We make pancakes a lot here and when we used to run Dunowen House as a fully catered guesthouse, they were alway really popular on the breakfast menu.
I’m giving you two recipes to try out, the first a lovely fluffy buttermilk pancake and the second my fail-safe recipe for thin traditional crepe style pancakes. I like to serve the fluffy pancakes with berries, Greek yoghurt and maple syrup or topped with cinnamon poached apples and a drizzle of honey.
The crepe-style pancakes are delicious with just lemon juice and sugar or pimp them up with a spread of Nutella, sliced bananas and a scattering of toasted almond flakes. Delicious!
h4. Dunowen House Fluffy Buttermilk Pancakes
To make these extra fluffy, you can separate the eggs and whisk the whites until stiff, then fold into the pancake mix as a last step.
Ingredients: 245g plain flour 3 tsp baking powder 2 large free range eggs 265ml buttermilk 1 tsp vanilla extract 2 tbsp caster sugar 50g melted butter
- Sift the flour and baking powder into a large bowl.
- In a separate bowl, whisk the eggs, milk, vanilla, sugar and melted butter until combined.
- Fold the dry ingredients into the wet ingredients.
- Grease the frying pan well with sunflower oil or melted butter and place over a medium heat. Add large tablespoonfuls of batter to the pan, normally 3 to 4 pancakes at a time.
- When little bubbles begin to appear on the top, gently flip the pancake over to cook on the other side. They should be lightly golden in colour.
- Serve warm with fresh fruit, Greek yoghurt and honey or maple syrup. They are also delicious served with apples stewed with cinnamon.
h4. Dunowen House Sweet Crepes
Great pancakes for flipping, if you’re brave enough!
Ingredients: 80g plain flour 2 large free range eggs 80ml milk 20ml water 30g melted butter 1 tblsp caster sugar
- First sift the flour into a large bowl.
- In a large jug or separate bowl, whisk together the eggs, milk, water, sugar & melted butter. Pour this into the flour and keep whisking until nice and smooth (no lumps!)
- Heat a non-stick frying pan with butter, wiping away the excess with kitchen paper. Use this to re-grease between pancakes.
- Ladle batter into centre of the pan, swirl it around so it spreads out around sides and covers base of the pan. Turn over after a few minutes when it’s the colour / level of crispness you like.
- While the underside is cooking, you could spread a spoonful of Nutella over the top of the pancake, add some banana slices and toasted almonds. When ready, fold in half over itself, then half again into a layered quarter. If you’re feeling really lush, serve this with some whipped cream.