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.

Ethiopian Injeras 0

Injera by Rama cc2.0

Injera by Rama cc2.0

Injera is more than just a pancake or bread; it is also an eating utensil. It is a spongy, sour flatbread that is made from teff flour and served with stews, salads, dips and cheeses. The spongy texture of the injera makes it perfect for mopping up sauces.

Makes: 4
Prep Time: 10 minutes
Ideal Resting Time: 24 hours
Cooking Time: 10 minutes
Total Time: 20 minutes


30g / ¼ cup teff flour
90g / ¾ cup all-purpose flour
240ml / 1 cup water
Pinch of salt
Oil for cooking


Place the teff flour in the bottom of a mixing bowl, sift in all-purpose flour.
Slowly add water, stirring to avoid lumps.
Set batter aside for a day or more (up to three days) to allow it to ferment. The batter will bubble. See note below if batter does not ferment.
Stir in the salt.
Heat a skillet until a drop of water dances on its surface. Oil the skillet, then coat the pan with a thin layer of batter. An injera is thicker than a crêpe, but thinner than the traditional pancake. It will rise a little when it heats.

Teff is a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very
nutritious, it contains practically no gluten. If your injera batter does not ferment on its own, add
5ml / 1 teaspoon of yeast.

Welcome to our recipe Blog 0

yumyum utensils pancake lovers

  • Andy Irvine