My family loves pancakes there are many different recipes look around. Here are some of my recipes.

Plain Pancakes

INGREDIENTS

  • 2 cups all purpose | plain flour, (290 g | 10 oz)
  • 1/4 cup granulated sugar or sweetener, (60g | 2 oz)
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups milk, (440ml)
  • 1/4 cup butter, (60g | 2 oz)
  • 2 teaspoons pure vanilla extract
  • 1 large egg

INSTRUCTIONS

  1. Combine the flour, sugar, baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, and egg.
  2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix until
  3. Set the batter aside and allow to rest while heating up your pan or griddle. 
  4. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  5. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  6. Serve with honey, maple syrup, fruit, or enjoy plain!

Blueberry Pancakes

INGREDIENTS

  • 2 cups all purpose | plain flour
  • 1/4 cup granulated sugar.
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups milk 
  • 1/4 cup melted butter,
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons lemon juice
  • 1 large egg
  • 1 1/2 cups fresh or frozen blueberries, plus extra to serve.

INSTRUCTIONS

  1. Combine the flour, sugar, baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, lemon juice and egg.
  2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Gently mix until smooth (Fold in blueberries.)
  3. Set the batter aside and allow to rest while heating up your pan or griddle. 
  4. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with a spoon.
  5. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  6. Serve with your fav syrup or topping

ORANGE POPPYSEED PANCAKES

INGREDIENTS

Orange Syrup:

  • 1/2 cup maple syrup 
  • 1 tablespoon orange zest

Pancakes:

  • 3/4 cup wholemeal self raising flour.
  • 3/4 cup white self raising flour.
  • 1/4 cup raw sugar or natural sweetener of choice
  • 1 teaspoon baking powder 
  • 1 egg
  • 1/4 cup low fat/light butter, melted.
  • 1 cup milk 
  • 1/4 cup freshly squeezed orange juice.
  • 1 tablespoon orange zest
  • 1 tablespoon poppy seeds

INSTRUCTIONS

Orange Syrup:

  1. First, prepare syrup by combining maple syrup and zest in a jug, cup or bowl, and set aside to allow orange flavours to infuse through syrup. Prepare pancakes:

Pancakes:

  1. Combine the flour/s, sweetener/sugar, and baking powder in a medium sized bowl.
  2. Make a well in the centre and add egg, butter, milk, and juice. Mix into the flour to combine. Fold through zest and poppy seeds but don’t over beat the batter.
  3. Cook on a nonstick pan/skillet using ¼ cup batter per pancake until golden, and flip.
  4. Repeat with remaining batter until all pancakes are cooked.
  5. Serve with prepared orange syrup, or your fav topping.

STRAWBERRY PANCAKES

INGREDIENTS

Pancakes:

  • 2 cup self raising flour.
  • 2 teaspoons baking powder 
  • 2 tablespoons raw sugar
  • ¼ teaspoon salt 
  • 2 large eggs
  • 3 tablespoons light butter, melted.
  • 1 tablespoon pure vanilla extract
  • 1 cup plain non-fat Greek yogurt.
  • 1 cup unsweetened almond milk 

Strawberry Syrup:

  • 1 1/2 cups fresh (or frozen) diced strawberries.
  • 2 tablespoons sugar
  • 3 tablespoons water
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS

  1. Combine all dry ingredients into a large mixing bowl and whisk. Set aside.
  2. In a smaller bowl, combine the eggs, oil, vanilla, and yogurt. Whisk well until creamy and smooth. Add the milk and mix until combined.
  3. Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
  4. Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
  5. Cook them for about 3-4 minutes and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don’t really form on these due to thickness. Repeat with remaining batter.

Strawberry Syrup:

  1. Combine strawberries, sugar, water, and vanilla in a small saucepan. Bring to a boil, lower heat, and gently simmer and a syrup form and thickens.

Fluffy Japanese pancakes

This recipe takes some time. But is so good.

INGREDIENTS

Bowl 1 – Yolk Mixture

  • 1 egg yolk
  • 2 tbsp sugar
  • 2 tbsp milk
  • ½ tsp pure vanilla extract
  • 3 tbsp cake flour
  • ½ tsp baking powder

Bowl 2 – Meringue

  • 2 large egg whites
  • 1 ½ tbsp sugar

INSTRUCTIONS

Bowl 1 – Yolk Mixture

  1. Whisk the egg yolk with the sugar until pale and frothy. Mix in the milk and vanilla.
  2. Sift flour and baking powder into the mixture and whisk until incorporated.

