Fridge Friend Recipes
Fluffy Guinness Pancakes with Marmite Butter recipe
Light savoury pancakes with a subtle malty note from Guinness and a punchy Marmite spread. They make a brilliant brunch or comforting supper with a strong, salty edge.
25 min · Easy · British Jump to method
Ingredients
- 150ml Guinness
- 2 Eggs
- 100g Yoghurt
- 1 tbsp Marmite
- 20g Pure spread
- 120g Plain flour
- 1 tsp Sugar
- 100ml Milk
- 1 tsp Baking powder
- pinch Salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 385 kcal |
| Protein | 14.5 g |
| Carbohydrates | 49 g |
| Fat | 12.5 g |
| Saturated fat | 4.3 g |
| Fibre | 1.5 g |
| Sugar | 6.2 g |
| Sodium | 480 mg |
Why this works
Moderate-energy pancakes with a reasonable protein contribution, but fairly refined and moderately high in sodium and saturated fat due to Marmite, salt and spread.
Protein from eggs and yoghurt. Eggs and yoghurt boost protein, supporting satiety and making this more filling than standard pancakes.
B vitamins and minerals. Guinness, Marmite and flour contribute B vitamins, while eggs and dairy add iodine, phosphorus and some calcium.
Sodium is notable. Marmite plus added salt make this dish relatively high in sodium, so it may not suit a low-salt diet in larger portions.
Method
- Whisk the eggs with the yoghurt and Guinness in a mixing bowl until smooth.
Aim for a pale, evenly aerated mixture with no streaks of yoghurt; if the Guinness is very fizzy, pour it down the side of the bowl so it does not foam up and become difficult to judge by eye.
- Stir in the plain flour and baking powder to make a thick batter, then leave it to rest for 5 minutes.
Stir only until the flour disappears and the batter looks just combined, because overmixing will make the pancakes dense rather than fluffy. After resting, the batter should loosen slightly and show a few small bubbles on the surface.
- Melt a little Pure spread in a frying pan over medium heat and spoon in rounds of batter.
Keep the pan at a steady medium rather than a fierce heat, so the fat shimmers without smoking and the pancakes colour gently instead of catching at the edges. Leave enough space between spoonfuls for easy flipping.
- Cook until bubbles appear on the surface, then flip and cook the other side until golden.
Wait until the top looks slightly set with popped bubbles that leave little holes which stay open; if the underside is already very dark, lower the heat before turning. Use a thin spatula to flip in one confident movement so the pancakes do not fold or tear.
- Mix Marmite with a little softened Pure spread and serve on top of the warm pancakes.
Mash the Marmite and softened spread together until the mixture is uniform and glossy, otherwise you will get salty streaks. Let the pancakes stay warm but not piping hot, so the topping softens and melts without disappearing into the surface.
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