Today’s not just Shrove Tuesday, it’s also Pancake Day, giving us all a valid reason to indulge in something made of batter and fried: two things certainly on our naughty list. Check out our recommendations on where to go to satisfy your pancake fix. Psst… we’ve even got a healthy recipe for balancing out all those naughty carbs, so you can scoff ’em down without feeling too guilty!
For the kid in you: Slappy Cakes
Channel your inner artist by making your very own pancakes! You won’t have to go through the post-cooking cleaning, either. Slappy Cakes at The Grandstand offers a fun dining experience, where you get to choose from a range of batter flavours (chocolate, whole grain, peanut butter, zucchini and buttermilk), toppings and fruits like bananas and strawberries. You can easily draw your designs right onto the griddle, then add your desired toppings to finish it off!
For ricotta pancakes: Paddy Hills
A cross between a pancake and a muffin, the Berry Muffcake ($20) at this South Buona Vista cafe is to-die- for. Though not a traditional pancake – crispy exterior and fluffy, almost cake-like crumbs – this delicious dish is a sight to behold. Aesthetics score with its toppings; think vanilla bean ice cream squares, chocolate crumbs, berries and fresh flowers atop two thick slabs of ricotta pancakes.
For the classics: McDonald’s
Nothing beats a trio of fluffy, plain pancakes served piping hot at the good old golden arches! Stick to the classics with McDonald’s hotcakes, available across all outlets during breakfast hours. Bonus points for not having to scour round the island for an outlet – there are over 120 branches islandwide!
DIY recipe: Eggless, dairy-free, gluten-free blueberry quinoa pancakes
(Makes 10 pancakes)
- 2 flax eggs (2 tablespoons flaxseed meal + 3 tablespoons water)
- 1 cup quinoa flour (I like to toast mine) – toast quinoa then blend till flour
- ½ cup almond flour
- 2 tablespoons arrowroot
- 2 teaspoons coconut flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1¼ cup non-dairy milk
- 3 tablespoons coconut oil
- 1 tablespoon maple syrup or honey
- 1 cup blueberries (fresh or frozen, but frozen will turn them more blue!)
- Preheat a frying pan over medium heat.
- Whisk together the flax and water, then set it aside.
- In a large mixing bowl, whisk together the flours, baking powder and salt.
- Beat together the flax, eggs, milk, oil and syrup, then pour it into the dry mixture and mix until a smooth batter forms. Fold in the blueberries.
- Lightly grease your frying pan with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the pan and repeat until you have filled it. Cook the pancakes until small bubbles begin to form around the edges, for around two to three minutes. Flip and cook for another one to two minutes, or until the other sides are golden brown. Repeat with the remaining batter.
- Serve warm with fresh berries (or your fruit of choice) and pure maple syrup or honey.
Thanks for the scrummie recipe Expat Kitchen!
DIY recipe: Healthy passionfruit and banana pancakes
“I’m a personal trainer and Pilates instructor, and I recommend this recipe to my clients to help them vary their breakfasts, or as a pre-workout meal. Bananas provide energy for workouts and will replenish potassium lost through sweating. Chia seeds are packed with protein.”
(makes 10 to 12 mini-pancakes)
- 3 large ripe bananas
- 6 eggs
- 3 teaspoons chia seeds
- 6 passionfruit, juice and seeds
- Juice of two lemons
- 3 to 4 tablespoons cooking oil (coconut oil provides added flavour).
- Blueberries or raspberries can also be added to the mixture for variation and added antioxidants
- Mash the bananas in a bowl and add the chia seeds.
- Whisk the eggs and add to the bananas.
- Heat the oil in a flat pan and place a spoonful of the mixture into the centre.
- Cook until set, then flip the pancake (60 to 90 seconds on each side).
- Repeat with the rest of the mixture.
- Drizzle with the passionfruit and lemon juice.
Recipe courtesy of Donna O’Shea, British
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