It was inevitable that pancakes would be on the menu for our Dish of the Week, however, we couldn’t pick one recipe so we’re giving you all three!

Pancake Day is the perfect excuse to whip out your mixing bowl and with the mind-boggling range of recipes out there, there’s no reason why you can’t have it for breakfast, lunch and dinner!

Here we bring you Mary Berry’s Easy Pancake Recipe, a gluten-free option from The Londoner and a West-African inspired ‘Plantain pancake version by the wonderful Ronke Edoho from 9jaFoodie.

As usual, we would love to see your concoctions so send us pictures of your cooking efforts to: info@melanmag.com and we’ll post them on our social media.

Gluten-free, flourless banana pancake recipe

This recipe calls for two ripe bananas and one egg. That’s pretty much it!

Makes

4-5 pancakes

Ingredients

2 large bananas
1 large egg
Pinch of cinnamon
Pinch of baking powder
Sprinkle of blueberries (or chocolate chips if you’d rather, cheeky.)
Syrup/Bacon/Berries/Butter for serving (optional)

Method

Start by mashing your bananas as smoothly as possible.

Beat in your egg and keep smoothing it out with a fork. You want it to be pretty smooth and lumpless, but don’t blend it or they’ll turn out flat.

Mix in your cinnamon and baking powder.

Heat a heavy bottomed pan with a little butter, pour out pancake sized puddles and top with blueberries.

Cook away on a medium heat until the tops start to bubble (just like regular pancakes). Flip them over and cook for another minute on this side.

When they’re cooked transfer to a plate with a paper towel on it, keep them somewhere warm while you quickly knock up the rest of the stack.

To serve, top with a little butter and some maple syrup.

This recipe is from lifestyle blogger The Londoner

Mary Berry’s easy pancake recipe

This recipe can easily be doubled or tripled to make as many as you like – any uneaten pancakes will keep in a stack for 24 hours or can be frozen.

Do not worry if the first pancake or two is a failure: it acts as a test for the consistency of the batter and the heat of the pan, and if you are new to pancake making you may prefer to make them slightly thicker, to be on the safe side, in which case you may only make eight.

Makes

12 thin pancakes (18-20cm each)

Ingredients

125g plain flour
1 egg and 1 yolk
300ml milk

Method

Sift 125g plain flour into a bowl and make a well in the middle. Whisk together one egg, one egg yolk and a little milk taken from the 300ml, then pour into the well. Whisk with a little of the flour.

Gradually whisk in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 30 minutes.

Heat the frying pan and brush with a little oil.

Ladle two or three tablespoons of batter into the pan and tilt the pan so that the batter spreads out evenly over the bottom.

Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface, the underside is lightly browned and the edge has started to curl. Loosen the pancake and turn it over by tossing or flipping it with a palette knife. Cook the other side for about 30 seconds until golden. Slide the pancake out of the pan.

Heat and lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.)

Mary Berry’s Complete Cookbook is available at all good bookshops

Ronke Edoho’s (9JaFoodie) Overripe Plantain Pancakes

pancake recipes: mary berry, gluten pancakes, pancakes, plantain pancakes, ronke

Ronke has created this recipe a number of times and it always turns out great. She encourages experimenting with nutmeg, onions, Cinnamon, fish, shrimp etc in the recipe.

Makes

3-4 pancakes (dependent on size of the plantain)

Ingredients