Use this handy pancake calculator to calculate how much batter to make for quick and easy pancakes.
Tip: I always make double the quantity and either store the extra pancakes in the fridge or freezer for later, or keep the batter in the fridge for a few days for a quick and easy meal.
Pancakes can be served with sweet or savoury toppings and of course you can tweak them to your specific needs.
Shrove Tuesday, also known as Pancake day is just a few days away and what easier way to celebrate than with pancakes!
At their most basic you just need six ingredients to make pancakes, flour, milk, eggs. baking powder, oil & a pinch of salt. You've probably got all of these ingredients in your cupboards already.
Tweaks - I like to swop out some of the flour for protein powder and oats and will sometimes swop out the milk for coconut milk which makes it richer. You'll need to recalculate the nutrition information if you make tweaks.
Here are some of my personal favourites:
Sweet & Delicious
- Top with a selection of fresh fruit (whatever you have in the fridge) or a no added sugar preserve.
- Sprinkle lightly with sugar and drizzle with fresh lemon juice for a taste of my childhood.
- Serve with a side of yogurt and freshly grated coconut or fruit.
- Or drizzle with maple syrup or honey if you're feeling decadent!
- I like to spread my pancakes with labneh (usually Turkish Labneh) and top with chopped smoked salmon or crispy bacon (beef or pork).
- For a veggie twist I like to top the labneh with sun-dried tomatoes, and peppers or some panfried spinach wilted in butter with garlic and lemon juice.
- Crumbled feta cheese and olives with zaatar work well,
- Or serve under the grill with melted cheese with tomato, diced onion or green chili.
TIP Sweet & Savoury pancakes are perfect for rolling up and slicing into mini rolls for lunchboxes.
The pancakes above are made and then topped or filled, check out this Zucchini & Feta Pancake recipe for pancakes that incorporate the ingredients into the batter.