Pancake Day: Ultimate easy recipes to shake up Shrove Tuesday

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Privacy NoticeIt’s officially Pancake Day – AKA one of the best days of the year. Of course you can consume the flat cake 365 days a year if you wish, but there is something undeniably special about tucking into a plate of pancakes on Shrove Tuesday. While many will be happy to celebrate Pancake Day with a dose of humble sugar and lemon, there are plenty of ways you can create some serious showstoppers. Easy to make, mouth-watering to taste and perfect for showing off, these pancake recipes with a twist will be firm favourites for the family all year round… Fluffy Pancakes with Cinnamon, Maple Syrup and Cream

These light and fluffy pancakes are perfect for a weekend brunch

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Ingredients / Serves 2 1 large jazz apple, diced into small pieces 1 large egg 120g plain flour, sieved 2 tsp of baking powder pinch of salt 2 tbsp of sugar 1 tbsp of icing sugar 1 tbsp of light brown sugar 2 tbsp of unsalted melted butter 1 tsp of vanilla extract 2 tsp of cinnamon powder 240 ml of milk 2 tbsp Maple syrup Cooking oil for frying Method In a bowl add your flour, baking powder, salt, sugar and 1 tsp of cinnamon then stir until all dried ingredients are combined. In a separate bowl add your egg, milk, vanilla, and melted butter and stir until combined well. Once done add your wet ingredients into your dried pancake mixture until you get a nice smooth runny mixture then set aside. In a pan add your jazz apples and a small knob of butter and cook until slightly softened. Then add your brown sugar and cook a little more until the sugar has caramelised. Then set to a side. In a separate pan cook your pancakes in some oil until fluffy and golden brown. Once done, stack a few on a plate generously scatter your caramelised jazz apples over the pancakes, dust over some cinnamon icing sugar, add a dollop of fresh cream and finish off with a drizzle of maple syrup. Serve and Enjoy while still hot. Apple Dutch Baby Pancake

Simple to make and delicious eat – this sweet and spiced pancake is a winner

Ingredients / Serves 2 2 Jazz apples 30g butter, melted (plus extra for greasing) 4 free range eggs 3 tbsp caster sugar (divided) 1 tsp vanilla extract A pinch salt 60g plain flour 30ml milk ½ tsp baking powder ½ tsp grated nutmeg ½ tsp cinnamon Icing sugar, to taste Method Preheat the oven to 220C/200 fan/gas 7. Melt the butter and whisk with the eggs, milk, vanilla extract, 1 tbsp caster sugar and a pinch of salt. In a large mixing bowl, combine the flour, baking powder and grated nutmeg. Make a well in the centre and gradually pour in the wet ingredients, trying to whisk as constantly as possible while pouring. Mix until the batter is smooth, then set aside for 30 minutes. While the batter is sitting, mix 2 tbsp caster sugar with ½ tsp ground cinnamon. Then core and cut the apples into roughly 8 slices. Just before the batter is ready, heat a generous knob of butter in a cast iron skillet or an oven-proof pan and brush the melted butter up the sides of the pan. Dust with a little cinnamon sugar, then add the apples to the pan. Sprinkle a little more cinnamon sugar over the apples, then once the mixture is bubbling add the batter to the pan and push the apples towards the centre. Place the pan in the preheated oven and bake for 15 minutes. Then turn the heat down to 190C/170C fan/gas 5 and continue to cook for another 10 minutes, or until the apples are cooked and the batter is browned. Leave to cool for 5-10 minutes and sprinkle with a dusting of icing sugar before eating. Apple Crepe Cake with Meringue

Is it a pancake or is it a cake? Whatever it is, it’s completely delicious

Ingredients / Serves 10 3 eggs 250ml milk 160ml soda water 185g plain flour ½ tsp fine salt 1 tsp natural vanilla extract 430g caster sugar cooking oil spray, for frying 9 Jazz apples , peeled and chopped 120g unsalted butter 250ml water 4 egg whites ½ tsp cream of tartar Method Combine the eggs, milk, soda water, flour, salt, vanilla and 2 tbsp caster sugar in a large bowl and whisk until smooth. Cover with cling film, then set aside for 1 hour. Then strain through a fine sieve. Set a large non-stick frying pan over a moderate heat and spray with cooking oil. Add a small ladle of the batter at a time, swirling to coat the bottom of the pan evenly, then cook gently for 2 minutes each side. Set aside to cool. The batter will make 12 crepes. Put the apples, butter and 110g sugar in a large saucepan and cook over a medium heat for 10 minutes. Add 125ml water and simmer for 30 minutes, until well-softened, then mash roughly with a fork. Pour the egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment. Cook the remaining sugar and water in a saucepan over a high heat, brushing down the sides regularly with a damp brush, until the syrup reaches 119 °C When the syrup is nearly ready begin beating the egg whites – they will need to be at soft peaks when the syrup is hot. With the motor running, add the syrup in a steady stream and beat until cold. Place a crepe on a large plate then top with some of the apple mixture. Repeat until all the crepes and apple mixture are used up, finishing with a crepe. Pipe the meringue on top, then scorch lightly under a hot grill or with a kitchen blowtorch. Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood

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