Indulge in a Pancake Day feast

Indulge in a Pancake Day feast


Posted 17th Feb 2015


It's Shrove Tuesday, and to celebrate we've rounded up our favourite Pancake Day recipes for you to fry, flip and tuck into this evening

Pancakes with sea-salted caramelised pecans and ice cream

Serves 4

125g plain flour
Pinch of salt
2 medium eggs
250ml milk
Lurpak® Cook’s Range cooking mist
Sea-salted caramelised pecans
100g pecan halves
1 teaspoon caster sugar
Generous pinch sea salt flakes
Vanilla ice cream, to serve

1. Sift the flour and salt into a large bowl. Add the eggs and milk and beat with a wire whisk to make a smooth batter.

2. Heat a small pancake pan or heavy-based frying pan and spray with the cooking mist.

3. 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. Cook 8 small pancakes altogether, spraying the pan with cooking mist before cooking each one. Keep them warm in an oven set to a low temperature until ready.

4. To make the caramelised pecans, heat a frying pan and add the nuts, dry-frying them over a medium-high heat for about 1 minute to roast them, turning them with a wooden spoon. Spray generously with cooking mist, then add the sugar and cook for 20-30 seconds, so that the sugar just begins to caramelise. Remove from the heat and sprinkle with the sea salt.

5. Serve the pancakes, topped with the caramelised pecans and scoops of ice cream.

Tip: You can also make a caramel sauce by heating 80g caster or granulated sugar in a heavy-based saucepan until it melts and turns a rich golden brown. Remove from the heat and add 50ml boiling water (take great care – caramel is much hotter than boiling water and the mixture will bubble up). Add a few sprays of Lurpak® Cook’s Range cooking mist, then return to the heat and stir until melted and smooth (by adding the water, the caramel solidifies, so you need to melt it once more). Serve with the pancakes.

Recipe courtesy of lurpak.co.uk


Maple and cinnamon buttermilk pancakes

Makes 12

150g plain flour
2 teaspoons cinnamon
1½ teaspoons baking powder
½ tablespoon bicarbonate of soda
Pinch of salt
3 medium free-range eggs, separated
250ml buttermilk
150ml whole milk
75ml Clarks original maple carob syrup (plus more for drizzling)
75g melted butter (melt this in the frying pan to leave a little for frying)
Blueberries, to serve (optional)

 

1. Combine the dry ingredients in a bowl and set aside. Mix the egg yolks, buttermilk, milk and syrup together until smooth and combined.
2. In another bowl whisk the egg whites with a clean whisk, until stiff.
3. Slowly add the buttermilk mixture to the flour mix, whisking to avoid lumps. Fold the egg whites through the batter and then you're ready to griddle the pancakes. Griddle on both sides until cooked and serve with blueberries if desired.

Recipe courtesy of Cathryn Dresser for www.clarks-uk.co.uk

 

Pineapple and coconut pancakes with golden syrup and crème fraîche

Makes 16 small pancakes

250g pancake mix*
110g sweetened desiccated coconut
1 egg, whisked
350ml milk
200g can of crushed pineapple
Vegetable oil, for frying
2 tablespoons Lyle’s golden syrup
Crème fraîche or plain yoghurt for serving

1. In a large bowl combine the pancake mix, coconut, egg, milk and crushed pineapple together to make the batter. Heat the oil in a large frying pan, under a medium heat. Pour a rounded tablespoon of batter onto the hot pan and flatten slightly.
2. Fry the batter for 1-2 minutes and when it starts to bubble, turn over to reveal a crisp and golden side. Cook for a further 1-2 minutes and set aside in a warm place. Finish making the rest of the batter in the same way.
3. To serve, stack up 3-4 pancakes per person, drizzle with Lyle’s golden syrup and top with a dollop of crème fraîche. The pancakes are delicious served with fruit salad.

* Or you can make your own by mixing together 150g plain flour, 1 teaspoon bicarbonate of soda, pinch of salt, 55g caster sugar, 1 beaten egg, 200ml milk and a squeeze of lemon juice.

Recipe courtesy of www.lylesgoldensyrup.com 

 

Pancakes with caramelised pear and chocolate

Serves 4

100g plain flour
Pinch of salt
2 eggs
300ml milk
Oil for frying
2 large pears
Large knob of butter
3 tablespoons Lyle’s golden syrup
25g dark chocolate
Crème fraîche (optional)

1. Place the flour, salt and eggs into a bowl with a dash of the milk. Beat with a whisk until you have a smooth paste. Gradually add the rest of the milk, beating all the time to avoid lumps. Leave to stand for five minutes to thicken slightly. 

2. Heat half a tablespoon of oil in a non-stick frying pan and pour a ladleful of the batter into the pan, swirling for a thin layer. Cook on a moderate heat until the edges turn brown. Gently loosen the edges with a spatula and then flip the pancake over. Cook for 30 seconds and then turn out onto a plate. Repeat to make 8 pancakes, placing a small piece of parchment between each one. Keep warm.

3. Peel and slice the pears into eighths. Melt the butter in a large frying pan and heat until bubbling. Tip in the pears and fry until browned, turning every now and then. When brown, drizzle over the golden syrup and heat until bubbling. Melt the chocolate and serve the pancakes filled with the pears and drizzled with the chocolate. The pancakes are delicious served with crème fraîche for extra indulgence.

Recipe courtesy of www.lylesgoldensyrup.com 

 

 





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