Weasel Waffle-Pancakes with a twist.

Posted by Katie Jones on

What better excuse than to indulge in all things delicious than pancake day. Go fruity for breakfast, savoury for lunch or all out decadent for after dinner. Pancakes are the ultimate versatile food, the hard part is deciding which way to savour them this year.

The weasel team have had the tough task of rounding up our favourites to bring some fun and fresh ideas to your kitchen we’re guessing you’ve all perfected your basic pancake recipes so here’s a few new ideas, pick your favourite or try them all. No judgment here.

OK, so we are starting off with our savoury picks, they are nutritious and a great way to make veggies fun for the children.

 

Ultimate Healthy Spinach Crepes

 

Vibrant green and packed with vitamins, minerals and fibre, this has got to be one of the healthiest ways to enjoy pancakes.

INGREDIENTS

4 eggs

1tbsp chia seeds

large handful fresh spinach

1/2 tbsp gluten free flour

Topping

Chopped peppers

Chopped tomato

Chopped Cucumber

Shredded Chicken

Grated cheese 

Sliced mushroom

Sprouted lentils

Shredded cabbage

Dressing

Greek yoghurt 

Whole grain mustard

 
Blend the gas, chia seeds, flour and spinach until smooth and season well.

Heat oil in a frying pan over a medium heat, pour in batter and cook one side until set, flip over and add chicken and cheese.

Meanwhile mix together Greek yoghurt and mustard.

Serve with chopped vegetables and dressing and roll it all up.

 

Indian Spiced Pancakes

 Something for the slice lovers, this dairy free and vegan recipe is perfect to warm up on a cold day

 

Ingredients

100ml water

100g buckwheat flour

1 tsp cumin seeds

2 tomatoes

1 onion

1 green pepper

1 mini cauliflower head

1tsp cumin

1tsp curry powder

1tsp garlic powder 

1/2 tsp salt

1 tbsp olive oil

 

Whisk cumin powder, buckwheat flour and water to a thick batter.

Finely chop all veggies

Dry fry cumin seeds. Add olive oil and diced onion and fry for 2-3 mins.

Add garlic, curry powder, and salt, cook for a further 5 mins,

Add the rest of the veg and cook until tender

Heat two frying pans with oil in each

Pour batter in with the veggie mix and combine well

Divide mixture into both pans and fry until golden one side, flip, and cook the other side.

 

Red Velvet Pancakes

 

Who can resist that stunning crimson stack, all the decadence of red velvet in a pancake, it’s smooth, light and truly moreish.

Ingredients

125g all purpose flour

3 tbsp sugar

1 tbsp baking powder

2 tsp unsweetened cocoa powder

3/4 tsp salt

350ml milk

2 large eggs, separated 

3 tbsp olive oil

2 tbsp red liquid food colouring.

Cream Cheese Icing

100g cream cheese, softened

80g powdered sugar

1/2 teaspoon vanilla extract

pinch salt

3-4 tbsp milk

 

Preheat oven to 100oC

In a large bowl whisk together the flour, sugar, baking powder, cocoa powder and salt.

In another bowl, whisk together the milk, egg yolks, vegetable oil and food colouring. Stir the wet ingredients into the dry ingredients just until moistened. The batter will still leave some lumps.

In another bowl beat the egg whites until stiff peaks form. Stir one-third of the egg whites into the pancake batter to lighten it, then fold the remaining egg whites into batter gently but thoroughly.

Heat a large frying pan over a medium heat. spray with non stick cooking spray or brush with melted butter. fir each pancake pour 1/3 cup of the batter onto the hot pan. cook until the surface og the pancake starts to bubble and the edges dry out then flip and cook the second side.

Transfer to baking sheet and place in oven to keep warm whilst cooking the other pancakes.

To make the cheese icing.

Beat the cream cheese, powdered sugar, vanilla and salt in a bowl. Beat in enough of the milk to make a pourable consistency.

Serve the pancakes topped with the cream cheese drizzle.

Pancake cereal

 

 A sure fire way to make anything cute is to make it mini, pancakes are no exception. These super tiny, ridiculously cute pancakes are sure to be a winner for the whole family, but perhaps especially the youngest of us.

We love them with melted butter and syrup, but milk is allowed, just go easy and put the milk in first!

Just use your favourite pancake mix, pour it into a squeezy bottle or ziplock bag and snip a tiny hole in the corner- don’t do this until you are ready to cook

Heat oil in pan and pour tiny amounts of batter at a time, about the size of a  2p as it will speed a little, for speed, flip them together using a spatula, or flip each one using chop sticks.

Keep warm in an oven on low until you have cooked as many as you need as they will cool rapidly.

 

 Easter Bunny Pancakes

 Again, not a recipe but a very cute idea for the approach of Easter. Have fun making one large bunny or a colony of little ones, go savoury with carrot feet and grated cheese fluffy tails, or sweet with banana and blueberry feet and a dollop of cream ( or ice cream) for  their tails. 

whatever you decide to make we would love to see your creations over on our Facebook page Chatterbugs, cook up a storm and have fun this pancake day.