So today is actually known as Shrove Tuesday. However as ever the rest of the world has taken it by commercial storm and turned it into the delicious PANCAKE DAY.
There are a lot of options our there and here are some that I have tried and loved at some point:
Starbucks Buttermilk pancakes which you can either adorn with Maple & Honey Syrup or a delicious Berry Compote that are both available for picking up at the food section of your nearest store. As there are a couple of options the calorific contents are as follows:
Buttermilk Pancakes (2) with Maple & Honey Syrup – 347 kcal
Buttermilk Pancakes (2) with Berry Compote – 286 kcal
Buttermilk Pancakes (2) with Maple & Honey Syrup & Berry Compote – 409 kcal
All nutritional information can be found on the Starbucks website if needed.
Mc Donald’s Pancake and Sausage with butter and syrup also known in the states apparently as Hotcakes with Sausage and Syrup. I have had this breakfast on many occasions and some may think it disgusting but I love the taste of the syrup on the sausage! Recently such a breakfast does nothing but slightly disgust me however there is always the temptation of the sweet and salt mixed together. Both the butter and the syrup come in separate containers and you can rest assured that most of the time it will look nowhere near as good as the above picture. However pancakes are pancakes! So without further adue the nutritional content is as follows:
Mc Donald’s Pancakes & Sausage Meal with Syrup (No Butter) – 665 kcal
All nutritional information can be found on the Mc Donald’s website if needed.
Delicious homemade American Fluffy Pancakes – the recipe I favour is one from the BBC’s website it is as follows:
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for
1. Sift the flour, baking powder, salt and caster sugar into a large bowl.
In a separate bowl or jug, lightly whisk together the milk and egg,
then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat
until you have a smooth batter. Any lumps will soon disappear with a
little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of
butter. When it’s melted, add a ladle of batter (or two if your frying
pan is big enough to cook two pancakes at the same time). It will
seem very thick but this is how it should be. Wait until the top of the
pancake begins to bubble, then turn it over and cook until both sides
are golden brown and the pancake has risen to about 1cm (½in)
4. Repeat until all the batter is used up. You can keep the pancakes
warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.
Top recipe tip
For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder.
Serve the pancakes with fresh strawberries and good vanilla ice cream.
Use half buckwheat flour and half plain flour and serve with Maple Syrup and Bacon.
You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with
caramelised apple slices and thick double cream.
A rough estimate for 3 pancakes with no topping – 320 kcal
As I am unsure about the nutritional content of this specific recipe I have looked up a general recipe for a rough idea. Check it out HERE. Obviously the nutritional information may differ dependent on the ingredients you use so bear this in mind.
This is a recipe that I was taught as a child and will be the die-hard of pancake recipes in our household for many years to come. It is the traditional recipe for English pancakes with sugar and lemon and who better to get it from but Delia Smith via the BBC website!
Here is the recipe and some instructions:
For the pancake mixture
110g/4oz plain flour, sifted
pinch of salt
200ml/7fl oz milk mixed with 75ml/3fl oz water
1. Sift the flour and salt into a large mixing bowl with a sieve held high
above the bowl so the flour gets an airing. Now make a well in the
centre of the flour and break the eggs into it. Then begin whisking the
eggs – any sort of whisk or even a fork will do – incorporating any bits
of flour from around the edge of the bowl as you do so.
2. Next gradually add small quantities of the milk and water mixture, still
whisking (don’t worry about any lumps as they will eventually
disappear as you whisk). When all the liquid has been added, use a
rubber spatula to scrape any elusive bits of flour from around the
edge into the centre, then whisk once more until the batter is smooth,
with the consistency of thin cream. Now melt the 50g/2oz of butter in
a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the
rest into a bowl and use it to lubricate the pan, using a wodge of
kitchen paper to smear it round before you make each pancake.
3. Now get the pan really hot, then turn the heat down to medium and,
to start with, do a test pancake to see if you’re using the correct
amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s
also helpful if you spoon the batter into a ladle so it can be poured
into the hot pan in one go. As soon as the batter hits the hot pan, tip
it around from side to side to get the base evenly coated with batter.
It should take only half a minute or so to cook; you can lift the edge
with a palette knife to see if it’s tinged gold as it should be. Flip the
pancake over with a pan slice or palette knife – the other side will
need a few seconds only – then simply slide it out of the pan onto a
4. Stack the pancakes as you make them between sheets of
greaseproof paper on a plate fitted over simmering water, to keep
them warm while you make the rest.
5. To serve, sprinkle each pancake with freshly squeezed lemon juice
and caster sugar, fold in half, then in half again to form triangles, or
else simply roll them up. Serve sprinkled with a little more sugar and
lemon juice and extra sections of lemon.
Many thanks Delia!
Once again however there is no nutritional information with this recipe so it will depend on the ingredients you use.
As I am off work for the day I may attempt to go with Option 3 however it is most likely that I will end up going for Option 1 after a morning swim.
What would be your choice? Anyway you have them enjoy your day lovelies 😀