With the Easter Eggs creeping into shops it can only mean one thing - Lent is right around the corner, but not before we have one last night of indulgence in the form of the beloved Pancake Tuesday! Whether your like your pancakes thin and Crêpe-like, adorned with the classic lemon & sugar or you prefer the thick and fluffy delights of the American-style pancake piled high with chocolate spread, fruit, cream - and just about anything else you can get your hands on - it’s important that you nail that recipe.
We’ve done the hard work for you and found you the best of the pancake recipe bunch, so all you have to do is mix, flip & hope they don’t stick (to the ceiling!).
125g plain flour
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled flat griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 60ml for each crêpe. Tilt the pan with a circular motion to that the batter coats the surface evenly.
Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a fish slice or spatula, turn and cook the other side.
Serve hot with s generous glug of lemon, a sprinkling of sugar and enjoy!
Fluffy American Pancakes
135g plain flour
1 tsp baking powder
1/2 teaspoon salt
2 tablespoons caster sugar
1 large egg, lightly beaten
2 tablespoons melted butter
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jig, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over medium heat and add a knob of butter. When it’s melted, add a ladle of batter. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
Serve piled high with your toppings of choice and enjoy!
Gluten-free Banana Pancakes
1 large banana
2 medium eggs, beaten lightly
Pinch of gluten-free baking powder
Splash of vanilla extract
1 tsp oil
In a bowl, mash 1 large banana with a fork until it resembles a thick purée.
Stir in 2 beaten eggs, a pinch of gluten-free baking powder, and a splash of vanilla extract.
Heat a large non-stick frying pan over medium heat and brush with a 1/2 teaspoon of oil.
Using half the batter, spoon two pancakes into the pan, cook for 1-2 minutes each side, then tip onto a plate. Repeat with another 1/2 teaspoon of oil and the remaining batter.
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