Pancake Tuesday is finally upon us and in honour of this very special foodie day we’ve scoured the internet for three of the tastiest pancake recipes in the land!
With classic, protein and vegan pancake recipes in hand we’ve got something for everyone so you’ll be able to enjoy some scrumptious pancakes regardless of dietary needs or flavour preferences, and don’t forget to check out Harvey Norman’s favourite pancake toppings at the bottom of the blog.
- 120g flour (plain or wholemeal)
- 1 large egg
- 200ml low-fat milk
- Sunflower oil
- Substitute buckwheat flour (for gluten-free galettes) or almond milk if you want a dairy-free version
- Beat the egg into the flour and add the milk,whisking to a creamy consistency. If you have time, let the mixture stand in a jug in the fridge for up to an hour.
- Heat the oil in the pan and then wipe excess to leave a light coating. Pour enough batter to fill the centre half of the pan and tilt it to let the batter fill out the space.
- Cook the first side until the top is no longer liquid. The second side will need a shorter time. Golden brown is the desired finish.
- Stack on a plate over a bubbling pot of hot water to keep them warm. (They’ll dry out in the oven).
- 1 cup oats
- 1 banana
- 2 eggs
- 1/2 cup egg whites
- 4 teaspoons baking powder
- pinch of salt, pinch of cinnamon
- 1-2 scoops protein powder
- 2 tablespoons flax meal
- Run everything through the blender on medium low speed until very well mixed.
- Heat a nonstick griddle to medium high heat. Add batter in small circles – about 1/4 cup per pancake. Sprinkle with blueberries or chocolate chips if you want. When the edges start to look dry (2-3 minutes), flip and cook another minute or two on the other side.
- Top with anything you like!
- 1 cup flour (whichever kind you prefer)
- 1 tablespoon sugar
- 2 tablespoons baking powder
- 1⁄8 teaspoon salt
- 1 cup soymilk
- 2 tablespoons
- Set out all your ingredients.
- Set a stove element with a pan to medium heat.
- Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
- Add the soy milk and vegetable oil to your mixture.
- Mix until smooth.
- Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.
- Flip when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
- Repeat until the batter is gone, and try not to eat them all while you’re cooking them.
Our Favourite Pancake Toppings
Why not spice up pancake Tuesday and treat your taste buds to some of these delicious pancake toppings:
- Chocolate, peanut butter and banana
- Lemon, butter and sugar
- Blueberries and golden / maple syrup
- Ice cream and strawberries
- Ham, grated cheese and black pepper
- Mushroom, spinach and chives