Two Tasty Recipes for Pancake Tuesday

Being blessed with the sweet tooth that I have, I’ll take cakes in any form I can get them. It should come as no surprise to you then, that Pancake Day is something I can get excited about.

So much so, that I’m known amongst my friends and family to host an annual Pancake Party.

As exciting (or sad) as that should be, I’m also wildly plain and a good old standard American recipe with lashings of maple syrup and vanilla cream (Thank you Breakfast Club!) is all I need to be happy!

However, the guests at my pancake parties are much more adventurous than me and when I’m expected to deliver, that’s what I’ll try and do!

Being a baker, there are a myriad of flavour combos hiding in my cupboards and freezer, so without further ado – here are the two most popular requested pancake recipes for you to try!

Red Velvet Pancakes

When I posted this image last year, it got a lot of love and people were not only in love with how they looked, but wondered how they tasted. Well wonder no more – try them for yourself!

Ingredients (makes approximately 8 medium sized pancakes):

170g self raising flour

2tbsp cocoa powder

240ml milk or buttermilk

1tbsp white vinegar

200g caster sugar

1 large egg

1tbsp red food colouring

2tbsp melted butter

1tsp vanilla essence

Instructions:

1. Heat your frying pan and add a knob of butter to grease.
2. In a large bowl, mix together the flour, sugar and cocoa powder, set aside.
3. In a measuring jug, melt the butter until liquid, top up the melted butter with the milk, vanilla essence, red food colouring and vinegar and allow to rest for two minutes.
4. Slowly add the liquid ingredients to the flour mixture and stir with a whisk until just combined. You should have a thick mixture, if it’s too thick for your liking, add some more milk.
5. By now, your frying pan should be nice and hot, take a ladle and spoon some of the mixture into your pan, spreading the mixture into a circle.
6. Cook the pancakes until you begin to see a few bubbles on the surface, then flip over until they’re done.
7. Serve with maple syrup or cream cheese frosting.

White Chocolate & Raspberry

If there are any two flavours that go together like a dream, I’m going to say its’ these two for me. The sweetness of the white chocolate is tempered by the addition of the raspberry – it tastes good in a cookie, in a cake, in cream form, so of course, these pancakes are delicious too!

Ingredients (makes approximately 8 medium sized pancakes):

270g self raising flour

½ tsp salt

2 tbsp caster sugar

270ml milk

2 large eggs

4 tbsp frozen raspberries, broken up

100g white chocolate chips

2 tbsp melted butter

Instructions:

1. Heat your frying pan and add a knob of butter to grease.
2. Put the frozen raspberries in a sealable freezer bag and using a rolling pin to crush them into smaller pieces, set aside.
3. In a large bowl, mix together the flour, salt and caster sugar.
4. In a measuring jug, lightly whisk together the milk and egg, then whisk in the melted butter.
5. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter.
6. Take the white chocolate chips and using a metal spoon, slowly fold them through the combined mixture.
7. By now, your frying pan should be nice and hot, take a ladle and spoon some of the mixture into your pan, spreading the mixture into a circle.
8. Whilst the batter is still cooking, take a tablespoon of your frozen raspberries and scatter them over the batter, pushing them down gently with a fork.
9. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are cooked through. The second side should take about a minute.
10. Serve with any sauce of your choice.

And that’s it! Two new recipes to add to your pancake repertoire! I hope you try them out, tag me if you do!

Happy Pancake Day!

Jasmine x