3   103
1   129
2   186
4   165
7   181
6   131
7   121
3   133
9   142
3   146

Food for thought | How to Eat Pancakes All Day

Pancake day is fast approaching and if you are anything like me you’ll have been looking forward to this day since Christmas. This could be controversial as someone who grew up eating Crepes, but I simply cannot get enough of American Pancakes at the moment. The possibilities for meals are endless with plenty of flavour options that can be added to the batter as well as the toppings. It literally means you could whip them up for breakfast, lunch and dinner and that’s exactly what I’m going to show you with my three favourite pancake recipes perfect for every meal of the day.

As I write this post I have the Matilda pancake song in the background (‘Send me on my way’ by Rusted Root’ FYI), and that’s just how I’d like to see you celebrating this pancake day in your kitchen, with skip in your step, and those FEED ME eyes as soon as you see them bubbling in the pan. If only we had her magic right?


BREAKFAST

BANANA OAT PANCAKES WITH STRAWBERRY, HONEY AND NUTELLA



Serves | 2

Preparation Time | 10 minutes

Baking Time | 10 minutes 

Difficulty Rating | Easy Peasy


You will need: 

2 large eggs

2 large banana

100g plain flour

1tsp baking powder

25g rolled oats

50ml milk

10 fresh strawberries

1 tbsp coconut oil

Honey, to serve

Nutella, to serve


Preheat oven to 120°C (100°C fan) mark ½.

In a large bowl mash one banana then add the eggs and milk.

In a separate bowl. put flour, rolled oats and baking powder into a large bowl and stir with a pinch of salt. Make a well in the centre, then add the wet banana/egg mixture. Gradually whisk them both into the flour bowl to make a smooth batter.

Heat a large frying pan and melt 1/2 tbsp coconut oil. Pour or spoon the batter onto pan (around 4 pancakes should be enough) leaving space between pancakes. Cook for a few minutes until bases are golden and bubbles appear on surface. Turn and cook for a further 1-2min until puffed and lightly golden. Transfer to a baking tray lined with baking parchment and put in a warm oven. Continue with remaining butter and batter to make more pancakes (you should have 8).

While pancakes are cooking, prepare the toppings. Slice the strawberries in half then put into a small pan and add a squeeze of honey. Gently heat them through on a medium heat until the honey begins to bubble then turn off and leave to one slide. In the meantime slice the other banana up.

To serve, layer four pancakes on each plate and add spoonfuls of the sticky strawberries (and the yummy juice) and banana slices. Finish with a squeeze of honey and a drizzle of Nutella.


LUNCH

CHEEESY PANCAKES WITH AVOCADO AND BACON



Serves | 2

Preparation Time | 15 minutes

Baking Time | 10 minutes 

Difficulty Rating | Easy Peasy


You will need: 

2 large eggs

100g plain flour

Pinch of salt

1 tsp baking powder

70g mature Cheddar

50ml milk

6 rashers streaky bacon

1 ripe avocado

1 tbsp unsalted butter

Handful fresh Coriander

10 baby tomatoes, chopped in half

Cottage Cheese, to serve


Preheat oven to 120°C (100°C fan) mark ½ and put the tomatoes into a baking dish. Sprinkle with salt, pepper and a dash of olive oil and leave to gently roast.

Put flour and baking powder into a large bowl and stir with a pinch of salt. Make a well in centre and crack in the eggs and milk. Gradually whisk them both into the flour bowl to make a smooth batter. Stir in the Cheddar and season with pepper.

Grill the bacon for 5-7min, turning once, until crispy and golden. Transfer to a baking sheet and keep warm in the oven.

Heat a large frying pan and melt 1/2 tbsp butter. Pour or spoon the batter onto pan (around 4 pancakes should be enough) leaving space between pancakes. Cook for a few minutes until bases are golden and bubbles appear on surface. Turn and cook for a further 1-2min until puffed and lightly golden. Transfer to a baking tray lined with baking parchment and put in a warm oven. Continue with remaining butter and batter to make more pancakes (you should have 8).

While pancakes are cooking, prepare the avocado. Carefully cut it in half and remove the stone, then scoop the flesh out of the peel in one. Slice the avocado into half moon shapes and add a dash of lime or lemon (if you have some).

To serve, layer four pancakes on each plate and add 3 rashers of bacon, slices of avocado and the tomatoes. Finish with a dollop of cottage cheese and a sprinkle of coriander.


DINNER

RICOTTA PANCAKES WITH SPINACH AND MUSHROOMS



Serves | 2

Preparation Time | 15 minutes

Baking Time | 10 minutes 

Difficulty Rating | Easy Peasy


You will need: 

2 large eggs

100g plain flour

250G ricotta cheese

125g semi skimmed milk

1 tsp baking powder

70g chestnut mushrooms

200g spinach

Pinch salt

Garlic clove

2 tbsp butter


Preheat oven to 120°C (100°C fan) mark ½

Put flour and baking powder into a large bowl and stir with a pinch of salt. Make a well in centre and crack in the eggs, ricotta and  milk. Gradually whisk them both into the flour bowl to make a smooth batter. Season with salt and pepper.

Slice the mushrooms and crush the garlic clove. Add both to a heated pan and fry until the mushrooms soften. Add 1 tbsp butter and spinach stirring it all together, then remove from the heat, pop and let the spinach wilt down.

Heat a large frying pan and melt 1/2 tbsp butter. Pour or spoon the pancake batter onto pan (around 4 pancakes should be enough) leaving space between pancakes. Cook for a few minutes until bases are golden and bubbles appear on surface. Turn and cook for a further 1-2min until puffed and lightly golden. Transfer to a baking tray lined with baking parchment and put in a warm oven. Continue with remaining butter and batter to make more pancakes (you should have 8).

To serve, layer four pancakes on each plate and top with a spoon of the spinach and mushroom mixture.

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