Pancake Day is upon us and we've got a few creative recipes to bring your pancake repertoire into another world. Fancy getting a rainbow coloured plate of pancakes in front of your kids, full of fruit and topped with a low sugar yoghurt topping? We've got you. Want something luxurious, crispy, and full of baked cinnamon apples? Try our Apple Cinnamon Dutch Baby, a pancake that is surely a first cousin of the beloved Yorkshire Pudding. We've also included a lovely, simple, plain pancake recipe but included our Energy Currant berry-loaded syrup that is a fantastic way to add a sweet and sour note to your Shrove Day pancake feast.
Thyme’s Smoothie Pancakes with Maple Yogurt
A great way to enjoy Shrove Tuesday pancakes while getting your fruits (and vegetables, if you’d like) into your system at the same time.
- 300g plain flour
- 350 ml whole milk
- 1 sachet of Green Defender, Pump up the Beet, AH-SAY-EE, Banana Armour, Shake Your Beauty, or Coconut Crush Smoothie
- 1 egg
- 2 tsp baking powder
- 2 tsp sugar
- pinch of salt
- butter, for greasing the pan
For the topping:
- 200g plain Greek yoghurt
- 2 tbsp maple syrup
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In a blender, combine the whole milk, egg, and smoothie sachet and blend on medium to high speed until the ingredients are combined well.
- Add the milk mixture to the flour slowly while stirring with a wooden spoon. *note: the ingredients on the smoothies vary, so you may have to add a bit more flour or milk to the batter, depending on the smoothie you choose. For example, smoothies with bananas will thicken the batter, while berry-heavy smoothies can thin it out.
- Place a frying pan over medium heat and drop a bit of butter in to coat the bottom. Ladle the batter into the pan to make the pancakes and cook over medium heat for 3-4 minutes. When the edges form and start to bubble, flip the pancake with a spatula and cook another 3-4 minutes.
- To prepare the topping, whisk both ingredients in a mixing bowl until smooth.
- Turn the pancakes out onto warm plates and serve with maple yoghurt and fresh fruit.
Apple Cinnamon Dutch Baby
- 135g plain flour
- 4 large eggs
- 240ml whole milk
- 1/2 tsp unsalted butter, melted, plus more for greasing the pan
- 1 tsp vanilla
- 2 pink lady apples, skinned, cored, and cut into 1cm slices
- pinch of cinnamon
- icing sugar, for dusting
- maple syrup
Preheat oven to 230C/210 Fan/Gas Mark 8 and place an oven-proof 25-30cm pan (cast iron works best) on the centre rack for 10 minutes
- Add the first 5 ingredients to a blender and blend until smooth on medium speed, about 1 minute, scraping down the sides if necessary.
- Remove pan from oven and drop a bit of butter into it. Once it’s melted, quickly pour the batter into the pan (it should come up the sides to just under halfway to the top) and drop a few of the apple slices and a pinch of cinnamon into it. Place it back into the oven immediately.
- Cook for 15-20 minutes, resisting the urge to open the door. The pancake will rise considerably and turn a beautiful golden brown. Turn out onto a warm plate and serve with a sprinkle of icing sugar and maple syrup.