Red Velvet Pancakes
Black Bottom Pancakes
Buttermilk Pancakes
Pumpkin Pancakes
Oatmeal Pancakes
Cinnamon Pancake Cake
Kentucky Apple Pancake
Sally Lunn French Toast
Red Velvet Pancakes
With these beautiful pancakes, our affair with everything Red Velvet can start first thing in the morning! Keep an eye on them as they cook in the pan, as the longer they cook, the darker the colour will become.
Makes 8 pancakes
For the pancakes
135g (5oz) plain flour
20g (¾oz) cocoa powder
1 tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
235ml (8fl oz) buttermilk
1 tbsp white vinegar (can be cider, wine or distilled)
55g (2oz) caster sugar
1 large egg
½ tsp red gel paste colouring mixed in 1 tbsp water
1 tsp vanilla extract
35g (1¼oz) unsalted butter, melted
Vegetable oil, for the pan
For the cream cheese syrup
80g (3oz) full-fat cream cheese, such as Philadelphia, softened
45g (1½oz) unsalted butter, softened
125g (4½oz) icing sugar
¼ tsp vanilla extract
60ml (2fl oz) whole milk, plus more if desired
1. To make the pancakes, in a mixing bowl whisk together the flour, cocoa, baking powder, bicarbonate of soda and salt by hand.
2. In a jug, mix the buttermilk and vinegar together and set aside for 2 minutes.
3. Pour the buttermilk and vinegar into a mixing bowl and add the caster sugar, egg, red colouring, vanilla and melted butter. Mix together until thoroughly combined. Slowly add the dry ingredients to the wet, mixing until the ingredients are just incorporated.
4. Put a non-stick frying pan on a low-medium heat. To make your first pancake, add a little vegetable oil to the pan so it doesn’t stick, then spoon 4 tablespoons of the batter into the pan. Let the pancake cook, undisturbed, for 1–2 minutes until bubbles rise to the surface and the edges look dry. At that point, lift the underside up with a spatula to make sure it’s nicely browned and flip over. Continue to cook for about 1 minute more until the second side is also nicely browned. Remove from the pan and place in a warm oven while you cook the rest of the pancakes.
5. To make the cream cheese syrup, using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk combine the cream cheese and butter on a medium speed for about 2 minutes, until light and fluffy.
6. Add the rest of the ingredients on a lower speed, withholding some of the milk, and mix until well combined. Add more milk to thin out the mixture to your desired consistency. Pour the cream cheese syrup on top of the pancakes and enjoy.
Black Bottom Pancakes
Black Bottom cupcakes needed a spin-off, so what could be better than double chocolate chip pancakes and cream cheese syrup? Remember, the first pancake never looks perfect, so you can eat that one yourself while cooking the rest!
Makes 4–5 pancakes
For the pancakes
135g (5oz) plain flour
2 tbsp cocoa powder
2 tbsp caster sugar
1 tbsp soft light brown sugar
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
235ml (8fl oz) buttermilk
1 large egg
2 tbsp rapeseed or vegetable oil
1 tsp vanilla extract
85g (3oz) dark chocolate chips (minimum 70% cocoa solids)
Vegetable oil, for the pan
For the cream cheese syrup
85g (3oz) full-fat cream cheese, such as Philadelphia, softened
45g (1½oz) unsalted butter, softened
125g (4½oz) icing sugar
60ml (2fl oz) whole milk, plus more if desired
½ tsp vanilla extract
1. To make the pancakes, in a large mixing bowl whisk together the flour, cocoa, caster sugar, brown sugar, baking powder, bicarbonate of soda and salt by hand.
2. In a separate bowl, whisk together the buttermilk, egg, oil and vanilla extract. Add the wet to the dry ingredients and fold in gently. Don’t overmix – the batter should be lumpy and thick. Fold in the chocolate chips.
3. Put a non-stick frying pan on a low-medium heat. To make your first pancake, add a little vegetable oil to the pan so the pancake doesn’t stick, then spoon 4 tablespoons of the batter into the pan. Let the pancake cook, undisturbed, for 1–2 minutes until bubbles rise to the surface and the edges look dry. At that point, lift the underside up with a spatula to make sure it’s nicely browned and flip over. Continue to cook for about 1 minute more until the second side is also nicely browned. Remove from the pan and place in a warm oven while you cook the rest of the pancakes.
4. To make the cream cheese syrup, using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, combine the cream cheese and butter on medium speed for about 2 minutes, until light and fluffy.
5. Add the rest of the ingredients on a lower speed, withholding some of the milk, and mix until well combined. Add more milk to thin out the mixture to your desired consistency. Pour the cream cheese syrup on top of the hot pancakes and enjoy.
Buttermilk Pancakes
These are the quintessential American pancakes you’d get in any diner worth its salt in the USA. Fluffy and airy, they’re perfect for soaking up maple syrup. Along with eggs over easy and crispy bacon, no American breakfast is complete without them.
