MIXING PANCAKE BATTER RECIPES

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VEGAN BANANA PANCAKES RECIPE - BBC GOOD FOOD



Vegan banana pancakes recipe - BBC Good Food image

Make these foolproof dairy and egg-free banana pancakes. A guaranteed crowd pleaser with a fluffy, light texture, you'd never know they’re vegan

Provided by Esther Clark

Categories     Breakfast, Brunch, Dessert

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield Makes 12

Number Of Ingredients 8

1 large ripe banana (around 150g)
2 tbsp golden caster sugar
¼ tsp fine salt
2 tbsp vegetable oil , plus extra for cooking
120g self-raising flour
½ tsp baking powder
150ml oat, almond milk or soya milk
syrup , sliced banana and berries, to serve (optional)

Steps:

  • Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.
  • Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.

Nutrition Facts : Calories 94 calories, FatContent 4 grams fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.2 milligram of sodium

PERFECT PANCAKES RECIPE - BBC GOOD FOOD



Perfect pancakes recipe - BBC Good Food image

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Provided by Good Food team

Categories     Breakfast, Brunch, Buffet, Dessert, Dinner, Lunch, Main course, Snack, Supper

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 5

100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt

Steps:

  • Put 100g plain flour and a pinch of salt into a large mixing bowl.
  • Make a well in the centre and crack 2 eggs into the middle.
  • Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  • Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  • Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
  • Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
  • Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  • Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
  • Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Nutrition Facts : Calories 107 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium

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