Arthur’s alternative pancake picks

Arthur’s alternative pancake picks

When it comes to Shrove Tuesday, more commonly known as Pancake Day, we generally follow the same ritual of having a few of pancakes with a couple of sweet or savoury toppings, as we covered this time last year – but for Pancake Day 2018, we wanted to take an alternative approach and think of three new ways to enjoy these floury friends on a chilly February evening.

Vegan and gluten-free blueberry pancakes

Veganuary has been and gone, but for those of you who have made the decision to practice veganism for life—or if you don’t include gluten in your diet—here’s a recipe that’ll work for you so you can join in on Pancake Day:

Ingredients

1 cup plain gluten-free flour

1 tablespoon baking powder

¼ teaspoon salt

1 cup almond milk

2 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon pure vanilla extract

A punnet of blueberries

Oil to grease your pan

Method

In a mixing bowl, whisk together the flour, baking powder and salt. In another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended.

Pour the liquid mixture into the dry mixture and stir until combined, so only a few lumps remain. Gently fold in the blueberries then let the batter rest for five minutes to make your pancakes nice and fluffy.

Heat your pan over medium-low heat and when it’s hot enough, it’s time to start cooking your pancakes. Unless you’re using a non-stick pan, add a little oil and then using a ¼-cup measure, scoop the batter into the pan. Cook for two or three minutes until small bubbles form on the surface of the pancakes and then flip it. Cook it on the opposite sides for one or two minutes, or until golden brown.

Repeat the process with the remaining batter, adding more oil as needed and adjusting the heat up or down as required. Serve the pancakes immediately!

Gluten and dairy-free sweet potato pancakes

Ingredients

1 small sweet potato (200g)

? mug oat milk (200ml)

1 mug brown rice flour (200g)

2 tablespoons honey

1 teaspoon ground cinnamon

Oil to grease your pan

Method

Peel the sweet potato and chop it into small pieces, then steam or boil the sweet potato chunks for about 10 minutes, until they’re really soft. Place them into a blender with the oat milk, flour, honey and cinnamon and blend until the mix is totally smooth, for about 30 seconds.

Pop your pan on the hob and grease it with oil (unless it’s non-stick!), allow it to get really hot and then using a ¼-cup measure, scoop the batter into the pan.

Shape the batter into a circle and then allow it to cook for two or three minutes, then flip the pancake over and allow it to cook on the other side. Keep going until you’ve used up all the batter!

Chocolate berry pancakes with minted yogurt

Ingredients

Batter

100g (4oz.) plain flour

15g (1/2oz.) cocoa

1 egg

1 egg yolk

1 tablespoon oil

250ml (8fl.oz.) semi-skimmed milk

Oil to grease your pan

Filling

170g carton fat-free Greek yoghurt

142g (41/2oz.) ready-made custard

4 teaspoons fresh chopped mint

175g (6oz.) raspberries

225g (8oz.) strawberries, sliced

50g (2oz.) dark chocolate, optional

Method

Start by sifting the flour and cocoa into a bowl then add the egg and egg yolk, 1 tablespoon of oil and gradually whisk in the milk until smooth, then leave it to stand for 15 minutes.

To make the filling, mix the yoghurt, custard and chopped mint together and mix the berries together in a separate bowl. If you’re using chocolate, melt this in a bowl set over a small saucepan of gently simmering water.

To cook the pancakes, heat a little oil in the base of an 18cm pan and then using a ¼-cup measure, scoop the batter into the pan. Tilt your pan to swirl the batter over the base in a thin layer then cook until it’s browning on the underside. Flip your pancake to cook the second side then slide it out of the pan and keep hot on a plate, as you need to keep them warm while you cook the remaining mixture.

Fold the pancakes into quarters, spoon in the yoghurt mix and berries, arrange in pairs on serving plates and drizzle with melted chocolate – serve immediately!

Whichever approach you take this Pancake Day, we hope you enjoy whatever you manage to whip up! And be sure to let us know how you get on…