Pancakes
« Older EntriesMothers Day Recipes : Breakfast In Bed
Saturday, March 17th, 2012
Some Breakfast suggestions for Mothers day:
Blueberry Pancakes
Ingredients
250 g plain flour
1/2 tsp salt
3 tbsp sugar
2 tsp baking powder
250 ml milk
2 eggs, beaten
50 g butter, melted, plus an extra small knob for the pan
100 g blueberries
To serve
80 ml maple syrup
25 g butter
Method
1. Heat the oven to 110C/gas 1/4, and place 4 plates in to warm.
2. Sift the flour, salt, sugar and baking powder into a mixing bowl.
3. In a jug, combine the milk, eggs, and melted butter. Pour the liquid into the dry ingredients and whisk together, without worrying too much about any remaining lumps. Tip in the blueberries and stir a little more.
4. Heat a cast-iron frying pan or griddle over a moderate flame. Add a small knob of butter and melt. Ladle in enough batter to make an 18cm round. Repeat the process until all the batter is used up.
5. When bubbles appear on the top, take a peek to check if the underside is golden. When it is, flip over and cook until golden on both sides.
6. Keep the pancakes warm, on top of the plates in the oven while you finish making the whole batch.
7. Warm the maple syrup and butter in a small saucepan, or in the microwave oven. Arrange the pancakes on the 4 warm plates, pour over the buttery syrup and serve.
Boiled eggs and soldiers
Ingredients
2 medium free-range eggs, at room temperature
2 slices bread
butter
Method
1. Bring a small pan of water to the boil. Carefully lower in the eggs and simmer for 4 minutes. Turn off the heat and leave the eggs in the water for another 15 seconds before removing with a slotted spoon.
2. Meanwhile, toast the bread, butter generously and slice into fat fingers.
Warm porridge smoothie
Ingredients
25 g porridge oats
300 ml semi-skimmed milk
100 g plain yogurt
50 g blueberries
50 g strawberries, roughly chopped
Method
1. Place the oats and milk in a small saucepan, bring to the boil and simmer for 2 minutes.
2. Transfer the porridge to a liquidiser or food processor, add the remaining ingredients and blend until smooth.
3. Serve while still warm.
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Pancake Day VIDEO recipe: cinnamon, banana and chocolate crepes – Five Minute Food
Tuesday, February 21st, 2012
Click here to watch a video for making pancakes
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Lemon and sugar pancakes
Tuesday, February 21st, 2012
You will need
2 eggs
2 dessert spoons plain flour
2 tsp caster sugar
300ml milk
Pinch of salt
1 lemon
Sprinkling of sugar (as desired)
Method
1. To make the pancakes, mix the eggs, flour, sugar and salt to a paste. Slowly add the milk mixing continuously until it becomes the consistency of paint.
2. Pour into a flat, hot, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base of the pan to for a thin pancake.
3. After about two 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 approximately one minute.
4. Top with the juice of one lemon and a sprinkling of sugar.
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Perfect pancakes
Monday, February 20th, 2012
Use this batter recipe as a base for creating the most delicious sweet or savoury pancakes- flipping brilliant
Ingredients:
100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt
Method
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.
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, to allow the starch in the flour to swell, but there’s no need.
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.
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.
Tips:
Sweet & savoury Onion, cheese & bacon Fry a chopped onion, then add chopped streaky bacon and cook until golden. Tip onto pancakes, grate over cheddar, fold up and eat hot.
Tropical fruit & ginger: Fresh tropical fruits, stem ginger syrup and Greek yogurt.
Reheating pancakes To oven reheat, stack the pancakes on a heatproof plate; cover with foil. Warm at 180C/fan 160C/gas 4 for 10-15 mins from cold or 5-10 mins from room temperature. To microwave, stack, cover with cling film, pierce the film. Reheat on High for 1 min.
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Banana soufflé pancakes
Saturday, March 5th, 2011
(this one is for those who like to show off on pancake day!)
Ingredients
* 20 g unsalted butter, softened
* 2 ready-made crêpes
* 1 banana
For the crème Anglaise
* 300 ml full-fat milk
* 1 vanilla pod, split and seeds scraped
* 3 eggs, separated
* 150 g caster sugar
* 1/2 capful dark rum
For the flambéed bananas
* 25 g unsalted butter
* 2-4 small bananas
* 25 g caster sugar
For the chocolate sauce
* 150 g dark chocolate, 70% cocoa solids
* 100 ml water
* 3 capfuls dark rum
* 25 g caster sugar
Method
1. Preheat the oven to 200C/Gas 6. Butter a baking tray with the softened butter.
2. To make the crème Anglaise, heat the milk with the vanilla pod until steaming.
3. Beat the egg yolks with the sugar in a bowl and slowly pour in the hot milk, stirring constantly. Return to the pan and stir over a medium heat until the mixture is thick enough to coat the back of the spoon. Stir in the rum.
