Pancakes for Breakfast anyone?

Pancakes for breakfast anyone?

I do love pancakes! Here are my 3 favourite. For the basic batter you'll need

Ingredients
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking.
Method
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Serve with lashings of real maple syrup and extra butter if you like.

Tips
For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder. Serve the pancakes with fresh strawberries and good vanilla ice cream.
Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.

Bacon Strip Pancakes

(4 servings)
12 slices of bacon
Pancake batter
softened butter
maple syrup

 

For Best Results:

Prepare the pancake batter with slightly less water or milk than instructed. A thicker batter will help prevent the pancakes from flowing into each other.

Set your griddle/pan to medium-high.

Fry the bacon until crispy. Remove the bacon from the griddle and lay slices on stacked paper towels to remove excess grease (and to get more crispy).

Carefully, wipe down the griddle with wadded paper towels, leaving only a very thin layer of grease to cook the pancakes.

Return the cooked bacon to the griddle with at least two inches of space on both sides of the slices. (You'll probably have to work in two batches.)

Slowly pour batter over each bacon slice. After one minute, check the bottom side of the pancakes. Once browned, flip the pancakes and cook the other side to golden brown.

Serve immediately with softened butter and warm maple syrup.

Banana Walnut Pancakes

(4 servings)
1 medium banana (the more ripe the better) - mashed
1 cup flour
1 cup buttermilk
1/2 cup crushed walnuts
1 large egg - beaten
2 Tablespoons canola oil
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
How To Make Banana Walnut Pancakes

In a large bowl, sift together flour, sugar, baking powder and salt.

In a seperate medium bowl, mix together buttermilk, egg, cooking oil and vanilla.

Add wet ingredients to dry ingredients and mix well.

Stir in banana until just mixed. Fold in walnuts.

Pour in 1/2 cup portions onto a heated (medium-high), greased griddle or large fry pan.

Turn the pancake when the visible side starts to show a lot of bubbles. Turn and cook other side until golden brown.

Serve with butter and syrup, or any other favorite topping.

Chocolate Banana Pancakes

(6 servings)
1 large ripe banana
1 large egg
1/4 cup plain or vanilla fat-free yogurt
1/2 teaspoon vanilla (*if using plain yogurt)
1/3 cup water
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons cocoa powder
1 Tablespoon sugar
powdered sugar for dusting - optional
How To Make Chocolate Banana Pancakes

In a medium mixing bowl, mash the banana. Add the egg, vanilla (if using), yogurt and water. Mix thoroughly.

In a separate bowl, combine the flour, baking powder, baking soda, cocoa powder and sugar. Sift this mixture into the banana mixture. Mix until just blended.

On a skillet or in a large frying pan - set to medium-high heat and sprayed generously with cooking spray, dollop the batter in 1/4 cup amounts per pancake. Cook each side about 1 or 2 minutes - you'll know when to flip when the top side is covered in bubbles.

To serve, dust lightly with powdered sugar. These are great with maple syrup, or with additional sliced banana and whipped cream.