Pancake

Apple Pancakes

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I don’t do sweet breakfasts that often, but since it’s nearly pancake Tuesday I went all in try these out.

These are light and fluffy and the recipe makes 4 enormous American style pancakes that freeze well, if you’re organised enough to cook a double batch.

I griddled some apple slices to go with this, along side some Greek yoghurt (you can use different fruit and squirty cream if you’re feeling decadent).  These also taste great along side bacon if you want to go savory.

Ingredients

250 Grams Plain flour

225 mil Milk

1 Tsp Baking powder

1 Tbsp sugar

1 Tsp vanilla extract

1 Apple (roughly grated)

1 Egg (separated into yolk and white)

A little oil for frying

Method

  • Add flour, baking powder, and sugar to a large bowl
  • Make a well in the centre of the bowl and add the egg yolk, mik and vanilla extract, whisk until smooth
  • Grate an apple roughly on the large side of box grater and stir into the pancake batter
  • Whisk the egg white until it becomes light and fluffy and forms soft peaks.  Gently fold the egg whites into the pancake batter until well combined
  • Heat a small amount of oil in a large pan and spoon in a quarter of the batter on to pan. When small even holes begin to appear on the pancake flip it and cook for a further couple of minutes checking to make sure it doesn’t burn
  • Continue doing this until you have used all the batter and sprinkle with icing sugar and some cinnamon if you’re feeling fancy

Double Chocolate Chip Pancakes

Seaneen's Sunnyside KitchenLeave a comment

Do you have a chocoholic in your life, then this is the recipe for you?

If you want to do something special serve them with creme fraiche or fresh cream and fruit for the perfect breakfast or brunch dish.

White chocolate chips add a little bit of contrast.

They also make a great dessert, served warm with ice cream and you could even spread them with Nutella if you want to make them even more indulgent.

When bubbles appear on your pancake it’s time to turn it over.

These pancakes freeze well if you want to make a batch and freeze.

Makes 12-15 pancakes

Ingredients

225 Grams Self raising flour

100 Grams Chocolate chips (I used white chocolate chips as I like the contrast)

50 Grams Cocoa powder

1 Tbsp Caster sugar

1 Tsp Baking powder

Large pinch of salt

2 Eggs

400 mil Milk

Oil and butter to fry

Method

  1. Add the flour, cocoa powder, baking powder, sugar and salt to a large bowl and combine
  2. Crack the eggs into the bowl and start to whisk, gradually add the milk and whisk until the mixture is smooth and lump free
  3. Add the chocolate chips and mix well
  4. In a non stick frying pan, add a small knob of butter and a teaspoon of oil and heat over a medium to high heat
  5. Ladle in 2-3 tablespoons of the mixture in to the pan and wait until bubbles start to appear on the pancake. This will be the sign that the pancake is ready to turn, cook for a further minute or two. Repeat until you have used up all the batter (I always give it a stir as the chocolate chips will sink to the bottom and you want some chips in every pancake)
  6. Serve with some butter or syrup, or ice cream if you’re making this for dessert