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  • 5 Flippin’ Good Pancakes

    From savoury to sweet, classic to kooky (cue some creative cauliflower pancakes), healthy to not-so-healthy... we've put together five of our favourite pancake recipes to inspire you whether for breakfast, lunch or dinner - happy flipping! 

    Potato, Pea & Leek Pancakes

    Makes 10-12 Pancakes

    I N G R E D I E N T S 

    300 g white, floury potatoes (about 2 medium), peeled
    Salt
    1 large leek, halved and sliced into 3mm thick strips
    1 tbsp olive oil , plus extra for frying
    100 ml (1/3 cup + 1 tbsp) vegetable stock or milk
    2 eggs
    Black pepper
    60 g (1/2 cup) gram flour (chickpea flour/beans)
    3 sprigs of fresh thyme, leaves picked
    1 tsp baking powder
    100 g frozen petits pois (baby peas), defrosted

    M E T H O D 

    Cut the potatoes into quarters then place into a pot and cover with water, salt the water well. Place over a high heat, bring to the boil then turn down to simmer until tender (about 15-20 minutes).

    Meanwhile heat the olive oil in a large frying pan over a medium heat. Once hot, add the leeks and a sprinkle of salt and turn the heat down to low. Cook for around 15 minutes, stirring occasionally until softened but not coloured.

    Once the potatoes have cooked, drain them and return to the pot. Mash with a potato masher or, if like me you don't have one, the back of a fork until mostly smooth. Mix in the vegetable stock/milk, the eggs, black pepper, gram flour, thyme leaves and baking powder until smooth. Fold in the cooked leek and defrosted peas.

    Wipe out the pan you were using for the leeks and return it to a medium-low heat with enough olive oil to lightly coat the base (it's helpful if you're using a non-stick frying pan here). Scoop a heaped tablespoon of batter into the pan to form one pancake. Spoon in one or two more puddles of batter, depending on the size of your pan. Leave to cook until dark golden underneath then use a metal spatula to swiftly flip each one over - this can take as bit of practice as the batter doesn't have the gluten to hold it together, thus you must be confident and quick when flipping! Leave to cook on the other side until dark golden too.

    Keep the pancakes warm on a baking tray in an oven at 100 C whilst you cook the remaining pancakes as before. Serve them warm with a fried eggs (& bacon if you fancy) for brunch, lunch or dinner! They're also excellent with some Cheddar cheese grated on top or some ketchup as a lil snacky.

    The cooked pancakes will keep well, covered in the fridge for a few days - just reheat them in a frying pan with a little bit of oil when you need them.

    Recipe & photography by Top with Cinnamon


    Lemon Ricotta Pancakes

    Serves 12 

    I N G R E D I E N T S

    1 1/2 cups all-purpose flour
    1 tbsp granulated sugar
    1 tsp baking soda
    1/2 tsp salt
    1 1/2 cups buttermilk
    2 large eggs, separated
    1 tsp vanilla
    1 small lemon, zested and juiced
    1/3 cup part-skim ricotta
    Butter for frying

    M E T H O D 

    In a large bowl, combine the flour, sugar, baking soda, and salt.

    In a separate bowl, whisk together the buttermilk, egg yolks, vanilla, lemon juice and zest. Whisk the wet ingredients into the dry until moistened. Whisk the ricotta cheese into the batter.

    In a separate bowl, beat the egg whites until stiff peaks. Fold the egg whites into the batter

    Heat a griddle or frying pan to medium-high. Add a small dab of butter in between frying. Fry pancakes on each side until golden brown. Serve with fresh fruit. 

    Recipe & photography by Flourishing Foodie 


    Coconut & Quinoa Pancakes

    Serves 10

    I N G R E D I E N T S

    85g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water
    45g rolled oats, choose certified gluten free if intolerant
    60g unsweetened desiccated coconut
    250 ml unsweetened almond milk
    1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes
    2 tbsp melted extra virgin coconut oil (more for cooking)
    1/2 tsp ground vanilla
    1 tsp baking powder
    1/2 tsp cinnamon
    Zest of 1 lemon

    M E T H O D

    Drain and rinse quinoa, and place it in an upright blender. Add oats, ¼ cup coconut, almond milk, chia egg (or regular egg), coconut oil, vanilla, baking powder, and cinnamon. Blend on high speed for about 40 seconds or until completely smooth, scraping down sides as necessary. Add remaining coconut and lemon zest and stir with a rubber spatula to combine.

