So everyone’s favourite day of the year has been and gone, and this year, Joe and I decided to be a little bit adventurous. And by that I mean “do more than just lemon and sugar”. Although most years I do struggle with just that alone, pancakes can be VERY hit or miss with me.
This year I wanted to be a bit extra, so I thought four different kinds of pancake would be the perfect amount. Two crepes and two American style. Who needs diets right?
For this, we started with the classic lemon and sugar. No 1, because Joe is boring and No 2, I’m already terrible at making pancakes, let me start with the basics. It took me a few goes but by the end I TOTALLY nailed the whole “thin, round, instagram worthy” crepes thing.
- 110g plain flour
- 2 large eggs
- pinch of salt
- 200ml milk
- 75ml water
- 50g butter
- As much sugar as you could ever want
- Too much lemon juice
- All the white chocolate
- Handful of blueberries
- A whole bag of Galaxy Golden Eggs
- Sift the flour and salt together into a large bowl and make a well in the centre.
- Break the eggs into the well and whisk, making sure you incorporate any flour from around the edges.
- Add the water to the milk and add gradually to the egg and flour mixture, still mixing at the same time.
- Once all the liquid is added, continue stirring until the batter is smooth and thin.
- Melt the butter in the pan and spoon roughly two tablespoons of the batter into the batter and whisk it in.
- Pour the remainder or the melted butter into a bowl and use it to lubricate the pan as you cook.
- Using a ladle or a small cup, pour a couple of tablespoons into the pan, swirling it around super professionally, flipping it after about 30 seconds.
Lemon and Sugar
- For a totally Parisian style crepe, sprinkle the crepe with copious amounts of sugar just after flipping it for the first time and then drown in lemon juice.
- Instead of flipping, fold it in half and then half again and stack on a plate. Bon Appetit!
White Chocolate and Blueberries/Golden Eggs
So the blueberries are mine, the golden eggs are Joe’s. Guess who’s the healthier one. Annoyingly, not me. But anyway.
- Melt that nice slab of white chocolate in a glass bowl over simmering water. Don’t let the bowl touch the water!
- Drizzle your crepes with the melted white chocolate and top with your choice of blueberries or Golden Eggs.
American Style Pancakes
So I’d never actually tried making these before, so this was interesting. I’ve made some accidentally stodgy pancakes in my time, so I was really hoping these wouldn’t end up with those rubbery little things again. They did however, end up slightly…interesting. The first batch were pretty dry, so we might have overdone them a bit, but the nutella one… try that at your own risk. The mess. The calories. The mess again.
- 140g plain flour
- 1tsp baking powder
- 2tbsp caster sugar
- 1 large egg
- 130ml milk
- 50g butter
- Strawberries to keep pretending I’m healthy
- Raspberry coulis
- Hella Nutella
- Sift together the flour, baking powder and caster sugar into a large bowl.
- In a separate bowl, mix together the egg and milk, and add the melted butter once combined.
- Pour the milk, egg and butter mixture into the dry ingredients and whisk until smooth.
- Use the rest of the butter to lubricate the pan and add a ladle of batter for each pancake and whack in as many as you can fit into your pan at once.
- When the top of your pancakes begin to bubble a lil bit, flip the pancakes.
- Continue cooking and flipping the pancakes until they’re golden brown on both sides.
- Cook up your pancakes as usual and stack ’em up.
- Give them a sprinkle with icing sugar and slice some strawberries to decorate as you please, with some artistic drizzles of coulis. If you want to be extra extra, find a sprig of mint somewhere and whack it on.
Nutella Stuffed Pancakes
I think we’ve all seen these around on Tasty or any other Facebook cooking videos. And what’s better than Nutella on pancakes. Nutella IN pancakes. Just a warning, don’t expect them to look like the ones online. You will be SORELY let down.
- Spread Nutella on a sheet of greaseproof paper in disk shapes and freeze them for 20 minutes.
- After pouring your batter into the pan, slightly wider than the Nutella disks, place your Nutella into the batter and pour some more batter over the top to cover it.
- Once the batter on top begins to bubble, flip the pancake and continue to cook as normal.
Overall, it was a learning curve. At least I know now that I can make some fab lemon and sugar crepes…