What is the secret of amazing pancakes?

Tips for the Perfect Pancakes Baking soda should be no more than six months old . Stir the batter only until the wet and dry ingredients are incorporated; overbeating will make pancakes tough and chewy instead of fluffy. No Buttermilk, No Problem!

Who made pancakes a breakfast food?

In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk. Ancient Greek poets Cratinus and Magnes wrote about pancakes in their poetry. Shakespeare even mentions them in his famous plays.

Why do restaurant pancakes taste better than homemade?

Restaurants use better quality ingredients However, along with that ease, you may be taking a hit in the overall taste department. Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

What's the difference between a pancake and a hotcake?

What is a Hotcake? It's a pancake. Our crew Googled it and the definition of a hotcake is in fact “a pancake.” There is, however, a subtle difference on how you prepare a hotcake versus a pancake. Generally, pancakes are wide and have a fluffy texture, whereas the hotcakes tend to be thicker and denser .

What's the difference between British pancakes and American pancakes?

And British pancakes are endlessly adaptable . Unlike their puffy, cake-like cousins, there's no sugar in the mix meaning they work for savoury toppings as well as sweet. And yes, I know the Yanks like theirs with bacon alongside the maple syrup, but that's down to an intense sweet-salt obsession.

What country invented pancakes?

The Ancient Greeks made pancakes called τηγανίτης (tēganitēs), ταγηνίτης (tagēnitēs) or ταγηνίας (tagēnias), all words deriving from τάγηνον (tagēnon), "frying pan". The earliest attested references to tagenias are in the works of the 5th-century BC poets Cratinus and Magnes.

Why are IHOP pancakes so delicious?

Marie Grimm, IHOP's vice president of culinary innovation, revealed to Delish that to make a killer batter, the wet ingredients should be "ice cold." Using cold eggs, milk, butter, oil, and water prevents the ingredients from prematurely heating the gluten in the flour , explains Grimm, which is responsible for creating ...

What is the most important ingredient in pancakes?

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

How does Gordon Ramsay make his pancakes?

Instead of using a boxed pancake mix, Gordon mixes his own ratio of flour, milk, and eggs with a whisk before letting it sit for about 15 minutes to thicken . Then, using a hot nonstick pan and cooking spray, he'll spoon about a ladle full of the pancake batter mixture onto the center of the pan.

Sausage Breakfast Pancakes recipe from Lucy Loves Food Blog (2024)

Sausage Breakfast Pancake Recipe

We’ve had a lovely Easter break spent with family and with me cooking up a storm in the kitchen. With a huge lull in my current foray into the world of Weight Watchers, today I am trying to physically restrain myself from polishing off a bowl of Mini Eggs and to get back on track. This has been pretty tricky having made the family a batch of these wonderful Sausage Breakfast Pancakes. I can proudly announce I’ve only eaten one, however, I feel really short changed and can’t wait until I make the next batch and will snaffle at least one or two more. I do feel as though I have been in the kitchen the whole long weekend, so these Breakfast Sausage Pancakes are so simple and make a substantial brunch or breakfast in less than an hour, so you can relinquish your hold on the kitchen for at least half the day.

The weekend and school holidays are a great time to make more of an effort with breakfast. Since George has started rowing he’s been eating porridge 5 days a week but it’s nice to have a change occasionally and these Sausage Breakfast Pancakes are an incredibly welcome change. The pancakes themselves are light and fluffy and rise up beautifully. These are then studded with crumbled, crisp and golden sausage and, if you like and have little will power like myself, douse these golden pancakes in plenty of maple or golden syrup. This recipe makes a bloody great big batch that will leave even the most hungry family sated. Lucky family they are to have you and to have these fluffy beauties for breakfast. I love Plain Chicken’s website and love them for introducing me to this recipe.

I have another couple of days off work this week to be spent with the boys as Ben’s home from uni. I am excited to be spending time with them but in reality I know I will be basically an unpaid chef, cleaner and counsellor while they ignore me and play PS4. That’s the joy of being their Mother, and it means I get to try lots of new recipes on them whilst sampling them myself.

This may look odd, sugar and vanilla in a savoury pancake, but I adore a sweet and savoury combo and this all works so well and is by no means too sweet. Just the perfect mix of salty sausage meat within a soft and fluffy pancake, nothing too alarming.

Make a start with the sausage as this takes around 20 minutes to crisp to perfection. Remove the skins from the sausages and add to a frying pan you have heated over a high-ish heat with a teaspoon of oil. Break the sausage meat up using a spatula and cook until starting to brown and turn golden and crumbly.

This will take around 20 minutes. Drain onto some kitchen paper then pop to one side whilst you crack on with the pancakes.

Take another bowl and measure in the plain flour, baking powder and caster sugar. Along with a teaspoon of salt.

In a pan on the stove or a in a jug in the microwave melt your butter then measure in the milk and the egg. Add the teaspoon of vanilla then whisk the whole lot together until blended.

Sausage Breakfast Pancake Recipe

You won’t need anyexciting equipment

Makes 16 pancakes to serve a generous 6 or more

250g sausages, skinned

1 teaspoon oil

50g butter, melted

300ml milk

1 egg

1 teaspoon vanilla extract

195g plain flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon caster sugar

Oil for cooking pancakes

Maple or golden syrup, to serve

Take a small frying pan and and heat the oil over a high heat. Add the sausage meat and mash with a spatula to crumble. Cook until golden and crisp, this will take around 20 minutes. Once cooked, drain on kitchen paper and pop to one side until later.

For the pancakes take a jug or pan and measure in the butter. Melt in the microwave or on the stove then pour on the milk and whisk in the egg and vanilla extract.

In another bowl measure in the plain flour, baking powder, salt and caster sugar. Make a slight well in the middle then pour on the butter and milk mixture and whisk until smooth and quite thick.

Heat up a little oil in a good sized frying pan over a medium heat then pour in around 50mls of batter and cook until bubbling on one side and well risen. Sprinkle on a heaped teaspoon of the crumbled sausage and press down slightly with the back of the spoon. Turn the pancake over and cook until golden on the other side. Repeat with the rest of the batter and the rest of the sausage. This will make around 16 x 3 inch diameter pancakes. Keep the cooked pancakes warm while you finish the batch.

Serve warm and slathered in maple or golden syrup. Any leftover pancakes can be kept in the fridge and reheated the next day. Or eat one every time you pass by the plate.

Sausage Breakfast Pancakes recipe from Lucy Loves Food Blog (2024)

Sausage Breakfast Pancake Recipe

Sausage Breakfast Pancake Recipe

FAQs

What is the secret of amazing pancakes? ›