Flipping Good Fun

Happy Shrove Tuesday! Are you planning to make pancakes tonight? I’m going to be a little controversial and admit that I am not because I have a CrossFit class tonight.

However, James and I did have a little pancake party of our own last night and it was so much fun! We even developed our own super easy pancake recipe, which I’ve shared with you below.

Now our pancakes are of the British variety – not like the thick, fluffy towers of American pancakes topped with tumbling fruit and maple syrup.

In Britain and other European countries our pancakes are thin and crepe-like and traditionally filled with simple sugar and lemon, or nutella. They usually contain just three ingredients – eggs, flour and milk – and no raising agent.

You can roll them up into a little sausage shape and eat with your fingers or a knife and fork, if you’re classy

The batter for English pancakes is apparently a lot thinner than American style, with a layer just covering the pan. Bubbles appear on top and you only need to cook each side for 30 seconds before the flipping fun starts.

Yes I do wear my Topshop pj bottoms for parties. And it was super steamed up in our kitchen.

James is a bit of a pro when it comes to flipping pancakes.

Or at least he only had one little accident last night..

The first one was not great, as tradition dictates! Did you know the term ‘first pancake’ is a mean way to describe a wayward first child?

Our last pancake was actually pretty shoddy too..

But the rest of the stack were pretty good.

We developed our own recipe for our pancakes because I’m allergic to milk and I have to say it worked really well. The secret ingredient? Coconut oil!

Dairy-free pancakes

Makes eight pancakes

100g self-raising flour and a pinch of salt, combined

2 medium eggs

300ml almond milk (I used Alpro Soya)

2 tbsp melted coconut oil (one for the mixture, one for the pan)

Method

* Put the flour into a large mixing bowl and make a well in the middle

* Add the eggs,  1tbsp oil and 50ml of the almond milk

* Whisk from the centre of the well out, taking in more flour as you go

* Add milk slowly to loosen the mixture until it is all gone and has the consistency of single cream

* Put non-stick pan on moderate heat and add remaining tbsp of coconut oil

* Add mixture to pan – the amount will depend on the size of your pan but we used about three table spoons – and tip to ensure the surface is evenly covered

* Cook for 30 seconds on first side. Use a fish slice to gently loosen the edges and flip! Cook for another 30 seconds on that side.

* Serve up on to plate and get creative!You could enjoy these pancakes with pretty much anything – sweet or savoury!

 

For a savoury twist, fry off some onions, add feta cheese and then spinach for a quick and super tasty filling.

I had three pancakes last night – all with different fillings:

* Traditional lemon and a sprinkle of sugar

* Strawberries with pecan and caramel swirl ice cream

* Frozen cherries, almond butter and ice cream

The last one tasted insanely good. Beyond good.

 

If you’re interested, the pancakes are not too bad on the nutritional front either:

Per pancake Calories – 95.6, Fat – 5.2g, Sat fat 3.4g, Carbs – 9.7g, Protein – 2.8g

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