It depends on the pancakes is our answer. Whenever we are asked : are pancakes good for you? or which pancakes are healthy? We suggest the following pancake recipes. With any of these pancakes, a big blob of creamy delicious health Velvet Cloud sheep's milk yogurt, will add the the deliciousness, feel really indulgent, but still be good for you.

  • Cow Dairy Free Pancakes

  • Gluten Free Pancakes

  • Sugar Free Pancakes / Savoury Pancakes

Random facts about Pancakes

What is the difference between Crepes and Pancakes?

The main difference is the size and the thickness. Pancakes are usually smaller and thicker, crepes are larger, and much thinner, and usually spread right to the edge of a special pan made especially for crep making.

Can you freeze pancakes?

Yes but its best to let them cool first,  freeze them separately ( and not staked on top of each other) but once they are frozen you can then stack them in the freezer to save space.

Pancake Recipies:

Dairy Free Pancakes

(Cow) Diary Free Pancakes

Makes about four decent sized pancakes

Ingredients:

For the dry pancake mix

  • 100g self-raising flour
  • 2 tablespoons honey (adjust depending on what sweetness you like)
  • 1rounded tbsp ground cinnamon

For The wet pancake mix

  • 300 g Velvet Cloud Sheep’s milk yogurt
  • 1 large egg, we like Ballyfree Free Range Eggs, to support local Irish farmers like ourselves.
  • 1 tbsp water or sheeps milk
  • a little butter or oil , for frying

Method

  1. Mix all dry pancake mix ingredients in a bowl
  2. Put the egg, sheep’s yogurt into a bowl and mix with a fork
  3. Make a well in the middle of the dry mix & add the wet yogurt mixture into the well.
  4. Beat all together until you have a smooth pancake batter. If necessary add a bit of water or sheep’s milk to thin out the batter.
  5. Its best to leave the batter, so it can thicken for at least 30 minutes if possible, to allow it to thicken up.
  6. Heat a non-stick pan add a small drop of oil, once the pan is very hot, pour on a ladle full of batter. Allow to cook for approx. 4 mins until golden brown underneath.
  7. Toss the pancake ( if you dare) or flip it with a spatula and cook on the other side for about 2 mins.
  8. Serve with a big blob of creamy delicious Velvet Cloud sheep’s milk yogurt, or topping of your choice.

 

 Oatmeal Pancakes With Yogurt

Gluten Free, Sugar Free Pancakes – Oatmeal Pancakes

 Makes about six pancakes

 Ingredients

 100 grams Gluten free porridge oats we like The Merry Mill Oats to support local Irish farmers like ourselves

250g Velvet Cloud sheep’s milk yogurt

1 egg - We like Ballyfree Free Range Eggs, to support local farmers like ourselves

A tablespoon honey if you want your pancakes sweet otherwise leave out

1 teaspoon vanilla extract

1 teaspoon gluten free baking powder

Pinch of salt

A little bit of water or sheep’s milk if needed

 Method

 Add all ingredients into a blender and blend for 30 seconds to one minute. Let the pancake mix sit in the blender for 10 minutes to allow the batter to thicken.

Heat a non-stick pan, at a small drop of oil and heat. When the pan is very hot pour on a ladle full of batter. Allow to cook for approx. 4 mins until golden brown underneath. I like to add 6 or 8 berries (frozen mixed fruit of the forest type berries are perfect) just after I add the batter to the pan, so they have time to cook with the batter. Once brown on the underside turn with a spatula and cook the other side for approx. 2 minutes until golden brown. Serve of course with another huge dollop of Velvet Cloud yogurt.

Savoury Pancakes With Velvet Cloud Sheep’s Milk Yogurt

 Makes 12 pancakes

 Ingredients

  • 200 grams flour (whole wheat or plain white flour )
  • 300 grams Velvet Cloud Sheep’s Yogurt
  • eggs - We like Ballyfree Free Range eggs to support local farmers like ourselves.
  • 1 tablespoon veg oil or sunflower oil

Method

Put all ingredients into a bowl and whisk until you have a smooth pancake batter.  Set the batter aside for 30 mins if you can. But its not the end of the world to cook them straight away. Heat a non-stick pan, add a small drop of oil and heat. When the pan is very hot pour on a ladle full of batter. Allow to cook for approx. 4 mins until golden brown underneath. This would be a perfect time to add some Rockfield sheep’s cheese and allow it to melt as the batter cooks. Once brown on the underside turn with a spatula and cook the other side for approx. 2 minutes until golden brown. Serve with savoury flavours of your choice

Aisling Flanagan