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pancakes

We'll be frank here; we love a sweet treat, and we adore a slick drink.

And when one of our favourite fancy drinks gets paired with one of our very favourite fancy treats, we'd step over our own mothers to get our hands on the recipe.

So, without further ado ladies, we give you Prosecco Pancakes – perfect for the day that's in it. 

Don't worry, you can thank us later.

Ingredients

For the pancakes

250g plain flour

2tsp baking powder

1tsp bicarbonate of soda

300ml of buttermilk

60ml Prosecco

2 eggs

Raspberries

Greek yoghurt

For the syrup

150g sugar

150ml Prosecco
​​

Method 

In a large bowl, mix all the dry ingredients.

Combine the buttermilk, Prosecco and the eggs in another bowl and gradually add the wet mixture to the dry ingredients.

Mix until just combined and refrigerate for two hours. 

Slightly grease a pan and pour about one tablespoon of batter over high heat.

Cook for about 2 minutes on one side, and one minute on the other side, until golden. Repeat until you have used up all the batter. 

Meanwhile, make the syrup.

Add the sugar and the Prosecco to a small saucepan over medium heat and let it thicken for about three minutes.

To serve, stack some pancakes on a plate, top them with Greek yoghurt and raspberries and pour over some syrup. 

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These legendary unicorn pancakes with marshmallow sauce are exactly the type of delight everyone needs to experience.

They're SO easy to make – so no excuses! 

Ingredients for the pancakes

  • 115g plain flour

  • Pinch of salt

  • 1tsp Dr. Oetker baking powder

  • Caster sugar

  • 1 large egg (beaten)

  • 100ml whole milk

  • 100g Dr. Oetker unicorn chips

  • 10ml vegetable oil

Ingredients for marshmallow sauce

  • 100g Dr. Oetker heart marshmallows

  • 100ml of double cream

Recipe for pancakes

  1. Sift the flour, salt, baking powder and sugar into a large bowl and make a well in the centre. Add the egg and milk and gradually whisk into the dry ingredients until well blended. Stir in the unicorn chips.

  2. Heat a heavy based frying pan or griddle pan, add some of the oil and allow to heat, then drop 2 tablespoons of the batter into the pan to make each pancake.

  3. Cook over a medium heat until bubbles appear, this takes about 2 minutes. Flip the pancake over with a slice or palette knife to cook the other side until it is golden brown.

  4. Lift pancakes onto a cooling rack that is covered with kitchen towel and place more kitchen towel lightly on the top. Cook all the batter and if necessary add more oil to the pan.

  5. To decorate, break the white chocolate into a heatproof bowl and stand over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.

Recipe for marshmallow sauce

  1. In a saucepan, gently melt the heart marshmallows with the cream. The sauce will thicken slightly as it cools. It can be reheated gently if needs be.

DEVOUR! 

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So, it looks like David Beckham's talents go beyond football and modelling (ooh, and push-ups).

The dad-of-four took to social media today to share a video of him making pancakes, and it was seriously cute.

 

Happy pancake day kids ( And Grown Ups ) #pancakeday @gordongram

A post shared by David Beckham (@davidbeckham) on

Talking to his daughter, Harper, in the background, David says, "Happy Pancake Day, kids! Ready?" and then we hear Harper shouting, "Yeah!"

And it's clear from David's flipping skills that he's after melting the whole Internet:

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We'll be frank here; we love a sweet treat, and we adore a slick drink.

And when one of our favourite fancy drinks gets paired with one of our very favourite fancy treats, we'd step over our own mothers to get our hands on the recipe.

So, without further ado ladies, we give you Prosecco Pancakes.

Don't worry, you can thank us later.

Ingredients

For the pancakes

250g plain flour

2tsp baking powder

1tsp bicarbonate of soda

300ml of buttermilk

60ml Prosecco

2 eggs

Raspberries

Greek yoghurt

For the syrup

150g sugar

150ml Prosecco
​​

Method 

In a large bowl, mix all the dry ingredients.

Combine the buttermilk, Prosecco and the eggs in another bowl and gradually add the wet mixture to the dry ingredients.

Mix until just combined and refrigerate for two hours. 

Slightly grease a pan and pour about one tablespoon of batter over high heat.

Cook for about 2 minutes on one side, and one minute on the other side, until golden. Repeat until you have used up all the batter. 

Meanwhile, make the syrup.

Add the sugar and the Prosecco to a small saucepan over medium heat and let it thicken for about three minutes.

To serve, stack some pancakes on a plate, top them with Greek yoghurt and raspberries and pour over some syrup. 

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When you arrive into a celebrity's home, you expect to see a lot of things; but a naked painting of Justin Bieber with pancakes on his penis and syrup dripping down his torso is not one of them.

As Rolling Stones were doing an interview with Macklemore in his home, the writer Jonah Weiner decided to have a little gander.

"There is a kitschy velvet painting of a bald eagle, an oil painting of Drake, and a transfixing rendition of a naked Justin Bieber with maple syrup pouring down his chest onto a pancake balanced on his boner."

Weird? Yep. And here it is:

Nothing like you've ever seen before, huh? 

We're not sure what type of art Macklemore is into, but it sure is original. 

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Make your sunday spread as badass as it can get with these delicious treats!

Whether it's a day to stay in because of rain (like, everyday in Ireland), or you want to surprise your other half with your mad cooking skills, these nibbly bits will make anyone's mouth water. 

Peanut Butter and Chocolate Chip Pancakes

Whip up this sweet treat with dependable staples right from your kitchen. All you need is pancake mix, peanut butter and chocolate chips. Easy! Find the full recipe here.

