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Brainpower Pancakes For Your Driving Test

Brainpower Pancakes For Your Driving Test
George Trout
  • On February 17, 2015

Research shows that having breakfast boosts brainpower, so what better excuse to have pancakes for breakfast than on the day of your driving test!


We’ve put together some brain boosting pancake recipes to whet your appetite and to make the day of your driving test just that little bit better…

Coffee Pancakes via

  • 2 tablespoons of instant coffee
  • 11/3 cups (200g) self-raising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 1 tablespoon caster sugar
  • 1 egg
  • 200g Greek-style yoghurt, plus extra to serve
  • 200ml milk
  • 40g unsalted butter, melted plus extra to brush
  • Breakfast fruits to serve (optional)

1. Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool.

2. Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.

3. In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.

4. Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed.

5. Serve the pancakes in stacks with breakfast fruits (see related recipes) and extra yoghurt. Dust with icing sugar.

Peanut Butter and Chocolate Chip Pancakes via

  • 1 cup (140 grams or 5 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 cup milk
  • 1/4 cup peanut butter
  • 1/3 cup chocolate chips
  • Oil, for spraying the pan
  • Peanut butter, melted (to drizzle)

1. In a large bowl sift together flour, baking powder and salt. Add sugar. Set aside.

2. In a separate medium bowl, whisk together the egg, milk and peanut butter.

3. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined and moistened. Don’t overmix. Fold in chocolate chips.

4. Heat a griddle or a skillet over medium heat. Coat with cooking spray (or oil/butter). For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles. Flip carefully and cook 1-2 minutes more. Transfer to a plate and cover loosely with aluminium foil to keep warm. Make sure to coat the skillet with cooking spray before every pancake or batch of pancakes so they don’t stick.

5. Serve immediately while pancakes are still warm. Drizzle with melted peanut butter and top with chocolate chips, if desired.

Coconut Pancakes via

  • 1 egg
  • 1 cup of self-raising flour
  • 1 teaspoon baking powder
  • 1 cup of milk
  • 8 tablespoons desiccated coconut
  • 20g butter

1. Crack an egg into a large mixing bowl. Fill a cup with flour, then add that to the bowl. Toss in the baking powder, if you have it. Fill the same cup with milk and add that too, with a tiny pinch of sea salt. Use a whisk to mix everything till smooth. Mix about 8 tablespoons of desiccated coconut into your pancake batter. Cover your bowl in clingfilm and put to one side.

2. Meanwhile, cut a pomegranate in half – mind, it can be messy! Get a mixing bowl and hold the pomegranate, seed-side down, above the bowl. Use a wooden spoon to tap the back of the pomegranate so the seeds fall into the bowl. Do this with both sides until all the seeds are in the bowl. Fill the bowl with water, then pick out any white bits that float to the top, then drain away the water.

3. Put a large frying pan on a medium heat. Place half the butter in the pan, and once it is melted and is starting to bubble, spoon the pancake batter into the pan so it is roughly the size of an orange. You should be able to make 2–3 pancakes in the pan. Cook the pancakes for 1–2 minutes, until little bubbles rise up to the top. Using heatproof spatula, carefully flip them over them. Cook the pancakes for another minute or so, till golden on both sides.

4. When they are done, transfer them to a plate and cover with foil to keep warm. Carefully wipe the pan clean with kitchen paper, then add the remaining butter and keep going until all the batter is used up. To serve, top your coconut pancakes with a spoonful of yoghurt and some pomegranate seeds. Grate over the zest of a lime and an orange.

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