Nigellas Store Cupboard Pancakes Recipes

NIGELLA'S STORE CUPBOARD PANCAKES

Nigella's Store Cupboard Pancakes image

This is a Nigella Lawson recipe. I like the fact that you can make a tub of the dry mix & keep it in the cupboard to save you time making it so easy to whip up some crowd pleasing pancakes. Serve for breakfast, lunch, tea, dessert or a snack :) as you can tell im a pancake fan.

Provided by Pink Penguin

Categories Breakfast

Time 20m

Yield 6 pancakes

Number Of Ingredients 8

Ingredients

600 g plain flour
3 tablespoons baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
40 g caster sugar
1 free-range egg, lightly beaten
250 ml milk
1 tablespoon melted butter

Steps:

For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.
To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/5¼oz of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.
Heat a flat griddle or non-stick frying pan without adding oil.
Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.

Nutrition Facts : Calories 539.2, Fat 5.4, SaturatedFat 2.6, Cholesterol 41.8, Sodium 1402.9, Carbohydrate 105.7, Fiber 3.4, Sugar 7, Protein 15.3

SUNDAY MORNING LEMON POPPY SEED PANCAKES

Sunday Morning Lemon Poppy Seed Pancakes image

I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning.

Provided by TTV78

Categories Breakfast and Brunch Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

¾ cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
½ teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
cooking spray

Steps:

Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 33.3 g, Cholesterol 65.4 mg, Fat 8.5 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 648.9 mg, Sugar 8.8 g

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