7-Up Pancakes

7-Up Pancakes
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(This recipe yields 6 servings)

• 1 egg
• 2 Tbsp. oil
• 2 cups pancake mix
• 1 1/2 to 2 cups 7-Up

Beat egg and oil. Add pancake mix.

Add 1 cup 7-up. Stir until most lumps have disappeared. Gently stir in additional 7-up.

Bake on medium heat griddle, turning once.

Blueberry and ricotta pancakes

Ingredients

4 eggs, yolks and whites separated
310g/11oz ricotta
190ml/6½fl oz milk
255g/9oz plain flour
1 tsp baking powder
pinch of salt
310g/11oz blueberries
110g/4oz sugar
85g/3oz butter
extra blueberries to garnish

Method

1. Place the egg yolks, ricotta and milk in a large mixing bowl and stir to combine.
2. Sieve in the flour, baking powder and salt and mix well with the ricotta mixture.
2. Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.
3. Add one third of the blueberries to the batter and stir in.
4. Place the remaining blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.
5. Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.

5. Serve by placing three pancakes on top of each other and drizzle some of the blueberry compôte over the pancakes and plate.
6. Finally put a scoop of crème fraîche on the pile of pancakes. Garnish with a few fresh blueberries.

Baking powder
Ricotta
Flour
Salt
Eggs
Creme fraiche

Fluffy American pancakes

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients

135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
To serve
maple syrup
butter

Method

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.

Variations
1. For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder.
2. Add a large handful of fresh blueberries to the batter before cooking.
3. Serve the pancakes with fresh strawberries and good vanilla ice cream.
4. Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.


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How To Make American Pancakes

American Pancakes Recipe served with sweet maple syrup, whipped cream and fresh fruit. Sample our American Pancakes recipe.

Step 1:

You will need

• 350 g flour
• 1 sugar
• 3 tsp baking powder
• 1 egg
• 310 ml milk
• 3 melted butter
• 1 tsp salt
• 1 bowl
• 1 ladle
• 1 whisk
• 1 spatula
• 1 tray
• 1 frying pan

Step 2:

Pancake Batter

In a large mixing bowl, combine 1 1/2 cups (350 g) flour, 3 tsp baking powder, 1 tbsp white sugar and 1 tsp salt. Whisk all the dry ingredients together. Make a well in the middle of the dry ingredients and pour in 1 beaten egg, 3 tbsp melted butter and 1 1/4 cups (300 ml) milk. Whisk until the batter thickens.

Step 3:

Hot Griddle

Add 1 tbsp butter to a pan over medium heat. Let the butter melt and coat the pan. Scoop a quarter of the batter into the hot pan. When it starts to bubble on top, flip the pancake over and brown for another minute. Remove the pancake from the pan, add more butter and repeat.

Step 4:

Serve

Dress up the pancakes by adding sliced strawberries, blueberries and some delicious maple syrup. Enjoy your breakfast!

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