Raffy is a BIG fan of pancakes and as I always mention on my social channels, I try to vary his breakfasts a lot by offering a range of options from porridge to cereals to toasts to eggs and also pancakes most weeks!
However, one request I get probably most frequently is to share my pancake recipe and although it’s on my social pages, I wanted to write a blog and have somewhere to send people directly.
I also love creating recipes for pancake toppings, and am a massive believer that they don’t need to be sweet all the time. If you’d like some pancake topping recipes, I’ll look to post some over the next few weeks, but some of the ideas I love to use with Raffy include scrambled eggs, mushrooms and tomatoes, yogurt, berries and peanut butter and also mixed beans.
I’ll post pancake topping recipes too over the next few weeks or so, so keep your eyes peeled for those.
For now, these are the recipes I use for Raffy’s pancakes. One is a vegan option and one contains dairy. I also have a traditional English pancake recipe too, as the first two are recipes for American pancakes (I find these easier to offer him with a variety of toppings!)
Let me know if you make them and how you find them too!
Serves around 10
Ingredients:
250g self-raising wholegrain flour
1 tsp baking powder
1 free range egg
300mls of milk
A little drizzle of oil for the pan
Optional –
A few handfuls of blueberries
Method:
Sift the wholegrain self-raising flour into a large bowl with the baking powder and make a well in the middle (you may need to press some of the grains through the sieve with a spoon).
In a separate jug crack the egg and whisk it together with the milk. Add the milk mixture to the well in the middle of your flour and whisk the whole mixture together until you have a smooth batter. Set the mixture aside.
Heat a drizzle of oil in a saucepan and, once hot, add a thick dollop of your pancake mixture into the middle of the pan.
Dot a few of the blueberries on top of the mixture as it cooks and once it’s browning nicely, flip your pancake and cook it on the other side.
Vegan Pancake Recipe
Serves around 10
Ingredients:
200g self-raising wholemeal flour
1 teaspoon of baking powder
1 ripe banana, mashed
300mls of fortified soya milk
A drizzle of olive oil for the pan
Optional –
A few handfuls of blueberries
Method:
- Sift the wholegrain self-raising flour into a large bowl with the baking powder and make a well in the middle (you may need to press some of the grains through the sieve with a spoon).
- Add the well mashed banana to the centre and then gradually whisk in the milk with the rest of the mixture. Continue this until you have a smooth, thick batter and then set the mixture aside.
- Heat a drizzle of oil in a saucepan and, once hot, add a thick dollop of your pancake mixture into the middle of the pan.
- Dot a few blueberries on top of the mixture as it cooks and, once it’s browning nicely, flip your pancake and cook it on the other side.
English Pancake Recipe
Serves 5-10
Ingredients:
110g plain wholegrain flour
2 large free range eggs
300mls of milk
A little drizzle of oil for the pan
Method:
- Sift the wholegrain flour into a large bowl and make a well in the middle (you may need to press some of the grains through the sieve with a spoon).
- In a separate jug crack the eggs and whisk them together with the milk. Add the milk mixture to the well in the middle of your flour and whisk the whole mixture together until you have a smooth batter. Set the mixture aside.
- Heat a drizzle of oil in a saucepan and, once hot, add a ladle of your pancake mixture into the pan.
- After around a minute once your pancake is browning nicely, flip your pancake and cook it on the other side.
