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Flippin’ good pancake ideas

Flippin’ good pancake ideas


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To many kids, the most exciting thing about February is Pancake Day! It’s a really exciting time in the kitchen, because it’s cooking at its most hands on: cracking eggs, whisking batter, flipping pancakes and topping them with lots of delicious things at the table. And the young ones can get involved at every stage – if you don’t mind a bit of mess.

It’s a really easy way to introduce children to batters, which form the basis of so many things, not least the joy of baking. As you make the pancakes, explain where all the ingredients come from and what else you could make with them. The recipe Jamie has perfected is really simple – all you need a mug. Crack an egg in a bowl, then add a mug of flour and a mug of milk. Those proportions work at any quantity: for every egg just add an extra cup of flour and milk. The kids can do this or you can, but the really fun bit for them is turning that messy mix into a lovely smooth batter with a whisk or fork. Just make sure they’ve got an apron on…

Then comes the exciting bit. You should probably do the cooking, because you’ll be using a really hot pan, but older kids can have a go if they want. Just make sure you’ve got enough batter to make enough to eat, inevitably some will end up on the floor, or even the ceiling if the kids have a go. Store the pancakes on a plate with kitchen paper between them so they don’t stick.

Once all the batter is used up it’s time to get topping. It’s a great chance to show them all sorts of food, from the classic (lemon juice and sugar) to the more inventive (try the topping on Jamie’s one-cup pancakes). If you can, get a whole spread of sweet treats out and let the children top their own – encouraging them to include at least one fruit. Blueberries, raspberries, mangoes and strawberries would all work really well, and could go with ice cream or yoghurt, or a spread such as Nutella or even peanut butter.

Another really brilliant recipe is this Maple crepe cake. It’s incredibly fun to make, and delicious to eat, if a little naughty.

Have a flippin’ good time!


This Copycat Cracker Barrel Pancake Recipe Is So Flippin' Good

While a bag of salty fries with a fizzy soda is a great road trip snack, there's nothing like taking a road trip break at Cracker Barrel. Early in the morning or late at night, Cracker Barrel beams a glimmer of hope after a dreary few hours driving in the car. So what better way to relax at Cracker Barrel than by eating none other than their famous flapjacks?

Cracker Barrel is certainly one of my favorite road trip stops, but when I'm hanging out at home, it's not always the easiest restaurant to get to. I sit at home mourning those moments I got to sink my teeth into those heavenly pancakes, and wish for a time where I can have them yet again. Which, of course, sparked the inspiration to make a copycat Cracker Barrel pancake recipe right at home!

The secret ingredient for this Cracker Barrel pancake recipe

Buttermilk—duh! Did you know that buttermilk is a fermented dairy drink? It is cultured milk similar to yogurt and Keifer, and it makes baked goods and fried chicken taste absolutely delectable. While the milk will smell (and taste) slightly sour, it gives your food a nice tangy flavor. Having a "tangy" flavor may sound strange for pancakes in the morning, but I promise you, it's absolutely worth buying.

However, in order to get that fluffy Cracker Barrel pancake, there also needs to be some baking soda in the mix. While most pancakes can be made with just baking powder, a recipe with buttermilk in it will need baking soda. That's because baking soda works well with acidic ingredients, like fermented buttermilk, in order to give the pancakes that desired height.

You can substitute buttermilk in the recipe

Don't have buttermilk in the fridge? That's okay! You can make a similar copycat Cracker Barrel pancake without the buttermilk, you'll just need to make a few changes.

  • Use 1 cup milk instead of 1 cup buttermilk
  • Use 4 tablespoons melted butter instead of 2 tablespoons
  • Use 1 teaspoon baking powder instead
  • Do not use baking soda

Yes, this Cracker Barrel pancake recipe doesn't have sugar

Surprisingly enough, there isn't sugar in this Cracker Barrel pancake recipe. That's because I recently discovered in my cooking research that pancakes, in fact, do not need sugar in them. You may be shocked to learn that some of our favorite boxed pancake mixes—like Bisquick and Aunt Jemima—have very little sugar in them! So for this recipe, I decided to stay far away from it.

