We’re flipping exciting for Pancake Day this year – especially because we get to treat it as a well-deserved hiatus day from our miserable beginning-of-year diets – what could be better? This February we’ve teamed up with family favourite Annabel Karmel to bring you our favourite pancake recipes for you and the little ones, which thankfully won’t leave you feeling too guilty when you get back on the cross trainer the next day…
BABY’S 1st PANCAKES
These make a tasty treat for a bubba’s first pancake day, and are a cinch to assemble as well!
1. Sift the flour and salt into a large mixing bowl. Make a well in the centre and add the eggs.
2. Use a balloon whisk to incorporate the eggs into the flour and gradually whisk in the milk until just smooth.
3. Brush a heavy based 15 -18cm/6-7 inch frying pan with melted butter, and when hot, pour in about 2 tablespoons of the batter.
4. Quickly tilt the pan from side to side to form a thin layer of batter and cook for 1 minute.
5. Flip the pancake over with a spatula and cook until the underside is slightly golden.
6. Continue with the rest of the batter, brushing the pan with melted butter when necessary.
Blueberries add a fabulously juicy touch to these soft waffles of delight – and the syrup is optional if you’re being really good.
1. Put the flour, sugar, bicarbonate of soda, baking powder and salt in a bowl. Add half the buttermilk, the egg and vanilla extract
2. Whisk everything together to make a batter. Add the remaining buttermilk and whisk until smooth.
3. Add the blueberries and mix them into the batter gently. Try not to squash them.
4. Lightly oil and heat a non-stick frying pan. Drop in 2 tbsp batter per pancake. Cook for 1 ½ – 2 minutes, until golden underneath and bubbling on top.
5. Flip over and cook for a further 1 to 2 minutes. Serve with maple syrup.
Chocolate? Bananas? Ice cream? We’re sold. (And we know your little ones will be too.)
1. To make the sauce, put the chocolates, cream and syrup in a small bowl and melt in the microwave in 15 second bursts, stirring well in between (you will probably need 3-4 bursts).
2. Alternatively melt the chocolate, stirring occasionally, over a pan of warm water making sure the bowl does not touch the water.
3. After making the pancakes keep them warm in a low oven or reheat cold pancakes in a microwave for around 15 seconds each and keep warm in a low oven.
4. Lay the pancakes out and put sliced bananas over one quarter of each pancake. Fold the pancake in half over the banana and in half again so that the banana is wrapped in the pancake. Transfer to plates and spoon over the sauce.
5. Serve with vanilla ice cream or whipped cream.
6. Leftover sauce can be refrigerated for up to 2 weeks in a resealable box or jar and reheated gently in the microwave to use on ice cream.
And to finish, a simple, classic recipe that can be enjoyed by the whole family.
1. Measure the flour, baking powder, caster sugar, eggs and milk into a mixing bowl. Whisk until you have a smooth batter.
2. Heat a little butter and oil in a frying pan. Spoon tablespoons of batter into the pan to make fairly large round pancakes for the body. When bubbles appear, flip the pancakes over and cook on the other side for a few minutes. In the same way, make smaller pancakes for the face and the paws of the rabbit. Continue to cook the pancakes until all the batter is used up, adding more butter and oil to the pan as and when necessary.
3. Arrange the pancakes on plates to make the shape of a bunny and decorate with slices of banana for the ears and the feet.
4. Whip the cream until soft peaks form, then pipe a tail onto each of the bunnies.
5. Drizzle with a little honey or maple syrup.
Click here to see even more Pancake Day recipes, and let us know which ones you choose! It’ll probably take us the rest of the week to decide…