Bowl 2 – Meringue

Whip the eggs white using an electric mixer until pale and frothy, begin adding the sugar in batches until a glossy meringue is formed. You want stiff-ish peaks,

Combine

  1. Whisk ⅓ of the meringue into the yolk mixture until completely incorporated. Add half of the remaining meringue and mix delicately.
  2. Add the remaining meringue and fold into the mixture using a spatula – be careful not to deflate the batter.
  3. Heat a large non-stick pan, you will need the lid, over low heat. Add a very small drizzle of oil. Using ¼ cup scoops, scoop the batter into the pan. Cover and cook for 2-3 minutes.
  4. Remove the lid, add another ¼ cup of batter on top of the pancake already cooking. Cover and continue to cook for another 4-5 minutes.
  5. Flip the pancake…Very gently! Cover and cook for 4-5 more minutes until done. Repeat with the remaining batter. Serve!
  6. Add your fav topping

Fluffy Pancakes 

INGREDIENTS

  • 1 cup All-Purpose Flour, sifted
  • 2 tsp Baking Powder
  • Pinch of Salt
  • 2 tbsp White Sugar
  • ¾ cup plus 2 tablespoon Milk
  • 1 Large Egg, beaten.
  • 2 tbsp Unsalted Butter, melted.
  • 1 tsp Pure Vanilla Extract
  • Canola Oil (or any other vegetable oil), for cooking

INSTRUCTIONS;

  1. Combine flour, sugar, salt, and baking powder into a bowl and mix well.
  2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
  3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
  4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly sized pancakes.
  5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.
  6. Add your fav topping

Healthy Banana Oatmeal Pancakes

Ingredients

  • 2 medium ripe bananas
  • 2 eggs
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups old fashioned rolled oats.
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Olive oil, for cooking

Instructions

  1. Add all the ingredients until completely smooth.
  2. Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
  3. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don’t burn. If at any point your griddle starts smoking, it means your pan is too hot.
  4. Wipe skillet clean and repeat with more oil and remaining batter.

Almond Flour Pancakes

Ingredients

  • 2 cups blanched almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup almond milk, more if needed
  • 2 large eggs
  • 1 tablespoon pure maple syrup, more for serving
  • 1 teaspoon vanilla
  • Extra-virgin olive oil, for the pan

Instructions

  1. In a medium bowl, whisk together the spooned and levelled almond flour, baking powder, and salt.
  2. In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
  3. Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it’s too thin, sprinkle in a touch more almond flour.
  4. Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. 
  5.  Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
  6. Serve with maple syrup or your fav topping

Basic Crêpes

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted.

Directions

  1. Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour the batter onto the griddle, Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook until the top of the crêpe is no longer wet, and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more.
  4. Serve hot and with your fav topping

French Crêpes

Ingredients

For the crêpes batter:

  • 2 cups all-purpose flour 
  • 1 tablespoon sugar, or more
  • 6 medium eggs
  • 3 cups milk 
  • 2 tablespoons unsalted butter melted and cooled.
  • butter or ghee, for cooking

Method

  1. In a large mixing bowl, whisk together the eggs and then add the flour, sugar (if using) and 1/3 of the milk (250 ml). Use a whisk, immersion blender or electric mixer to combine and mix all the ingredients until you have a smooth mixture.
  2. Add the remaining 2 cups of milk (500 ml) and melted butter and mix until completely smooth. Let stand at room temperature for 30-60 minutes or refrigerate up to 1 day; stir for a few seconds before using.
  3. Heat a medium-sized non-stick skillet over medium heat Lightly coat with butter or ghee.
  4. Pour a ladle full of the batter to the centre of the pan, immediately tilt and swirl to coat the pan. If using a smooth-surfaced griddle or tabletop grill pour a ladle full of the batter into the centre and using the back of the ladle, spread the mixture out in a circular motion. Cook until the outer edges are golden brown, crispy and begin to lift.
  5. Slide a flat spatula gently underneath the crepe, flip it and cook it on the other side until golden. Remove and transfer to a plate. Repeat until you are done with all the batter, stacking the crêpes on top of each other on the plate.
  6. Either roll the crêpe or fold it into quarters with your choice of filling or topping that you want