Pancakes

Crepes

So Shrove Tuesday is Tuesday 13th February this year and we are already thinking about what fillings we can have in ours! So are you a traditional Lemon and sugar household? Do you love The American way with thick pancakes and Maple Syrup? Or do you go for banana and chocolate? There are so many yummy combinations here are a few of our favourites!

So any kind of fruit compote works well – from stewed apples with cinnamon to rhubarb and crème fraiche or cherries. Or why not go traditional with a crepe Suzette.

Chocolate – From chocolate in the pancake mix to Nutella spread on your pancake, who can resist a chocolate fix with their pancake? Well if you are going to be naughty you may as well push the boat out!

Savoury – From straight forward cheese, to spinach bacon and mushroom or pancakes with duck there are lots of way to make your main meal pancake related too!

American style pancakes – with blueberries or maple syrup, these are a staple part of any American breakfast so why not treat yourself on Pancake day?

Here are a few recipes to get you started:

 

Traditional Pancake recipe:

Ingredients:

  • 140g plain flour
  • 200ml whole milk
  • 2 eggs
  • 25g unsalted butter, melted, plus a little extra for greasing

Method:

  • Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
  • Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
  • Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
  • Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

 

Crepe Suzette:

Ingredients:

  • 1 x classic pancake recipe
  • 3 tbsp caster sugar
  • 250ml freshly squeezed orange juice (2-3 oranges)
  • zest 1 orange
  • 1 tsp lemon juice
  • 1 tbsp Grand Marnier or Cointreau
  • 50g unsalted butter

Method:

  • Make your pancakes as above.
  • Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
  • Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
  • Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

 

 

Chocolate chip, peanut butter and banana recipe

Ingredients:

  • 6 tbsp smooth peanut butter
  • 2 tbsp icing sugar
  • 2 tbsp milk
  • 50g chocolate chips
  • ½ sliced banana

Method:

  • Make the pancakes as above
  • Mix peanut butter with icing sugar, milk and chocolate chips. Spread the choc-chip mix over pancakes. Top with banana.

 

 

Squash, Goats Cheese and Rosemary pancake

Ingredients:

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 rosemary sprig, finely chopped
  • 1 egg
  • 300ml milk
  • 25g butter, melted and cooled, plus a knob extra
  • 2 tbsp olive oil
  • 250g butternut squash, peeled, deseeded and cut into small cubes
  • 100g vegetarian goat’s cheese, crumbled into small pieces
  • handful pumpkin seeds, rocket salad and onion chutney, to serve

Method:

  • Mix the flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.
  • Over a medium heat, add a knob of butter and 1 tsp oil to a large  pan, then add the butternut squash and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little. Remove batter from the fridge, add the goat’s cheese and squash, then carefully fold everything together.
  • Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds and onion chutney on the side.

 

American Pancakes:

Ingredients:

  • 135g/4¾oz plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 130ml/4½fl oz milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

Method:

  • Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
  • Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
  • Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
  • Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
  • Serve with lashings of real maple syrup and extra butter if you like.

 

So now you can have pancakes for breakfast, lunch, dinner and dessert – Well it is only for one day! Let us know if you have a favourite filling or a recipe to share. Either post below or email us at info@mojomums.co.uk

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