I am so glad that Pancake Day falls in the Half Term holidays for us this year. Making them on a normal morning whilst trying to get everyone organised and ready for school can be very challenging indeed. We're having a relaxed breakfast this morning. I've make Scotch Pancakes aka Pikelets and laid out a variety of toppings so my family can create their own custom pancakes.
Scotch Pancakes aka Pikelets
This is my Nan's recipe for Pikelets that I grew up with. Sometimes I add some grated apple and a little cinnamon or some mashed banana for a change. My kids love them as a school holiday treat or occasional after school snack. They're really easy to make and ridiculously cheap too when you're feeding a crowd.
150g plain flour
1 tsp baking powder
2 Tblsp sugar
1 large free range egg
1 Tblsp melted butter
Put a large frying pan over a moderate heat and melt a little butter in to grease the pan. Sift flour into a mixing bowl and add sugar. Mix together egg and milk and mix into dry ingredients. Add melted butter. Add 2 tablespoons of mixture to the heated greased pan. Cook for approximately 2 minutes on medium heat, until bubbles appear on the surface of the pikelet. Turn over pikelet and cook until other side is golden.
Quick and Easy Crepes
For savoury crepes leave out the sugar. You can treat crepes like tortillas and fill them with savoury fillings for a fab lunch or light dinner option. For a sweet treat we normally have lemon juice and a sprinkling of sugar or grate some chocolate over the crepes.
Makes 8 - 10 crepes
2 free range eggs
20g melted butter
30g dark chocolate
Melted butter to grease the pan
Put the flour and sugar into a bowl, stir to mix. Make a well in the centre. Use a whisk to mix together 2 eggs, 300ml milk and 20g melted butter together.
Pour the milk mixture into the flour and sugar then whilsk, gradually mixing in the flour until you have a smooth and well combined mixture. Cover and leave to chill in the fridge for half an hour.
Heat an 18-20cm frying pan over a medium heat. Lightly grease with a little butter. Pour 60ml crepe batter into the middle of the pan then swirl the pan around so the mixture spreads out and coats the base of the pan. Cook for 2 - 3 minutes or until the crepe turns golden and the edges look cooked. Carefully turn the crepe over and cook for a further 30 - 60 seconds. Transfer to a plate and repeat until all the batter has been used.
Here's some more inspiration from my fellow Food Bloggers:
Chocolate Chip & Raisin Scotch Pancakes from Tinned Tomatoes
Bacon Pancakes from Kavey Eats
Pancake Pizzas or Green Pancakes & Ham from Fuss Free Flavours
or head over to Jen’s Food for 14 Fabulous Pancake Recipes