The best thing about pancakes is that they’re so easy to make, you can experiment with various toppings and they make for a great breakfast <and for lunch, and post-dinner>. I usually keep a pancake-flour pot ready at all times in my pantry. And with this recipe you can make the batter, pop into the fridge and fry them next morning (sans the melted butter).
These pancakes are slightly thinner than the usual doughy ones, but are not crepes. You’ll usually find these in Ireland and that’s where I first ate them. You can either roll these, or keep them open and tuck like that. I like them with something sweet but feel free to eat them with bacon, butter and maple syrup.
Basic Pancake Batter
Makes around 10-12 pancakes
- 100 grams of plain, all-purpose flour
- 2 large, room temperature eggs
- 200 ml of milk
- 50 ml of water
- 2 tablespoons of melted butter
- A pinch of salt
Sieve the flour into a clean, mixing bowl. Add the salt. Make a well in the centre and break the eggs. Using a whisk, slowly incorporate into the flour. It will get lumpy- don’t worry. As soon you add the liquids, the lumps will disappear. Slowly add the milk and water. Stir.
Add butter in a pan and heat. Pour the same into the batter and stir well. Dollop a ladle-full of the batter and pour into the same pan (the one you melted your butter in). Swirl the pan around till the batter spread from end to end. Cook for one minute on each side. The pancakes will turn golden brown. Serve straight with the filling on your choice. Or you can layer them and store in the fridge (with a cling film). They warm well in the microwave.
Now coming to my favorite bit- the toppings:
Caramelised Bananas with Dark Chocolate
For one pancake you’ll need:
- 2 large bananas, peeled and sliced lengthways
- 2 tablespoons brown sugar (I used Solar brown sugar)
- 100 grams dark chocolate, chopped
- Handful of nuts, toasted and finely chopped (I used hazelnuts)
- Knob of butter
Coat the bananas in brown sugar and keep aside. Place the chocolate in a heat-proof bowl over a small saucepan with simmering water and let it melt. In a frying pan, fry the bananas on a medium heat in the butter until they become soft and gooey. Spread the pancake with the melted chocolate, carefully top with the bananas and sprinkle over the nuts.
Berries and Nutella
For one pancake, you’ll need:
- 3 tablespoons of Nutella (or more)
- Berries of your choice (I used strawberries)
- Crunchies or any choice of toasted nuts (I used honey-ed oat crushed biscuits)
Spread the nutella over the warm pancake, layer with fresh berries and top with a sprinkling of crunchy, toasted nuts.
Strawberry ‘N’ Cream
For one pancake you’ll need
- Half a cup of cream (I used whipped fresh Amul cream, you can use whipping cream, double cream, or crème fraiche)
- 1 teaspoon of icing sugar
- 3 tablespoon of your favorite strawberry jam
- 1 pinch of dried vanilla powder (or a 1 tsp of good-old vanilla essence)
- Handful of strawberries
Whisk sugar and cream together. Then add the vanilla extract and keep in the fridge. Next, spread the jam, dollop the chilled cream and top with strawberries. Roll the pancake.