Today’s recipe is pancakes, I’ve made the chocolate and peanut butter pancakes recently but I thought it was time for something a little healthier that can still be indulgent depending on the toppings. As I am writing this I can still remember the fluffy, light taste of the pancake that was so delicious. You could eat these Scotch Pancakes for breakfast or dessert with a variety of toppings like fruit, maple syrup, jam or even peanut butter.
*A little trick i learned a while back when frying pancakes is to oil the frying pan with kitchen paper, after frying each pancake you can use the paper to keep oiling the pan each time.
Recipe: Mini Scotch Pancakes (makes 12)
110g self raising flour
Pinch of salt
25g caster sugar
1 tsp oil
Sift the flour, salt and sugar into a large bowl.
In a cup or jug, whisk the egg and milk together and slowly whisk the liquid into the flour mix.
Keep whisking the batter until it is a runny, smooth mixture and pour in the oil.
Leave the mixture to rest for 5-10 minutes and in the meantime heat a little oil in a pan.
When the pan is hot, use a tablespoon to add the batter to the pan. I made them small so I had 3 in the pan at once.
Flip the pancakes over after about 3 minutes and continue cooking on the other side for a couple of minutes.
Enjoy the pancakes warm alone or with any toppings of your choice.
A crêpe is a thin pancake with its origin in France. Ingredients include flour, milk and eggs, and is usually eaten at any temperature. Of all the pancakes I’ve made, I never thought about making chocolate pancakes. I usually go for the simple crepe with lemon and sugar. These pancakes are super simple to make and they taste so good. The mixture was quite runny so be careful not to make them too thin because they will be crispy. These chocolate crepes are not too sweet and can be eaten for breakfast or dessert. Also, you can add a variety of toppings such as maple syrup, cream or fresh berries.
Recipe: Chocolate Pancakes (serves 2)
50g plain flour
10g cocoa powder
25g caster sugar
1/2 tsp baking powder
Pinch of salt
Sieve the flour, cocoa powder, sugar, baking powder and salt into a bowl.
Whisk the milk and egg together and gradually pour into the flour mixture, whisk well until it forms a runny, smooth batter.
leave this to rest for 30 minutes.
Heat oil in a pan, use a paper towel to soak up the excess oil.
Whisk the crêpe batter again and pour an even layer into the hot frying pan.
Cook on both sides for a few minutes until cooked right through.
Hello everyone, thanks for checking out my post today!
I hope your day has been well, today’s recipe is peanut butter pancakes. If you didn’t know I’m actually quite a fan of peanut butter but I haven’t really experimented with it in other foods. I found this recipe from here and the book is called Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel if you are interested in peanut butter recipes.
The peanut butter taste is quite subtle and I even tried them with a drizzle of maple syrup the next day which was just as tasty. This recipe is great and the pancakes can be kept in the fridge for at least 2 days.
Recipe: Peanut Butter Pancakes (makes 12)
185g plain flour
1 tbsp baking powder
3 tbsp caster sugar
1/4 tsp salt
60g peanut butter
100g chocolate chips (I added about 50g)
Oil for frying
Sift the plain flour and baking powder into a bowl and add the sugar and salt.
Whisk in the milk and egg.
Stir in the peanut butter and chocolate chips
Heat oil in a pan, once hot put 2 tbsps of the mixture into the pan cooking until golden brown on both sides, roughly 5 minutes in total.
Repeat until the whole mixture is used.
Add a dollop of peanut butter on top and a few chocolate chips to serve.