4. Whisk the egg whites until stiff in a clean bowl. To make the soufflé mix you need to mix three parts of whisked egg whites to one part of crème Anglaise. Any leftover crème Anglaise will keep in the fridge for a couple of days.
5. Next assemble the soufflé pancakes. Put two tablespoons of the soufflé mix into the centre of each crepe along with 3 slices of banana. Fold into three and put on the buttered baking tray. Cook in the hot oven for 6-8 minutes, until puffed up.
6. While they are cooking make the flambéed bananas. Heat the butter in a frying pan, add the bananas and sprinkle with the sugar. Cook for 1 minute or so to caramelise and colour.
7. Remove the bananas and use the same pan to make the chocolate sauce. Add the chocolate, water, rum and sugar. Stir over the heat until you have a smooth sauce.
8. Serve the crepes with the caramelised bananas, chocolate sauce and vanilla ice cream.
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Blueberry pancakes
Saturday, March 5th, 2011
Ingredients
* 250 g plain flour
* 1/2 tsp salt
* 3 tbsp sugar
* 2 tsp baking powder
* 250 ml milk
* 2 eggs, beaten
* 50 g butter, melted, plus an extra small knob for the pan
* 100 g blueberries
To serve
* 80 ml maple syrup
* 25 g butter
Method
1. Heat the oven to 110C/gas 1/4, and place 4 plates in to warm.
2. Sift the flour, salt, sugar and baking powder into a mixing bowl.
3. In a jug, combine the milk, eggs, and melted butter. Pour the liquid into the dry ingredients and whisk together, without worrying too much about any remaining lumps. Tip in the blueberries and stir a little more.
4. Heat a cast-iron frying pan or griddle over a moderate flame. Add a small knob of butter and melt. Ladle in enough batter to make an 18cm round. Repeat the process until all the batter is used up.
5. When bubbles appear on the top, take a peek to check if the underside is golden. When it is, flip over and cook until golden on both sides.
6. Keep the pancakes warm, on top of the plates in the oven while you finish making the whole batch.
7. Warm the maple syrup and butter in a small saucepan, or in the microwave oven. Arrange the pancakes on the 4 warm plates, pour over the buttery syrup and serve.
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Apple pancakes with bacon and maple syrup
Saturday, March 5th, 2011
Ingredients
For the batter
* 1 medium apple
* 1 egg, separated
* 1/2 tsp cinnamon
* 100 g plain flour
* 100 g buttermilk
* 12 rashers sweet cure bacon
* maple syrup, for pouring
* olive oil, for frying
Method
Place the mashed apples in a large bowl and add the egg yolk, cinnamon and flour; mix well.
Add the buttermilk, whisking to form a smooth paste. Beat the egg whites until stiff then fold into the mix.
Heat a skillet or pancake pan with a little oil and fry tablespoons of the mixture until risen and golden.
Meanwhile, grill the bacon and serve on top of the pancakes with a generous helping of maple syrup.
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Oaty hotcakes with caramel bananas
Saturday, March 5th, 2011
Ingredients
For the hotcakes
* 185 g plain flour
* 1½ tsp baking powder
* 1 tsp ground cinnamon
* 1 large pinch freshly grated nutmeg, optional
* 1 pinches sea salt
* 1 tbsp caster sugar
* 25 g rolled oats
* 375 ml buttermilk
* 1 medium egg
* 35 g butter, melted, plus extra for greasing
For the caramel bananas
* 3 bananas
* 60 g butter
* 90 g brown sugar
* ½ tsp vanilla extract
Method
1. For the hotcakes: sift the flour, baking powder, cinnamon, nutmeg and salt together in a bowl. Stir the sugar and oats through and make a well in the centre.
2. Pour in the buttermilk and egg, stirring until just mixed. Add the melted butter and stir to combine. Set aside.
3. For the caramel bananas: halve the bananas lengthways and cut each piece in three.
4. Put the butter, sugar, vanilla and 2 tablespoons water in a large frying pan over a medium heat and cook until the mixture forms a caramel and darkens. Add the bananas and toss until well coated. Keep warm.
5. Heat a large non-stick frying pan over a medium heat and brush with a little butter. Pour in 2 or 3 small ladlefuls of the hotcake batter and cook for 2-3 minutes until bubbles appear on the surface. Turn and cook for a further 2-3 minutes.
