Denby Pancake Day Recipes
Discover Classic recipes for pancake day from Denby.
Lemon, Ricotta & Poppy Seed Pancakes
Try whipping up these tangy pancake from @bakingbreakfast featuring spiral plates from our Impression Cream range.
- 150g plain flour
- 45g (3 tbsp) caster sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp poppy seeds
- Finely grated zest of 2 lemons
- 2 medium eggs
- 150ml whole milk
- 120g ricotta
- 4 tbsp lemon curd
- Juice of 1-2 lemons (depending on taste)
- Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the poppy seeds and lemon zest and mix well.
- In a smaller bowl, whisk together the eggs, milk and ricotta.
- Add the wet ingredients to the flour mixture and whisk until you have a smooth batter.
- Set a large frying pan over a medium heat. After a few minutes, swirl a little butter over the pan. If it’s hot enough the butter will sizzle gently.
- Working in batches, scoop heaped tablespoonfuls of batter into the pan leaving space between them. When bubbles appear on the surface of the pancakes, they are ready to flip. Cook on the other side for a further minute, or until golden.
- Mix the lemon curd with lemon juice to make a tangy sauce. Serve with the pancakes and some extra ricotta and poppy seeds.
Vanilla Crepes with Mango Puree, Raspberries and Pistachio
2 cups spelt flour/plain flour/GF blend
2 ¼ cups almond milk, or any other non-dairy milk
2½ tbsp groundnut, coconut or vegetable oil
1½ tbsp stevia, coconut or caster sugar
1½ tsp vanilla extract or vanilla bean paste
½ tsp ground cinnamon (optional)
1-2 tsp oil for greasing
1 mango flesh blitzed to puree
Small punnet fresh raspberry’s
2 tbs finely chopped pistachios
Add all the crêpe ingredients to a blender, whizz until just combined, then set aside.
Alternatively, mix by hand by combining the wet and dry ingredients in two separate bowls, then gradually adding the wet to the
dry,until combined and lump-free.
Place a large, non-stick pan on a medium to high heat, and add a little oil.
Once it’s hot, pour in some of the batter and tilt the pan to spread it out as thinly as possible.
Brown the crêpe on both sides and set aside while you make the next one – you can pile them up and keep them warm in the
oven or serve as you go.
To serve fold each crêpe into quarters, then top with some yogurt, mango puree, fresh raspberries, chopped pistachio,
coconut yogurt and a drizzle of maple syrup.