Best 2 Delia Smith Pancake Recipes
Indulge in a delightful culinary journey with our curated collection of pancake recipes, carefully crafted to tantalize your taste buds. Embark on a delectable adventure as we explore a variety of flavors and textures, from classic pancakes to innovative twists that will elevate your breakfast or brunch experience. These recipes cater to diverse dietary preferences, ensuring that everyone can savor the joy of fluffy, golden-brown pancakes. Whether you prefer traditional buttermilk pancakes, crave the hearty goodness of whole wheat pancakes, or seek gluten-free alternatives, we have a recipe that will satisfy your cravings. Prepare to whip up light and airy pancakes with our step-by-step instructions, detailed ingredient lists, and expert tips. Join us on this culinary expedition and discover the perfect pancake recipe to become your new favorite breakfast staple.
Check out the recipes below so you can choose the best recipe for yourself!
PANCAKES
Trust Delia Smith to show you how to make the perfect pancake recipe - and enjoy Pancake Day without any flops. Each pancake provides 88kcal, 7.5g carbohydrates (of which 0.9g sugars), 5g fat (of which 2g saturates), 0.4g fibre and 0.2g salt. (Not including the lemon and sugar topping)
Provided by Delia Smith
Categories Desserts
Yield Makes 12 small pancakes
Number Of Ingredients 8
Steps:
- Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
- Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
- Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
- Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
- To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Nutrition Facts : Calories 88kcal, Carbohydrate 7.5g, Fat 5g, Fiber 0.4g, SaturatedFat 2g, Sugar 0.9g
PANCAKES BRITISH STYLE
This recipe comes from Delia Smith. It will make about 12 thin pancakes. The British pancake is very similar to a crepe and is traditionally served with lemon and sugar.
Provided by Sackville
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 9
Steps:
- Sift the flour and salt into a mixing bowl.
- Make a well in the centre of the flour and break the eggs into it, then whisk the eggs into the flour.
- Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour.
- The batter should be like thin cream when you are done.
- Now melt the butter in your frying pan.
- Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a bit of paper towel to smear it round before you make each pancake.
- Heat up the pan over a high heat, then turn the heat down to medium.
- Spoon the batter into the pan, using just less than 1/4 cup for a 10" pan.
- You don't want them too big or they will be hard to flip.
- As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
- It will only take a few seconds to cook.
- When it is golden brown underneath, flip to the other side and cook for a few more seconds.
- Place on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
- To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up.
- Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Tips:
- Use buttermilk or yogurt: Buttermilk or yogurt adds a tangy flavor and helps to make the pancakes light and fluffy. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Let the batter rest: Letting the batter rest for a few minutes before cooking allows the gluten to relax, which will make the pancakes more tender.
- Use a hot griddle: A hot griddle is essential for getting perfectly cooked pancakes. If the griddle is not hot enough, the pancakes will stick and won't cook evenly.
- Grease the griddle lightly: Greasing the griddle lightly will help to prevent the pancakes from sticking. You can use butter, cooking spray, or even a little bit of vegetable oil.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help to ensure that they cook evenly without burning.
- Flip the pancakes only once: Flipping the pancakes too often will make them tough. Flip them only once, when the edges are dry and bubbles start to form on the surface.
- Serve the pancakes immediately: Pancakes are best served hot off the griddle. You can keep them warm in a low oven while you cook the rest of the batch.
Conclusion:
Delia Smith's pancake recipe is a classic for a reason. It's simple, easy to follow, and produces delicious pancakes every time. With a few simple tips, you can make sure your pancakes are light, fluffy, and perfectly cooked. So next time you're in the mood for a pancake breakfast, give this recipe a try. You won't be disappointed.
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