Guys, I just love pancakes. Pancake day or not, I could eat pancakes all day every day.
And although I’m a sugar sprinkler toppings type of gal, during my adult years, I’ve become a little more adventurous. Typically going for just sweet toppins, in recent years, my eyes and taste buds have been opned up to the savoury kind. A version I’d previously completely veto. Until I tried it, and loved it. The first time I went savoury, I rolled my pancake with cheese and ham, and it was absolutely delightful.
Yet, sweet pancakes for me, always seem like a must on Pancake Day.
Either way, this year, we’ve decided to do something completely different, both in terms of shape, filling and toppings. This year, we’re hailing the doughnut pancake, and making it a gluttonous one with that, filled with flavoured chocolate and decorated with freeze-dried raspberries and colourful sugar pearls.
A triple threat is exactly what this recipe is.
A super simple one, that barely creates any mess (unless you’re a mega messy cook) and looks awesome. I’m not the most creative when it comes to food decorating, but these beauties are easy to make look fab and customise.
I’m really excited for you to try these out, so let’s get to the recipe.
Glazed Doughnut Pancakes
These doughnut shaped pancakes are a brilliant showstopper, and a fun alternative way to present and eat these beauties.
- 2 1/2 cups all-purpose flour
- 3 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups milk
- 2 large eggs
- 2 tablespoon vegetable oil
- 3 tablespoon granulated sugar
- Chocolate- Green & Black’s salted caramel, Montezuma’s dark chocolate orange & geranium
- Extra oil to use for the pan
- Freeze dried raspberries
- Multi-coloured 100s & 1000s
- 1/4 cup butter
- 2 cups icing sugar
- 1/8 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Heat up your frying pan with a dash of oil
- In a mixing bowl combine and mix all dry ingredients: flour, baking powder, sugar and salt.
- Then add in your milk, eggs and vegetable oil to the dry ingredients and blend together. Mix until a pancake batter is formed. If this batter is slightly lumpy, that’s absolutely a-ok.
- Chop up chocolate to eventually add to the centre of the batter
- Heat up your frying pan, add in a splash of oil.
- Fit the nozzle into the piping bag.
- Transfer the batter into the piping bag.
- Pipe doughnut shapes into your frying pan.
- Add chocolate flakes on top of the batter and cover with additional batter.
- Cook the pancake until golden on the bottom, and then flip the pancake onto its other side.
- Cook the opposite side until golden too.
- Repeat this process with the remaining batter.
- Melt the butter in a saucepan over a medium heat.
- Once the butter has melted, add the icing sugar, salt and milk.
- Whisk the mixture until the sugar has dissolved, and once it has, add in the baking soda.
- Continue whisking for half a minute until the mixture turns frothy.
- Take the pan off the heat and stir in the vanilla.
- Let the glaze set for two minutes and serve over your doughnut pancakes.
- Add your toppings and enjoy these beauties.
- You can store leftover glaze in the fridge for up to one week, meaning more excuses to enjoy more pancakes!
Adapted from Cooking Classy
Crunch Corner https://crunchcorner.co.uk/
And there we have it. Convincing enough for you to give doughnut pancakes a go? Have a marvellous Pancake Day guys ❤︎
*Thanks to Hob Pride for the extra encouragement to get flipping for Pancake Day. We were sent food vouchers in return for writing about Pancake Day, and of course, having the pleasure to eat these delights afterwards.