The perfect pancake recipe
ICC Belfast share their perfect pancake recipe
This pancake Tuesday, our in-house executive chef, Roland Tokaji, shares his guide on how to create the perfect pancake every time as well as offering a vegan and gluten-free recipe so everyone can enjoy pancakes today.
Fluffy Pancakes
Ingredients
| 180g of plain flour |
| 1 tsp Baking Powder |
| 1 tsp bicarbonate of soda |
| 1 pinch of salt |
| 1 large egg |
| 220ml of whole milk |
| 1 tbsp of butter, melted |
| Vegetable oil |
To serve
| Crème fraîche |
| Local honey |
Method
1. Place the dry ingredients in a bowl and make a well in the centre. Add the milk, butter and egg and whisk thoroughly until you have a nice smooth batter. Leave to rest for 20 minutes.
2. Place a large non-stick frying pan over a high heat. Once smoking, add a tablespoon of oil and turn down to a medium heat. Add a large tablespoon of the pancake batter and gently spread into a neat
circle with the back of the spoon.
3. Leave to cook for 2–3 minutes, or until nicely browned on the bottom, then flip over and cook for another minute. Keep on a tray in a low oven to keep warm while you cook the rest in batches.
4. The first pancake might stick, but once the pan has settled at the right temperature, the rest will be fine. Add a touch more oil if they begin to stick again.
5. Serve warm with crème fraîche, berries, honey or whatever takes your fancy.
Gluten-free/Vegan pancakes
Ingredients
| 1 cup gluten-free all-purpose flour |
| 1 tablespoon ground flaxseed (flax meal) |
| 2 teaspoons baking powder |
| 2 teaspoons ground cinnamon |
| ¼ teaspoon salt |
| 2 tablespoons maple syrup |
| 1 teaspoon vanilla |
| ¼ cup unsweetened applesauce |
| 1 cup milk (or non-dairy substitute) |
Method
1. Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
2. In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
3. In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
4. On your griddle, begin to cook the pancakes, using about ¼ cup of the batter for each one.
5. Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.
