Pancake Tuesday sorted with our all-time favourite pancake recipes

Trine Jensen-Burke

Don’t panic but Pancake Tuesday is TOMORROW! Whether you’re a straight-up lemon n’ sugar traditionalist or a more adventurous crepe-creator, getting the basics right is key.

Here are three of our all-time favourite pancake recipes to get you inspired:

1. Apple Yogurt Pancakes

Ingredients

2 tablespoons unsalted butter, melted and cooled
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
2 eggs, lightly beaten
1/2 cup full fat yogurt
1 1/2 cups milk
2 tablespoons lemon zest
1 cup apple slices, cut to 1/18-inch thick (look for a small, sweet variety like Pippins or good Galas)
coconut oil, butter, or neutral oil for frying
maple syrup, butter, and apples slices for serving

Instructions

Set a large, rimmed baking sheet in your oven and turn heat to 200 degrees F.
Heat a large frying pan over medium-high heat.
In a large bowl, combine flour, sugar, baking powder, sea salt, and nutmeg. In a smaller bowl, combine eggs, yogurt, milk, and zest. Fold wet ingredients into the dry, drizzle with melted butter, and stir just until well-combined. Fold in sliced apples.
Drop a tablespoon of oil into preheated skillet. Add 2 – 3 tablespoons of batter per pancake; cook for 2 – 3 minutes per side. Place cooked pancakes on preheated cookie sheet in warm oven.
Serve with sliced apples, soft butter, and maple syrup.

Recipe via Brooklynsupper.net

2. Double Berry Puff Pancake

Ingredients

4 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved raspberries
powdered sugar, syrup and/or freshly whipped cream for topping

Directions

1. Preheat the oven to 225 degrees.

2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.

3. Heat a 12-inch cast iron frying pan over high heat on the stove. Add the butter and melt. Pour the batter into the pan, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.

Recipe via Recipegirl.com

3. Lemon and Poppy Seed Yogurt Pancakes

Ingredients

1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
3 teaspoons lemon zest
1/2 cup plain Greek yogurt
1 cup skim milk
2 tablespoons fresh lemon juice
2 large eggs
1 tablespoon canola oil
1 teaspoon vanilla extract
2 tablespoons poppy seeds

Directions

1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the dry ingredients.

2. In a medium bowl, whisk together the yogurt, milk, lemon juice, eggs, oil, and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Stir in the poppy seeds.

3. Heat a griddle pan or non-stick frying pan over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown. Serve warm with butter, maple syrup, fresh fruit, or jam-if desired.

Recipe via Twopeasandtheirpod.com