It’s Pancake Day! 🥞

Hi everyone, I hope you all have a great Tuesday!

I can’t lie, Pancake Day definitely crept up on me this year. I only remembered about it last night and luckily had an idea of what type of pancakes I wanted to make. Today I’ve opted for peanut butter and chocolate chip pancakes. The perfect combination in my opinion to achieve that sweet and salty flavour.

I woke up extra early this morning to make sure I would have enough time to make them and kept telling myself that ‘I’m doing it for the pancakes’, so that I would actually be quick. I’ve used coconut milk which added a nice light and refreshing flavour to the pancakes.

These pancakes are great because they are not too thin or thick and you can adjust some of the ingredients depending on what you like, for example you could use crunchy peanut butter, normal milk or not add the chocolate chips.

Ingredients (makes 5)
1/2 tsp oil, for frying
75g self raising flour
1 tbsp smooth peanut butter
1 tbsp caster sugar
1 egg
187ml coconut milk
Optional: Sprinkle of chocolate chips
Optional: Drizzle of peanut butter/chocolate sauce

Method

1. Heat 1/2 tsp of oil in a pan, once hot spread around using kitchen paper to evenly coat the pan.

2. Add all of the ingredients to a large bowl and whisk until it forms a smooth and runny consistency.

3. Once the pan is hot pour in some of the mixture and cook for 2-3 minutes on one side, sprinkling some chocolate chips on and flipping over to cook for another 3 minutes.

4. Each side should be lightly golden and fully cooked, repeat until all of the mixture is used up.

5. Serve warm with a drizzle of peanut butter or chocolate sauce. Enjoy 

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Mini Scotch Pancakes (drop scones)

Hello everyone, I hope your day has been well.

Today’s recipe is pancakes, I’ve made the chocolate and peanut butter pancakes recently but I thought it was time for something a little healthier that can still be indulgent depending on the toppings. As I am writing this I can still remember the fluffy, light taste of the pancake that was so delicious. You could eat these Scotch Pancakes for breakfast or dessert with a variety of toppings like fruit, maple syrup, jam or even peanut butter.

*A little trick i learned a while back when frying pancakes is to oil the frying pan with kitchen paper, after frying each pancake you can use the paper to keep oiling the pan each time.

Recipe: Mini Scotch Pancakes (makes 12)

Ingredients

110g self raising flour

Pinch of salt

25g caster sugar

1 egg

140ml milk

1 tsp oil

Method

• Sift the flour, salt and sugar into a large bowl.
• In a cup or jug, whisk the egg and milk together and slowly whisk the liquid into the flour mix.
• Keep whisking the batter until it is a runny, smooth mixture and pour in the oil.
• Leave the mixture to rest for 5-10 minutes and in the meantime heat a little oil in a pan.
• When the pan is hot, use a tablespoon to add the batter to the pan. I made them small so I had 3 in the pan at once.
• Flip the pancakes over after about 3 minutes and continue cooking on the other side for a couple of minutes.
• Enjoy the pancakes warm alone or with any toppings of your choice.

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Peanut Butter Pancakes

Hello everyone, thanks for checking out my post today!

I hope your day has been well, today’s recipe is peanut butter pancakes. If you didn’t know I’m actually quite a fan of peanut butter but I haven’t really experimented with it in other foods. I found this recipe from here and the book is called Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel if you are interested in peanut butter recipes.

The peanut butter taste is quite subtle and I even tried them with a drizzle of maple syrup the next day which was just as tasty. This recipe is great and the pancakes can be kept in the fridge for at least 2 days.

Recipe: Peanut Butter Pancakes (makes 12)

Ingredients

185g plain flour

1 tbsp baking powder

3 tbsp caster sugar

1/4 tsp salt

250ml milk

1 egg

60g peanut butter

100g chocolate chips (I added about 50g)

Oil for frying

Method

• Sift the plain flour and baking powder into a bowl and add the sugar and salt.
• Whisk in the milk and egg.
• Stir in the peanut butter and chocolate chips
• Heat oil in a pan, once hot put 2 tbsps of the mixture into the pan cooking until golden brown on both sides, roughly 5 minutes in total.
• Repeat until the whole mixture is used.
• Add a dollop of peanut butter on top and a few chocolate chips to serve.

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