We have been trying and testing pancake recipes on the run up to Shrove Tuesday to make sure we only had the very best one to share!
Although we couldn’t narrow the selection down to just one, we have managed to get it down to the best three so there will be something to tickle everyone's taste buds.
Ingredients1 large banana
80g Nairn's Gluten Free Scottish Porridge Oats
1 scoop of protein powder
70g egg whites
50ml unsweetened almond milk
80g strawberries (chopped)
2 tbsp maple syrup (or honey)
Fry light coconut spray oil (for cooking)
- Put your strawberries and 1 tbsp of maple syrup into a pan on a low heat and leave to cook stirring occasionally.
- Place ¾ of the banana, the oats, protein powder, egg whites and milk into a blender.
- Blitz until a smooth thick mixture forms.
- Heat a couple of sprays of the coconut oil in a non-stick frying pan and pour in your mixture into medium sized pancake shapes.
- Cook for 30 seconds – 1 minute on each side. TIP: you will know when to flip as little bubbles will form on the top of the pancake. That is your cue to flip!
- Repeat until you have used all your batter and top with the rest of your banana, cooked strawberries and that final drizzle of maple syrup.
135g/4¾oz plain flour
tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
- Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, 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 a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
- Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
- Serve with lashings of real maple syrup and extra butter, if you like.
Ingredients100g plain flour
2 large eggs
275ml semi-skimmed milk
Butter or oil for cooking
Lemon wedges and caster sugar to serve
- Sift the flour into a large bowl and add the eggs and milk. Whisk the mixture well until all the ingredients are combined and lump-free.
- Next, heat some butter or oil in a small frying pan over a medium heat. Add a little pancake batter, swirl it to cover the base and cook for around a minute before flipping to cook the other side.
- Remove the pancake from the heat and keep warm in a low oven while you make more. Serve with your choice of topping.