Blog Archive

Shrove Tuesday

It's time to get flipping! If you're stuck for ideas and want to avoid peeling pancakes off the roof of your kitchen here are our favourite recipes


RECIPE: PANCAKES WITH STRAWBERRIES AND BANANAS

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
1 tablespoon vegetable oil
1 cup sliced bananas and strawberries
1 cup maple syrup
1 tsp vanilla essence
2 tablespoons unsalted melted butter

Whisk together flour, sugar, baking powder, and salt in a small bowl and set aside.
In a medium bowl, whisk together milk, butter and egg.
Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Add ½ tsp of butter.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.)
Serve warm with  maple syrup, strawberry and banana toppings


RECIPE: AMERICAN STYLE PANCAKES

Serves about 4 (makes 12 pancakes)

150g plain flour
3 teaspoons baking powder
½ teaspoon fine sea salt
20g caster sugar
250g whole milk
25g unsalted butter, melted
1 egg
Sunflower oil, for cooking

Sift the flour, baking powder and salt into a large bowl and stir in the sugar. In a job, whisk together the milk, melted butter and egg until combined, then pour into the dry ingredients and mix well, using a whisk, until the mixture is smooth enough.

Cook the pancakes in batches. Heat a large non-stick frying pan to a medium to high heat. Drizzle a little oil into the pan, then ladle in about 3 tablespoons of the mixture and cook for 1 – 1 ½ minutes on each side.

Serve with your bacon and eggs, or just with a squeeze of lemon or a drizzle of maple syrup… or with fresh fruit. 

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