, 10 gm strawberries, 2 tsp powdered sugar, 25 ml maple syrup and 25 ml whipped butter.
Method: Pre-heat griddle to medium and spread with clarified butter. Combine all ingredients for pancake mix, whisk well and set aside. Pour 5 smaller pancakes on
griddle and spread to around 4.25 inches. Cook on one side for around 4 minutes and then flip over to the other side. Cook for 3 to 4 minutes till golden in colour. Stack on a plate and dust with powdered sugar. Garnish with orange and berries. Drizzle 1 tsp of pure maple syrup onto plate and serve with whipped butter and maple syrup on the side.
Ingredients: For wholewheat pikelets: 250 gm wholewheat flour, 4 tsp baking powder, 4 tbsp raw sugar, 2 eggs, 340 gm milk, 50 gm butter (for greasing the pan) For blueberry compote: 2.5 cups blueberries or local fresh berries and 1 tbsp sugar
Method: For wholemeal pikelets: Sift the flour and baking powder into a bowl. Add sugar and stir. Add egg and milk and whisk until smooth. Heat a large, non-stick pan over medium heat and brush with butter. Spoon the batter onto the pan. Cook each for 1 to 2 minutes or until bubbles appear on the surface of the batter. Then flip and cook for another 30 seconds. For blueberry compote: Mix 1 cup of berries with sugar and cook over low heat for about 5 minutes, until the berries start popping. Strain the cooked berries into a bowl and discard the solids. Add the remaining berries and toss to combine.
Note: Pikelets are sometimes referred to as drop scones or flapjacks, they are literally mini pancakes.
Savoury potato pancake
Ingredients: 100 gm all purpose floor, 150 gm potato mash, 150 gm milk , 50 gm cream, 3 eggs, 5 gm sugar, 5 gm honey, 45 gm melted butter, 5 gm baking powder and 3 gm salt and chopped jalapenos, sour cream and cheese for garnishing.
Method: Mix all the dry and wet ingredients and blend it with a hand blender till it forms a smooth batter. Let the batter sit at room temperature for 2 hours. In a hot pan, sizzle butter and pour the pancake batter. Cook on both sides till it is golden brown. You can either cut pancakes in smaller disks or sandwich two disks with sour cream and garnish with cheese and chopped jalapenos.
Choco Chip Pancake
Ingredients: 2 eggs, 5 tbsp milk, 150 gm plain flour, 2 tbsp caster sugar, a pinch of salt, 75 gm dark chocolate chips, sunflower oil (for frying) and butterscotch ice-cream, maple syrup and clear honey
Method: Whisk together the eggs and milk. Place the plain flour, caster sugar and a pinch of salt in large bowl, then make a well in the centre, pour in the liquid and beat with a hand whisk until smooth. Stir in the chocolate chips, then cook spoonfuls of the mixture in a non-stick pan, using just a tiny splash of sunflower oil, for 1-2 minutes on each side until puffed and golden. Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup.
Ingredients: 175 gm all-purpose flour, 50 gm spinach puree, 150 gm milk, 50 gm cream, 3 eggs, 5 gm sugar, 5 gm honey, 45 gm melted butter, 5 gm baking powder and 3 gm salt.
Method: Mix all the dry and wet ingredients and blend it with a hand blender till it forms a smooth batter. Let the batter sit at room temperature for 2 hours. In a hot pan sizzle butter and pour the pan cake batter. Cook on both sides till it is golden brown. You can serve warm pancakes with feta ice-cream or with arugula and fennel salad, sour cream and oregano olive oil.
- Always sieve the flour before making pancakes
- Keep the milk/liquid (water, juice etc.) chilled
- Always mix dry ingredients before adding wet ingredients.
- Whisk the batter to break lumps
- Make sure to rest the batter for 15-20 minutes before cooking it
- Pancakes are best made in a pre-heated non-stick or a seasoned cast iron crepe pan
- Always use clarified unsalted butter to make pancakes
Pick your toppings
When you have guests over, lay the toppings in different bowls on a table so they can customise their pancakes
Dried fruits and roasted nuts
Fresh fruit purees
Fruit flavoured yoghurt
Fresh berries and other seasonal fruits
Whipped cream — sweetened or flavoured
Flavoured or plain honey
Powdered sugar mixed with cinnamon
Instant coffee sprinkled with powdered sugar
Chopped fine herbs
Crisp bacon bits
Jams and confitures
Cured meats — parma ham, salami
Facts off the pan
1. The first recipe for pancakes was listed in the 15th century, in an English cookbook.
2. A person ran a marathon while continuously tossing a pancake for three hours.
3. Long ago, before baking soda was invented, cooks often used freshly fallen snow (which contained ammonia) as a secret ingredient to make soft pancakes.
4. It is customary in France to touch the handle of the frying pan and make a wish while the pancake is turned, holding a coin in one hand.
5. The world record for pancake flipping is 349 flips in two minutes.