Pancake Day: The Recipes

The Classic:

Picture1

  • 125g plain flour
  • 1 pinch salt
  • 1 egg
  • 1 tbsp melted butter
  • 300ml whole milk
  • Oil for frying

Butter, lemon and sugar, to serve

Serves 12

 

 

Dutch Pancakes:

Picture2

  • 2 cups flour (all white or any blend you like)
  • 2 cups + 2 tbsp. milk
  • 2 large eggs
  • 1/2 tsp salt

 Serves 8

 Tip: Dutch pancakes are known to be thinner than the classic – so only pour a small amount into the pan to ensure a thin pancake (not quite a crepe but closer to a crepe than a American-style pancake)

 

American-style Pancakes

Picture3

  • 3 large free-range eggs
  • 115 g plain flour
  • 1 heaped teaspoon baking powder
  • 140 ml milk

Serves 8-10

 

German Puff Pancakes:

Picture4

  • 6 eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons salted butter

Serves 6

  • Preheat an oven to 375 degrees F (190 degrees C)
  • Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl.
  • Put the butter in a 9×11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn’t burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
  • Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

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