It's Pancake Day!

It's Pancake Day!


Posted 9th Feb 2016


Shrove Tuesday is upon us and to celebrate we've selected our favourite sweet and savoury pancake recipes for you to try at home

Caramelised Pear & Salted Pecan Pancakes with Hot Chocolate Sauce

125g plain flourpancake
2 tablespoons icing sugar
2 medium eggs
375ml semi-skimmed milk
1 tablespoon sunflower oil
25g butter
50g pecans
3 tablespoons caster sugar
Pinch of salt
3 large pears, peeled, cored and chopped
100g dark chocolate
3 drops vanilla extract
1 scoop vanilla ice cream

1. Sift the flour and icing sugar into a large mixing bowl. Make a well in the middle of the flour and add the eggs with half of the milk. Whisk until the mixture is lump free. Add the remaining milk and oil and whisk again until smooth. Pour the batter into a jug. Leave to stand for 10 minutes.

2. Heat a medium frying pan over a medium heat and brush with oil. Pour in 5 tablespoons of pancake batter and swirl to coat the base. Cook for 1 minute until golden, flip and cook for a further 30 seconds. Repeat with the remaining mixture to make 8 pancakes in total.

3. Melt about a third of the butter in a large non-stick frying pan, add the pecans and cook over a medium-high heat for 2 minutes. Add 1 tablespoon of caster sugar and the salt and toss to coat. Cook for a further minute before transferring to a plate.

4. Wipe the pan clean and return to the heat. Add the remaining butter and pears and fry for 4-5 minutes until golden. Add the remaining caster sugar, toss and cook for a further minute.

5. In a heatproof bowl set over a pan of simmering water, melt the chocolate and vanilla together until smooth.

6. Spoon the pears and pecans onto the pancakes, drizzle with the hot chocolate sauce and serve with ice cream.

Recipe courtesy of www.eggrecipes.co.uk

coconut

Coconut & Blueberry Pancakes

200g gluten-free flour
Pinch of salt
1 teaspoon baking powder
300ml Alpro Original coconut drink
1 medium egg, whisked
150g blueberries
1 tablespoon rapeseed oil
1 tablespoon maple syrup

1. Sift the flour, salt and baking powder into a mixing bowl. Make a well in the middle of the flour and whisk in the coconut drink and egg until smooth. Add half of the blueberries to the mixture and continue to stir.

2. Heat a little of the rapeseed oil in a large non-stick frying pan and drop a tablespoon of mixture into the pan, making three or four pancakes at a time.

3. Cook for about 1 minute on each side.

4. Cover the pancakes to keep them warm while you cook the rest of the batter.

5. Serve with additional blueberries and a drizzle of maple syrup.

Recipe courtesy of www.alpro.com

Garlic Mushroom & Brie Pancakes

125g plain flourgarlic
2 medium eggs
375ml semi-skimmed milk
1 teaspoon sunflower oil
25g butter
500g mixed mushrooms, halved or sliced
4 spring onions, finely sliced
3 garlic cloves, thinly sliced
2 teaspoons thyme leaves
4 tablespoons white wine (or water)
150g brie, cut into small chunks
Salad leaves to serve

1. Sift the flour into a large mixing bowl. Make a well in the middle of the flour and add the eggs with half of the milk. Whisk until the mixture is lump free. Add the remaining milk and oil and whisk again until smooth. Pour the batter into a jug. Leave to stand for 10 minutes.

2. Heat a medium frying pan over a medium heat and brush with oil. Pour in 5 tablespoons of pancake batter and swirl to coat the base. Cook for a minute until golden, flip and cook for a further 30 seconds. Repeat with the remaining mixture to make 8 pancakes in total.

3. Melt the butter in a large frying pan or wok, add the mushrooms and cook over a medium-high heat for 5 minutes until golden.

4. Add the onions, garlic and thyme and cook for a further 3 minutes. Pour in the wine (or water) and simmer for 1 minute before removing from the heat and stirring through the brie.

5. Spoon the mixture onto the pancakes and serve with the salad leaves.

Recipe courtesy of www.eggrecipes.co.uk

Bran Flake Breakfast Pancakes

150g self-raising flourpancake
1 medium egg
2 tablespoons clear honey
150ml semi-skimmed milk
25g sultanas
50g bran flakes
1 tablespoon oil

1. Place the flour in a large bowl and whisk in the egg.

2. Gradually add the honey and milk and whisk to form a batter.

3. Stir in the sultanas and bran flakes.

4. Heat a little oil in a frying pan and spoon 4 tablespoons of the batter into the pan.

5. Cook gently for 1-2 minutes, turn over and cook for a further minute until golden.

6. Repeat to make 4 more pancakes.

7. Serve drizzled with honey and a scattering of fresh fruit.

Tip: Try using chopped dried apricots instead of sultanas.

Recipe courtesy of www.shakeupyourwakeup.com

Sweet & Savoury Pancake Stack

100g self-raising flour
100g caster sugar
1 large egg
300ml semi-skimmed milk
1 tablespoon vegetable oil
75g Primula original cheese spread
Juice from ½ lemon
6 strawberries, sliced
1 nectarine, sliced

1. Sieve the flour and 50g of the sugar into a bowl and add the egg. Mix together to produce a thick, dry consistency.

2. Gradually add in splashes of milk and stir through the mixture. Continue doing this until the batter has the consistency of thick cream.

3. Put the oil in a frying pan and heat. When the oil is hot, add one ladle of batter to the pan.

4. When bubbles start to appear on the surface of the pancake, flip over and cook for a further minute. Once cooked remove from the frying pan. Continue making pancakes until there is no more batter left. You may need to add more oil to the frying pan.

5. To make the topping, squeeze the cheese spread into a bowl and mix in the remaining sugar and lemon juice.

6. Put a pancake onto a plate and top with the cheese spread mix. Add a layer of strawberries. Take a second pancake and spread the cheese mix onto both sides. Place this pancake on top of the strawberries. Top this layer with the nectarine slices. Take one more pancake and spread the cheese mix onto 1 side. Place the pancake on top of the nectarine layer to complete the stack. Garnish with strawberries.

Recipe courtesy of www.primula.co.uk

Coffee & Amaretto Mini Pancake Stack

140g plain flourCoffee
1 tablespoon cocoa powder
1 teaspoon baking powder
5 tablespoons icing sugar
2 medium eggs
125ml milk
1 tablespoon sunflower oil
2 teaspoons instant coffee, plus extra to serve
3 tablespoons amaretto
250g mascarpone
300g raspberries

1. In a large jug, gently whisk together the plain flour, cocoa powder, baking powder, 2 tablespoons of icing sugar, eggs and milk until smooth. Leave to stand for 10 minutes.

2. Heat a large frying pan over a medium heat and brush with oil. Pour in heaped tablespoons of pancake batter spacing a few centimetres apart. Repeat to fit 3-4 pancakes in the pan. Cook for a minute until bubbles appear on the surface of the pancakes, flip and cook for a further 30 seconds. Repeat with the remaining mixture.

3. In a large bowl mix together the coffee, amaretto and remaining icing sugar. Add the mascarpone and whisk until thick.

4. Spread a heaped teaspoon of the coffee mixture onto each pancake and layer to create a small stack. Add a handful of raspberries to two layers in each stack.

5. Dust with a little coffee and serve.

Recipe courtesy of www.eggrecipes.co.uk





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