Mango mojito pancakes
Total time: 30 minutes
- 2 ripe mangoes, peeled, stoned and sliced
- 3 tbsp golden rum or apple juice
- 2 tbsp light brown muscovado sugar
- Finely grated zest and juice of 1 lime
- 2 tbsp shredded fresh mint
- 120g natural coconut yoghurt, to serve
For the pancakes
- 100g plain flour
- 1 medium free range egg
- 300ml milk
- A little sunflower oil, for greasing
- Place the mango in a heatproof bowl. Gently heat the rum (or apple juice) and sugar in a pan, stirring until the sugar dissolves. Pour over the mango and set aside to cool. Add most of the lime zest, juice and mint to the cooled mango, then chill until ready to serve.
- Place the flour and a pinch of salt in a bowl. Make a well in the centre and crack in the egg and a little of the milk. Whisk together, gradually incorporating the remaining milk to make a smooth batter.
- Lightly grease a 20cm heavy-based non-stick frying pan. Add enough batter to thinly coat the pan’s base and cook over a medium heat for about 1 minute, or until golden brown. Flip over and cook the other side until golden brown.
- Place on a warm plate and cover with greaseproof paper. Repeat to make 8 pancakes. Keep them warm by placing in the oven at 120°C, gas mark ½. Place 2 pancakes on each plate and top with the mango and the yoghurt sprinkled with the remaining lime zest.
For more pancake inspiration, visit Waitrose
Mushroom, bacon and egg pancake stack
- 2-3 tbsp butter
- 400g button mushrooms, finely chopped
- 225g self-raising flour, sifted
- 1tsp bicarbonate of soda
- 200ml milk
- 1 egg, whisked
- 100g tinned sweetcorn, drained
- 50g grated cheddar cheese
- Cooked bacon & poached egg, to serve, optional
- Melt half the butter in a large non-stick frying pan over medium heat until hot. Add mushrooms and cook until tender. Spoon mushrooms into a sieve and set aside over a bowl to cool 10 minutes.
- Place the flour and bicarbonate in a large bowl. Make a well in the centre. Add milk and egg. Mix until the batter is smooth. Stir half the cooked mushrooms and all the corn and cheese into the batter, mix gently to combine.
- Wipe the frying pan clean and heat over medium heat. Brush with a little of the remaining butter. Spoon a small ladleful of batter into the pan, cook 2-3 minutes until bubbles appear on the surface. Turn pancake over and cook a further 4-5 minutes or until cooked through. Transfer pancake to a clean tea-towel and cover loosely to keep warm while making the remaining pancakes.
- Serve topped with remaining cooked mushrooms, add bacon and a poached egg if desired. They are also delicious topped with mushrooms and a dollop of reduced fat cream cheese.
Recipe provided by Just Add Mushrooms.
Spelt, Quinoa and Oat Pancakes
Makes 10 pancakes
- 175g spelt flour
- 50g quinoa flour
- 1 tbsp sugar
- Pinch of salt
- 1 egg
- 400ml Alpro Oat Original drink
- 50g raisins
- Place the flours, sugar and pinch of salt into a large mixing bowl. In a separate bowl beat the eggs and Oat Original together until combined
- Gradually add the Oat Original mixture to the flours, whisking together until a smooth batter is formed. Then, stir in the raisins
- Pour a little oil into a hot pan over a medium heat. Then pour the batter into the pan in batches to create your pancakes
- Cook the pancakes on both sides until golden brown, then pile up and serve with fresh berries and a splash of maple syrup
Vist Alpro for further pancake ideasLast modified: June 10, 2021