3 Recipes for the Perfect Stack of Pancakes

Forget about the day of love, we all know the most important day this week is pancake day. It’s arguably one of the most important days of the year. But, gone are the days of making a sad stack of pancakes, no more special ‘normal’ day pancakes. It’s time to take advantage of there being a full day dedicated to pancakes. I’m not denying that sometimes you can’t beat a simple lemon and sugar pancake. But, we can level up and create a stack of pancakes that beats any you’ve had before.

Crepes and Roasted Peaches

For the lovers of simple crepes, here’s a stack of pancakes that won’t push you too far out of your comfort zone. Our favourite thing to do with this recipe is to save a roasted peach or two for overnight oats the day after. They’re deliciously juicy and make any breakfast better.

Ingredients:

Crepes

• 175g plain flour
• 3 large eggs
• 450ml milk
• Butter for frying

Roasted Peaches

• 4 medium ripe peaches
• 2-3 tbsp granulated sugar
• 1/2 tsp cinnamon
• Pinch of nutmeg
• 1/4 tsp vanilla extract

Method:

1. Preheat your oven to 180°C. Line a large baking tray with parchment paper.
2. Prep your pancake mixture. Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk slowly and whisk again. Set aside in the fridge for at least 30 mins.
3. In the meantime, prepare your peaches. Slice your peaches and toss them with sugar, spices, and vanilla. Let the peaches marinade for 10 minutes.
4. Roast the peaches for 7-16 minutes, or until golden and tender. Set aside to cool.
5. Heat a large non-stick frying pan. Add a small block of butter. When the pan is hot, add enough batter to just cover the surface. The pancake should be as thin as possible.
6. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. The first one is always a practice pancake!
7. Stack up on your favourite plates and serve with some peaches, a sprinkle of cinnamon and icing sugar.

Fluffy American Stack of Pancakes with Red Berry Coulis

Although they’re not traditional for UK pancake day, fluffy American pancakes are arguably the only way to create a real stack of pancakes. They’re the perfect indulgent brunch treat. Especially topped with a tangy berry coulis and a touch of mascarpone. 

Ingredients

• 350g self-raising flour
• 2 tsp baking powder
• ¼ tsp ground cinnamon
• 2 tsp caster sugar, plus 2 tbsp
• 2 large eggs
• 150g plain yoghurt
• 325ml milk
• 200g fresh or frozen blueberries
• 150g frozen or canned pitted cherries
• 1 tsp cornflour
• Flavourless oil for frying
• 200g mascarpone

Method

1. Tip the flour, baking powder, cinnamon and 2 tsp sugar into a bowl, add a pinch of salt and combine with a whisk. Add the eggs, yoghurt and milk to the bowl and whisk into a smooth batter. Transfer the pancake batter to a jug and chill for 30 minutes. 
2. In the meantime, tip the blueberries, cherries, cornflour, 2 tbsp sugar and the vanilla into a pan, and stir until the berries are coated in cornflour. Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool. 
3. Heat some oil in a large frying pan, wipe it around the pan with a piece of kitchen paper, leaving a fine coating on the surface. When the pan has reached a medium-high heat, pour the batter into the pan, with plenty of space between them. I like to do two at a time. Test one first to check the heat of the pan – as I said before, the first is always a practice run!
4. Cook each pancake until the underside is golden. When bubbles start to appear on the surface and the edges begin to set, the pancake should be ready to flip over. Flip with a fish slice! 
5. Pile up your plate,  and top your stack of pancakes with a scoop of mascarpone, and red-berry coulis.

Banana Oat Pancakes 

For an ever so slightly ‘healthier’ option, banana oat pancakes are a delicious option. So you can create a stack of pancakes as tall as you like, without the guilt. Not that you should ever be guilty about pancakes, or any delicious food for that matter. They can also be made vegan!

Ingredients

• 50g rolled oats 
• 250ml milk – any milk works, including vegan alternatives
• 30g butter – replace with oil or margarine for vegan pancakes!
• Half a mashed banana, half sliced
• 125g plain flour 
• 2 tsp baking powder 
• 3 tbsp sugar 
• ½ tsp cinnamon
• ½ tsp salt
• Maple syrup or honey for topping

Method

1. Add the oats to a large mixing bowl, pour over the milk and stir to combine. 
2. Melt the butter in the microwave, and add to the mixing bowl, along with the mashed banana and milk. Use a whisk to combine the ingredients together. 
3.  Once the oats are fully soaked and hydrated, add the flour, baking powder, sugar, cinnamon and salt. Fold the pancake batter together with a wooden spoon, without over-mixing. Stop folding when there is no longer any dry flour. Don’t worry if there are a few small lumps – this is normal! 
4.  Heat a large frying pan over a medium heat. Once hot, add a little butter and spread it around the pan. Pour the pancake batter to your desired size, and allow it to cook on one side until bubbles start to appear. Check the colour on the other side, and once golden and more solid on top, flip the pancake!
5. Slice your remaining banana, and pile them atop your stack of pancakes with some drizzled honey or maple syrup, and some extra oats.

The Building Blocks to the Perfect Stack of Pancakes