Pancake Day is just around the corner folks – Tuesday 21stFebruary to be precise – and we – can’t – wait!
It’s gotta be one of our most fave times of year at MuscleFood HQ because we all come into the office (already really rather full of pancakes) and have a pancake off right here to determine just who is the greatest pancake maker in the world of MF.
Have you ever seen those episodes of Brooklyn 99 where they have the Jimmy Jab Games? Bit like that…
BUT we know you don’t want to hear about our office escapades, you’re here for one reason only, and that’s to find out our personal Top 5 pancake recipes we believe you simply MUST try out this year.
There’s fluffy ones (IT’S SO FLUFFY!), protein ones, fancy ones to surprise your better half with and some savoury ones that are delish, so dive in MuscleFoodies and remember to share and tag us when you cook up a storm on Tuesday.
They may seem simple, but when it comes to pancakes we don’t think you need to reinvent the wheel to guarantee a show stopper, enjoy…
#1 - The Fluffiest American Style Pancakes You Ever Did Eat
Kicking off our Top 5 are these super fluffy American Style Pancakes. They’re super simple to make and taste immense when topped with a squeeze of honey, or smothered in berries and Nutella.
· Prep: 10 min
· Cook: 10 min
· Makes: 4 pancakes
Ingredients
· 135g self raising flour
· 2tbsp. caster sugar
· 130ml milk
· 1 egg – beaten
· 1tsp baking powder
· Dash of salt
· Knob of butter – melted and cooled slightly
Method
1. Sift all your dry ingredients together into a mixing bowl.
2. Whisk together the egg and milk along with the cooled melted butter (we don’t want scrambled eggs!)
3. Pour the wet into the dry then whisk until smooth – you’ll know it’s done when you allow it to stand and little bubbles of air start coming to the surface.
4. Meanwhile, heat a non-stick fry pan or griddle to a medium heat and add a little butter.
5. Ladle on a dollop (the mix will be thick) and cook until bubbles form and pop on the surface,
6. Flip it over and cook until golden brown.
7. Serve with all your favourite toppings.
Nutrition Per Serve: 256 calories, 7g protein, 35g carbs, 9.5g fat
#2 - Perfect Protein Pancakes
How many times have you tried to cook protein pancakes only to be left with rubbery or dry circles that taste more like cardboard than pancake? We can help fix that with this delicious no added sugar Protein Pancake recipe!
· Prep: 10 min
· Cook: 10 min
· Makes: 4 pancakes
Ingredients
· 75g ground rolled oats
· 3 eggs - beaten
· 2tbsp. milk (of your choice)
· 2tbsp. protein powder – we recommend vanilla whey
· 1tbsp. baking powder
· 1 banana – mashed
· Dash of cinnamon
· Knob of butter or coconut oil for cooking
Method
1. Throw everything into a blender and whizz it all together until smooth.
2. Heat up a little oil or butter in a non-stick fry pan or griddle then ladle on 2 rounds.
3. Cook until bubbles form and pop on top.
4. Flip, cook until golden and serve with a tasty nut butter and fruit.
Nutrition Per Serve: 437 calories, 31g protein, 39g carbs, 16g fat
#3 - The Fancy Ones
Thin, light and absolutely outstanding with a little lemon and salt, when it comes to pancakes, the classic crepe is unbeatable. Plus, you can make them totally fancy with a little icing sugar, fresh strawberries and Nutella for a special surprise for your special someone. Snatched!
· Prep: 5 min
· Cook: 10 min
· Makes: 8 pancakes
Ingredients
· 100g plain flour
· 2 eggs
· 300ml milk
· Dash of salt
· 1tbsp. vegetable oil
Method
1. Pop the flour and salt into a large mixing bowl and make a well in the middle.
2. Crack in the two eggs.
3. Pour in the vegetable oil and a little bit of the milk – about 50ml. Whisk from the inside out gradually bringing in the flour and eggs from the sides.
4. Add more milk as required until you’re left with a smooth batter that’s the same consistency as thickened single cream.
5. Pop a large fry pan on a medium heat and ladle the mix into the pan tilting the pan to ensure it spreads evenly and thinly.
6. Cook for about 30s then turn with a palette knife and cook on the other side for 30s.
7. Turn out onto a plate and serve with your favourite toppings.
Nutrition Per Serve: 107 calories, 4g protein, 14g carbs, 5g fat
#4 – Healthy Kid Friendly Pancakes
With no added sugar and an extra helping of protein and fruit from the addition of Greek Yoghurt and banana, these scrummy pancakes are perfect for serving up to your little one to help kick start their day. We’ve even taste tested them on adults too, and they have our big kid seal of approval…
· Prep: 10 min
· Cook: 10 min
· Makes: 16 small, 8 big pancakes
Ingredients
· 170g plain flour
· 1 egg – beaten
· 175ml milk
· 1.5tsp. baking powder
· 1 banana – mashed
· 3tbsp. Greek yoghurt
Method
1. Sift together all your dry ingredients into a large baking bowl and make a well in the middle.
2. Add in the egg, milk and Greek yoghurt and whisk until smooth.
3. Allow to rest for about 15 minutes, then add in the banana.
4. Melt a little butter over a medium heat in a non-stick fry pan, ladle out a dollop of the mix and cook until bubbles form on top.
5. Flip and cook until golden.
6. Serve with oodles of fresh fruit and yoghurt for an all-natural kick.
Nutrition per serve: 112 calories, 4g protein, 21g carbs, 2g fat
#5 – Vietnamese Parcel Pancakes
Pancakes don’t have to be just for breakfast or brunch – no no MuscleFoodies – these savoury Vietnamese pancakes are packed with juicy king prawns and are perfect for lunch or dinner…
· Prep: 10min
· Cook: 10 min
· Makes: 4 pancakes
Ingredients
· 100g rice flour
· 1 heaped tsp ground turmeric
· 200ml coconut milk
· 200ml water
· 1 spring onion, thinly sliced
· ½ tsp sea salt flakes
· a pinch caster sugar
For the filling
· vegetable or coconut oil, for frying
· 2 round shallots, thinly sliced
· 200g shelled king prawns, de-veined and halved
· 100g bean sprouts
· 50g coriander
Serve it up
· lettuce leaves, large handful
· 3 spring onions, cut into short lengths
· a few handfuls Asian herbs
For the sauce
· 2 bird’s-eye chillies, chopped
· 2 cloves garlic, chopped
· 3 tbsp caster sugar
· 3 tbsp white wine vinegar
· 4 tbsp fish sauce
Method
1. Make your crepe batter first by mixing all the ingredients together until smooth and with a consistency of single cream – leave to rest.
2. Make your filing by heating up a little oil and a few shallot slices until golden. Season the prawns well and add a couple of halves to the pan, fry for about 1 minute.
3. Now, ladle in a layer of batter, tilting the pan to make sure of an even, thin layer.
4. Toss in some of the coriander and beansprouts and cover with the pan lid.
5. Cook for 2 minutes, then remove the lid and cook for another minute until the crepe is golden and crisp. Fold it over.
6. Repeat steps 1-5 until all the mix and filling is used.
7. Serve with lovely greens and a dollop of sauce for added yum.
Nutrition Per Serve: 220 calories, 9g protein, 26.1g carbs, 8.6g fat
