The Ultimate Pancake Recipe

Pancake Update!!!

We are having a Pancake-Off. Me and Mr Mean are going head-to-head in the pancake-making stakes in the ultimate breakfast fluff test. He should win. After all, he does make a batch every weekend. But has he become complacent? Has his methods become sloppy over all these weeks? 

These aren't strictly traditional pancakes, like the French crepe, but a great alternative. They are a light and fluffy Scotch pancake - also known as drop scones.

Well, the verdict's in. And I'm the winner! Yes! Sorry Mr Mean. I followed my recipe to the letter, except that I forgot I was making a double batch and added half the milk which resulted in a super thick and fluffy pancake. Very cheeky! So here's the recipe for my Super Thick Award-Winning Pancakes!

How To Make Yorkshire Pudding

I've been making Yorkshire Puddings for years now, as I should be too, being a Yorkshire lass. But they really are pretty easy to make - easier than going to the supermarket and buying that muck from the freezer section!

Banana Milkshake Lollies

My kids are constantly pestering me for food. All day every day. So as it's the summer holidays I'm trying to give them fun and yummy snacks that are good for them, but a little bit more exciting than an apple. Of course you can involve the kids when making these lollies if you want - you just need to distract them for the next four hours whilst they freeze!

Chocolate Cupcakes with Nutella Icing

When you need a chocolate hit but don't have any actual chocolate in the house - these little beauties are the way to go. The only problem once you've made them is to stop eating them!


Ingredients:
For the cupcakes:
160g plain flour
65g cocoa powder
1 teaspoon baking powder
125g unsalted butter
225g caster sugar
3 large eggs
100ml milk

For the icing:
100g soft butter
100g icing sugar
2 tablespoons of Nutella

HOW TO MAKE

Cream the butter and the sugar together until pale and fluffy, add the eggs - one at a time. Add the sieved dry ingredients alternating with the milk until you have a smooth batter. Line a muffin pan with the cupcake cases and fill each case two thirds full. Bake at 180ºC for 20-25 minutes.

Once the cakes are baked and cooled completely on a wire rack, make up the icing. Beat together the sugar and butter. Once it's lovely and smooth, add the Nutella and beat again. You could be posh and pipe it on, or you could just smear it on and enjoy!

Hugh Fearnley-Whittingstall's Drop Scones Recipe

I have tried many drop scones (Scotch pancakes) recipes in my time, but this is by far the very best one I've come across. Hugh has really done it with this one! I find these tasty drop scones are great for a special breakfast. I think I first came across this recipe in the Guardian.

I've been making drop scones on our budget weeks because I've always got these ingredients kicking around the kitchen and kids absolutely love them - it feels like a real treat. They are just right for little ones finding their way around finger foods. My little girl loves the soft texture and can easily chew away with her two little teeth. They are also perfect for Pancake Day as an alternative to the usual flat crepe-style pancake.

I can't remember if Hugh uses plain flour with baking powder, but they are great made with just self raising flour. I always make double this recipe too because we're very greedy, but they are great to save for the next day if you have any left over. Just give them a quick toast and they're as lovely as they were the day before!

The kids love to help when it comes to making drop scones. My oldest is even flipping them in the pan now! If you want them a little thicker and fluffier, I always add a little less milk. As you are using rising agents, always make sure you start cooking the batter as soon as you have made it to ensure you get fluffy, gorgeous pancakes.

Hugh Fearnley-Whittingstall's Drop Scones Recipe

Serves 4
Ingredients:
125g (4.5oz) self raising flour
pinch of salt

25g (1oz) caster sugar
2 eggs
100ml (4floz) milk
25g (1oz) melted butter

HOW TO MAKE:

Sift the flour and salt into a bowl, stir in the sugar and make a well in the centre, pour the eggs in and add a little of the milk. Start to beat and gradually add more milk until you have a smooth batter that drops reluctantly off the spoon. Stir in the melted butter.

Heat a heavy-based pan over a medium heat and grease with a smear of butter or oil. Drop tablespoons of the batter onto the pan, leaving room for it to spread. When bubbles start to form, flip them over and cook for a few more minutes.

Serve with golden syrup, jam, fruit compote, yoghurt, Nutella - anything you feel like!

Vanilla Hot Chocolate

When those winter nights draw in and you just want to cosy up, there's nothing better than a warming hot chocolate. And I think the best way to make a hot chocolate is with cocoa powder. The addition of vanilla makes this hot chocolate all the more luxurious. Feel free to add cream or marshmallows! This recipe serves two.

Ingredients:
600ml full fat milk
20g finest cocoa powder
25g light muscavado sugar
1 teaspoon vanilla extract
small pinch of salt

HOW TO MAKE
Slowly heat the milk with the vanilla. Whilst the milk is on, mix the cocoa powder, sugar and salt into a paste with a little milk. Once the milk is hot, but not boiling, gradually whisk into the paste and serve.

Oatcakes

You can't beat a lovely oatcake, and I'm not talking about the biscuits. These are oaty pancakes that are lush. They are so easy to make and great to freeze too. Try them with melted cheese and ham in the middle, or with a fried egg and beans, or toast one up with jam or golden syrup - you just can't go wrong!

Ingredients
225g fine oatmeal (or wizz up porriage oats in the blender)
225g wholewheat or plain flour
1 tsp salt
sachet of dried yeast
450ml warm water
450ml warm milk
1 tsp sugar

HOW TO MAKE
Boil the kettle and measure out 450ml of boiling water. Now add 450ml of cold milk to the mix.

Put all the dry ingredients in a bowl and gradually mix in the water and milk until you have a smoothish consistency.

Cover and leave to rise for 1 hour.

Fry the oatcakes in a little oil. Once the mixture forms bubbles and dries out in the pan - turn over a cook for another couple of minutes.