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Pancakes monika grabkowska p1aohbit ey unsplash
Photo by Monika Grabkowska on Unsplash

Pancake recipes from around the country

Lots of new pancake recipes to try.

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Tomorrow is Pancake Tuesday, so we've scoured the country to find some flipping good recipes.

Ever find yourself stuck in a rut when it comes to making pancakes? We've been there. While the lemon and sugar combo is a classic, it can get really boring really fast. 

To spice things up a little this Pancake Tuesday, we asked some chefs from around the country for their recipes. They're fun, fresh and perfect for adding a little something extra to your dining table. Check them out below.

READ MORE: Buckwheat pancake recipe

Berry pancakes

From Killarney Royal Hotel, Co Kerry

Ingredients: 

  • 100g plain flour
  • Pinch of salt
  • 1 egg
  • 300ml milk
  • 1 tablespoon melted butter or sunflower oil
  • Blackberries
  • Cinnamon powder
  • Mascarpone cheese, to serve
  • Raspberries, to serve

Method:

  1. Sift the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well; add the melted butter or oil and half the milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth batter. Stir in the remaining milk. Alternatively, beat all the ingredients together for 1 minute in a blender or food processor.
  2. Add blackberries and cinnamon powder to taste and leave to stand for about 30 minutes. Stir again before using.
  3. To make the pancakes, heat a small heavy-based frying pan until very hot and then turn the heat down to medium. Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly (about 2 tablespoons), tilting the pan so the mixture spreads evenly.
  4. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over with a palette knife or fish slice and cook the second side. Serve with mascarpone cheese, blackberries and raspberries. 

American-style pancakes with blueberry syrup

From Blairscove House, Co Cork

Ingredients:

For the pancakes:

  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon caster sugar
  • 2 large eggs
  • 30g butter, melted and cooled
  • 300ml milk
  • 225g plain flour
  • Butter for frying 

For the blueberry syrup:

  • 120ml pure maple syrup
  • 150g blueberries 

Method:

  1. Blitz all of the pancake ingredients in a blender, then transfer to a jug.
  2. Heat some butter in a flat bottomed pan or griddle on the stove. Pour a dollop of pancake batter into the pan. When the upper side of the pancake is bubbling, flip it over and cook for another few minutes. 
  3. To make the blueberry syrup, place the syrup and blueberries into a pan and bring to the boil. Allow to bubble for 2-3 minutes, then pour into a jug and serve with the pancakes. 

READ MORE: Where to get pancakes in Dublin

Photo by Heather Gill on Unsplash
Photo by Heather Gill on Unsplash

Red velvet pancakes

From Butler House, Co Kilkenny

Ingredients: 

For the batter: 

  • 180g self-raising flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 tablespoon caster sugar
  • 1/2 teaspoon vanilla extract
  • 200ml full-fat milk
  • 3 large eggs 
  • 25g unsalted butter, melted, plus extra for frying
  • Red gel food colouring 

For the toppings:

  • 100g cream cheese
  • 4 tablespoons Highbank Orchard apple syrup
  • 100g chocolate chips
  • Icing sugar, for dusting
  • Handful of blueberries 

Method: 

  1. Mix all the pancake ingredients (except the food colouring) together in a large bowl and whisk thoroughly until smooth. Next, add a small amount of red food colouring and mix again. Add more colouring until the batter is a rich reddish-brown. Rest batter in the fridge for an hour before cooking.
  2. Put a small knob of butter in a large non-stick frying pan over medium-low heat and cook until melted and foaming. Pour 2 tablespoons of the batter into the pan and use the back of the spoon to shape it into an 8-9cm round disc. Depending on the size of your pan you may be able to cook 2 or 3 pancakes at the same time. Cook for 2-3 minutes on the first side, then flip over and cook for another 1 minute.
  3. Heat your oven to its lowest setting and stack up the cooked pancakes on a baking tray to keep warm in the oven while you cook the rest.
  4. In a small bowl mix together the cream cheese and syrup and then set aside until needed.
  5. To serve, stack the pancakes with the cream cheese mixture and chocolate chips in between them then finish with a final dollop of cream cheese, a dusting of icing sugar and a few fresh blueberries. 

READ MORE: Japanese soufflé pancake recipe