Four Pancake Day recipes to try

Four Pancake Day recipes to try


Posted 28th Feb 2017


Do you find yourself needing some inspiration for pancake day toppings? Or maybe you just fancy trying something different. We've rounded up four delicious recipes which should suit everyone's needs

Carrot Cake Pancakes

Enjoy the flavour of carrot cake – in a pancake! These are quick-to-make and a treat to eat.

Serves 2 (3 pancakes each)

You will need

100g wholemeal self-raising flour
¼ tsp ground mixed spice
20g Tate & Lyle Golden Caster Sugar
1 large egg
100g grated carrot
4 tbsp low fat plain yogurt
100ml milk
50g sultanas or raisins
3-4 tsp vegetable oil

For the topping

100g low fat soft cheese or mascarpone
¼ tsp vanilla extract
1 orange
1 tsp Tate & Lyle Golden Caster Sugar
Lyle’s Golden Syrup, for drizzling

1 Put the flour, mixed spice, Tate & Lyle Golden Caster Sugar, egg, grated carrot, yogurt and milk into a large mixing bowl and use a hand whisk or fork to mix everything together thoroughly. Stir in the sultanas or raisins.

2 Heat a non-stick frying pan over a medium heat. Add 2-3 drops of oil. Cook tablespoons of the batter in batches, turning them over after 1-2 minutes to cook the other sides. Make 8 small pancakes altogether, adding a few more drops of oil to the frying pan with each batch.

3 For the topping, mix together the soft cheese and vanilla extract. Finely grate the orange zest and add 1 tsp to the mixture with the Tate & Lyle Golden Caster Sugar. Peel and segment the orange, removing all the pith. Serve with the warm pancakes and drizzle with Lyle’s Golden Syrup, sprinkling a little more orange zest.

Breakfast Pancakes with Crispy Bacon

You will need

2 eggs
5 - 7 tbsp milk
150g/5oz self-raising flour
2 tbsp Tate & Lyle® Caster Sugar
1/2 tsp salt
vegetable oil, for shallow frying
150g pack sliced pancetta
4 tbsp Lyle’s Golden Syrup®
coarsely ground black pepper

1 Whisk together the eggs and milk. Place the flour, sugar and salt in large bowl, make a well in the centre, pour in the liquid and mix beat with wooden spoon to make a smooth, thick batter. Set aside for 5 minutes.

2 Meanwhile, cook the bacon in a non-stick frying pan until crisp and golden. Drain on kitchen paper.

3 Heat a little oil in a separate frying pan. Carefully drop large spoonfuls of the pancake mixture into the hot frying pan and cook for 2 minutes until crisp and golden.

4 Slide the pancakes onto serving plates and top with the bacon. Drizzle over the golden syrup, sprinkle with pepper and serve.

Golden Syrup Pancakes

You will need

300ml full fat milk
2 medium eggs
125g plain flour
25g butter, melted
Extra melted butter or vegetable oil for frying

Directions

1 Put the milk and eggs into a jug and whisk together.

2 Put the flour into a large bowl, and make a hallow in the centre. Gradually pour the milk mixture into the centre, whisking as you pour continue whisking until you have a smooth batter, then whisk in the melted butter. Alternatively put all the ingredients into a food processor or blender and whizz until smooth.

3 To cook the pancakes, use a non-stick 18cm pan for best results. Heat the pan on medium heat until there is a slight haze coming from it.

4 Brush the pan with butter or oil then pour in abut 70ml of batter, use a small ladle if available. Tilt the pan so the batter evenly covers the bottom of the pan.

5 Cook for about 1 minute or until the liquid batter has set and the pancake is golden. Loosen the edges of the pancake with a spatula and give a little shake – it should come loose and move in the pan.

6 Either flip the pancake or turn it over using a fish slice, then cook for a further minute.

7 Continue to cook more pancakes in the same way.

Classic Pancake Topping 

You will need

Lyle’s Golden Syrup
Lemon wedges

Directions

1 Fold the pancakes loosely and drizzle over the Golden Syrup. Squeeze the fresh lemon juice and serve.

Love Pancakes

You will need

150g plain flour
Pinch of salt
2 tsp Tate & Lyle Caster Sugar
2 eggs
350ml milk
2 tbsp unsweetened cocoa powder, blended with 3 tbsp hot water
A few drops of vegetable oil
Decoration:
150g strawberries, halved
100g blueberries
Lyle's Golden Syrup, for drizzling

Directions

1. Put the flour, salt, caster sugar, eggs and milk into a mixing bowl and whisk together to make a smooth batter. Pour about one quarter of this batter into a separate bowl and beat in the cocoa mixture to make chocolate batter.

2. Put the chocolate batter into a squeezy bottle (you could use a rinsed-out washing up bottle for this). Heat a non-stick frying pan and add a few drops of vegetable oil. Remove from the heat. Using the squeezy bottle, carefully '‘draw'’ a heart shape over the base of the pan. Heat gently until just set.

3. Ladle plain batter over and around the surface of the heart shape. Cook lightly until the batter just sets on the surface, then flip the pancake over to reveal the heart shape on the cooked side. Cook for another 1-2 minutes, then turn out onto a warm plate. Make 4 pancakes like this, keeping them in a warm place as you make them.

4. Serve the pancakes with strawberries and blueberries, drizzled with syrup.

Recipes are made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com





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