Pancake day is upon us and it’s the perfect excuse to get a gang of your favourite tossers together for some tasty treats. We’ve picked out some of the best guilt free recipes that you can keep enjoying even during Lent.
To create a great atmosphere, get your guests involved – whether it’s mixing up the batter, flipping and flopping or preparing some yummy toppings, there’s nothing more fun than making a mess together. With all that time in the kitchen, it’ll feel more house party than dinner party, so get the tunes turned up. Check out the Grub Club team’s pancake playlist to kick off a flipping good time.
The gluten free party – egg and banana pancakes
You just need two ingredients to make these delicious pancakes – and neither of them contain gluten. They’re also low carb and high in protein if that’s your thing.
1/2 cup well mashed ripe banana
Recipe from www.recipegirl.com
Beat your eggs and mix with the banana. Heat up your pan and add some oil before pouring in a 1/4 cup of batter. Cook until the edges are dry then flip. This should make 4-5 thin pancakes which you can top with your favourite gluten free flavours – keep it really simple with lemon and sugar if you like.
The ethical party – guilt free Nutella
Nutella with pancakes is an iconic pairing, but many people worry about its use of palm oil which is often produced in unsustainable ways and contributes to deforestation, pollution and human rights abuses. If you’re looking for an alternative, how about making your own delicious spread? It’s almost as simple as opening a jar!
6oz (a heaping cup) skinned hazelnuts
1 teaspoon sugar
4 tablespoons unsalted butter
Chunked 8oz dark chocolate (in the 60% range, not higher)
1/2 cup heavy cream
1/2 teaspoon fine sea salt
Recipe from www.thebakingsociety.com
Roast your hazelnuts then pulse in a food processor with the sugar, butter and salt. Separately melt the chocolate and whisk in the cream, finally adding the hazelnut mixture. Spread all over your pancakes and enjoy!
The green party – showstopping savoury pancakes
It wouldn’t be Grub Club without a cheffy recipe! These bright green pancakes are from Ottolenghi and they sneak in a whole bunch of hidden veggies – spinach, coriander and chillies pack a punch when served up with a tangy lime butter.
For the lime butter
100g unsalted butter
Zest of 1 lime plus 2 tbsp lime juice
½ tsp salt
½ tsp white pepper
1 tbsp coriander leaves, picked
½ garlic clove, finely chopped
½ tsp chilli flakes
For the pancakes
110g self-raising flour
1 tbsp baking powder
50g unsalted butter, melted
½ tsp salt
½ tsp ground cumin
10 spring onions, finely sliced
2 green chillies, finely sliced
250g baby spinach
1 egg white
Olive oil, for frying
Recipe from www.ottolenghi.com
For the lime butter, beat the butter with a wooden spoon until soft and creamy then stir in the ingredients. If you’re feeling fancy, you could roll it in cling film and refrigerate so you can slice it into discs to serve.
Then to make the pancake batter, whisk the flour, baking powder, egg, butter, salt, cumin and milk in a mixing bowl then add onion and chilli. Wilt the spinach then roughly chop into the batter. Whisk your egg white into peaks and fold it into the batter before ladling a couple of tablespoons into the heated pan. Cook for a minute on each side and serve hot with melting butter.