It’s not hard to make pancakes, and here are some delicious recipes that look as good as they’re likely to taste, for Mardi Gras.
Discover how simple it is to dream up different pancake creations, then sit down and eat them with family or friends – or enjoy them on your own. These colorful recipes are from Dr. Oetker:
Flourless Rainbow Pancakes
10ml of Madagascar Vanilla Extract
Dr. Oetker red food coloring gel
Dr. Oetker Blue Food Coloring Gel
Dr. Oetker Yellow Food Coloring Gel
Dr. Oetker Green Food Coloring Gel
Place all ingredients in a blender and blend for two minutes until a smooth paste forms.
Divide the batter into four bowls, add a few drops of a different food coloring gel to each bowl and mix, then add a few more drops of food coloring for a brighter color. You should end up with four different colored pastes.
Heat a skillet brushed with a little oil over medium heat. Let the pan heat up and pour half of the red batter on one side of the pan and the rest of the red batter on the other side. – you will get two pancakes of each colored batter – if you only have a small pan, cook each pancake separately.
Let the pancake cook for a minute or two until bubbles start to form on the surface, then flip it over to cook the other side. Place your cooked crepe on a baking sheet lined with parchment paper and bake over very low heat to keep it warm.
Repeat the above step for each color batter, you should end up with eight pancakes. Once all the pancakes are cooked, you can stack them to create a rainbow pancake tower!
Drizzle your favorite toppings over the pancakes and enjoy!
2.5g Dr. Oetker Vanilla Paste from Madagascar
5g Dr. Oetker Vanilla Paste from Madagascar
Lightly brush a lidded nonstick skillet and the inside edges of 2 3.5cm high nonstick crisp rings with a little sunflower oil. Place the rings in the pan over low heat and fill them ¾ full with the dough, put the lid on and cook for 10-12 minutes or until bubbles appear on top and the edges of the dough seem To be taken.
Using a pair of tongs, squeeze the side of the rings together and flip the pancakes to cook upside down for 2 minutes (use a spatula to help if needed).
Slide a knife around the edge of the rings to help free the pancakes. Place the pancakes in the oven or cover them with foil to keep them warm until the remaining batter is used up.
Whisk the rest of the Madagascan vanilla pod paste with the maple syrup. Garnish your fluffy Japanese pancakes with a knob of butter and drizzle with maple syrup. Sprinkle with chopped toasted hazelnuts if you want to add an extra touch.
First, sift together the flour, baking powder and caster sugar in a large mixing bowl. Put the egg yolks in a measuring cup with the milk, 1 tbsp sunflower oil and ½ tsp vanilla paste and whisk together.
Place the egg whites in a mixing bowl and whisk using an electric hand whisk until stiff.
Whisk milk mixture into dry mixture until smooth. Gently fold in the egg whites a third at a time until combined.
Lightly brush a lidded nonstick skillet and the inside edges of 2 3.5cm high nonstick crisp rings with a little sunflower oil. Place the rings in the saucepan over low heat and fill ¾ full with the batter, it’s easiest to transfer the batter to a pitcher and pour it into the rings.
Place lid on and bake for 10-12 minutes or until bubbles appear on top and edges of dough appear set. Using a pair of tongs, squeeze the side of the rings together and flip the pancakes to cook upside down for 2 minutes (use a spatula to help flip the pancake if needed).
Run a knife around the edge of the rings to help loosen the pancakes. Put the pancakes in the oven or cover them with aluminum foil to keep them warm until all your pancakes are cooked.
Mix maple syrup and vanilla paste. Garnish the pancakes with a knob of butter and drizzle with maple syrup. Sprinkle with a few fresh berries or chopped nuts for extra flavor!
Vegan chocolate and orange pancakes
10 ml Dr. Oetker Valencia orange extract
270g oat milk (or other vegan milk)
150 g Dr. Oetker dark chocolate (chopped)
In a small bowl, mix the ground flax seeds with 3 tablespoons warm water and set aside to form a gel. Add the flour, oat milk, apple cider vinegar, Dr. Oetker baking powder, 2 teaspoons of Dr. Oetker Valencia orange extract, and jelly flax seeds to a blender and blend together to achieve a perfectly smooth dough. Pour the batter into a pitcher or bowl and stir in half of the Dr Oetker Dark Jumbo chocolate chips.
Brush a nonstick skillet with sunflower oil and pour in the mixture a spoonful at a time, cooking 1 to 2 minutes on each side or until puffed and golden on each side.
Melt the rest of the chocolate in a bowl over a saucepan of simmering water or in the microwave, stir in 1 teaspoon of sunflower oil and a few drops of Dr Oetker Valencia Orange Extract.
Serve pancakes in a stack and drizzle with chocolate sauce to serve. Sprinkle orange zest on top to garnish.