From a vibrant pink stack of pancakes that will garner Instagram likes to salted caramel crepes, here are some of the best pancake and crepe recipes to make the next time you want a super comfort breakfast.

  • Fluffy Banana Pancakes with Peanut Butter

Cooking time: 30 minutes

Components:

6 heaping tablespoons soft peanut butter 1 large banana 2 eggs 120g self-raising flour 50ml milk (or 50g) 2 tablespoons caster sugar (plus extra)

Method:

Place 6 individual tablespoons of peanut butter on the plate and refrigerate for at least 15 minutes. While the peanut butter is in the freezer, mash the banana in the bowl of a stand mixer, then mix in the eggs and powdered sugar, followed by the flour and milk. Place the pan over medium heat and let it heat up, then spoon in the first 3 pancakes (2 tablespoons of batter for each). Once bubbles begin to appear, place some of the peanut butter in the center of each pancake and cover with another tablespoon of batter. Flip the pancakes and let them cook for about a minute before placing them on a plate. Repeat steps 3-5 again for the remaining batter, stack the pancakes on a plate, sprinkle with icing sugar and serve.

  • Pink Pancakes

Recipes

Cooking time: 10 minutes

Components:

160 g cooked beetroot 200 g self-raising flour 100 ml milk 1 teaspoon baking powder 50 ml squeezed honey 25 ml vegetable oil 1 teaspoon vanilla extract 2 large eggs 50 ml pink Gin

Method:

Chop the beets and put them in a blender together with the milk, oil, honey, vanilla flavoring, eggs and gin. We work until it is homogenized. Make a well with the dry ingredients and slowly add and mix the wet ingredients. For each pancake, add 4 tablespoons to a pan and cook for one minute on each side.

  • Pancakes with salted caramel

Recipe

Cooking time: 20 minutes

Pancake Ingredients:

  • 110 g flour A pinch of salt A pinch of sugar 1 free-range egg 1 egg yolk 280 ml milk 2 tablespoons coconut oil
  • Ingredients for the salted caramel:
  • 320g coconut sugar 30ml Water 250ml coconut cream 120g coconut oil 1 vanilla ½ teaspoon sea salt

Method:

Put the flour, salt and sugar in a bowl Gradually whisk in the egg, egg yolk and milk until smooth and combined Cover with plastic wrap and leave to rest in the fridge for 30 minutes Heat a pancake/crepe pan on medium fire. Dip a piece of paper towel into the oil and wipe around the pan Drop a ladleful of the batter into the pan and swirl around making sure it covers the bottom Pour the rest of the batter back into the bowl and fry the pancake for 30 seconds to 1 minute. Carefully turn over and finish for another 30 seconds. Slide the pancake onto a plate and repeat with the rest of the batter

For the caramel:

Put the sugar and water in a large saucepan and melt them over low heat, stirring gently. Raise the temperature and let the sugar syrup boil. (Do not stir now as crystals will form) The sugar syrup will slowly turn to caramel. (It’s a medium mahogany color with regular sugar, but the coconut sugar is already dark, so we have to wait until it thickens slightly and until the room smells like caramel) Quickly, but carefully, pour in the coconut cream and beat again until smooth as the cold cream will make the caramel set Beat in the coconut oil, vanilla and salt when smooth and combined. Transfer to a jam jar or two to cool. Brush the inside of your crepe with 2 good tablespoons of salted caramel to serve.

  • Boozy Brunch Pancakes Espresso

Recipe

Cooking time: 10 minutes

Components:

150 g plain flour 120 g yogurt 2 tablespoons instant coffee 2 large eggs, 1 teaspoon baking powder pinch salt 50 ml milk 25 ml oil 50 g icing sugar 50 ml Amaretto

Method:

Put the flour, baking powder, coffee and salt in a bowl and mix well. In another bowl, put the yogurt, milk, oil, eggs and Amaretto and mix. Make a well with the dry ingredients and slowly add and mix the wet ingredients. For each pancake, add 4 tablespoons to a pan and cook for one minute on each side.