So, This Tuesday is Shrove Tuesday aka Pancake Day! Yippee. Get flippin, but first read my top five pancake ideas...
2 large oranges
50g butter
50g golden caster sugar
Large Pinch cinnamon
4tbsp Southern Comfort
+ pack mini pancakes (+vanllia ice cream if you want them to be extra special!)
Holy sweet Jesus, how good do these pancakes look? About half as good as they taste. Go buy some small Scotch Pancakes, and toast them, before drizzling over this delicious sauce... here's the recipe:
First, peel the rind from one orange, and cut into thin strips. Squeeze the juice from both oranges.
Then, heat the butter and sugar in a frying pan until dissolved. Add the orange rind, juice and cinnamon. Bring to the boil and boil until its reduced by half (the sauce will be syrupy).
Toast the pancakes and pour over the sauce. Serve with vanilla ice-cream if you're feeling like an extra treat. Heavenly pancakes that will impress all your friends!!
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Wholemeal Pancakes with Simmered Winter Fruits |
Ingredients For the pancakes:
110g wholemeal flour
pinch of salt
1 egg, beaten
300ml skimmed milk
1 teaspoon Splenda granulated sweetener
vegetable oil, for frying
For the fruit filling:
1 orange
250ml orange juice
25g ready-to-eat dried apricots, chopped
25g raisins
pinch of mixed spice
1 apple, cored and sliced
2 plums, stoned and sliced
2 teaspoons cornflour
1 tablespoon Splenda granulated sweetener
So, if you're looking for something a little healthier, try this little recipe. It uses Splenda, which is a healthier version of sugar. Here's the how-to:
First, place the flour and salt into a large bowl with the egg, milk and sweetener. Beat together with a wire whisk to make a smooth pancake batter.
To make the filling, peel strips of zest from the orange using a potato peeler. Reserve 3 tablespoons of the orange juice, pour the rest into a saucepan and add the strips of zest, the apricots, raisins, and mixed spice. Place on the heat and simmer gently for 10–15 minutes to plump up the fruit. Remove the orange zest. Meanwhile, cut the orange into segments, removing all the pith.
Drop the orange segments into the saucepan with the sliced apple and plums. Mix the cornflour with the reserved orange juice and add to the pan. Heat again gently, stirring until thickened and smooth. Stir in the sweetener, and keep warm over a low heat whilst making the pancakes.
Heat a large frying pan and add a few drops of vegetable oil. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip the pancake over to cook the other side. Make four large pancakes in this way. Place on warm plates and serve immediately with the simmered fruit.
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| simple pancakes |
Ingredients
2 eggs
2 dessert spoons plain flour
2 tsp caster sugar
300ml milk
Pinch of salt
Sometimes, we just need a simple pancake, to load with our favourite fillings. Here's how:
First, mix eggs, flour, sugar and salt to a paste. Slowly add the milk mixing continuously until it becomes
the consistency of paint. I like to use Happy Eggs, as they're laid by hens that are well looked after.
Then, pour into a flat, hot, buttered pan. Lift the pan moving the mixture so that it evenly coats the base of
the pan to form a thin pancake
After about 2 minutes the pancake should be loose. Tease the edges and then with a rolling motion,
toss the pancake and catch it again to cook the other side for approx 1 minute. Cover it whatever you like. Classics are lemon & sugar and Nutella, nuts and strawberries.... mmmmmm
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| Caramelised Pink Lady Apple Pancakes |
Ingredients
100g plain flour
2 eggs
300ml milk
50g butter, melted
Cream or vanilla ice cream to serve
For the caramelised apples:
4 Pink Lady® apples
50g butter
50g light muscovado sugar
My mum always used to make stewed apple for us to pile on our pancakes, here's a recipe to create lovely apple pancakes. You'll want second helpings!!
Whizz the flour, eggs, milk and a generous pinch of salt in a blender or food processor until smooth, with the consistency of double cream – this only takes a few seconds. Then set the pancake batter aside for 10 minutes.
Next, brush a frying pan with some melted butter and put over a medium heat. Pour in enough batter (about 4 tablespoons) to coat the base, then tilt the pan so it spreads evenly. Cook the pancake for about 1 minute, until the underside is flecked with gold, then flip it over. When both sides are lightly golden, remove from the pan and keep warm. Continue making pancakes, brushing the pan with butter as needed to prevent sticking.
Meanwhile, prepare the apples. Core them and cut into thin slices. Set a frying pan over a medium heat, add the butter and leave it to melt. Add the apples and sprinkle with the sugar. Sauté for a few minutes until they start to soften and caramelise.
Fold the pancakes into quarters and serve topped with the apple slices and drizzled with the syrupy pan juices, with cream or ice cream on the side. Yummy, yummy, yummy!
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Coconut Banana Pancakes
(recipe from Waitrose.com) |
Ingredients
1 medium egg
120g plain flour
200ml coconut milk
50ml cold water
1tbsp brown sugar
2 tbsp melted butter
1/4 tsp salt
3 bananas
Cinnamon
Maple syrup
I love Waitrose, and they have some fab recipes. I was particularly taken by this one (I've not tried it yet - so would be great to hear how you get on). Beat 1 medium egg in a large bowl. Stir in 120g plain flour, 200ml coconut milk, 50ml cold water, 1 tbsp brown sugar, 2 tbsp melted butter or vegetable oil, 3 tsp baking powder and ¼ tsp salt to create a smooth batter. Then, slice 3 bananas in 1cm-thick slices. Put a non-stick frying pan over a high heat. When very hot, pour about 50ml of batter into the centre. Gently press 4-5 banana slices into the batter as the pancake cooks. When golden on the base, dust with cinnamon and flip over. Cook until golden. Repeat with the remaining batter. Serve hot with more banana, and maple syrup.
