It’s Pancake Tuesday tomorrow, or as the boys call it; Lá Féile Pancóga. When I was growing up there was a rule that we had to eat our dinner before we got pancakes which was clearly a clever ruse to stop us from having our parents at the stovetop for hours on end churning out the pancakes. There were 6 of us in the house (4 girls, my poor Dad), plus if we were lucky, Ma (my Grandmother) and my Aunt. Pancakes were always dredged with sugar and fresh lemon juice and sometimes with a drizzle of runny golden syrup from the Lyle’s tin. They were cooked in a little bit of oil with a knob of butter and our bellies would ache for hours afterward. Oh wow, the memories!
Nowadays pancakes are a regular menu item in our house. Instead of the thinner crepe-style pancake I grew up with I cook thick fluffy buttermilk pancakes. They can be made small like drop scones and filled with raisins, or maybe topped with a scrape of butter and jam. Click on the image below to be brought to my tried and tested recipe;
Pancakes are the ultimate fast food. They rarely take long to cook and you don’t need to fire up the oven to enjoy a filling meal that can be either sweet or savoury. Why not try my take on a Dosa which is an Indian-style pancake that I like with a quick pickle. Click the picture to go straight to the recipe.
In truth this next recipe isn’t all that lazy because you’ll have to jump around a bit to make the batter, but my kids love these porridge pancakes that they can mix without getting the ingredients all over the kitchen (providing you seal the jar tightly). Once again, click on the image to go to the recipe.
And finally, if you made it this far, you’ll be looking for my buttermilk fruity pancake recipe, which I love!
- 300g plain flour
1 teaspoon bread soda
Fresh berries of your choice for inside the pancakes (Raspberries are used in this recipe)
Preheat a lightly oiled large non-stick frying pan on a medium heat.
Put the dry ingredients into a large bowl and stir (flour and bread soda). Make a well in the centre and crack in the eggs, then pour in the buttermilk. Whisk until combined with the flour. Don’t worry too much about small lumps at this stage.
Add your berries of choice, you can also add chopped dried fruit, nuts, or even chocolate chips at this stage, then whisk again.
Spoon the mixture into the frying pan. I use a tablespoon as a measure and normally get 3 pancakes to fit in mine.
Once bubbles appear on the top of the pancake mixture you know it’s time to flip the pancakes over. The bottom should be golden brown. Cook for a further 2-3 minutes then serve.
Here I’ve served the pancakes with fresh raspberries, vanilla yoghurt, and a drizzle of honey.
And remember, if you don’t eat all the pancakes tomorrow evening, cover them and eat them the following morning for breakfast! 😉