A flippin good blog post!

Pancake day is upon us, and we're all suckers for something sweet here at Cherrymore, so we've trawled the internet for the best pancake recipe's, to save you the work! Your welcome!

Thin Pancakes (crepe style)

• 100g plain flour

• 2 eggs

• 300ml semi-skimmed milk

• 1 tbsp sunflower oil

  or vegetable, plus extra for frying

• pinch salt

Method

1. Put 100g plain flour and a pinch of salt into a large mixing bowl. Make a well in the centre and crack 2 eggs into the middle.

   Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

   
   

2. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.

   
   

3. Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.

   Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.

   
   

4. Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

   
   

5. Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.

   
   

6. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Thick Pancakes (Fluffy)

• 300 g all-purpose or plain flour

• 60 g granulated sugar or sweetener

• 18 g baking powder

• 0.25 teaspoon baking soda*

• 3 g salt

• 440 ml milk

• 60 g butter

• 10 ml pure vanilla extract

• 1 large egg

Method

1. Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.

2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay). (The batter will be thick and creamy in consistency. If you find the batter too thick — doesn't pour off the ladle or out of the measuring cup smoothly — fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).

3. Set the batter aside and allow to rest while heating up your pan or griddle.

4. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.

5. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.

6. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!