The sugary goodness that we taste in Crack Barrel pancakes probably comes from their delicious 100% pure maple syrup—which you can even buy online! Douse these pancakes in some of that syrup and you'll be having the full Cracker Barrel experience right at home. No road trip necessary.

Makes 5 servings


Seafood pancakes

  • 8 pancakes
  • 30g butter
  • 2 shallots, finely chopped
  • 1kg mussels, scrubbed, beards removed
  • 4 tbsp white wine
  • 1 bay leaf
  • 200g skinless haddock fillet, in 2cm chunks
  • 30g plain flour
  • 150ml semi-skimmed milk
  • 1 tbsp chopped chives
  • 100g cooked peeled prawns
  • 50g Gruyere cheese, finely grated
  • Salt and pepper
  • Sprigs of fresh dill to garnish
  1. Melt a third of the butter in a large, deep saucepan and cook the shallots for 2 minutes.
  2. Add the mussels, wine and bay leaf, cover and cook over a fairly high heat for 3 minutes, shaking the pan a few times.
  3. Drain the mussels, keep the juices. Throw away any mussels that have not opened.
  4. Remove the mussels from the shells and set them aside in a bowl.
  5. Throw away the shells and the bay leaf. Heat oven to 180C/160C fan/gas 4.
  6. train the juices through a fine sieve and pour back into the large pan and simmer, then add the haddock chunks and poach for 2 minutes. Remove haddock, add to the mussels. Reserve the cooking liquid.
  7. Put the pancakes in a dish, cover with foil and put in oven to reheat for 5 minutes. Melt remaining butter in a small saucepan, stir in flour and cook for 1 minute. Whisk in the reserved cooking liquid and the milk.
  8. Bring almost to the boil, then simmer for 3-4 minutes, stirring until thickened and smooth. Add the cheese and chives and season to taste
  9. Pour the sauce into the bowl of seafood. Add the prawns and stir. Lay out all the pancakes and divide the fish mixture into the centre of each.
  10. Roll each pancake and serve.

TIP: SPRINKLE extra Gruyere on the top and pop under the grill for 3 minutes for a crusty topping.


  1. Blend the flour, baking powder, baking soda, and salt in a substantial bowl with each other. I advise employing an electric powered mixer if you have just one (I love my KitchenAid!)
  2. In a lesser bowl, whisk an egg. Include in the buttermilk and the melted butter.
  3. Combine in buttermilk egg combination with dry components until finally the batter is sleek
  4. Run a adhere of butter about a warmed griddle (or a massive, flat frying pan.) Be watchful, you do not want it much too very hot! This will scorch the pancakes…and your fingers.
  5. For much larger pancakes related to Cracker Barrel’s, pour on a 1/2 cup batter for every single pancake (tends to make about 5)
  6. For lesser pancakes, pour on a 1/4 cup batter for every single pancake (can make about 10)
  7. Serve with Crack Barrel maple syrup and butter.

Similar: Uncomplicated, healthful, 350-calorie recipe concepts you can make at household.


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7 flippin' good pancake recipes

I don't know if you can tell, but I LOVE pancake day. Here are a few recipes that you can try that are a little more adventurous than the lemon and sugar. Though, lemon and sugar is pretty darn good isn't it <3

I must admit, I just wing it with ingredients, but I have tried my hardest to write down the recipes for the pancakes at least. I'm not going to tell you how how much toppings you should be putting on, that is none of my business.

Eton mess

Ingredients for Scotch pancakes:

Whisk all of the ingredients together in a jug (apart from the choc chips), it should be a smooth thick batter. Fold in the chocolate chips and set to one side.

Heat a small knob of butter in a large non-stick frying pan over a medium heat, swirling it round to coat the pan. Add 2-3 tbsp of the batter to the pan, you should know that the pancake is ready to flip when you can see bubbles rising to the surface. Flip the pancake over and cook for the same amount of time, or until golden brown and puffed up. Repeat with the remaining batter, keeping the pancakes warm in a low oven.


Classic pancake recipe

Ingredients:

Pour the flour into a mountain in the bowl, make a whole in the middle then crack the egg into it. Gradually pour the milk in with one hand while you stir from the outside of the bowl inwards to combine the batter mix (any lumps, get the whisk out and give the batter a good beating!)