    Warm a wide cast iron skillet over medium heat; add about 1 teaspoon coconut oil and spoon in ¼ cup batter for each pancake. Spread the batter out a little with the back of a spoon to make a 4-inch pancake. Cook for about 3 minutes or until surface is covered with bubbles and bottom is golden and beginning to brown. Flip and cook for another 2 minutes or until golden brown. Remove from skillet and repeat with remaining batter.

    These pancakes are best hot off the pan, but they can also be kept warm in a 200ºF / 90°C oven as you cook the whole batch. Serve with Quick Citrus Chia Jam or fresh fruit and a dash of maple syrup.

    Quick Citrus & Chia Jam

    I N G R E D I E N T S

    5 mandarins or citrus fruits of choice, peeled and most of the white rim discarded
    2 tbsp honey or maple syrup (more or less depending on the sweetness of the citrus fruits)
    1-2 tbsp chia seeds

    M E T H O D 

    Peel two of the mandarins and chop the slices into small pieces that you place in a small bowl. Cut the remaining mandarins in half and squeeze out all the juice into the bowl. Add honey and chia seeds. Use a fork to whisk until all is combined. Leave in the fridge for a few hours or overnight, whisk once or twice to prevent the chia seeds form forming lumps. The chia seeds will bind the juice into a jam-like consistency. Store in a sealed jar in the fridge for up to 3-5 days.

    Recipe from Green Kitchen Stories by Amy Chaplin & photography by Johnny Miller 


    Gingerbread Pancakes with Salted Treacle Butter

    Serves 16

    I N G R E D I E N T S

    2 cups (250g) plain flour
    2½ tsp baking powder
    ¼ tsp baking soda
    2 tsp ground ginger
    1 tsp ground cinnamon
    ¼ tsp ground clove
    ½ tsp kosher salt
    1⅓ cups (330ml) buttermilk
    ½ cup (125ml) unsulphured molasses
    3 tbsp melted butter 
    2 tsp peeled finely grated fresh ginger
    2 large eggs

    Salted Treacle Butter:

    ¼ cup (50g) unsalted butter, softened
    1 heaped tsp treacle or unsulfured molasses
    ¼ tsp ground cinnamon
    Generous pinch of flaky salt

    Toppings:

    Toasted pecans
    Cream Cheese
    Maple syrup or salted caramel sauce
    Lemon Curd

    M E T H O D 

    Preheat the oven to 200°F (90°C). Set a baking sheet in the oven. In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.

    Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.

    In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.

    Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.

    Set the finished pancakes on the baking sheet and keep warm in the oven, or just gobble them up as you go. Repeat with more butter and remaining batter, wiping the skillet clean with a paper towel between batches.

    For the Salted Treacle Butter, cream together the butter, treacle and cinnamon. Transfer to a serving dish and sprinkle with salt. Chill until needed.

    Recipe & photography by Top with Cinnamon 


    Nutella Pancakes with Boozy Hot Chocolate Sauce

    Serves 10 

    I N G R E D I E N T S

    150ml milk 
    3 tbsp Nutella 
    Butter 2 tbsp melted, plus more for frying
    1 egg, beaten
    2 tsp caster sugar 
    100g plain flour
    2 tbsp cocoa powder
    1/2 tbsp baking powder 
    1/2 tsp salt

    Boozy Hot Chocolate Sauce: 

    150g dark chocolate 
    100ml milk 
    3-4 tbsp Frangelico (optional)

    M E T H O D

    Heat the milk in a microwave or small pan with the Nutella and whisk until melted. Leave to cool then whisk in the 2 tbsp butter, egg and sugar.

    Put the flour, cocoa powder and baking powder in a bowl and mix in the salt. Gradually whisk the wet into the dry ingredients to make a batter. Tip into a jug.

    Heat a large frying pan and brush with butter. Pour in batter to make small pancakes approx. 10cm across – cook until bubbles appear on the surface. Flip over and cook for another minute. Keep warm in a low oven while you make the rest.

    To make the sauce, gently heat the ingredients in a small pan, whisking until shiny (add a splash of water if it's too thick). Pour over stacked pancakes to serve.

    Recipes & photography from Olive Magazine