Recipes — pancake


Apple Raisin Crêpes 0

Des Crepes by Frédérique Voisin-Demery

Des Crepes by Frédérique Voisin-Demery cc2.0

This is a wonderfully sweetened crêpe filled with cinnamon apples and raisins. It is a nice classic treat for all to enjoy any time of day. Serve with a few cooked apples and a dollop of yogurt or flavored mascarpone.

Makes: 4
Prep Time: 10 minutes
Cooking Time: 3 minutes
Total Time: 13 minutes


120g / 1 cup all-purpose flour
2 eggs
120ml / ½ cup milk
120ml / ½ cup water
1.25ml / ¼ teaspoon salt
30g / 2 tablespoons melted butter

1 medium apple, puréed
40g / ¼ cup raisins
23g / 2 tablespoons brown sugar
1.25ml / ¼ teaspoon cinnamon


In a large mixing bowl, whisk flour and eggs together. Slowly stir in milk and water. Mix in butter and salt, beat until smooth.
Heat a griddle or skillet to medium. Lightly oil the griddle. Drop batter onto the heated surface. Use about a 60ml / ¼ cup of batter for each crêpe. Tilt the pan with a circular motion so the batter coats the surface evenly.
Cook until golden brown, about 2 minutes; batter will slightly bubble. Flip and cook 1 minute. Carefully remove and place on a plate. To prevent sticking, put waxed paper between cooked crêpes.

In a large bowl, combine puréed apples, raisins, brown sugar and cinnamon.

Fill each crêpe with a generous portion of filling. Roll and garnish with cooked apple slices, sweetened yogurt or flavored mascarpone.

You can use 240ml / 1 cup of apple sauce if you don’t want to mess with puréeing an apple. The crêpe recipe here works with any topping or filling.

Chataamari Rice Pancakes from Nepal 0

A savory rice pancake served with eggs or meat on top, or with a nice savory filling. It is a traditional specialty of the Newar people of the Kathmandu Valley. Generally it is eaten as an appetizer, but it can be eaten as a main dish and served with a few sides.

Makes: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes


190g / 1 cup long-grain rice
190g / 1 cup lentils
5ml / 1 teaspoon cumin
5ml / 1 teaspoon salt
240ml / 1 cup water (more if needed)
Oil for frying

30 ml / 2 tablespoons cooking oil
4 cloves garlic, finely minced
1 knob ginger root, finely shredded
2 red chilies, finely chopped
1 large tomato, coarsely chopped
455g / 1 pound chicken, cooked and coarsely chopped
4 scallions, finely chopped
90g / 1 cup feta cheese, crumbled

Pancake Instructions

Soak dry rice and lentils in water overnight. Drain and place in a blender or a food processor. Add cumin, salt and water. Purée to a thin, fine-textured batter. If needed, add more water a little at a time.
Generously oil a skillet or crêpe pan. Pour a 10cm / 4″ pool of batter into the center of skillet. Rotate the pan to distribute the batter into a thin pancake. The pancake is done when it is golden brown on the bottom side. Flip the pancake over and cook on other side. Repeat with the rest of the batter. Pancakes may be kept in a warm oven until time to serve.

Filling Instructions

Heat oil in a wok or large skillet over medium heat, then add garlic, chilies, ginger, tomato and chicken. Stir-fry until tender. Remove pan from heat, then mix in scallions and feta cheese.
Place about 30ml / 2 tablespoons of filling in the center of each pancake. Carefully roll the pancake around the filling. Serve with tomato achar.
Tomato achar is similar to a salsa except that it also has other spices like thyme, coriander and turmeric. You can substitute salsa if you cannot find tomato achar at the grocery.

Breton Galettes Pancakes 0

Breton Galettes Pancake

This is a fabulous buckwheat pancake that is filled with egg, ham and cheese before it is folded over. It is quite simple to make and is a great meal when you are not sure what you want to eat.

Breton galettes also make great desserts, stuffed with fillings like bananas and agave nectar.

Makes: 4
Prep Time: 10 minutes
Resting Time: 2 hours
Cooking Time: 5 minutes
Total Time: 2 hours 15 minutes


60g / ½ cup buckwheat flour
150g / 1¼ cups flour, whole meal or plain
30g / 2 tablespoons salted butter, melted
1 fresh free-range egg
180 to 210ml / ¾ to ⅞ cup water
120ml / ½ cup semi-skimmed milk
Small pinch of salt
Butter for cooking


6 thin slices of cooked ham
45g / ¾ cup grated cheese (like gruyere or cheddar)


Combine both types of flour together. Add salt, then make a small well in the center for the egg.
Add egg in the middle, and then add the milk and half the water.
Beat with a whisk until mixture is smooth.
Add the rest of the water and melted butter. The batter should be like a thin cream.

If possible, allow the batter to rest for a 2 hours or overnight.

Heat a skillet and add a knob of butter. Move the pan around so the butter melts evenly in the pan.
Add a small ladleful of batter and quickly swirl it around. The batter should make a very thin layer and cover the whole of the pan. A palette knife or an egg slice can be used to spread out the batter. Cook for 2 minutes over medium heat, or until it comes away from the pan easily when you shake it. Toss the pancake over and cook for 1 or 2 minutes on the other side.
Flip the pancake back over and then add a very small knob of butter, a slice of ham and 15ml / 1 tablespoon of grated cheese onto one side of the pancake.
Fold in half over the filling, and then fold in half again. Cook on a very gentle heat for 1 minute, or until cheese melts.

Note: The addition of plain wheat flour improves the texture of the galettes. If you prefer gluten-free, use 150g / ⅔ cup buckwheat flour instead.