Sometimes I add a knob of melted butter into the mix to enrich it but you should always let the batter stand for at least 30 minutes. Most importantly, make sure the pan is piping hot before you start and turn it down as you cook the pancakes and only rub a bit of oil onto the pan with kitchen roll.


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Seafood pancakes

  • 8 pancakes
  • 30g butter
  • 2 shallots, finely chopped
  • 1kg mussels, scrubbed, beards removed
  • 4 tbsp white wine
  • 1 bay leaf
  • 200g skinless haddock fillet, in 2cm chunks
  • 30g plain flour
  • 150ml semi-skimmed milk
  • 1 tbsp chopped chives
  • 100g cooked peeled prawns
  • 50g Gruyere cheese, finely grated
  • Salt and pepper
  • Sprigs of fresh dill to garnish
  1. Melt a third of the butter in a large, deep saucepan and cook the shallots for 2 minutes.
  2. Add the mussels, wine and bay leaf, cover and cook over a fairly high heat for 3 minutes, shaking the pan a few times.
  3. Drain the mussels, keep the juices. Throw away any mussels that have not opened.
  4. Remove the mussels from the shells and set them aside in a bowl.
  5. Throw away the shells and the bay leaf. Heat oven to 180C/160C fan/gas 4.
  6. train the juices through a fine sieve and pour back into the large pan and simmer, then add the haddock chunks and poach for 2 minutes. Remove haddock, add to the mussels. Reserve the cooking liquid.
  7. Put the pancakes in a dish, cover with foil and put in oven to reheat for 5 minutes. Melt remaining butter in a small saucepan, stir in flour and cook for 1 minute. Whisk in the reserved cooking liquid and the milk.
  8. Bring almost to the boil, then simmer for 3-4 minutes, stirring until thickened and smooth. Add the cheese and chives and season to taste
  9. Pour the sauce into the bowl of seafood. Add the prawns and stir. Lay out all the pancakes and divide the fish mixture into the centre of each.
  10. Roll each pancake and serve.

TIP: SPRINKLE extra Gruyere on the top and pop under the grill for 3 minutes for a crusty topping.


Seafood pancakes

  • 8 pancakes
  • 30g butter
  • 2 shallots, finely chopped
  • 1kg mussels, scrubbed, beards removed
  • 4 tbsp white wine
  • 1 bay leaf
  • 200g skinless haddock fillet, in 2cm chunks
  • 30g plain flour
  • 150ml semi-skimmed milk
  • 1 tbsp chopped chives
  • 100g cooked peeled prawns
  • 50g Gruyere cheese, finely grated
  • Salt and pepper
  • Sprigs of fresh dill to garnish
  1. Melt a third of the butter in a large, deep saucepan and cook the shallots for 2 minutes.
  2. Add the mussels, wine and bay leaf, cover and cook over a fairly high heat for 3 minutes, shaking the pan a few times.
  3. Drain the mussels, keep the juices. Throw away any mussels that have not opened.
  4. Remove the mussels from the shells and set them aside in a bowl.
  5. Throw away the shells and the bay leaf. Heat oven to 180C/160C fan/gas 4.
  6. train the juices through a fine sieve and pour back into the large pan and simmer, then add the haddock chunks and poach for 2 minutes. Remove haddock, add to the mussels. Reserve the cooking liquid.
  7. Put the pancakes in a dish, cover with foil and put in oven to reheat for 5 minutes. Melt remaining butter in a small saucepan, stir in flour and cook for 1 minute. Whisk in the reserved cooking liquid and the milk.
  8. Bring almost to the boil, then simmer for 3-4 minutes, stirring until thickened and smooth. Add the cheese and chives and season to taste
  9. Pour the sauce into the bowl of seafood. Add the prawns and stir. Lay out all the pancakes and divide the fish mixture into the centre of each.
  10. Roll each pancake and serve.

TIP: SPRINKLE extra Gruyere on the top and pop under the grill for 3 minutes for a crusty topping.


