Midweek Meals: Flip out for these 5 Pancake Tuesday recipes

Batter at the ready - but how will you serve up this February fave?

Pancake Tuesday is tomorrow - get a look at some ieFood faves!

Quick And Easy Pancakes

No resting time makes these pancakes as close to instant as possible

Servings

5

Preparation Time

 5 mins

Cooking Time

 15 mins

Total Time

 20 mins

Course

 Baking

Cuisine

 Irish

Ingredients

• 250g (1 cup) plain flour

• 1 teaspoon bread soda/bicarbonate of soda

• 2 small-medium eggs (1 large egg should be fine either)

• 150ml buttermilk

• Optional

• 1/2 teaspoon vanilla extract

• 1 tablespoon sunflower oil for frying/greasing the pan.

Method

1. Put the flour and bread soda into a large bowl and stir so that they’re combined.

2. Make a well in the centre and crack in the 2 eggs, pour in the buttermilk (add the vanilla extract if using). Whisk until you have a batter. Don’t worry too much if you have small lumps, as these should disappear after the next stage.

3. Put the oil in a heavy, shallow non-stick frying pan (see notes on frying pan below). Before you put the pan on the heat, spread the oil over the surface. I like to use a little bit of kitchen paper for this.

4. Next, put it on a medium heat and allow it to come to temperature. This takes about 5 minutes or so.

5. Once the pan is hot, give the batter a second vigorous whisk and you should see those lumps disappear (or at worst get smaller, they’ll be gone completely in the cooking process don’t worry).

6. Using a tablespoon as a measure, pour out 3-4 pancakes onto the surface of the frying pan. Once the bubbles begin to appear on the surface of the pancakes, and the batter has changed colour from pale to slightly darker, flip the pancakes using a non-stick spatula.

7. Cook for a further 1-2 minutes, until the pancakes turn golden on both sides. Lift and serve.

8. If you want to wait for all the pancakes to be cooked before serving, pop them onto a heat-proof plate and cover with a bit of baking parchment/tin foil, then a heavy tea towel to stop them from getting cold.

9. Lift the “insulation” everytime you cook another batch to add to the pile.

Apple and blueberry pancakes

recipe by:Michelle Darmody

Fruit-filled pancakes are a perfect start to the weekend

Servings

4

Preparation Time

 35 mins

Cooking Time

 15 mins

Total Time

 50 mins

Course

 Baking

Cuisine

 American

Ingredients

• 300g of self raising flour

• a pinch of sea salt

• 1 tsp bread soda, sieved

• 285ml of buttermilk

• 4 tbsp natural yogurt

• 2 eggs, lightly beaten

• 85g melted butter

• 2 medium sized apples, peeled and roughly grated

• 40g blueberries – more for serving

• maple syrup to serve

Method

1. Mix the flour, salt and bread soda together.

2. Lightly whisk the buttermilk, yogurt and eggs together. Whisk in the melted butter.

3. Make a well in the dry ingredients and stir in the buttermilk mixture until a smooth batter is formed. Allow to sit in the fridge for at least a half an hour.

4. Stir in the grated apple and the 40g of blueberries.

5. Add a knob of butter and a very small dash of sunflower oil to a flat pan over a high heat. Spoon a large dollop of the batter onto the hot pan. Once it is going golden underneath turn the pancake and cook until golden on the other side. Repeat until the batter is used up. Serve with some extra blueberries, natural yogurt and maple syrup.