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Pancake heaven

Published: 
Saturday, October 31, 2015

Pancakes still remain the epitome of the all-American breakfast, high and mighty, light and fluffy, drenched with syrup, it’s easily everyone’s favourite breakfast treat. Each country has its own version of this mighty crepe, the French flambé it for their Crepe Suzettes; they even sell them simply dusted with cinnamon sugar on their food carts at street corners in Paris. The Russians roll caviar between its delicate folds, the Italians stuff them with ricotta and bake them in tomato sauce.

However you serve them, the ingredients are always the same, flour, milk and eggs. Here are a couple of delicious pancake recipes to liven up your Sunday mornings. 

BANANA PANCAKES
1 cup all-purpose flour
1 tbsp brown sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp vegetable oil
1/2 tsp vanilla extract
1 egg
1 cup chopped ripe banana

METHOD
In a mixing bowl combine flour, sugar, cinnamon, baking powder, baking soda, and salt.
In a separate bowl, beat egg until light add milk and oil and banana.
Add the wet ingredients to the flour mixture and stir only until combined. Your batter should be lumpy.
Heat a non-stick frying pan; grease with a small amount of butter.
Spoon about 1/3 cup of batter onto hot frying pan and spread gently.
When small bubbles appear on the topside of the pancake and the edges look cooked then flip the pancakes, cook for a short while longer and remove to a plate. Keep pancakes warm while you are cooking the balance.
Serve with pancake syrup or maple syrup.

Yields eight pancakes.

OATMEAL YOGURT PANCAKES
3/4 cup unflavoured yogurt
1/2 cup skimmed milk
1/2 cup quick cooking oatmeal
1 egg
1 tsp vanilla extract
1 tbsp vegetable oil, or melted butter
11/4 cups all-purpose flour
2 tbsp  brown sugar
1/2 tsp baking soda
2 tsp baking powder
Pinch salt

METHOD
Combine the yogurt, milk and oatmeal and let stand for about ten minutes.
Beat egg add vanilla and oil.
Combine flour with brown sugar, baking powder, baking soda and salt.
Add the oatmeal mixture to the flour mixture and stir until combined.
Heat a non-stick frying pan; grease with a small amount of butter.
Spoon about 1/3 cup of batter onto hot frying pan and spread gently.
When small bubbles appear on the topside of the pancake and the edges look cooked then flip the pancakes, cook for a short while longer and remove to a plate. Keep pancakes warm while you are cooking the balance.
Serve with pancake syrup or maple syrup.

Yields eight pancakes
WHOLE WHEAT APPLE WALNUT PANCAKES
1/2 cup whole wheat flour
3/4 cup all purpose flour
3 tbsp brown sugar
1/4 tsp salt
1/2 tsp cinnamon
2 tsp baking powder
1 egg
1 cup low fat milk
2 tbsp vegetable oil
1/4 cup chopped toasted walnuts (optional)
1 cup shredded apple

METHOD
In a mixing bowl combine whole-wheat flour, all purpose flour, sugar, salt, cinnamon and baking powder.
Beat egg with milk and oil. Add apple and stir.
Add milk mixture to flour mixture.
Fold in nuts. Stir just until combined. Heat a non-stick frying pan; grease with a small amount of butter.
Spoon about 1/3 cup of batter onto hot frying pan and spread gently.
When small bubbles appear on the topside of the pancake and the edges look cooked then flip the pancakes, cook for a short while longer and remove to a plate. Keep pancakes warm while you are cooking the balance.
Serve with pancake syrup or maple syrup.

Yields eight pancakes

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