6. Serve With Butter And Syrup

The first thing I ever cooked by myself was pancakes (or Flapjacks as we call them). I used to mix the batter from one of my gran’s old cookbooks and would cook them in my mom’s electric frying pan. I would make more than 50 at a time because I just loved it so much.

I was probably around 11 or 12 when I first started making them and I haven’t stopped. I make them in every way, shape and form. Some of my favourites are the corn and cheese cakes and the blueberry and ricotta pancakes I did a while ago. And while both of those are absolutely delicious, it’s nice to have a very simple pancake recipe up your sleeve that you can whip together in a few minutes.

This buttermilk pancake recipe is just that. You could of course add chocolate chips, berries, nuts or some mashed banana to add more flavour but I like them simply as is with a knob of butter, drenched in syrup. The perfect recipe for Shrove Tuesday/ Pancake day. 1. To make the batter, combine all the dry ingredients and mix well. 2. In a measuring jug (of 1 litre capacity), mix the remaining ingredients well.

3. Pour the wet ingredients into the dry and with a whisk, mix until you have a smooth batter. 4. Heat a large, non-stick frying pan over medium heat. Add a drop of oil to the pan and coat the pan lightly (I use paper towel to smear it around a little).

This results in golden brown, perfect pancakes. 5. Add spoonfuls of the batter to the pan and allow the pancakes to cook until bubble appear on the surface. Flip over and cook for another 30 seconds-1 minute on the other side. Remove from the pan and keep on a warmed plate until all the pancakes are cooked. 6. Serve with butter and syrup.

If this is your first time making crepes, I suggest you start with one of the crepes that are filled after they've been removed from the pan, such as the jam filled crepes, fresh fruit crepes, or Nutella Crepes. Fresh Fruit Crepes - Strawberries, bananas, blueberries, raspberries, or other fruit!

Place sliced strawberries, banana slices, and blueberries (or other fruits of your choice) in little bowls on the table. Each person places his choice(s) of fresh fruit onto his crepe and rolls it up, eating it immediately. You can use just one type of fruit per crepe, or add any combination you'd like. My family loves adding all three - strawberries, blueberries, and bananas - to the same crepe! For variety, try filling and folding your crepes while they're still in the pan (after the crepe has been flipped over and partially cooked on the second side).

The fruit gets a little warmer that way. Crepes filled with jam or jelly make great breakfast, snack, or dessert crepes! Use the basic crepe recipe. Spread your choice of jam or jelly over the entire top of the unrolled crepe. Then roll it up and enjoy! For my own self, I prefer grape jelly if the crepe is still warm, but strawberry or peach jelly if the crepe has cooled off some.

Also, contrary to what you might think, I find that a thin layer of jelly on a crepe tastes better than a thicker layer! What's your favorite flavor, 0 of 8192 characters usedPost CommentNo HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

Nice pics. Looks delicious. I could eat them anytime of the day. Come check it out! I haven't made one before but whenever I order a crepe, it would be the banana with chocolate one. I've always stuck to savoury crepes, but those chocolate ones look so nice, I'm keen to try to find out what they taste like. The Chocolate Peanut Butter Crepes looks delightful.

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