Flippin’ Good Pancakes from The Groovy Food Company and Gizzi Erskine

It’s nearly Pancake Day hooray! The one day of the year when it’s perfectly acceptable to eat as many pancakes as you like, smother them in whatever the dickens you like and eat them at any time of day – it’s flippin’ marvellous!

I’m a bit of a traditionalist when it comes to what I put on my pancakes I don’t think you can ever beat a sprinkle of sugar and a good old squeeze of lemon, however I do love syrup and I do love chocolate (obvs.). The thing is, these days we’re all a bit more health conscious and OK arguably Pancake Day should be a day of not giving a damn about things like calories and sugar content etc., but jeez how many more days are we gonna come up with an excuse for gluttony… Easter, Christmas, National ‘this’ day, World ‘that’ day.

So I want to share a recipe with you that cuts down on refined sugar, but is by no means lacking in the taste department, meaning you can literally have your ‘pan’cake and eat it.

The award-winning British brand, The Groovy Food Company has teamed up with chef and food writer Gizzi Erskine to create a modern pancake recipe that uses the brand’s notorious natural ingredients. The coconut salted caramel sauce is literally to die for and the good news is this recipe makes more than you need, which means you’ve got loads left to drizzle on ice cream, porridge and anything else that takes your fancy.

Have a go and let me know what you think!

What’s In It?

  • 110g Plain Flour
  • 1 Egg
  • I Egg Yolk
  • 1/2 pt Milk
  • 2 tbsp The Groovy Food Company Organic Virgin Coconut Oil
  • Pinch of Salt
  • Pinch of Sugar

Coconut Salted Caramel Sauce

  • 320g The Groovy Food Company Organic Coconut Sugar
  • 250ml Coconut Cream
  • 120g Coconut Oil
  • 30ml Water
  • Seeds from 1 vanilla pod or 1/2 tsp Vanilla Bean Paste
  • ½ tsp Sea salt

How Do I Make It?

Place the flour, salt and sugar in a bowl and mix together.

In a separate bowl whisk the egg and egg yolk and add the milk. Stir until well mixed.

Gradually whisk the egg and milk mixture into the flour until smooth and well combined.

Cover and leave to rest in the fridge for about 30 minutes. (you could make the caramel sauce whilst you wait)

After 30 minutes, heat a shallow frying pan to a medium heat and carefully wipe around the pan with some coconut oil on a piece of kitchen paper.

Spoon in enough pancake batter to coat the base of the pan and swirl it around to reach the edges and fill in any gaps.

Fry the pancake for roughly 30 seconds to 1 minute, you may need to gently scoop the sides way with a palette knife, before flipping over.

Cook for a further 30 seconds then slide onto a plate and repeat the process again.

There should be enough batter here for between 8-1o pancakes, depending on the size of your frying pan.

Coconut Salted Caramel Sauce

Put the sugar and water into a large saucepan and melt over a low heat making sure to stir gently so that it doesn’t burn at the bottom.

Once the sugar has melted, turn the temperature up to bring the syrup to the boil. It’s really important you don’t stir it at this point as the motion causes sugar crystals to appear (trust me, I’ve learnt the hard way!)

The sugar syrup will gradually turn to caramel, however because coconut sugar is already brown in colour it can be difficult to judge when it’s ready. It should thicken slightly and will smell like caramel.

Remove from the heat and very quickly beat in the coconut cream. It will hiss a bit, and you need to be careful it doesn’t jump out of the pan at you, but speed is of the essence here as the coldness of the coconut cream will cause the caramel to seize if it’s not beaten immediately.

Once the caramel is smooth and even, beat in the coconut oil, vanilla and salt until well combined.

Carefully pour into glass jars to cool.

It’s up to you what else you serve with your pancakes and coconut salted caramel sauce, but personally you’d be a fool to not add sliced bananas – they were literally made for this recipe. Or how about adding some grated dark chocolate, some cream, or even some ice cream and chopped nuts…the choice really is yours!



Comments:

  1. Jayronn

    It's apparently you were wrong ...

  2. Banaing

    This is not a joke!

  3. Vugul

    thanks, read it in one breath

  4. Arajas

    everything can be =))))))

  5. Gabra

    The sad consolation!



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