Batter recipes for pancakes of all varieties
For a classic, fool proof pancake recipe with extra flavour, I stand by this recipe.
Sieve 110g of plain flour and a pinch of salt into a large bowl and make a well in the middle using a spatula. Break two eggs into a small bowl and beat them using a small whisk or fork.
Pour the egg mixture into the well and gradually combine the ingredients with a whisk. Once they are combined, mix 200ml of full-fat milk and 75ml of water and add it to the mixture, little by little, until you get a smooth batter – it’s important not to do this all at once or you’ll get lumps.
To add the extra flavour, the final stage is to make a beurre noisette and whisk it into the batter. Melt 30g unsalted butter over low heat and allowed to separate into butterfat and milk solids. The latter naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As they reach a toasty hazelnut colour and you get the aroma of hazelnuts, remove the pan from the heat. Be careful not to burn the butter: when you see little specks of brown appearing, be sure to take it off the heat.
For a pancake with a twist
This banana and oat pancake recipe which works really well served with streaky bacon and maple syrup. Recipe serves five people (three pancakes per person)
Pre-heat the oven to 200C. Blitz 90g Mornflake Superfast Porridge Oats in a blender until smooth. Add 249g of bananas, 2 medium (Free range) eggs and ½ tsp baking powder and blend until a smooth consistency has been achieved. Pre-heat a pan on a medium heat, add a drop of oil and cook the pancakes on both sides until golden brown. Stack the pancakes on a plate, layer 40g of streaky bacon and drizzle with 5g of Maple Agave syrup. For labour saving purposes Creed stock a pre-cooked streaky bacon (product code 715281) which takes just 4 minutes to cook off in a pre-heated oven.
How to cater for gluten, dairy and sugar-free diets – and vegans
Energising and nutritious, buckwheat is available throughout the year and can be used as an alternative to flour for gluten free batter mixes.
Swap regular milk and replace it with either coconut milk (from the refrigerated section, not the can) soya milk or almond milk for people with dairy or lactose intolerance or vegans.
The pros and cons of opting for ready-made and scratch-made batters and pancakes
Pancakes made from scratch are labour intensive but they taste wonderful and larger batches can be made in advance and frozen if required. Defrosting and re-heating takes no time at all and if pancakes have been separated with cling film or parchment paper before freezing, they can be individually taken out of the freezer with ease as and when required.
Which seasonings and toppings (sweet and savoury) are currently in vogue and what can caterers offer to create a point of difference
Nothing satisfies a hungry morning tummy faster than the great Canadian taste of bacon and maple syrup.Chocolate, peanut butter and banana are perfect with a thinner base pancake and this super sweet filling will pack out pancakes, making them cost effective and great for sharing.
Frozen berries and white chocolate is an easy way to turn pancakes into a delicious dessert. It’s better to use smaller berries as they defrost faster. Top a pancake with 50g of frozen berries, drizzle 25g of melted chocolate over the top and serve immediately. The heat of the pancakes and chocolate will thaw the berries quickly, but you want them to be chilled (it’s the contrast of temperatures that makes it so special).
Sweet apples and cinnamon spice really do make all pancakes nice. Slice eating apples, sprinkle with cinnamon and bake in the oven on a medium heat for 20 minutes.
Other sweet toppings to try include bananas and salted caramel sauce or blueberry coulis.
For savoury crowd pleaser options try; mozzarella, basil and tomato, goats cheese, pine nuts and spinach, or bacon with avocado or guacamole.