Ingredients

1. 100g Flour
2. 2 large Eggs
3. 300ml Milk
4. 1 tbls Sunflower Oil
5. to serve Sugar
6. to serve Raspberries
7. to serve Blueberries

How to prepare

Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go. Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Ingredients

1. 1/2 cup Buckwheat
2. 2/3 Cup Flour
3. 1/2 tsp Salt
4. 1 tsp Yeast
5. 1 cup Milk
6. 2 tbs Butter
7. 1 Seperated Egg

How to prepare

In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast. Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth. Cover the bowl and let the batter rise until doubled, about 1 hour. Enrich and Rest the Batter Stir 2 tablespoons melted butter and 1 egg yolk into the batter. In a separate bowl, whisk 1 egg white until stiff, but not dry. Fold the whisked egg white into the batter. Cover the bowl and let the batter stand 20 minutes. Pan-Fry the Blini Heat butter in a large nonstick skillet over medium heat. Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form. Turn and cook for about 30 additional seconds. Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.

Ingredients

1. 1 large Banana
2. 2 medium Eggs
3. pinch Baking Powder
4. spinkling Vanilla Extract
5. 1 tsp Oil
6. 25g Pecan Nuts
7. 125g Raspberries

How to prepare

In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla. Heat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with the remaining oil and batter. Top the pancakes with the pecans and raspberries.

Ingredients

1. 1 medium Egg
2. 80 ml Milk
3. 1 tablespoon Sugar
4. 1 tsp Baking Powder
5. Pinch Salt
6. 1 dash Vanilla Extract
7. 150g Ground Oats
8. 150g Butter
9. 1 tablespoon Sugar Syrup
10. 3 Strawberries

How to prepare

Place all the ingredients in the glass and beat. Let the mixture stand for 10 minutes. Grease a hot frying pan with a little butter and pour a little of the mixture. When it starts to bubble on the surface, turn over with a spatula. Cook over medium-low heat so that they do not burn. Finally, add the caramel and strawberries.

Ingredients

1. 3 Beetroot
2. 50 ml Milk
3. 200g Self-raising Flour
4. 1 tsp Baking Powder
5. 2 tablespoons Maple Syrup
6. 1/2 teaspoon Vanilla Extract
7. 3 Egg
8. 25g Butter
9. 200g Frozen Mixed Berries
10. 2 tablespoons Blackcurrant Jam
11. 100g Greek Yogurt

How to prepare

step 1 Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple. step 2 Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy. Now create 3 or 4 pancakes each made from 2 tbsp of the batter. Cook for 2-3 mins then flip over and cook for a further minute until cooked through. Repeat with any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until needed. step 3 Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins). In a small bowl stir together the remaining jam and the yogurt. Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.

Ingredients

1. 125g Flour
2. 125g Buckwheat Flour
3. 2 Eggs
4. 1 knob Butter
5. 300ml Milk
6. 10g Yeast
7. 1tsp vanilla sugar
8. To serve Butter
9. To serve Icing Sugar

How to prepare

Mix the dry yeast with some of the luke warm milk en stir until dissolved. Place buckwheat and the flour together in a bowl and make a small circle in the middle. Add the yeast mixture into it. Add the milk and stir until you have a smooth batter. Add the eggs, salt and vanille sugar and stir through. Leave to stand and rise for about 45 minutes. Heat the poffertjespan and add a bit of butter into each hole. Fill halfway with batter and first bake one side until you can see the top dry out a little. Turn the poffertjes around with a small fork and bake the other side until cooked and golden brown. Serve the poffertjes with butter and icing sugar

Ingredients

1. 1 cup Flour
2. 2 Eggs
3. 1 cup Milk
4. 3/4 cup Water
5. Pinch Salt
6. 1 tsp Sugar
7. 3 tbs Butter

How to prepare

Add flour, eggs, milk, water, and salt in a large bowl then mix with a hand mixer until you have a smooth, lump-free batter. At this point, mix in the butter or the vegetable oil. Alternatively, you can use them to grease the pan before frying each pancake. Heat a non-stick pan over medium heat, then pour in the batter, swirling the pan to help it spread. When the pancake starts pulling away a bit from the sides, and the top is no longer wet, flip it and cook shortly on the other side as well. Transfer to a plate. Cook the remaining batter until all used up. Serve warm, with the filling of your choice.