 

Baked Eggs En Cocette with Basil

This dish is extrememly easy to whip up if you're in a hurry! Simple yet tasty, it really gives the boring egg a good spin and is perfect for an early Sunday brunch or a late Sunday snack.

 

Banana Crumb Cake

If you want something sweet on a Sunday evening, this crumb cake with notes of honey, cinnamon, and toasted coconut is definitely the way to go. Jazz it up with nuts of your choice or devour it with a hot cup of tea like we plan to.

 

Hash Brown with Leeks and Bell Peppers

Sweet sauteed leeks and tangy peppers contrast well with the earthy flavour of your fave potatoes.This is a great way to stir up a classic and impress your guests.

 

Crustless Brocolli-Cheddar Quiches

In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch. Taking away the crust cuts down on baking time, which means you won't have grumpy guests waiting for food!

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Are you obsessed with peanut butter? We don't blame you, if you're trying to stay fit and healthy, it's probably your go-to snack.

Peanut butter is healthy while being tasty and filling – and these are just some of the reasons why we love it so much. 

It's full of the "good fats" and antioxidant vitamin E, and we just can't get enough of it! 

You may be content eating it with a spoon straight from the jar, but here are some other ways you can enjoy that peanut butter goodness.

1. On slices of fruit

Easiest and quickest way to get peanut butter into your body, other than straight from the spoon. Best fruit to enjoy peanut butter with include bananas, strawberries, kiwis and

2. In Pancakes

Peanut butter and banana pancakes are not only UNBELIEVABLY delicious, they are also extremely easy and quick to make. All you need is peanut butter, banana, baking powder and some eggs. 

3. In porridge

This is a great way to make your morning brekkie a bit more exciting. A dollop of chunky peanut butter on top of microwaved oats and the boring bowl is transformed into the stuff of dreams.

4. On toast

So easy. So good.

5. In a smoothie

Added to any smoothie, peanut butter gives an extra thick consistency and crunchiness which fills you up for longer. We promise once you try this, you will never go back. 

 

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There is officially nothing cuter than this little girl realising that her dad has created Frozen's Queen Elsa and Princess Anna on a pancake. 

As her dad lifts her plate over to her she sees his amazing creation and her face just brightens up in surprise – so adorable! 

He then goes on to make Tiana, Jasmine and other Disney favourites using nothing but pancake batter and a squeezy bottle. 

We reckon every dad needs this skill – if not just for a reaction like that! 

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Are you old-school or a little bit hipster when it comes to your pancake toppings? Do you eat the same pancake topping your mammy gave you when you were a kid or have you tried something ‘new’ over the years?

Here’s our definitive ranking of pancake toppings:

1. Nutella
Whether it’s with marshmallows, strawberries or banana (what’s wrong with you?) Nutella is the clear winner. The way it melts slowly on a warm pancake is nothing short of magic.

2. Lemon and sugar
Ah, the pancake of our childhoods before Nutella came along and still very much a part of the Irish Pancake Tuesday conscience. Whether you get yours from a Jiff lemon or are posh and go for real lemons, lemon and sugar is still a winner in our eyes.

3. Maple syrup and bacon
This combination is a serious win from the other side of the Atlantic – and one that is really growing on us here. Alas, it’s not the same with a good ol’ fashioned Irish rasher and so streaky bacon must be used, but it’s worth the extra eye-scan in the supermarket.  

4. Golden Syrup
That tin of golden goodness from your childhood that was impossible to open is now much more easily attained in a squeezy bottle. And it still tastes as good – especially on a pancake.

5. Savoury
Ever had a savoury pancake? You should – they’re amazing! From fillings of ham and cheese to feta and sundried tomatoes – if the croissant can do it, then why not the pancake?!

Happy Pancake Tuesday, people of Ireland! 

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Ahhhh Pancake Tuesday, it’s the day all Irish people look forward to most. The day when you can have pancakes for breakfast, lunch and dinner and nobody can give out to you because it’s Lent the next day.

While pancakes are fairly standard, whether you like them with lemon and sugar, maple syrup and bacon or even savoury, the pancake doesn’t get much shaking up. But that’s because it doesn’t need it.

So rather than trying to fix something that ain’t broke, we just…upgraded it a bit! Instead of having one pancake after another, you can have several, in a SLICE of Pancake cake. Oh yes.

Here’s the recipe:

For the batter:
Makes 12 pancakes

  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1tsp. vanilla extract
  • Pinch of salt
  1. In a large bowl, combine all ingredients into a smooth batter and chill in the fridge for up to an hour.
  2. Cook the pancakes as you normally would and set aside until you are finished all of the batter.
  3. Spread your filling of choice (ours is Nutella and mini marshmallows) on each one and stack them on top of one another so it resembles a cake.
  4. Add some raspberries on top and cut a slice of chocolate-y, marshmallow-y, pancake-y goodness in perfect proportions.

Because you're giving up chocolate tomorrow, remember?! 

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This little boy wants pancakes so badly, he’s willing to do anything to get them. Maybe he should have put a bit more thought in to how he was going to get them. Watch the video for more!

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The weekend is here and that means long lie-ins and yummy brunches!

These fluffy pancakes are the perfect treat for a lazy morning. Team with summer berries and maple syrup to make even more delicious!

What you’ll need:

  • 135g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 130ml milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter, plus extra for cooking

What you’ll need to do: 

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown. Repeat until all the batter is used up!

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