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Easy Pancake Day Recipes To Try

Almost every country and culture has its own version of pancakes; there’s a Malaysian lempeng made with banana and coconut, a French crêpe, a fat Canadian pancake stack, and the classic British pancakes served with sugar and lemon. All types of pancakes are relatively easy to make, but here at Exquisite we believe the thicker and fluffier the better!

So, Pancake Day is the perfect opportunity to try and make some for yourself. Here’s a couple of our favourite easy recipes – get stuck in and make up a batch!

4-Ingredient Banana Pancakes

Want a simple pancake recipe with just a handful of ingredients? These are budget friendly, no fuss pancakes, naturally sweetened with banana. Absolutely wonderful served with a little caramel sauce or nut butter and fresh fruit or yogurt!

Ingredients (makes 4 pancakes):

1 ripe banana

3 tablespoons / 1/3 cup or 45g gluten free oats

1 large egg, beaten

1tbsp olive oil

Additional Olive oil or Coconut oil for frying

To serve: lemon juice, xylitol, nut butter, yogurt, coconut or almond yogurt, sliced banana or toppings of your choice.

Method:

1. Simply place all the ingredients in a nutri bullet or blender and process to form a smooth batter. Alternatively mash up the banana and beat in the remaining ingredients including the olive oil to create a thick batter.

2. Heat a frying pan over a medium heat with a little coconut oil or olive oil. Pour spoonfuls of the batter into the frying pan. Wait for the top to bubble slightly, before flipping over and browning on the other side. Repeat with the remaining batter.

3. Serve with your choice of toppings.

CHOCOLATE PROTEIN PANCAKES

A fabulously easy recipe for a breakfast treat. These protein blinis make a fabulous post-workout snack, but are also ideal for a pick me up during the afternoon. With just a handful of ingredients these take minutes to prepare. Serve with fruit and yogurt or drizzle with a little chocolate.

Ingredients (makes 4 pancakes):

50g chocolate protein powder e.g whey, hemp, pea

2 eggs

1 banana

½ tsp baking powder

½ ground cinnamon

Coconut oil for frying

To serve: fruit, yogurt and / or chocolate sauce

Method:

1. Place all the ingredients in a blender or nutri bullet and process to form a thick batter. If the batter is too thick add a little milk or milk alternative.

2. Heat the coconut oil in a frying pan until hot. Spoon in a ladle of the batter and swirl around the pan. Cook for 1-2 minutes until the edges turn golden. Flip over and cook for a further minute on the other side. Repeat with the remaining batter.

3. Serve with fruit and yogurt if you wish.

Don't want the mess?

If the thought of pancake day makes you think of a messy kitchen and you’d prefer to eat out, then we highly recommend you head to The Organic Larder in Buckhurst Hill. At the Organic Larder, the staff are passionate about healthy food and getting people to eat better, and so have created the Powerhouse Pancakes (pictured at the top). These light wholewheat and buckwheat pancakes have protein powder added and are served with organic coconut syrup, chia seeds and crème fraiche. £9.50.

Where: 176c Queen's Rd, Buckhurst Hill, IG9 5BD
Tel: 020 3490 9740

Your Recipe For Perfect Pancakes

Matthew Hill, Head Chef at Down Hall Country House Hotel, and Gary Durrant, Head Chef at the Arch London, have unveiled their tips and recipes for perfect pancakes this Shrove Tuesday! Pancake Day this year falls on 28 February. Gary Durrant of the Arch London’s tips and recipe: Pick a pancake style Almost every country and culture has its own version of pancakes, from a Malaysian lempeng made with banana and coconut, to a French crêpe, a fat Canadian pancake stack, or classic British pancakes served with sugar and lemon. The mixture for pancakes differs depending on the country’s readily available ingredients, such as corn in Venezuela, cabbage in Japan and rice in Nepal.  All types of pancakes are relatively easy to make, so why not consider trying some different kinds to spice up your Pancake Day? Here is a simple pancake recipe for making around 10 pancakes: Ingredients: 75g plain flour 120ml full fat milk Pinch of sugar Pinch of salt 1 egg Method Put the flour, salt and sugar into a bowl and make a dip in the centre using a spoon. In a separate bowl, whisk the milk and egg together, and then whisk this gradually into the flour mixture. The batter should resemble the consistency of single cream. Some people swear by leaving the mixture to rest for an hour, but I think it’s fine to use straight away. A heavy non-stick frying pan about 16cm across is best – over a steady medium to high heat. Fat matters If making traditional English pancakes, make sure to use plenty of fat to get the batter nice and crispy. If you use oil, I recommend vegetable oil. If you use butter, then clarified butter works best. Hitting the pan Don’t just dollop the mixture in with any old kitchen utensil. It’s helpful if you spoon the batter into the pan using a large ladle, so it can be poured into the hot pan in one go. As soon as the batter hits the pan, tip it around from side to side to get the base evenly coated with a nice thin layer of batter. Timing Pancakes should usually only take about 2-3 minutes to cook, but it’s best to ignore the clock and check for bubbles on the top of the pancake, which means it’s ready to flip over. Make sure not to cook it for much longer than 2-3 minutes though, as the batter could dry out. Toppings Pancakes are delicious both sweet and savoury, depending on your taste. They go very well with fresh fruit, chocolate and maple syrup, but equally well with ham, cheese and bacon. Try using different cheeses, such as brie, ricotta, or blue cheese, which taste amazing when melted inside a crispy pancake!

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