Chocolate Chip Pancake

Chocolate chip pancake. Now we’re talking. As if it wasn’t glorious enough that we’ve chosen to eat pancakes today. We’ve only gone and added chocolate to them. This one isn’t as easy as some of our other recipes as we are sure you already know that chocolate melts. Needless to say, if you don’t get this one right then you’re going to end up with a lot of burnt cocoa stuck to your pan and a very unhappy face. We will do our best to guide you away from that looming culinary disaster. If you’re looking for a delicious challenge today then try this for size. Just don’t do it every day unless you plan on spending the rest of your life as a balloon. Don’t say we didn’t warn you.

Chocolate Chip Pancake

So here’s what you’re going to need –

  • 135ml milk.
  • 135g plain flour.
  • 1/2 tablespoon of salt.
  • 2 tablespoons of caster sugar.
  • 2 eggs.
  • 2 tablespoons of melted butter (and some more for cooking later).
  • 1 tablespoon of baking powder.
  • 80g frozen chocolate chips (very important).
  • (Optional) A pinch of cinnamon for extra flavour.

What to do next –

Step 1) Sift the flour, caster sugar, baking powder (cinnamon too if you like) and salt into a large mixing bowl.

Step 2) Beat the eggs lightly in a separate jug/bowl.

Step 3) Add the milk and butter to the egg and then whisk them together.

Step 4) Combine the two mixtures and beat with a fork until the batter is smooth.

Step 5) Fold in the chocolate chips and do one last check for other unwanted lumps in your mix.

Step 6) Heat a pan to medium-high heat and add some butter. Just enough to cover the surface of the pan if you *swoosh* it around.

Step 7) Cook until lightly browned on either side, flipping if you’re feeling brave and serve them up hot. Be careful not to overdo it or your chocolate will get messy.

This is one of our favourites and is a quick and easy way to please guests, children or yourself. Pancakes and chocolate have always been a match made in heaven and if you want to take it to the next level then we suggest mixing some melted chocolate with some maple syrup and drenching the pancakes in the resulting chocolate/maple syrup. High five. We just ruined any diet you had planned. But it was worth it.

Don’t forget to check out our top tips too for our very own ways of making your pancakes a cut above the rest.

Rough morning? Pancakes are the answer. Rough evening? Pancakes. Got guests? Pancakes. Got unexpected guests or forgot you’d invited them over? Pancakes.

Blueberry Pancakes

This one is a classic and like anything else classic it’s great when you get it right but truly awful when you mess it up. So let us guide you on how not to mess this up. Not only are blueberry pancakes 100% delicious but they’re also a fantastic way to pretend that you’re being healthy because they contain fruit. In actual fact you’re being as indulgent as ever but nobody needs to know. Ok… So it isn’t completely guilt free but at least it’s another great way to enjoy pancakes.

As always, everybody has their own way but we think ours is the best:

Blueberry

So here’s what you’re going to need –

  • 135ml milk.
  • 135g plain flour.
  • 1/2 tablespoon of salt.
  • 2 tablespoons of caster sugar.
  • 1 large egg.
  • 2 tablespoons of melted butter (and some more for cooking later).
  • 1 tablespoon of baking powder.
  • 100g frozen blueberries (very important).

What to do next –

Step 1) Sift the flour, caster sugar, baking powder and salt into a large mixing bowl.

Step 2) Beat the egg lightly in a separate jug/bowl.

Step 3) Add the milk and butter to the egg and then whisk them together.

Step 4) Combine the two mixtures and beat with a fork until the batter is smooth.

Step 5) Fold in the blueberries and do one last check for lumpy mix (apart from the blueberries obviously).

Step 6) Leave your mixture to air for about an hour. Don’t stir the mix any more than you already have.

Step 7) Heat a pan to medium-high heat and add some butter. Just enough to cover the surface of the pan if you *swoosh* it around.

Step 8) Cook until brown on either side, flipping if you’re feeling brave and serve them up hot.

We got so excited writing this that we might have to go and make some right now. We hope you enjoy our take on yet another pancake classic. We recommend keeping some blueberries aside to put on top when you’re done. Or if you are feeling really indulgent then you can pour some cream over the top as well. It is a cake after all right? Be sure to stay tuned for more because you know there’s plenty where that came from.

