Who doesn't just love some tasty, fluffy pancakes? Of course, we love all the classic pancake toppings but we wanted to give you some more unique flavours and toppings to try! We have a sweet and savoury recipe for you to try so take a look.

The Classic Pancake Recipe from BBC Good Food 

Ingredients

• 100g plain flour
• 2 large eggs
• 300ml milk
• 1 tbsp sunflower or vegetable oil, plus a little extra for frying
• Lemon wedges to serve (optional)
• Caster sugar to serve (optional)

Method

1. Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
2. Set aside for 30 mins to rest if you have time, or start cooking straight away.
3. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
4. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
5. Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

 

Banana & Pecan Pancakes with Crispy Bacon and Maple Syrup

Ingredients

• 200g Self-raising flour
• 2 tbsp Vanilla Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 50g Pecans (chopped)
• 2 small bananas (mashed)
• 2 free range eggs
• 150 ml milk
• 50g butter (melted)
• Bacon
• Maple Syrup
• Poil and butter for cooking 

Method

1. Heat oven on low
2. Mix flour, sugar, baking powder, salt and half of the pecans in a bowl
3. Whisk bananas, eggs, milk and butter in another bowl
4. Gently fold the ingredients in the two bowls together
5. Heat a pan or griddle to a medium heat then brush with oil and butter
6. Add one dessert spoon of mixture to the pan and with the back of the spoon spread it out into a circle shape (it will get bigger as it cooks)
7. Repeat until all the mixture is used up
8. Cook for about two minutes until bubbles appear on the surface
9. Flip and cook for another two minutes until they look golden and fluffy
10. Placed cooked pancakes into a low temp. oven to keep warm
11. Cook bacon until crispy (or to your liking)
12. To serve, stack pancakes, add bacon, drizzle with maple syrup and remaining pecans and enjoy!

 

Lemon & Dill Pancakes with Hot Smoked Salmon, Dill Crème Fraiche and Capers

Ingredients

• 200g Self-raising flour
• 2tsp Baking powder
• 1/2tsp Salt
• 2 Free range eggs
• 200ml Milk
• 50g Butter (melted)
• 10g Dill (finely chopped)
• 1 Lemon (zest)
• Hot Smoked Salmon
• Capers (salted and brined)
• Cornichons (finely chopped)

For the sauce:

• 1 pot Crème Fresh
• 5g Dill
• Black pepper
• Juice from lemon above
• Salt
• Oil and butter for cooking

Method

1. Heat oven on low
2. Mix flour, baking powder and salt in a bowl
3. Whisk eggs, milk, butter, dill and lemon In another bowl
4. Gently fold the ingredients in the two bowls together
5. Heat a pan or griddle to a medium heat, brush with oil and butter
6. Add one dessert spoon of mixture into the pan and with the back of the spoon, spread it out into a circle shape (it will get bigger as it cooks)
7. Repeat until all the mixture is used up
8. Cook for about two minutes until bubbles appear on the surface
9. Flip and cook for another two minutes until they look golden and fluffy
10. Place cooked pancakes into a low oven to keep warm
11. To serve, on one pancake add some sauce, some flaked salmon, more sauce and garnish with capers, cornichons and black pepper and a sprig of dill.

 

A Vegan Pancake Recipe from BBC Good Food

Ingredients

• 300g self-raising flour
• 1 tsp baking powder
• 1 tbsp sugar (any kind)
• 1 tbsp vanilla extract
• 400ml plant-based milk (such as oat, almond or soya)
• 1 tbsp vegetable oil for cooking

Method

1. Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.
2. Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.
3. Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.

 

We hope that you enjoy these fabulous pancake recipes- if you would like to try and cure your own salmon or bacon for these recipes, check out our Homemade Curing Range!

If you liked these recipes, you will absolutely love our Top 3 Waffle Recipes!