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Our top 3 pancake recipes..

Our Top 3 Pancake Recipes

From the indulgent to the healthy, these are recipes we have genuinely been using ourselves for a long time now. We hope you enjoy them too!

Drop Scones by Rachel Allen

One of our kids favourites for an after school treat.. this recipe from Rachel Allen can be whipped up and cooked in under 15 mins ..

Ingredients:
100g self-raising flour
1 tsp baking powder
25g caster sugar
pinch of salt
1 organic egg
125ml milk
Small knob of butter for greasing

Served on the Astoria Dinner Plate.

Sieve the flour & baking powder into a bowl, add the sugar and salt and stir. Make a well in the centre, crack the egg into it and whisk, adding the milk gradually to form a smooth batter. Alternatively cheat as we do and throw all the ingredients into a food processor and blend until smooth. Lightly grease your frying pan and warm on a moderate heat. Drop 3 tablespoons of batter onto the pan, keeping them apart so they don’t stick together. Cook for about 2 mins until bubbles appear and they are golden underneath, then flip and cook until golden on the other side. Repeat with the remainder of the batter. Sprinkle with icing sugar when done or jam for an afternoon snack. Our kids also love them with bacon and maple syrup for breakfast. Best served warm. 


Banana & Chia Seed Pancake by Lisa Roukin “My Relationship with Food”

These are a low calorie, high protein, grain free, gluten free and wheat free option to the traditional pancake – what’s not to love! Not only can they make a quick and easy breakfast, but they’re also the perfect pre or post workout fuel.

Ingredients:
Makes 6 pancakes
2 large bananas 
2 large eggs, beaten
1 tsp Chia seeds
2-4 tsp coconut oil
2 pinches salt
1 tsp baking powder, gluten free

Served on the Astoria Stoneware Serving Plate

Mash 3/4 of the banana until smooth, then add the egg and beat well.
Stir in chia seeds, baking powder and salt and leave to rest for 5 minutes.
Heat a non stick frying pan and place a touch of coconut oil to pan and spatula (coating the spatula will help when turning over the pancake)
Turn down heat to medium, pour a circle of batter into the pan. Around 60ml of mixture per pancake. Cook until golden brown on the underside (approx 1 minute), then flip over and cook until golden brown on the other side.(approx 30 seconds)
Serve warm with the rest of the banana sliced, blueberries, agave nectar or honey.


Crepe & Crepe Suzette by The Conrad Book

We have been using this crepe recipe for years now. Taken from the Conran Cook Book, it is actually for Crepe Suzette yet the simple crepe batter is just superb. For adult entertaining though the full recipe makes a wonderful dessert. 

Ingredients:  
4oz plain flour
a pinch of salt
1 organic egg 
1 organic egg yolk
9 1/2 fl oz milk
2 oz unsalted butter, melted
(add finely grated zest of half an orange for Crepe Suzette)

Served on the Friso Baking Tray, arriving soon!

Put all the ingredients into a blender and blend well. Strain the batter into a jug and leave to stand for 30 minutes (we usually skip this part!). Melt another small knob of butter in your pan until it is hot and sizzling, pour in enough batter to cover the bottom of the pan and swirl into around to make an even layer or use your pancake spreader. Cook for about 1 minute or until it is golden on the base then flip it over and cook on there other side for 1 minute. Continue to make approx. 12 pancakes from this batter. 

For the Suzette Sauce:
2 large juicy oranges
2oz caster sugar
juice of 1 lemon
4oz unsalted butter
2 tbsp Cointreau
2 tbsp Cognac

For Crepe Suzette. Lightly grease an oval serving dish and place it in a preheated oven (80°C) to warm. Squeeze the juice from the oranges and strain into a bowl. Add the caster sugar to a frying pan on a moderate heat. When it turns pale brown add the orange juice, lemon juice and half the butter. Bring to a simmer then lay each pancake in the sauce one by one. Fold each in half, then quarters,  then place in your oven dish. Repeat with each pancake and slightly overlap them in your dish. When all pancakes are done, add the rest of the butter, Cointreau and Cognac to the sauce in the pan, stir and pour over the pancakes. Serve.