Tomorrow is Pancake Day (16 Feb) and it is a great excuse for indulging in delicious pancakes and for getting the kids in the kitchen for a bit of fun.
There is nothing more delicious than tucking into freshly made pancakes covered in your favourite topping. Whether it be maple syrup, Nutella, jam, or fresh fruit and lashings of cream, it is comfort food like no other, and the great thing is that you can make variations to suit every diet.
Now, there is a bit of confusion around what constitutes a pancake and what you as an individual may associate with Pancake Day, so whether it is a Scotch pancake, a crepe, a drop scone or American pancake that you make be sure to enjoy it with your toppings and favourite people!
It’s great fun getting the kids into the kitchen to make pancakes and you can ensure there is a job for everyone, from cracking eggs, to mixing the batter or being the very important taste tester. We have looked out some recipes that will suit a variety of tastes and diets, so look out your aprons and get ready for some floury fun with the kids.
This recipe has been adapted from the BBC Good Food website and will make approximately 16 pancakes. It gets great reviews on taste and fluffiness, and they are really simple to make.
300g self-raising flour
1 tsp baking powder
1 tbsp sugar (any kind)
1 tbsp vanilla extract
400ml plant-based milk (soya, almond or oat)
1 tbsp vegetable oil for cooking
- Add the flour, baking powder, sugar, vanilla and a pinch of salt into a bowl and whisk together with a balloon whisk until mixed.
- Slowly add the milk and whisk until you get a thick batter.
- Heat a little oil on a non-stick frying pan over a medium heat.
- Add two tablespoons of batter to form a small circle in the frying pan and leave for 3-4 minutes until you see the edges browning and bubbles appearing on top, then flip the pancakes over to cook on the other side for a further 2-3 minutes or until golden both sides.
- You should be able to do these in batches of two to three pancakes.
- Keep warm under a tea towel or in a low temperature oven until you are ready to eat.
- Serves with your favourite toppings.
Dairy Free Crepes
These exceptional little delights are gluten and dairy free, the recipe is adapted from Becky Excell a gluten-free recipe creator based in London. Again this is a super simple recipe that produces deliciously light and thin crepes for Pancake Day.
220g gluten free plain flour
4 large eggs
450ml plant-based milk (soy, almond or oat)
1 tbsp vegetable oil (for cooking)
- Pour the flour into a large mixing bowl.
- Beat in the four eggs one at a time.
- Gradually pour in the milk while whisking, until you have a nice smooth, thin batter.
- Transfer the batter to a jug.
- Heat a little oil in a non-stick frying pan over a medium-high heat.
- Pour the batter evenly into the hot pan and tilt it around to ensure the whole pan base is covered.
- Fry for about 1 minute or until the edges look cooked before flipping carefully onto the other side to finish off cooking for 20-30 seconds or until golden brown.
- Keep warm under a tea towel or in a low temperature oven until you are ready to serve.
- Serve with some delicious toppings.
The best part about pancakes is the toppings you choose to put on them. Whether you like a traditional lemon and sugar flavour hit or you like to smother them in jam, some of you may even like a savoury option. We have created a thorough list of toppings below for some inspiration this Pancake Day:
- Maple syrup (or golden syrup)
- Nutella (or another chocolate spread)
- Chopped hazelnuts (great over Nutella)
- Sugar (any kind)
- Whipped cream
- Chocolate chips
If you make some delicious pancakes this Pancake Day be sure to share your pictures with us on Twitter @PosAbilityMag.
Article first appeared in Feb/Mar 2021 issue of PosAbility Magazine.
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