I have become a real pancake lover recently and I’d have them for breakfast in the form of crepes or for lunch in the form of thicker pancakes with lovely fillings. Here are some more ideas for pancake batters and fillings in addition to the previous post.
Our standard pancakes at home are apple or blueberry pancakes. You can use a normal batter or the wholemeal/oatflake version (as on the picture) for them. I, personally, like to use Braeburn, Boskop or Cox apples, because they have a wonderful texture when cooked.
For the fruit pancakes, pour the batter into the pan (so that you get a thick pancake) and place sliced apples/ blueberries on top. Bake until firm and flip over to cook on the other side, too. Serve with cinnamon-sugar/caster sugar (for blueberry pancake).Standard pancake batter (for 2 pancakes): 2 eggs 8 tablespoons milk 4 tablespoons plain white flour (1 teaspoon sugar) Wholemeal/Oat flake pancake batter (for 2 pancakes): 2 eggs 6 tablespoons milk 3 tablespoons mineral water 2 tablespoons wholemeal flour 2 tablespoons oat flakes Whisk together and leave to rest for about 15 minutes before using the batter.
Another yummy filling is my christmas market crepe favourite – nutella and banana!
Today I made a chocolate pancake batter using the normal batter and added 1-2 teaspoons of cacao powder and served it with a mango chutney as filling!