大象传媒

Blueberry Pancake Traybake

You will need:

Approx 25cmx20cm baking tin/tray

1 tbsp melted butter plus extra for the tin
200g self-raising flour
1 tsp baking powder
1 egg
250ml milk (of choice)
2 tbsp caster sugar
150g blueberries
Icing sugar for dusting

Method:
1. Preheat the oven to 180C/160C fan/gas 4 and grease and line your baking tin/tray.
2. Mix all dry ingredients in a bowl.
3. In a jug melt butter, let cool and then add the milk and egg.
4. Whisk both mixtures together.
5. Pour into your prepared tin and bake for approx 20 mins or until the centre is cooked.
6. Add toppings and decorations of your choice!

Toppings options:
Chocolate and strawberries
Crispy bacon and syrup
Bananas and toffee sauce (banoffee)
Yoghurt and blueberries

Fluffy American-style Pancakes

You will need:

A non-stick frying pan

2 tbsp melted butter
135g plain flour
1 tsp baking powder
1 egg
½ tsp salt
130ml milk (of choice)
2 tbsp caster sugar

Method:
1. Mix all dry ingredients in a bowl.
2. In a jug melt butter, let cool and then add the milk and egg.
3. Whisk both mixtures together.
4. Spoon some of the mixture into a hot frying pan to create a circular shape
5. Once you see bubbles on top, it’s time to flip over.
6. Cook until golden brown.
7. Repeat x 8.
8. Add toppings and decorations of your choice

Basic Pancake Recipe (crepe style)

You will need:
A non-stick frying pan

100g plain flour
2 eggs
300ml milk (of choice)

Method:

1. Put all ingredients in a jug and whisk until you have a smooth batter.
2. Rest it for 30 mins if you have time.
3. Pour a little bit of the mixture into a hot, oiled pan and make your pancakes one by one.
4. Pour enough batter to thinly coat your pan, and flip when you see bubbles on the surface
5. Serve with toppings of your choice.

Manchester Tart Pancake

You will need:

A non-stick frying pan
Cake stand or plate

For the crème patisserie:
4 egg yolks
1 tbsp vanilla extract
60g caster sugar
25g plain flour
2 tsp cornflour
280ml milk

For the pancakes:
4 tbsp melted butter
270g plain flour
3 tsp baking powder
2 egg
260ml milk (of choice)
4 tbsp caster sugar

For the jam:
150g of your favourite raspberry jam

For decoration:
A sprinkle of desiccated coconut
Glace or maraschino cherries
Cream

Method:

1. Start with the crème patisserie, by whisking the eggs, sugar and vanilla together in a bowl until creamy.
2. Add in the flours and whisk again.
3. Heat the milk until warm and pour over the egg mixture. Pour all of the mixture back into the pan and whisk well until thick.
4. Cool in a bowl with cling film to prevent a skin from forming.
5. Next, the pancakes. Mix all of the dry ingredients in a bowl.
6. In a jug melt butter, let cool and then add the milk and egg.
7. Whisk both mixtures together.
8. Spoon some of the mixture into a hot frying pan to create a circular shape
9. Once you see bubbles on top, it’s time to flip over.
10. Cook until golden brown.
11. Repeat x 7.
12. Once everything is cool, start to layer the pancakes, with the jam and crème patisserie.
13. Cover the top pancake with jam and sprinkle on desiccated coconut. Add cream swirls and cherries to finish.

Serves approx 8