Pancake Day – Tuesday 25th February 2020
We all love a stack of pancakes! Whether you prefer them simple and sweet with lemon and sugar, or you like them the Canadian way with a savoury addition of bacon; Pancake Day is one of the most delicious days of the year.
If you’re looking for a new way to try your pancakes this year, take a look at Neff’s delicious recipes below for some tasty inspiration. Remember pancakes aren’t just for Pancake Day, they’re yummy all year round!
Classic Easy Pancakes with Cinnamon Butter
Makes 8 medium-sized pancakes
Basic Pancake Mixture:
- A pinch of salt
- 200 g flour
- 200 ml milk
- 100 g sugar
- 1 tsp baking soda
- 2 eggs
- 1 tbsp oil
4 tsp butter
2 tsp brown sugar
½ tsp cinnamon
- Melt the butter in a water bath or on a low setting in the microwave. Add the sugar and cinnamon and stir well. Allow to cool down.
- Preheat a small, non-stick pan. Mix salt, flour, milk, sugar, baking soda, eggs and oil to form pancake dough and pour into the pan. You’ll use around 1/8 of the batter for each pancake.
- Fill cinnamon butter in a piping bag and create snail-style circles on the pancake while it’s baking. If necessary, cover the pan with a plate.
- Flip the pancake with a ladle and bake until it is golden-brown on both sides.
- Sprinkle remaining cinnamon butter on the pancakes and garnish with the fruit of your choice.
Tip: If you don’t like cinnamon, give the butter a miss and you’ll have a basic pancake ready for you to add your favourite toppings. If you need a suggestion, Laura’s is Nutella and strawberries.
Vegan Almond Butter Pancakes with Roasted Cherries
Makes 8 medium-sized pancakes
This is the perfect vegan alternative to the traditional pancake, all the taste without the dairy. It’s still simple and quick to perfect too. Watch the video for a quick guide, the full recipe is below.
Almond Butter Pancakes:
- 210g plain flour
- 3 tbsp light brown sugar
- 1 tbsp baking powder
- 1⁄2 teaspoon salt
- 300ml almond milk
- 80g almond butter
- 1 tbsp lemon juice
- 1 tsp vanilla extract or vanilla bean paste
- 3⁄4 tsp coconut oil for cooking
- 400g frozen or fresh cherries, pitted and sliced in half (we used frozen, but you can use either or a mixture of both)
- 4 tbsp light brown sugar
- 1 tsp vanilla bean paste
- 4 tbsp vegan vanilla yoghurt
- 2 tbsp agave syrup
- 16 fresh cherries
- Preheat the oven to CircoTherm 180C (fan oven setting). Line a baking tray with baking parchment.
- Place the cherries on the baking tray. Sprinkle on the sugar and drizzle over the vanilla bean paste. Toss together.
- Place the tray in the oven with low added steam for 12-14 minutes, until softened and starting to release their juice. Remove from the oven.
- Meanwhile, make the pancake mix. Place the flour, sugar, baking powder and salt in a large bowl and mix together. Add in the almond milk, almond butter, lemon juice and vanilla extract. Stir with a whisk until combined.
- Place a hotplate on the induction hob and heat to medium-high heat. Add 1⁄4 tsp of the coconut oil and brush all over the hotplate when melted.
- Spoon blobs of pancake batter onto the hotplate (approx. 1/3 cup of mix per pancake). Cook for 1-2 minutes – until the pancakes are starting to bubble at the edges. Turn the pancakes over and cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture – oiling the pan each time – until all the pancakes are cooked (you can keep the pancakes warm in a very low or warming drawer oven whilst you’re making each batch). You should get 8-9 pancakes.
- Stack the pancakes up on plates. Drizzle on the vanilla yoghurt and spoon over the roasted cherries and any cherry liquid. 8. Drizzle over the agave syrup and serve with fresh cherries for decoration.
Makes 12 medium-sized pancakes
- 175g self-raising flour
- 50g ground almonds
- 1 tsp baking powder
- 2 tbsp caster sugar
- Pinch of salt
- 1 large egg
- 270ml milk
- 1⁄2 tsp vanilla extract
- 1 1⁄2 tsp French almond extract
- 1⁄2 a jar (approx. 170g) black cherry jam
- 350g fresh or frozen cherries (or use a mixture of both) – defrosted
- 175g icing sugar sifted
- 5 tsp cold water
- 1 tsp unsalted butter
- 2 tbsp flaked toasted almonds
- Place the flour, ground almonds, baking powder and salt into a large bowl. Mix together and create a well in the centre. Crack the egg into the well, then pour in half the milk, the vanilla extract and 1 tsp of the almond extract. Starting from the middle, use a hand whisk to combine the wet and dry mixture, adding the remaining milk towards the end of mixing. Set aside.
- Next slice two-thirds of the cherries in half and place the chopped cherries into a small pan with the cherry jam and 1 tbsp of water. Heat on medium-high heat until gently bubbling, then simmer for 2-3 minutes until the cherries soften and the sauce thickens. Turn off the heat and allow to cool slightly whilst you cook the pancakes.
- Place a teppanyaki plate or large frying pan on your induction hob. Turn one of the hotplate settings to a medium-high heat (setting 7-8) and press the FlexZone button to heat both zones as one single hot plate. Add the butter to the hotplate and allow to melt, then brush the butter all over the surface of the griddle.
- Using a tablespoon, spoon 4 heaped spoonfuls of pancake mixture onto the griddle (this should use approx. one-third of the mixture) and use the back of the spoon to shape the pancake mixture into circles.
- Cook for 1-2 minutes, until bubbles appear on top, then turn the pancakes over using a spatula. Cook for a further 1-2 minutes until lightly browned and fluffy.
- Repeat twice more to use up all of the mixture (pancakes can be kept warm in a warming drawer or in the oven on a very low heat).
- Whilst the pancakes are cooking, stir together the icing sugar, the remaining 1⁄2 tsp of almond extract and 3 tsp of cold water. Continue to stir, adding a little more water if needed, until you get a thick-drizzle consistency.
- Place a pancake on each plate. Spoon on some of the cherry mixtures, then add another pancake on top and continue layering this way until you have 4 stacks of 3 pancakes or 2 stacks of 6 pancakes.
- Give the icing mixture a quick stir, then drizzle over the top and sprinkle on the flaked almonds. Top with the reserved cherries and serve immediately.
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