Typically eaten with sugar and a squirt of lemon, nowadays anything goes on our pancakes from bacon to blueberries. If you need inspiration, check out last week’s blog where the Roux chefs shared their pancake topping tips.
Whilst a traditional pancake batter is both foolproof and delicious, this week we have tried and tested some alternative recipes that eschew the usual ingredients (flour, eggs and milk) in favour of something more adventurous.
Chances are if you’re a keen home baker, there'll be a jar of sourdough starter fermenting in the fridge or on your windowsill. A strict sourdough regime often calls for the surplus to be poured away. Put it to good use in your pancakes instead.
Testing out some alternative pancake recipes for the next @cactuskitchens tried & tested blog. These beauties were made using sourdough starter - they were a little thicker than a normal pancake with a subtle sour flavour. Delicious! #cactuskitchens #cookeryschool #michelrouxjr #recipe #recipetesting #pancake #pancakeday #recipetesting #workinginfood #foodie #instafood #breakfast #brunch #vegetarian
These pancakes were extremely easy to make, although rather thicker and, as I discovered when I tried to flip one, heftier than a traditional pancake (it landed on the floor with an audible thud).
A subtle sour note to these pancakes means they pair well with savoury accompaniments but also work nicely with a tart blueberry compote and a generous drizzle of honey. I'll hang on to my sourdough surplus in future now I know I can use it to create something this delicious.
I’ve got my eye on making kimchi sourdough pancakes next.
A gluten and dairy-free two ingredient recipe promising pancakes from mixing bowl to mouth quicker than you can say ‘pass me the Nutella’. All you need is a large banana, two large eggs and possibly a magic touch.
My first attempt didn't go well; the pancakes were almost inedible. The mix was a tad too gloopy which may have been the fault of the fairly squishy bananas I used. Undeterred, I tried the recipe again for breakfast using firmer bananas. Whilst the second batch held their shape and looked promising, they tasted like a banana omelette. No amount of maple syrup could disguise the unpleasantness of these pancakes.
Vegans and those with egg allergies needn’t miss out on the pleasure of pancakes. The all-important eggs and milk can be replaced with chia seeds and a plant-based milk substitute. Chia seeds when soaked in liquid become gelatinous and expand, creating a similar binding agent that occurs naturally in eggs.
I made these on a Monday morning for the team who are usually appreciative of any free food.
Served with pomegranate and passion fruit seeds (plus half a jar of Nutella, not pictured) reactions were mostly positive. If you must avoid eggs, chia seeds work well at binding the mixture together and are purported to have numerous health benefits which may be sufficient to justify the £4 difference in price between eggs and chia seeds.
Would I make these again? Perhaps; I have a huge pack of chia seeds to use up! And if you are not a vegan, I would also recommend frying in butter rather than coconut oil.