As pancake day approaches tomorrow we wanted to share some of our favourite recipes and ideas to make yours that little bit more special. Our collaborators over at NEFF (The Ingredient) have some fantastic options including vegan alternatives, classics and much more so check below and get involved in a wonderful Pancake Day this year!
VEGAN ALMOND BUTTER & BAKED CHERRIES
8-9 Pancakes
INGREDIENTS
Roasted Cherries:
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
Almond Butter Pancakes:
210g plain flour
3 tbsp light brown sugar
1 tbsp baking powder
½ teaspoon salt
300ml almond milk
80g almond butter
1 tbsp lemon juice
1 tsp vanilla extract or vanilla bean paste
¾ tsp coconut oil for cooking
To serve:
4 tbsp vegan vanilla yogurt
2 tbsp agave syrup
16 fresh cherries
Allergens are marked in bold
Step 1
Preheat the oven to CircoTherm 180C. Line a baking tray with baking parchment. Place the cherries baking tray. Sprinkle on the sugar and drizzle over the vanilla bean paste. Toss together. Place in the oven with low added steam for 12-14 minutes, until softened and starting to release their juice. Remove from the oven.
Step 2
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.
Step 3
Place a hotplate on the induction hob and heat to a medium-high heat. Add ¼ tsp of the coconut oil and brush all over the hotplate when melted.
Step 4
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.
Step 5
Stack the pancakes up on plates. Drizzle on the vanilla yogurt and spoon over the roasted cherries and any cherry liquid. Drizzle over the agave syrup and serve with fresh cherries for decoration.
MINI DUTCH PANCAKES WITH CARAMELISED FIGS
Serves 2
Cooks: CircoTherm 200C 14-16 Minutes.
Prep:30 Minutes.
INGREDIENTS
Pancakes:
2 tbsp unsalted butter
150g plain flour
1 pinch salt
3 large eggs
240ml cold milk
2 tbsp caster sugar
1 tsp vanilla extract
Caramelised figs:
4 ripe figs
2 tbsp light brown sugar
4 tbsp fig conserve
2 tbsp water
To serve:
Vanilla ice cream
2 tbsp flaked toasted almonds
1 tsp icing sugar
Allergens are marked in bold
Step 1
Preheat the oven to CircoTherm 200C. Take two x 20cm cast iron skillets and place one tablespoon of the butter in each. Place in the oven to melt and heat through until it starts to smell nutty (approx. 4-5 minutes).
Step 2
Meanwhile, take a large bowl and add the flour and salt. Mix and create a well in the middle. Add the eggs and half the milk and use a whisk to stir, starting from the middle and working outwards. Add the remaining milk towards the end of mixing and continue to stir with the whisk until fully combined.
Step 3
Stir in the caster sugar and vanilla extract. Open the oven and working quickly (so the pan doesn’t cool too much) use a brush to brush the melted butter all over the inside (including the sides) of the pans. Quickly and carefully pour the pancake mixture into each pan. Close the oven and cook for 13-16 minutes until puffed up and golden brown.
Step 4
Meanwhile, heat a small frying pan over a medium heat. Slice the figs in half and sprinkle on the sugar. Place the figs in the pan cut side down, and cook (on one side only) until lightly caramelised (about 2-3 minutes). Remove from the pan.
Step 5
Add the fig conserve and water to the pan and heat through until loosened. Turn off the heat. Take the pancakes out of the oven and place the figs into the pancakes along with some vanilla ice cream. Drizzle with the fig sauce. Sprinkle on the flaked almonds and icing sugar and serve.
PANCAKES WITH CINNAMON BUTTER
INGREDIENTS
Cinnamon butter:
4 tsp butter
2 tsp brown sugar
½ tsp cinnamon
Pancake:
A pinch of salt
200 g flour
200 ml milk
100 g sugar
1 tsp baking soda
2 eggs
1 tbsp oil
Step 1
Melt butter in a water bath. Add sugar and cinnamon and stir well. Allow to cool down.
Step 2
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.
Step 3
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.
Step 4
Flip the pancake with a ladle and bake until it is golden-brown on both sides.
Step 5
Sprinkle remaining cinnamon butter on the pancakes and garnish with fruit of the season.