Pancake Day recipes from FryLight

 Just in case it's slipped your mind, tomorrow is Pancake Day so, if you're looking for inspiration, you might like to try out these recipe ideas from Frylight. 

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Celebrate Pancake Day (21st February) in style by choosing from these delicious, mouth-watering recipes which are not only quick and easy to make, but light on the pocket too. Although serving pancakes with lemon and sugar remains a popular choice, with a few easy adaptations the basic dish can be turned into a special, tantalising treat for all the family to enjoy - and not just on Pancake Day! Serving pancakes is a great way of getting families, especially children, to eat more eggs which are very nutritious. FryLight is non-flammable so children can join in the fun of cooking flipping healthy pancakes!

Spraying your pan with FryLight® instead of using butter, margarine or cooking oil helps to reduce the fat content and avoid a greasy, rubbery texture to your batter, helping to keep it light and airy. Whether or not you are watching your fat or calorie intake, FryLight® is the key to foolproof pancakes! All recipes serve 4.

Foolproof Pancakes

4oz plain flour

2 eggs

half pint semi-skimmed milk 

FryLight® Better Than Butter or FryLight Sunflower Oil

Sift the flour into a bowl and add the eggs. Gradually beat in the milk to make a smooth batter.

Use a fry pan or 18cm omelette pan and spray with a sweeping action for even coverage with 2 sprays of FryLight® Sunflower or FryLight® Better than Butter (4 sprays for 30cm pan). Gently heat the FryLight® until it is hot, then spoon about 2 tablespoons of batter into the pan. Tilt the pan to make sure the batter is evenly and thinly covering the whole base of the pan. Cook for about one minute before turning and cook for another minute.

Serve with lemon juice and sugar or your favourite topping or filling.

Calories per portion: 155

Fat per portion: 3g of which saturates 1g.

American Style Blueberry Pancakes - make 12 small ones

120g plain flour

1 tsp baking powder

1 tbsp caster sugar

2 eggs, separated

FryLight Better than Butter

1 tsp vanilla extract

150ml semi-skimmed milk

200g blueberries

1 medium orange

2 tbsp runny honey

To make batter, put the flour, baking powder caster sugar, egg yolks, vanilla and milk into a bowl, beat to make a thick and smooth batter. Whisk the egg whites until stiff then carefully fold into the batter with 75g of the blueberries. Set aside

Grate the zest from the orange into a small pan, add the juice and honey. Bring to simmer and cook until syrupy, add the rest of the blueberries and cook for 3-4 minutes until they release some juice and just begin to soften. Remove from the heat.

To cook the pancakes, warm a large flat non-stick frying pan. Spray a few times with FryLight® then drop 4-5 tablespoons of the mixture into the pan. Cook over a medium heat 3-4 minutes until the underside is golden brown and set. Turn the pancakes over and cook the other side until golden. Re-spray the pan with FryLight® and repeat the cooking method with the rest of the batter.

Serve the pancakes with the blueberry sauce drizzled over.

95 calories per pancake

3.5g fat, of which 0.5g saturated fat

Chocolate and Orange Pancakes

90 g plain flour

20g cocoa powder

25g caster sugar

1 large egg

300ml semi skimmed milk

½ tsp vanilla essence

FryLight® Better than Butter or FryLight® Sunflower Oil

Filling:

2 medium oranges

250g tub ricotta cheese

25g plain chocolate, grated

25g sugar

Make the filling: grate the zest from 1 of the oranges into a bowl.

Cut away the peel and pith from both oranges and cut into segments, allowing the juice to drip into the bowl, but put the segments on a plate to one side. Beat the ricotta into the orange rind and juice until smooth and fold in the grated chocolate.

To make the pancakes sift the flour and cocoa into a bowl, add the sugar. Beat the egg, milk and vanilla extract together then add to the dry ingredients and whisk to make a smooth batter.

To cook the pancakes, warm a non-stick frying pan spray about 5 times with FryLight® then pour in a very large tablespoon of batter which should be enough just to cover the base thinly, tilt the pan to evenly distribute the batter. Place on the hob and cook over a medium hot setting.

When the edges are golden and the batter looks set, toss or turn with a palette knife and cook the other side about 1 minute until golden. Remove from the pan and keep warm

Lift the pan off the hob, re-spray with FryLight® and add another spoonful of batter, after tilting the pan, set back on the hob to cook. Continue cooking the pancakes in this way until all the batter is used.

Place a tablespoon of the ricotta fill onto each pancake and either roll up or fold into a cornet, decorate each with 2 orange segments.

358 calories per portion

Fat: 14g per portion, of which 7.5g saturated fat

Cherry Pancakes

50g plain white flour

75g buckwheat flour

1 large egg

300ml semi-skimmed milk

FryLight® Better than Butter or FryLight® Sunflower Oil

For the fruit filling:

120ml medium dry white wine

25g fruit sugar

250g fresh cherries

2 tsp arrowroot

Put the white wine, 4 tbsp water and sugar into a saucepan and bring to the boil, reduce to simmer 2-3 minutes. Stone the cherries, halve then add to the syrup and poach for 2 minutes.

Blend the arrowroot with a tablespoon of water and stir into the cherries, bring to the boil and stir until the syrup thickens.

To make the pancakes, put the flours into a bowl, beat in the egg and a little milk with a wooden spoon. Gradually beat in the remaining milk until a smooth batter forms. Alternatively put all the ingredients in a food processor or blender and whiz to make the batter.

Heat a small non-stick frying pan, spray about 6 times with FryLight® then pour in enough batter to thinly coat the base of the pan. Cook over a medium high heat until golden brown and turn over and cook the other side. Turn the pancake onto a plate, keep warm. Repeat the process until all the batter is used and 8 pancakes are made.

Serve the pancakes with the warm cherry sauce

266 cals per portion

4g fat, or which 1.5g saturated fat

Other blogposts you may be interested in :

Mrs Crimble's Pancake Mix review

Celebrate Pancake Day Without The Guilt With Splenda

Sweet Treats Smiley Pancake Maker review