Pancake Recipes 2015

pancakes

Pancake day is a great fun day where the whole family can get involved in the kitchen – however this does usually turn into a competition for who can make the best pancake, of which half probably end up on the floor after the many attempts at pancake flipping. Well make your pancakes even more special with some of the different recipes below.

If you’d prefer the traditional take on Pancakes, why not follow the following recipe and add some sugar and a drizzle of freshly squeezed lemon to the following recipe for Perfect Pancakes?

Serves 8

  • 100g plain flour
  • 2 eggs
  • 300ml semi-skimmed milk
  • 1 tbsp sunflower or vegetable oil
  • Oil for frying
  • Pinch of salt.

 Method

  1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins,allow the starch in the flour to swell, but there’s no need.
  3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

[Source]

 

If you fancy something more savoury, why not try to make a ‘proper meal’ out of pancakes and try pancake cannelloni. Just follow the recipe for the perfect pancakes and add them to this recipe.

Serves 4

  • 420g free range pork meatballs
  • 400g bag fresh spinach
  • 2tbsp basil pesto
  • 250g ricotta
  • 1 egg
  • 1/4 tsp ground nutmeg
  • 8 perfect pancakes
  • 500g passata
  • 1 crushed garlic clove
  • 125g mozzarella
  • 1 bunch basil leaves

Method

  1. Heat the grill to high and cook the meatballs for 12-15 mins on a baking tray or following pack instructions. Cut each one in half and set aside.
  2. Tip the spinach into a large colander over the sink. Pour boiling water over to wilt it and leave to drain thoroughly. When cool enough to handle, squeeze out any excess liquid and chop finely. Mix the spinach with the pesto, ricotta, egg and nutmeg, then season to taste.
  3. Heat oven to 190C/170C fan/gas 5. Pour the passata over the bottom of an ovenproof dish and stir in the garlic. Divide the spinach mixture between the pancakes, spreading it out in a long strip in the centre. Add meatball pieces to each one, then roll the pancake up to seal in the filling. Lay the stuffed pancakes on the passata base and top with the mozzarella. Bake for 30 mins until the cheese is melted and bubbling. Scatter over basil leaves to serve.

[Source]

If you want to go for the more stateside take on shrove Tuesday then these American Style Banana Pancakes with Crispy Bacon and Maple Syrup are the perfect alternative to the classic pancake recipe.

Serves 4

  • 8 Rashers smoked, streaky bacon
  • 140g self-raising flour
  • 1tsp baking powder
  • 2tbsp soft brown sugar
  • 2 ripe bananas, 1 mashed, 1 sliced
  • 2 large eggs
  • 25g butter
  • 125ml milk
  • Maple syrup

Method

  1. Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
  2. Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

[Source]

Posted on 16 Feb 2015  |  Posted in  'How To' Articles
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