The Ultimate Delia Smith Pancake Recipe: Fluffy, Perfect, And Delicious

The Ultimate Delia Smith Pancake Recipe: Fluffy, Perfect, And Delicious

Posted on
Delia Smith's Pancakes with Lemon and Sugar The Wednesday Chef
Delia Smith's Pancakes with Lemon and Sugar The Wednesday Chef from www.thewednesdaychef.com

Introduction

Pancakes are a classic breakfast staple that everyone can enjoy. Whether you like them sweet or savory, pancakes are a perfect way to start your day. And when it comes to pancake recipes, there’s no one better than Delia Smith. Her pancake recipe is simple, easy-to-follow, and always results in perfect fluffy pancakes. In this blog post, we’ll be sharing not just one but two different Delia Smith pancake recipes, so you can switch up your breakfast routine.

Delia Smith Pancake Recipe #1: Basic Pancakes

Ingredients

  • 110g plain flour
  • 2 large eggs
  • 200ml milk
  • 75ml water
  • 2 tbsp melted butter
  • A pinch of salt

Instructions

  1. Sift the flour and salt into a bowl.
  2. In a separate bowl, whisk together the eggs, milk, and water.
  3. Add the wet ingredients to the dry ingredients and whisk until the batter is smooth.
  4. Stir in the melted butter.
  5. Heat a non-stick frying pan over medium-high heat.
  6. Add a small amount of butter or oil to the pan.
  7. Pour a ladleful of batter into the pan and tilt the pan to evenly distribute the batter.
  8. Cook the pancake for 1-2 minutes on each side until golden brown.
  9. Repeat with the remaining batter, adding more butter or oil to the pan as necessary.
See also  Recipe For 4 Inch Cake

Nutritional Information

  • Calories: 126
  • Protein: 5g
  • Carbohydrates: 15g
  • Fat: 5g
  • Sugar: 1g
  • Sodium: 75mg

Cooking Time

  • Preparation Time: 5 minutes
  • Cooking Time: 20 minutes

Equipment

  • Bowl
  • Whisk
  • Non-stick frying pan
  • Spatula

Serving Suggestions

  • Maple syrup and butter
  • Fresh berries and whipped cream
  • Bacon and eggs

Variations

  • Add a teaspoon of vanilla extract or cinnamon to the batter for extra flavor.
  • Replace the milk with buttermilk for tangy pancakes.
  • Use half whole wheat flour and half all-purpose flour for a healthier version.

Substitutions

  • You can use vegetable oil instead of butter.
  • If you’re out of milk, you can use all water, or vice versa.

Storage

  • Pancakes can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
  • To reheat, microwave for 30 seconds or toast in a toaster.

Tips

  • Make sure your pan is hot before adding the batter, so the pancakes cook evenly.
  • Don’t overmix the batter, or the pancakes will be tough.
  • If you’re making a large batch, keep the cooked pancakes warm in a low oven while you finish cooking the rest.

Frequently Asked Questions

  • Can I make the batter ahead of time? Yes, you can make the batter the night before and keep it in the fridge.
  • Why do my pancakes come out flat? Make sure your baking powder is fresh and that you’re using a non-stick pan.
  • Can I use this recipe for waffles? No, this recipe is specifically for pancakes. You’ll need a different recipe for waffles.

Delia Smith Pancake Recipe #2: Blueberry Pancakes

Ingredients

  • 110g plain flour
  • 2 large eggs
  • 200ml milk
  • 75ml water
  • 2 tbsp melted butter
  • A pinch of salt
  • 100g fresh blueberries
  • 1 tbsp sugar
See also  Brownie A La Mode: The Ultimate Indulgence

Instructions

  1. Follow the instructions for the basic pancake recipe.
  2. In a small bowl, mix together the blueberries and sugar.
  3. When you’ve poured the batter into the pan, sprinkle a few blueberries onto the pancake.
  4. Cook the pancake as normal.
  5. Repeat with the remaining batter and blueberries.

Nutritional Information

  • Calories: 148
  • Protein: 5g
  • Carbohydrates: 20g
  • Fat: 5g
  • Sugar: 4g
  • Sodium: 75mg

Cooking Time

  • Preparation Time: 5 minutes
  • Cooking Time: 20 minutes

Equipment

  • Bowl
  • Whisk
  • Non-stick frying pan
  • Spatula

Serving Suggestions

  • Maple syrup and butter
  • Whipped cream and extra blueberries
  • Vanilla ice cream

Variations

  • Replace the blueberries with raspberries, blackberries, or strawberries.
  • Add a teaspoon of lemon zest to the batter for a tangy twist.
  • Make a blueberry syrup by cooking blueberries with sugar and water until thickened.

Substitutions

  • You can use frozen blueberries instead of fresh.
  • If you don’t have fresh blueberries, you can use blueberry jam or compote.
  • You can use honey instead of sugar.

Storage

  • Pancakes can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
  • To reheat, microwave for 30 seconds or toast in a toaster.

Tips

  • Don’t add too many blueberries to the pancakes, or they’ll be difficult to flip.
  • Use a non-stick pan to prevent the blueberries from sticking.
  • If you want to make the blueberry syrup, use a small saucepan and cook the blueberries over medium heat until they burst and release their juices.

Frequently Asked Questions

  • Can I use frozen blueberries? Yes, you can use frozen blueberries, but don’t thaw them before adding them to the pancake.
  • Why do my blueberries sink to the bottom? Sprinkle the blueberries onto the pancake after you’ve poured the batter into the pan, so they don’t sink to the bottom.
  • Can I use this recipe for regular pancakes? Yes, simply omit the blueberries and sugar.
See also  Thus Spake The Pancake: A Fun Recipe Blog Article

Conclusion

Delia Smith’s pancake recipes are a breakfast game-changer. With her simple and easy-to-follow instructions, you can create perfect fluffy pancakes every time. Whether you prefer basic pancakes or blueberry pancakes, Delia Smith has got you covered. So why not try out one of these recipes for your next breakfast? You won’t be disappointed.

Share this post: