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5 Flippin’ Good Pancakes

From savoury to sweet, classic to kooky (cue some creative cauliflower pancakes), healthy to not-so-healthy... we've put together five of our favourite pancake recipes to inspire you this Shrove Tuesday.

Whether for breakfast, lunch or dinner - happy flipping! 


Savoury Vegetable Pancakes with Poached Eggs

Serves 4 

I N G R E D I E N T S 

1 cup flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne pepper
1 cup cauliflower, finely chopped
1 cup broccoli, finely chopped
3 tablespoons parsley, chopped
1/4 cup green onions, sliced
3/4 cup cheddar cheese, shredded
1 egg
1 cup milk
4 eggs poached
2 tablespoons olive oil

M E T H O D 

Preheat oven to 200°F. In a large mixing bowl, whisk the flour, baking soda, salt, pepper and cayenne. 

Reserve a small amount of parsley and green onion for garnish. In a medium mixing bowl, combine the cauliflower, broccoli, green onions, parsley, cheese egg and milk and combine well.

Pour the vegetable mixture into the dry ingredients, and mix until just combined. Heat a large nonstick skillet over medium-high heat. Add enough olive or canola oil to coat. When skillet is hot, scoop ¼ cup of the batter for each pancake. Flip when the first side is golden brown. Total cooking time will be 4 minutes or less. Keep pancakes warm in oven until ready to serve. 

Bring a large sauté pan filled with water to a boil. Gently place eggs into the water and roll them around for just 1 minute. (This firms up the white a bit.) Quickly remove from water, and then crack the eggs 1 at a time into the simmering water and poach until white is cooked, about 2 minutes for a runny yolk. Transfer the eggs to a plate with bit of water on it to keep them from sticking while the other eggs are poaching. 

Assemble the plates, with two pancakes on the bottom and a poached egg on top. Finish with reserved green onions and parsley.

Recipe from Edible San Francisco & photography by Kathleen Korb


Lemon Ricotta Pancakes

Serves 12 

I N G R E D I E N T S

1 1/2 cups all-purpose flour
1 tbsp granulated sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tsp vanilla
1 small lemon, zested and juiced
1/3 cup part-skim ricotta
Butter for frying

M E T H O D 

In a large bowl, combine the flour, sugar, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, egg yolks, vanilla, lemon juice and zest. Whisk the wet ingredients into the dry until moistened. Whisk the ricotta cheese into the batter.

In a separate bowl, beat the egg whites until stiff peaks. Fold the egg whites into the batter

Heat a griddle or frying pan to medium-high. Add a small dab of butter in between frying. Fry pancakes on each side until golden brown. Serve with fresh fruit. 

Recipe & photography by Flourishing Foodie 


Coconut & Quinoa Pancakes

Serves 10

I N G R E D I E N T S

85g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water
45g rolled oats, choose certified gluten free if intolerant
60g unsweetened desiccated coconut
250 ml unsweetened almond milk
1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes
2 tbsp melted extra virgin coconut oil (more for cooking)
1/2 tsp ground vanilla
1 tsp baking powder
1/2 tsp cinnamon
Zest of 1 lemon

M E T H O D

Drain and rinse quinoa, and place it in an upright blender. Add oats, ¼ cup coconut, almond milk, chia egg (or regular egg), coconut oil, vanilla, baking powder, and cinnamon. Blend on high speed for about 40 seconds or until completely smooth, scraping down sides as necessary. Add remaining coconut and lemon zest and stir with a rubber spatula to combine.

Warm a wide cast iron skillet over medium heat; add about 1 teaspoon coconut oil and spoon in ¼ cup batter for each pancake. Spread the batter out a little with the back of a spoon to make a 4-inch pancake. Cook for about 3 minutes or until surface is covered with bubbles and bottom is golden and beginning to brown. Flip and cook for another 2 minutes or until golden brown. Remove from skillet and repeat with remaining batter.

These pancakes are best hot off the pan, but they can also be kept warm in a 200ºF / 90°C oven as you cook the whole batch. Serve with Quick Citrus Chia Jam or fresh fruit and a dash of maple syrup.

Quick Citrus & Chia Jam

I N G R E D I E N T S

5 mandarins or citrus fruits of choice, peeled and most of the white rim discarded
2 tbsp honey or maple syrup (more or less depending on the sweetness of the citrus fruits)
1-2 tbsp chia seeds

M E T H O D 

Peel two of the mandarins and chop the slices into small pieces that you place in a small bowl. Cut the remaining mandarins in half and squeeze out all the juice into the bowl. Add honey and chia seeds. Use a fork to whisk until all is combined. Leave in the fridge for a few hours or overnight, whisk once or twice to prevent the chia seeds form forming lumps. The chia seeds will bind the juice into a jam-like consistency. Store in a sealed jar in the fridge for up to 3-5 days.

Recipe from Green Kitchen Stories by Amy Chaplin & photography by Johnny Miller 


Gingerbread Pancakes with Salted Treacle Butter

Serves 16

I N G R E D I E N T S

2 cups (250g) plain flour
2½ tsp baking powder
¼ tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground clove
½ tsp kosher salt
1⅓ cups (330ml) buttermilk
½ cup (125ml) unsulphured molasses
3 tbsp melted butter 
2 tsp peeled finely grated fresh ginger
2 large eggs

Salted Treacle Butter:

¼ cup (50g) unsalted butter, softened
1 heaped tsp treacle or unsulfured molasses
¼ tsp ground cinnamon
Generous pinch of flaky salt

Toppings:

Toasted pecans
Cream Cheese
Maple syrup or salted caramel sauce
Lemon Curd

M E T H O D 

Preheat the oven to 200°F (90°C). Set a baking sheet in the oven. In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.

Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.

In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.

Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.

Set the finished pancakes on the baking sheet and keep warm in the oven, or just gobble them up as you go. Repeat with more butter and remaining batter, wiping the skillet clean with a paper towel between batches.

For the Salted Treacle Butter, cream together the butter, treacle and cinnamon. Transfer to a serving dish and sprinkle with salt. Chill until needed.

Recipe & photography by Top with Cinnamon 


Nutella Pancakes with Boozy Hot Chocolate Sauce

Serves 10 

I N G R E D I E N T S

150ml milk 
3 tbsp Nutella 
Butter 2 tbsp melted, plus more for frying
1 egg, beaten
2 tsp caster sugar 
100g plain flour
2 tbsp cocoa powder
1/2 tbsp baking powder 
1/2 tsp salt

Boozy Hot Chocolate Sauce: 

150g dark chocolate 
100ml milk 
3-4 tbsp Frangelico (optional)

M E T H O D

Heat the milk in a microwave or small pan with the Nutella and whisk until melted. Leave to cool then whisk in the 2 tbsp butter, egg and sugar.

Put the flour, cocoa powder and baking powder in a bowl and mix in the salt. Gradually whisk the wet into the dry ingredients to make a batter. Tip into a jug.

Heat a large frying pan and brush with butter. Pour in batter to make small pancakes approx. 10cm across – cook until bubbles appear on the surface. Flip over and cook for another minute. Keep warm in a low oven while you make the rest.

To make the sauce, gently heat the ingredients in a small pan, whisking until shiny (add a splash of water if it's too thick). Pour over stacked pancakes to serve.

Recipes & photography from Olive Magazine

Tags: foodpancakesroundupshrove tuesdaypancake day
Posted on 24th February 2017 by Hush

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