Makes 8 pancakes
45g (1½oz) unsalted butter
270g (9½oz) plain flour
55g (2oz) caster sugar
2½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
470ml (16½fl oz) buttermilk
2 large eggs
Handful of blueberries (optional)
Vegetable oil, for the pan
Maple syrup or lemon curd, to serve (optional)
1. To make the pancakes, melt the butter in the microwave or in a small saucepan on the stove and set aside to cool briefly.
2. In a large bowl, whisk the flour, sugar, baking powder, bicarbonate of soda and salt together by hand.
3. In a separate bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients and whisk gently by hand until the dry ingredients are almost incorporated; stop before the batter is evenly mixed – it should be lumpy. Fold in the blueberries, if using, but don’t overmix.
4. Add the cooled melted butter and mix just until the batter is incorporated – it will still be lumpy. Let the batter rest while you heat a non-stick frying pan on a low heat.
5. To make your first pancake, add a little vegetable oil to the pan so it doesn’t stick, then spoon 4 tablespoons of the batter into the pan. Let the pancake cook, undisturbed, for 1–2 minutes until bubbles rise to the surface and the edges look dry. At that point, lift the underside up with a spatula to make sure it’s nicely browned and flip over. Continue to cook for about 1 minute more until the second side is also nicely browned. Remove from the pan and place in a warm oven while you cook the rest of the pancakes. Once all the pancakes are cooked, serve with maple syrup or lemon curd, if you like.
Pumpkin Pancakes
These pumpkin spice pancakes are perfect with your morning coffee, especially when the weather turns a bit colder and mornings are a bit darker. Using pumpkin purée in baked goods always gives them that extra richness and moisture, and it works perfectly with these fluffy pancakes, especially when they’re smothered in maple syrup.
Makes 6 pancakes
30g (1oz) butter
170g (6oz) plain flour
2 tbsp soft light brown sugar
2 tsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp allspice
¼ tsp ground cloves
½ tsp salt
235ml (8½fl oz) semi-skimmed milk
170g (6oz) tinned pumpkin purée (such as Libby’s)
1 large egg
Vegetable oil, for the pan
Butter and maple syrup and chopped pecans, to serve (optional)
1. To make the pancakes, melt the butter in the microwave or in a small saucepan on the stove and set aside to cool briefly.
2. In a bowl, sift together the flour, sugar, baking powder, spices and salt.
3. In a separate bowl, whisk together the milk, pumpkin purée, melted butter and egg. Fold the wet ingredients gently into the dry ingredients.
4. Put a non-stick frying pan on a medium heat. To make your first pancake, add a little vegetable oil to the pan so it doesn’t stick, then spoon 4 tablespoons of the batter into the pan. Let the pancake cook, undisturbed, for 1–2 minutes until bubbles rise to the surface and the edges look dry. At that point, lift the underside up with a spatula to make sure it’s nicely browned and flip over. Continue to cook for about 1 minute more until the second side is also nicely browned. Remove from the pan and place in a warm oven while you cook the rest of the pancakes. Once all the pancakes are cooked, serve with butter and maple syrup and sprinkle with the pecans, if you like.
Oatmeal Pancakes
If you thought America had only one kind of pancake, you’re probably beginning to realise that you were wrong! Oatmeal pancakes feature on many restaurant breakfast menus down South, and they give a slightly different texture and flavour to plain flour pancakes. Serve with maple syrup or runny honey.
Makes 4 pancakes
65g (2oz) plain flour
50g (1¾oz) rolled oats
1 tbsp caster sugar
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
175ml (6fl oz) buttermilk
1 tsp vanilla extract
2 tbsp vegetable oil
1 large egg
Vegetable oil, for the pan
Maple syrup or honey, to serve (optional)
1. Blitz the flour and oats together in a food processor with the blade attachment until the oats are broken down to the consistency of a rough flour.
2. In a bowl, mix all the dry ingredients together.
3. In a separate bowl, whisk together the buttermilk, vanilla, oil and egg until smooth. Add the dry ingredients to the wet and stir to combine. Do not overmix.
4. Put a non-stick frying pan on a low-medium heat. To make your first pancake, add a little vegetable oil to the pan so it doesn’t stick, then spoon 4 tablespoons of the batter into the pan. Let the pancake cook, undisturbed, for 1–2 minutes until bubbles rise to the surface and the edges look dry. At that point, lift the underside up with a spatula to make sure it’s nicely browned and flip over. Continue to cook for about 1 minute more until the second side is also nicely browned. Remove from the pan and place in a warm oven while you cook the rest of the pancakes. Serve with maple syrup or honey, if you like.
Cinnamon Pancake Cake
This pancake cake would make an impressive addition to any Sunday brunch. Although it can be served at other times of the day, adding crispy rashers of bacon in between the pancake layers will make this an American breakfast in one slice!