American Breakfast Pancakes 0

pancakes by stu_spivack cc2.0

pancakes by stu_spivack cc2.0

Arguably both sweet and savory, this is the classic thick and spongy American pancake that is meant for maple syrup, served with crisp bacon and a soft-boiled egg. Even without the bacon or egg, they taste wonderful. It is a hearty meal for a weekend brunch.

Makes: 15
Prep Time: 10 minutes
Cooking Time: 3 minutes
Total Time: 13 minutes


120g / 1 cup plain flour
15ml / 1 tablespoon baking powder
Dash of salt
5ml / 1 teaspoon sugar
2 eggs
320ml / 1⅓ cups milk
30g / 2 tablespoons butter, melted


In a large bowl, mix flour, baking powder, salt and sugar.
Beat in eggs, melted butter and milk.
Heat a griddle or skillet to medium-high.
Oil the griddle, then ladle a scoop of batter onto the pan.
Cook until pancake is bubbling and a little dry on the edges.
Flip and cook the other side, about 1 minute.

Serve hot with choice of topping.

Note: Do not over-mix, or pancakes will turn out rubbery. If needed, allow the batter to rest 10 minutes before cooking.

10 Valentine Pancake Recipes 0

Heart shaped pancakes by Gaby Kaminsky cc2.0

Heart shaped pancakes by Gaby Kaminsky cc2.0

Here are 10 of the loveliest and tastiest pancake recipes that celebrate being woken up on Valentines Day by a loved one – with breakfast (love doesn’t get any better than that!)

    1. Red Velvet Pancakes by

“Red Velvet Heart Shaped Pancakes will add little extra touch of love to start your, or your loved one’s day off right.”

    1. Ombre Pancakes for Valentine’s Day by

“A fun and sweet way to make breakfast”

    1. Love pancakes for breakfast in bed by

“Serve these fluffy buttermilk “love pancakes” to your loved one for a special occasion. These are a perfect surprise for Valentine’s Day, or any day!”

    1. Pitter Pat Pancakes by

“Pour some batter in a squeeze bottle and trace a heart shape. Fill it in quickly.”

    1. Red Velvet Pancakes for Valentine’s Day by

“These red velvet pancakes are surprisingly simple and super festive.”

    1. Valentine’s Pancakes by

“Why eat round pancakes when you could eat heart ones? Hence the need for Valentine Pancakes!”

    1. Heart Shaped Pancakes–Easy Valentine Pancake Tutorial by

“All you need to make heart shaped pancakes are two empty squeeze bottles, a pan, and your favorite mix.”

    1. Lacy Heart by

“This is a cute breakfast idea for just about every Holiday, but especially Valentine’s Day!”

    1. Heart-Shaped Chocolate Chip Banana Pancakes by

“This is pure love on a plate folks…”

    1. Tutorial: Heart Pancake Molds from Tinfoil by

Here’s how to make some tinfoil love heart molds.

Brazilian Pancakes or Panqueca de Carne Moida 0

Pancake in pan by Linsenhejhej cc3.0

Brazilian pancakes are extra thin but not crêpe thin, or thick like heavy pancakes. However, they are a lot hardier. In fact, they are a meal in themselves. They do require a little work but are definitely worth every minute. The extra milk and a little oil make them easy to roll.

Traditionally, they are rolled up with a meat filling.

Makes: 6
Prep Time: 10 minutes
Resting Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes


360g / 3 cups wheat flour
475ml / 2 cups milk
2 eggs
60ml / 4 tablespoons oil
Salt to taste


565g / 1¼ pounds ground beef
20g / 2 tablespoons onion, finely chopped or grated
½ tomato, diced
½ can of tomato paste
1 small carton sour cream
15ml / 1 tablespoon oregano
Salt to taste
Pepper to taste
790g / 1¾ pounds mozzarella, sliced
Grated cheese to taste



Combine meat, onion, salt and pepper. Oil a skillet on medium heat. Add meat mixture to skillet and cook 3 to 5 minutes (left alone). Stir and cook until halfway done. Add tomato, tomato paste and oregano. Reduce heat to low while you prepare pancakes.


In a large bowl, mix flour and salt. Slowly add milk, then oil. Beat eggs in separate bowl then addto batter. Allow batter to rest 10 minutes.Heat a large skillet and add a little oil for cooking. Pour a couple dollops of batter on the skillet.
Cook until bubbles start to form, then flip and cook the other side.


Place a pancake on a plate, add meat and cheese. Roll the pancake. Garnish with green onion
and tomato then serve.

Note: It is said that this recipe actually originated in France.

Blueberry Pancake Recipe - An All-American Classic 0

Blueberry Pancakes by Janine cc2.0

Blueberry Pancakes by Janine cc2.0

Blueberry pancakes are some of the most popular around. Granted, there are other fruits less commonly used, such as apples, strawberries, bananas, dates and raisins. But the blueberry is by far the favorite.

These blueberry pancakes are made light and delicious. And what’s more, they are a nutritious and flavorful breakfast. Serve by themselves or with maple syrup or honey.

Makes: 12
Prep Time: 10 minutes
Cooking Time: 4 minutes
Total Time: 14 minutes


2 eggs, separated
11ml / 2¼ teaspoons baking powder
180g / 1½ cups flour
240ml / 1 cup milk
38g / 3 tablespoons sugar
45g / 3 tablespoons butter, melted
3.75ml / ¾ teaspoon salt
150g / 1 cup blueberries, rinsed


In a small bowl, beat egg whites them until they are stiff, set aside.
In a large bowl, sift flour, baking powder, salt and sugar. Add milk and melted butter. Fold in the egg whites. Stir well but do not over-mix.
Heat and oil a skillet or griddle. Cook the pancakes until bubbles start to form and edges turn light brown. Flip and cook the other side.
Serve hot.

Note: Fresh or frozen blueberries are equally good.