I’ve tried quite a few different types of pancakes, but I think traditional pancakes with sugar and lemon are my overall favourite. My kids love pancakes, and it’s their breakfast of choice for any special occasions such as their birthdays. Here are some of the recipes that I’ve used time and again over the last few years.
I wish I could take credit for these Red Velvet Pancakes, but this recipe has been put together by the Chef’s at Gousto.
Ingredients (Serves 2):
For the pancakes:
115g self-raising flour
15g cocoa powder
1 tsp baking powder
1 tbsp honey
1 tbsp vegetable oil, plus extra for frying
A couple of drops of red food colouring
30g dark chocolate chips
For the cream cheese frosting:
1.5 tbsp honey
120g cream cheese
Chocolate sauce and chocolate shavings
Step 1: Grab a bowl and mix together the flour, baking powder, cocoa powder, and a pinch of salt. Make a well in the middle of your dry ingredients and add the eggs, honey, veg oil, milk, and food colouring.
Step 2: Beat the wet ingredients together then stir in the dry ingredients until you have a batter. Don’t worry if there are a few lumps.
Tip: Don’t over-mix your batter! It will make your pancakes less fluffy (and no one likes a limp pancake).
Step 3: Heat some oil in a non-stick frying pan. Ladle in 1/6 of your batter then sprinkle a few chocolate chips on top. Cook for 2 minutes, or until bubbles form on top of the pancake, then flip over and cook for another 2 minutes until golden. Repeat with the remaining batter.
Tip: Use medium heat until the pan is hot, then reduce to a medium-low. Blasting the heat will burn your cakes (or crêpes). Once they’re cooked, keep them warm under a tea towel.
Step 4: While your pancakes cook, mix the cream cheese and remaining honey together. This is your sweet, cream cheese frosting.
Step 5: Serve your pancakes with a dollop of cream cheese frosting and a sprinkle of chocolate shavings. Then add a good drizzle of chocolate sauce over the stack. Enjoy!
More Pancake Tips from Gousto’s Senior Chef Jordan Moore:
Use a non-stick pan.
Add the mixture to a really hot frying pan.
Add a little more oil between cooking each pancake.
Use butter, coconut, or rapeseed oil for frying.
Spread the mixture out in the pan as quickly as possible.
Always add the liquid to the flour gradually, and keep whisking to avoid lumps.
When it comes to gluten-free flour, the best ones to use are rice, buckwheat, or coconut flour. For dairy alternatives for milk, you can use almond, rice, soya, or coconut milk.
If age-appropriate, adding protein like nuts and seeds to your pancake will help to maintain your blood sugar, keeping you fuller for longer.