Makes one 17.5cm (7in) cake, to slice as desired
For the pancake cake
135g (5oz) plain flour
40g (1½oz) wholemeal flour
25g (1oz) yellow cornmeal (polenta)
55g (2oz) caster sugar
2 tbsp soft light brown sugar
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
295ml (10fl oz) whole milk
2 large eggs
2 large egg yolks
30g (1oz) unsalted butter, melted
1 tsp vanilla extract
For the filling
315g (11oz) full-fat cream cheese, such as Philadelphia
60ml (2fl oz) full-fat Greek yoghurt
75ml (2½fl oz) maple syrup
30g (1oz) icing sugar
½ tsp ground cinnamon
Vegetable oil, for the pan
Handful of crushed pecans, to decorate (optional)
One 17.5cm (7in) non-stick frying pan
1. To make the pancakes, mix the plain flour, wholemeal flour, cornmeal, both sugars, baking powder, cinnamon, nutmeg and salt together in a bowl.
2. In a separate bowl, combine the milk, eggs, yolks, melted butter and vanilla extract and whisk well. Add the dry ingredients to the wet ingredients and mix. The batter may be lumpy, but don’t worry if it is. Don’t overmix.
3. Put the non-stick frying pan on a low-medium heat. To make your first pancake, add a little vegetable oil to the pan, then pour 120ml (4fl oz) of the batter into the pan. Let the pancake cook, undisturbed, for 3–4 minutes until bubbles rise to the surface and the edges look dry. At that point, lift the underside up with a spatula to make sure it’s nicely browned and flip over. Continue to cook for about 1 minute more until the second side is also nicely browned. Repeat with the rest of the batter, until you’ve made another 5 pancakes.
4. To make the filling, in the bowl of a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, beat the cream cheese and yoghurt until smooth and well mixed. Add 60ml (2fl oz) of the maple syrup (leaving about 1 tablespoon behind) to the mix, then add the icing sugar and cinnamon mixing until all is well combined, but don’t overbeat.
5. Wait until the pancakes have cooled slightly before assembling the cake. Spread some of the filling on top of one of the pancakes, spreading it evenly until most of the pancake is covered, leaving a ring round the edge unfilled. Put another pancake on top, spread with more filling and repeat until you’ve placed all six pancakes on top of each other. Finish with a final layer of filling on the top pancake. Pour the remaining 1 tablespoon of maple syrup over the top and sprinkle with crushed pecans, if desired.
Kentucky Apple Pancake
This big pancake comes out of the oven like a fluffy soufflé. It does deflate as it cools, so don’t worry, just cut or spoon it out into wedges as quickly as you can and serve it warm with some maple syrup, runny custard or jam.
Makes a single 25cm (10in) pancake, to slice as desired.
75g (2½oz) plain flour
½ tsp baking powder
¼ tsp salt
55ml (1¾fl oz) fresh lemon juice
360g (12½oz) apples, peeled and cut into bite-sized pieces
6 large eggs, separated
100g (3½oz) soft light brown sugar
110g (4oz) caster sugar
130ml (4½fl oz) whole milk
2 tsp vanilla extract
55g (2oz) unsalted butter
1 tsp ground cinnamon
½ tsp ground nutmeg
One 25cm (10in) cast-iron skillet or ovenproof pan
1. Preheat the oven to 190°C (375°F), Gas mark 5.
2. Sift together the flour, baking powder and salt into a bowl and set aside.
3. Put the apple in a bowl and pour over the lemon juice.
4. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the egg whites until foamy, then gradually add the brown and caster sugar, reserving 2 tablespoons of each, while beating, until the whites reach the stiff peak stage.
5. In a separate bowl, beat the egg yolks until thickened, then beat in the milk and vanilla extract.
6. Add the flour mixture to the egg yolk mixture and beat until smooth. Fold in the egg whites and the apple.
7. Melt the butter in the skillet or pan and pour in the pancake mixture. Sprinkle with the reserved caster and brown sugar and the cinnamon and nutmeg.
8. Bake for 25–30 minutes until the pancake is set and lightly browned. If the sugar top starts burning in the oven, put a metal baking sheet above it until the pancake is firm and has cooked through. Cut the pancake into wedges while still warm. It will deflate as it cools – this is normal, so serve quickly.
Sally Lunn French Toast
The Sally Lunn loaf that we show you how to make makes the most perfect French toast; however, thick slices of brioche or white bread are great too. The trick is to soak your bread in the eggy mixture very thoroughly before cooking it in the frying pan.
Serves 4
8 slices of Sally Lunn Loaf or brioche or thickly sliced white bread
2 large eggs
115ml (4fl oz) whole milk
115ml (4fl oz) single cream
Pinch of salt
1 tbsp caster sugar
1 tsp vanilla extract
1 tsp ground cinnamon
30g (1oz) unsalted butter
1. Place four slices of Sally Lunn or other bread in a baking dish.
2. In a bowl, whisk together the eggs, milk, cream, salt, sugar, vanilla and cinnamon.
3. Pour half the liquid mixture over the four Sally Lunn slices in the baking dish. Allow to soak in.
4. Melt half the butter in a frying pan on a medium heat.
5. Put the soggy Sally Lunn slices in the hot frying pan and cook until golden brown on each side. Repeat the steps above with the remaining four slices of Sally Lunn and the rest of the egg and cream mixture.