Don’t forget to check out our top tips too for our very own ways of making your pancakes a cut above the rest.

Rough morning? Pancakes are the answer. Rough evening? Pancakes. Got guests? Pancakes. Got unexpected guests or forgot you’d invited them over? Pancakes.

Buttermilk Pancakes

Here’s one that we get asked about a lot. Buttermilk Pancakes. So what’s so special about them? These little guys are fluffy, light and delicious and melt in your mouth if they’re made correctly. This is one of the true tests of whether you can make pancakes or not and whilst it’s hardly a soufflé to pull off, they’re still tricky in their own way. For this recipe we advise paying serious attention to detail with the consistency of your mix and how big you make the cakes in the pan. Anyway, enough rambling, here’s how we do it:

Buttermilk Pancakes

As usual, everybody has their own way but we think ours is the best:

So here’s what you’re going to need –

  • 725ml of buttermilk.
  • 125ml of whole milk.
  • 375g plain flour.
  • 3 eggs.
  • 75g melted butter.
  • 1 tablespoon of salt.
  • 2 teaspoons of bicarbonate of soda.
  • 2 1/2 teaspoons of baking powder.
  • 3 tablespoons of caster sugar.

What to do next –

Step 1) Sift the flour, caster sugar, salt, baking powder and bicarbonate of soda into a large mixing bowl.

Step 2) Beat the egg lightly in a separate jug/bowl.

Step 3) Add the buttermilk, milk and butter to the egg and then whisk them together. Don’t over-whisk but use your best judgement to make sure that the mix is light and airy, even before the rest is added.

Step 4) Heat a pan to medium-high heat and toss in a little bit of butter so that it just about covers the pan.

Step 5) Mix the flour mix with the egg/milk mix and stir with a fork or wooden spoon. Stir the mix until it’s evenly blended together and no more.

Step 6) Scoop out the batter with a wooden spoon, into the hot pan in small portions and cook until just brown on each side.

With this recipe it’s very important not to overdo it on the stirring of the blended mix. Also you must make sure that the time between you mixing the wet and dry mix together and putting it into the pan is as short as possible. It’s a bit of a race against time if you want the best results but trust us. It’ll pay off. This is the best way to get your pancakes to be light and delicious.

Don’t forget to check out our top tips too for our very own ways of making your pancakes a cut above the rest.

Rough morning? Pancakes are the answer. Rough evening? Pancakes. Got guests? Pancakes. Got unexpected guests or forgot you’d invited them over? Pancakes.

Pancake Mix

So you’ve come home after a hard day, or maybe you just woke up? Either way, you want pancakes and you want them now. Whilst they may be a simple thing to cook up, pancakes are something that very few people really know how to get right and it all starts with the mix. We’ve done our homework and want to show you the best way to make perfect pancakes every time.

Pancake Mix

Everybody has their own way but we think ours is the best:

So here’s what you’re going to need –

  • 135ml milk.
  • 135g plain flour.
  • 1/2 tablespoon of salt.
  • 2 tablespoons of caster sugar.
  • 1 large egg.
  • 2 tablespoons of melted butter (and some more for cooking later).
  • 1 tablespoon of baking powder.

What to do next –

Step 1) Sift the flour, caster sugar, baking powder and salt into a large mixing bowl.

Step 2) Beat the egg lightly in a separate jug/bowl.

Step 3) Add the milk and butter to the egg and then whisk them together.

Step 4) Combine the two mixtures and beat with a fork until the batter is smooth. You should let the batter stand for at least 5 minutes before cooking it.

Step 5) Do one last check for lumps. Lumpy batter is bad.

There it is. Nothing complicated. Just a nice simple pancake mix. This one is great for American style breakfast pancakes. If you want ideas of what to do with your newly found pancake mix then look around the rest of the blog for a host of fantastic recipes!

Don’t forget to check out our top tips too for our very own ways of making your pancakes a cut above the rest.

Rough morning? Pancakes are the answer. Rough evening? Pancakes. Got guests? Pancakes. Got unexpected guests or forgot you’d invited them over? Pancakes.