We are making pancakes on February 21st, lots of them. Tuesday is, of course Pancake Day for anyone who’s forgotten.  There will be pancake fans arriving at our door at 7:30am sharp.  There will be coffee brewed and syrup poured. In case you’d like to host your very own Pancake Day party, we have shared a few of our recipes below to get you started.

Light & Fluffies

These pancakes are light, fluffy and tender. We like to serve them with butter and maple syrup or berry compote or what ever tickles your fancy. The recipe specifies full cream milk because we felt it gave a better result than reduced fat milk.

Makes about 10 medium pancakes.

1 1/2 cups full cream milk
2 teaspoons lemon juice
2 tablespoons raw sugar
1 1/2 cups self-raising flour
1/4 teaspoon bicarbonate of soda
1 large egg
1 1/2 tablespoons butter, melted
Melted or softened butter, for greasing pan

1. Place milk, lemon juice and sugar in a medium bowl. Stir to combine, and then set aside for five minutes. During this time the mixture may develop a slightly curdled appearance.

2. Stir or whisk self-raising flour and bicarbonate of soda together in a large bowl until combined.

3. Add egg and melted butter to the milk mixture. Whisk the mixture until the egg has combined with the milk.

4. Add the milk mixture to the flour mixture and whisk until almost smooth: the batter should still have a few small lumps. Don’t overmix the batter as this may make the pancakes tough. Leave batter to stand while the pan is preheating.

5. Heat a large non-stick frying pan over medium heat. When the pan is hot, lightly grease it with butter.  Scoop 1/4 cup of the batter into the pan and use the back of a spoon to spread the batter out a bit. Repeat to make another one or more pancakes, depending on the size of your frying pan. Don’t overcrowd the pan! Cook until bubbles form in the batter and then flip the pancake. Continue to cook until lightly browned on both sizes.  Place the pancake on the baking sheet in the oven to keep warm.

**Alternatively, you can make pancake shapes. Pop the cookie cutter off once one side is cooked and flip.  These are a real winner with the mini pancake fans.

 And here is a healthier version for those who must eat pancakes everyday

Blueberry Multigrain Pancakes

Makes about 15 medium pancakes.

½ cup Whole Wheat Flour
½ cup Oat Flour
¼ cup Rye Flour
1 tablespoon Baking Powder
½ teaspoon Salt
2 Egg Whites
3 tablespoons Olive Oil
2 tablespoons Agave Nectar (or Honey)
1 cup Almond Milk or rice, oat etc..
1 teaspoon Pure Vanilla Extract
About 1 cup Fresh Blueberries

1. In a small bowl, whisk together the wheat flour, oat flour, rye flour, baking powder, and salt.

2. In a large bowl, stir together the egg whites, olive oil, agave nectar, milk, and vanilla.  Add the dry ingredients and stir until fully incorporated.  Carefully stir in the blueberries. Don’t over mix!

3. Heat a large non-stick frying pan over medium heat. When the pan is hot, lightly grease it with butter.  Scoop 1/4 cup of the batter into the pan. Repeat to make another one or more pancakes, depending on the size of your frying pan. Don’t overcrowd the pan!  Cook until bubbles form in the batter and then flip the pancake.   Continue to cook until lightly browned on both sizes.  Place the pancake on the baking sheet in the oven to keep warm.  Repeat with the remaining batter.

To serve the pancakes, place a few blueberries on top of your stack of pancakes and drizzle with maple syrup.  These pancakes are super flavorful and moist. Yum.

Happy Pancake Day everyone X