Happy Pancake Day!
Check out the video below for Nutella & Banana Crepes or my kefir pancakes below.
Recipe Here
AuthordanieldiverNutella and banana crepes are always a favourite either as a dessert or for brunch they are a real winner. If you are making them for dessert I suggest you add a scoop of ice cream in as well before folding the crepes and serve with any remaining warm Nutella sauce drizzled over.
Melt the butter in the microwave or in a small pan then set aside to cool slightly.
In a jug whisk together the milk, water, eggs, and salt. Add the flour to a bowl and slowly pour the liquid in whisking as you do. Add the melted butter and continue to whisk until you have a lump free batter. Set aside for 10 - 15 minutes to rest.
Meanwhile, make the Nutella sauce by melting together the Nutella and the cream until you have a more spreadable paste. Then set aside whilst you heat the crepe pan.
Over a medium high heat, heat a non stick pan or a crepe pan. If your pan has lost some of its non stick qualities you may wish to brush it with some melted butter between each crepe. Add a little batter to the hot pan approx 60 ml. Immediately swirl the pan so that the batter spread around the entire pan. Cook for 30 - 45 seconds on the first side until it is just starting to turn brown. Using a palette knife or spatula gently run it around the sides of the pancake to release them from the pan then flip and cook for a further 30 seconds the transfer to a plate and repeat until all the batter is used. I get 6 crepes from this batter.
Spread one half of the crepe with Nutella add the bananas then fold in half. Fold the half in half again to for a cornet and repeat with the remaining crepes. Serve warm.
Ingredients
Directions
Melt the butter in the microwave or in a small pan then set aside to cool slightly.
In a jug whisk together the milk, water, eggs, and salt. Add the flour to a bowl and slowly pour the liquid in whisking as you do. Add the melted butter and continue to whisk until you have a lump free batter. Set aside for 10 - 15 minutes to rest.
Meanwhile, make the Nutella sauce by melting together the Nutella and the cream until you have a more spreadable paste. Then set aside whilst you heat the crepe pan.
Over a medium high heat, heat a non stick pan or a crepe pan. If your pan has lost some of its non stick qualities you may wish to brush it with some melted butter between each crepe. Add a little batter to the hot pan approx 60 ml. Immediately swirl the pan so that the batter spread around the entire pan. Cook for 30 - 45 seconds on the first side until it is just starting to turn brown. Using a palette knife or spatula gently run it around the sides of the pancake to release them from the pan then flip and cook for a further 30 seconds the transfer to a plate and repeat until all the batter is used. I get 6 crepes from this batter.
Spread one half of the crepe with Nutella add the bananas then fold in half. Fold the half in half again to for a cornet and repeat with the remaining crepes. Serve warm.
AuthordanieldiverI love starting the weekend off with a pancake breakfast and until recently it was always with buttermilk pancakes, however I don't always have buttermilk. Lately I'm never without kefir in my fridge and it's not simply because of all the numerous health benefits of the tangy elixir that I now make all my pancakes with it but simply because it makes the best pancakes ever. They make the spongiest and lightest pancakes. I do adore these pancakes with a simple blackberry syrup made by thawing berries in some honey in a small pan over low heat until the berries have thawed and omitted their deep purple juices into the honey.
In a bowl combine the dry ingredients flour, bicarbonate of soda, baking powder, sugar and salt and mix to disperse ingredients.
Add the kefir and crack in the eggs. Whisk together until free of lumps. Then set aside.
Meanwhile, grease a non-stick pan with vegetable oil using a pastry brush or kitchen paper and place over a medium heat.
Using a small ladle or a 1/4 cup measure dollop 4 measure into the pan. Allow to cook until bubbles begin to form then flip them over and cook for a further 1 minute, if even until golden. Repeat until all the batter is used. I get 12 pancakes from this amount of batter.
Ingredients
Directions
In a bowl combine the dry ingredients flour, bicarbonate of soda, baking powder, sugar and salt and mix to disperse ingredients.
Add the kefir and crack in the eggs. Whisk together until free of lumps. Then set aside.
Meanwhile, grease a non-stick pan with vegetable oil using a pastry brush or kitchen paper and place over a medium heat.
Using a small ladle or a 1/4 cup measure dollop 4 measure into the pan. Allow to cook until bubbles begin to form then flip them over and cook for a further 1 minute, if even until golden. Repeat until all the batter is used. I get 12 pancakes from this amount of batter.