6. Transfer to a plate and keep warm while cooking the rest. Serve the hotcakes with the caramel bananas.
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Crepes Suzette Recipe
Saturday, March 5th, 2011
Definition – Crêpe Suzette is a typical French and Belgian dessert, consisting of a crêpe (thin Pancake) with a hot sauce of caramelised sugar, orange juice, lightly grated orange peel and liqueur (usually Grand Marnier) on top, which is ignited.
Make the Basic Pancakes - see Easy Pancake Recipe
Just make the pancakes slightly thinner by putting less mix in the pan for each one. A crepe is just a thin Pancake.
Ingredients for the Filling
3oz (50g) of Butter
3oz of caster sugar
Grated rind of 1 medium sized orange.
3 Tablespoons of Orange Juice.
2 Tablespoons of Lemon Juice.
2 Tablespoons of Brandy or Grand Marnier
Making the Filling – not more than 30 minutes before use
1. Cream / Mix the butter and sugar together until nice and fluffy.
2. Beat / mix in the Orange Rind, Orange Juice and Lemon Juice. This makes your ‘Orange Butter cream’.
3. Put about one quarter of the orange butter cream mix into a separate container to use later in the frying pan.
4. Next, fold each pancake in half and put a spoonful of the Orange Butter on each fold, then fold in half again. (Making filled quarters)
5. Now put the quarter of the orange butter cream that you saved into a frying pan, add the quarter pancakes – it’s ok to overlap them.
6. Heat the pan gently until the butter cream mix melts and the pancakes are heated through.
Add the spoonfuls of Brandy (not from the Bottle!! – dangerous)
Heat for a little longer – approx 1 minute. Then very carefully ignite the brandy!! Serve immediately.
Storing Crepes / Pancakes
How To Keep Crepes & Pancakes
To keep your pancakes for a few hours after they’re made, cover the stack of cooked pancakes with a clean tea towel. If you need to store them for longer, then put a square of grease proof paper between each pancake and then wrap the stack in foil and put in the fridge. They should be fine for about 2 days.
You can free freeze the foil wrapped stack for up to 4 months.
To reheat the basic Pancakes
If frozen allow to thaw completely. Then place the foil wrapped stack into a cool oven at 375F / 190C for about 25 minutes. For filled pancakes pre heat oven first.
Tags: eggs
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Easy Banana Pancake Recipe
Saturday, March 5th, 2011
Banana Pancake Recipe
Basic Batter Recipe – Ingredients for about 8 pancakes
* 4oz (100g) plain flour
* Half a Pint (250ml) of milk
* 1 Standard Egg. (Size 2)
* 2 tablespoons vegetable or olive oil
* 2 teaspoons baking powder
* 1 tablespoon sugar
* 1 Ripe banana, thoroughly mashedup
* Pinch of Salt (half teaspoon)
Extra Ingredients to finish the pancakes
2oz (50g) Lard or Fat – for the frying pan.
Any of these for toppings – Sugar, Lemon, Orange, Chooped Bananas – etc.
Making the pancake batter
1. Sieve the flour, baking powder, sugar and salt into a mixing bowl. Mix together with a whisk. (Dry Mix)
2. In another small bowl, combine eggs, milk and oil using an electric mixer. (Wet Mix)
3. Slowly add wet mix and mashed banana to dry mix. Continue to hand mix only until any large lumps are gone.
4. Pour batter into a jug for easier pouring into pan.
Making the Banana Pancakes
1. Heat the frying pan, and place a small piece of lard/fat in the Center. Allow this to melt and spread over the pan.
2. Get the pan nice & hot and when the lard begins to smoke slightly, stir and pour in some of the banana pancake batter – approx 30ml or 2 tablespoons, or enough to thinly cover the bottom of the pan. (tilt the pan to help the batter spread evenly)
3. Cook until nicely golden brown on the bottom.
4. And now the only tricky bit of the whole operation – toss / flip the pancake to within an inch of the kitchen ceiling and position the pan to perfectly catch the pancake on the way down – cooked side up, easy. (you could of course just turn it over with a big plastic spoon, but where’s the fun in that? 
5. Cook the other side until nicely golden brown.
6. Serve immediately with sliced bananas on top.
7. err…. eat the thing, anyway you want. (tip – when frying never turn the pancake more than once.)
Storing Banana Pancakes
To keep your pancakes for a few hours after they’re made, cover the stack of cooked pancakes with a clean tea towel. If you need to store them for longer, then put a square of grease proof paper between each pancake and then wrap the stack in foil and put in the fridge. They should be fine for about 2 days.
You can free freeze the foil wrapped stack for up to 4 months.
To reheat the basic Pancakes
If frozen allow to thaw completely. Then place the foil wrapped stack into a cool oven at 375F / 190C for about 25 minutes. For filled pancakes pre heat oven first.
ke an American breakfast.
Tags: banana, eggs
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