Pancake Day falls on Tuesday 13 February this year, but as we are going to be featuring a delicious Melt in the Mouth Choc Pud for next week's Foodie Friday (perfect for a Valentine's Meal In) we thought we would bring you not one but two Pancake recipes this week, just a little early. Plus, our daughter has Pancake Races at school this week (because they are on half term on the real day, so we are sure to be mixing some up to feed the starving runners!!
TRADITIONAL PANCAKE MIX
Makes about 8 depending on how big you like them!
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the centre and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons (60ml) for each pancake. Brown on both sides and serve hot.
VEGAN PANCAKE MIX
For those who are continuing to extend Veganuary into February, or just simply forgot to get the eggs, here's a non dairy, no egg alternative, that actually has been voted just as good in our house.
150g plain flour
1 tablespoon sugar
2 tablespoons baking powder
1⁄8 teaspoon salt
1 cup almond milk (or any non dairy milk of your choice)
2 tablespoons vegetable oil
As before, sift the dry ingredients together. Then mix in the milk and oil until smooth. Pour, fry and flip in the traditional way.
Now the big debate is what topping - are you a lemon and sugar traditionalist ? Or a golden syrup lover ? Perhaps it's fruit and icecream ? What's your top combo? And of course, the big question is - how many flips can you manage ?!