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Food And Drink : More Recipe Ideas

With Pancake day here, here is a few great pancake recipes that you can cook. Enjoy!


You will need:
125g Gluten-Free plan flour
1 egg
250ml milk

Put the flour in a bowl and make a gap in the center, crack the egg into the center and pour in a quarter of the milk. Use an electric or handheld whisk to combine the mixture.
Once a paste has been made, mix in another quarter and once it is all lump free mix in the remaining milk.
Leave it to rest for around 20mins, and then stir again before using the mixture.
Heat a non stick pan with the butter, about a tablespoon. When the butter starts to foam, pour in a small amount of mixture and swirl around to cover the base, just a thin layer.
Cook for a few minutes until golden brown on the bottom and then turn over and do the same for the other side.
Serve with whatever you like, syrup goes well!


You will need:
140g self-raising flour
1 tsp ground cinnamon
3 tbsp brown sugar
1 large egg
300ml milk
1 tsp vanilla extract
2 tbsp melted butter , plus extra for frying

In a large bowl, mix together flour, cinnamon, sugar and the salt. In a separate jug mix the egg, milk, vanilla and melted butter.
Make a gap in the dry ingredients in the bowl and then pour in the milk mixture from the jug gradually. Whisk as you go to make a smooth batter.
Let the mixture stand for a while, over an hour if possible, but you can cook it straight away.
Heat a pan, melt the knob of butter, and then drop in tablespoons of the mixture to make the pancakes. Cook for two-three minutes, and then flip over and cook for another minute.
Once done you can stack up the pancakes and serve with a compote, or maple syrup and ice cream.


You will need:
200g self-raising flour
1 tsp baking powder
1 egg
300ml milk
knob butter
150g pack blueberries
sunflower oil or a little butter for cooking
golden or maple syrup

Mix together the flour, baking powder and the pinch of salt in a large bowl. Beat the egg with the milk and then make a gap in the center of the dry ingredients and whisk in the milk to make a batter,
Beat in the melted butter and stir in half of the blueberries.
Heat a teaspoon of oil or butter in a large pan. Drop a tablespoon of batter per pancake into the pan. Cook for three minutes and then turn and cook for another three minutes until golden. Serve with golden syrup and the rest
of the blueberries!

By: Jade

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