Six Of The Best Pancake Recipes

Heat a small saucepan over a medium heat. Put the sour cherries into the pan with the water, sugar and a knob of butter. Gently heat the mixture as the cherries hydrate. After five to six minutes, take the pan off the heat and leave to cool. Heat a large frying pan over a medium-high heat. In a bowl, combine the egg, flour, milk and crushed salt, and whisk well without over-beating.

Don’t worry if the batter is not perfectly smooth. Stir in the ricotta. Put a couple of knobs of butter into the hot pan and pour in a generous tablespoon of the batter to make one pancake. Cook as many pancakes as you can simultaneously without overcrowding the pan. After cooking for roughly a minute, flip over the pancakes and cook for a minute on the other side, or until golden brown. Repeat until all the batter has been used. Serve the pancakes with a good drizzle of clear honey, a few dollops of clotted cream and the cherries.

Sift the flour and salt into a mixing bowl, then make a well in the centre. Crack the egg into the well, then add the melted butter and half the milk. Gradually stir the liquid into the flour with a wooden spoon, until all the ingredients have been incorporated. Beat well to make a smooth batter.

Stir in the remaining milk and let stand for about 30 minutes. Stir again before using. To make the pancakes, heat a small, heavy-based frying pan until very hot, then turn down the heat to medium. Lightly grease with oil and ladle in enough batter to coat the base of the pan thinly (two-three tablespoons), tilting the pan so the mixture spreads evenly. Cook over a medium heat for one to two minutes, or until the batter looks dry on top and begins to brown at the edges.

Flip the pancake with a spatula, and cook the second side. Turn out on to a plate, smear with a little butter, sprinkle with sugar and, finally, splash with a squeeze of lemon juice - or simply with Nutella. Combine all the dry ingredients in a medium bowl. Add the wet ingredients and stir with a fork or small whisk until just combined.

Heat a large, nonstick frying pan and add just enough oil to coat the base of the pan. Once the oil is hot, turn down the heat to medium-low and pour a few tablespoons of batter into the pan to form a pancake, about 8cm in diameter. Repeat this so you have three or four in the pan. Cook the pancakes until the edges change colour and the underside is golden, then flip and cook on the other side until golden. Transfer to a plate and repeat with the remaining batter.

Serve hot with maple syrup, chopped nuts and your choice of fruit (we suggest mango, banana and passionfruit). Unless the currants are soft, cover them with very hot water and set aside to plump while you make the batter. Whisk together the cottage cheese and sour cream, then beat in the eggs one at a time. Stir in the vanilla, lemon zest, nutmeg and sugar, then add the flour, baking powder and salt, and stir gently to combine without overmixing.

Drain the currants, blot them with paper towel to dry them a bit more and gently fold into the batter. Melt a tablespoon of butter in a wide frying pan and, when it’s hot, drop in the batter by the spoonful. Cook on a medium heat until browned on the bottom, then flip and cook until lightly coloured on the other side. Serve the pancakes with caster sugar and a wedge of lemon, plus extra sour cream if desired.

Heat half the butter and a drizzle of oil in a large frying pan, fry the grated beetroot for two minutes, stirring frequently - you want it just to soften slightly. Tip out into a bowl and leave to cool for a few minutes. Stir in the milk, beaten egg and sugar. Then gradually stir in the flour; you want a thick, smooth batter.



Wipe the frying pan and heat a little of the remaining butter and a splash of oil. When foaming, add scant dessertspoons of the batter, spacing them well apart. Cook for about two minutes, or until bubbles appear on the surface. Flip over and cook for two minutes more - don’t flatten your drop scones, you want to keep all of the fluffy centre.

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