With Pancake Day, or Shrove Tuesday, less than two weeks away (21st February), online searches for pancake recipes have been soaring. According to Google trends data, recent search phrases such as ‘savoury pancakes’, ‘ingredients for pancakes’ and ‘how to make pancakes’ have become breakout terms. What’s more, Instagram currently has 13.2M posts with the tag #pancakes – so there’s no shortage of inspiration for the perfect stack!
Premium cast iron cookware brand, STAUB and Brit Woodruff of Naturally.B’s savoury and sweet pancake recipes below are sure to impress the whole family. Vegan friendly and gluten free, the banana and berry pancakes will be loved by those with a sweet tooth, while the salmon and avocado crêpes make for a tasty brunch.
When it comes to kitchenware, STAUB’s cast iron pancake pan is the perfect piece of kit for Shrove Tuesday, making it easier than ever to make pancakes and crêpes the traditional way. Meanwhile, ZWILLING’s ENFINIGY Blenders ensure a lump-free batter and its FRESH & SAVE vacuumable food storage range is ideal for any leftovers.
Banana and berry pancakes – vegan and gluten free
Ingredients – makes 8 pancakes
145g jumbo oats
300ml oat milk
1 ripe banana
2 tbsp maple syrup
1 tsp baking powder
Coconut oil (to cook)
Toppings:
Coconut yoghurt
Blueberries
Raspberries
Strawberries
Pecans
Desiccated coconut
Method
- Mash the banana and mix with the oat milk and maple syrup.
- Place the oats into a food processor along with the baking powder and blitz until the oats are a flour consistency. Slowly add the banana mixture to the oats and blitz until combined.
- Heat a little coconut oil in a cast iron pan over a low heat. Use a ladle to spoon out one scoop of the pancake batter.
- Allow to cook for 1-2 minutes then use the wooden spatula to flip the pancake and cook for a further 1-2 minutes on the other side. Repeat until all the batter is used.
- To serve, top with coconut yoghurt, blueberries, raspberries, strawberries, pecans and desiccated coconut and enjoy!
For those who prefer savoury:
Salmon and avocado crêpes
Ingredients – makes 4 to 6 crêpes
150g plain white flour or gluten free flour
3 eggs
320ml oat milk
50ml water
15g butter (melted and cooled)
Pinch of salt
Toppings:
Spinach
Smoked salmon
1 avocado
Plain yoghurt
Chilli flakes
Fresh coriander
Juice of half a fresh lemon
Method
- Add the flour and salt to a bowl and mix until combined.
- In a separate bowl, add the eggs and beat well. Add the oat milk, water and butter to the eggs and whisk together.
- Pour the egg mixture into the flour mixture a little at a time and whisk until a smooth batter is formed. Cover the batter with cling film and place in the fridge to chill for 1 hour.
- Remove the batter from the fridge and stir slightly.
- Heat a little butter to grease a cast iron pan over a low heat. Use a ladle to spoon out one scoop of the batter and use the wooden spreader to create a circular crepe shape.
- Cook for 1 to 2 minutes until the edges turn golden and use the wooden spatula to help flip. Cook for a further 30 seconds and repeat until all the batter is used.
- To serve, top with the spinach, smoked salmon, slices of avocado, plain yoghurt, a sprinkle of chilli flakes, some fresh coriander and a squeeze of fresh lemon juice and enjoy!
Images credit: STAUB and Brit Woodruff of Naturally.B.
