You’d go a long way to find someone who doesn’t like a pancake. There’s something special about the way everyone hangs around the kitchen waiting for pancakes to be cooked and flipped. Great for when you are on holiday and can take plenty of time over making your breakfast. Even if you’ve already visited The Pancake House!
The first one always goes a bit wrong…then your flipping skills improve the more you make. The chief flipper only gets to quickly eat a pancake stood at kitchen counter as everyone queues up to fit in ‘just one more’.
If you want to keep it simple on Pancake Day this year, the classic crêpe is always a favourite. In the Sutton household we like them sweet with lemon, orange and sugar, but they are just as easily turned into a savoury dish with ham and cheese or by stuffing them with your favourite fajita filling.
• To make six pancakes put flour in a bowl with a pinch of salt then whisk in one egg, 300ml of milk and a tablespoon of melted butter
• Pour a small ladleful of batter into a hot, oiled plan, tipping it so it spreads across the surface
• Turn it once set…or flip, if you’re feeling brave
Making an American stack
American style pancakes are good and quick if you want to make plenty for family or friends. You can cook plenty in one pan, then keep them warm in a low oven while you make another batch. They are perfect with fresh fruit but we love them with crisp bacon and maple syrup.
• Mix together flour, two teaspoons of baking powder, an egg, 150ml of milk and a tablespoon of melted butter
• Cook in a lightly oiled non-stick pan and flip when the edges bubble.
• It’s easy enough to double, or triple up the recipe to make a huge movie-style stack of pancakes
Making a Honey Cloud Pancake
• Heat the oven to 200°C (around 390°F) and heat a small 6″ oven-proof frying pan
• In one bowl whisk an egg white until white and peaky
• To make the batter, in another bowl, mix a whole egg with flour, salt, honey, and vanilla, then whisk in the warm milk
• Gently fold the egg white into the batter with a metal spoon
• Melt one tablespoon of butter in the hot pan
• Pour the batter in and cook on the hob for a few minutes until starting to set at the edge. Sprinkle some fruit on top
• Bake the whole lot in the hot oven for 7 minutes until puffed up and golden
• Drizzle with honey.
Making a Caramel Apple Cloud Pancake
Oh really…more oven baked pancakes? I know, I know, but this one is a winner. I promise. This type of baked pancake is sometimes called a Dutch Baby, or Apfelpfannkuchen, or even a Bismarck, but ‘Honey Cloud Pancakes’ seemed so popular that these got named ‘Caramel Apple Cloud Pancakes’.
It’s a good way to turn half a crisp, green apple and some store cupboard ingredients into a decadent dessert for two or a greedy breakfast for one in the space of 15 minutes. What’s not to like?
• Preheat the oven to 200 degrees
• Mix the batter in a bowl, but not too well – a few lumps are good
• Melt the butter and sugar in a small non-stick oven-proof frying pan (20cm)
• Slice half an apple and add it to the sugar and butter, sprinkle in some cinnamon
• Cook until bubbling and the apple has softened…but not for too long or the caramel turns to toffee
• Pour the batter into the middle of the caramel apples and stir, just a little. Cook on the stove top until the batter starts to set around the very edge.
• Put the pan into the very hot oven for 10-12 minutes.
• Watch it puff up into a glorious Yorkshire pudding type thing, but be careful not to burn your hand on the handle of the hot frying pan when you take it out.
• Flip out on to a plate, dust with icing sugar and serve with cream.
Making a Rocky Road Pancake Stack
One last one for full indulgence points is a recipe from Center Parcs Group Executive Chef James Haywood. A full-on American Diner experience choc full of goodies. You won’t need anything to eat for the rest of the day.
• Preheat oven to 170 degrees
• Place all the pancake ingredients in a bowl, and blend with a hand blender until smooth
• Transfer into a jug and leave covered to stand for 20 minutes
• Warm a large thick-bottomed pan and pour on a little butter or oil
• Pour the pancake mix onto the skillet until each one is about the width of an orange
• Cook gently for 90-120 seconds and when they start to bubble, gently turn over
• Cook until golden
• Remove from the pan and keep warn while the next ones are being cooked
To serve, lay a pancake on the plate and sprinkle with crushed biscuit and place three or four marshmallows on top with a drizzle of chocolate sauce. Repeat this three times then place one more pancake on add a good dollop of whipped cream.
Crush half the flaky chocolate bar over the cream, sprinkle six to seven more marshmallows over the stack before drizzling chocolate sauce over the top. Finish with a light dusting of icing sugar and serve.