The flip side of pancakes (From Dorset Echo)

The flip side of pancakes

8:57am Monday 16th February 2009

• Print
• Email
• Share

It’s easy to forget the original point of pancake day or as it’s officially known, Shrove Tuesday. On the eve of Lent, Christians would use up all their eggs and fats in preparation for a 40-day fast.

It may sound simple, but there is an art to creating the perfect pancake. According to the Pancake Appreciation Society you should wait 30 seconds before attempting to flip. Another tip is to heck for bubbles at the edges and rumbles underneath.

Now the hard part: deciding on a filling.

Many favour the classic option: lemon (not from the squeezy bottle, thank you very much) and sugar.

But if you want to be really sophisticated, try these recipes.

Admittedly they require a few more unusual ingredients, but nothing too tricky for the 21st-century larder to muster.

The only thing left to ponder is why you have to wait another 12 months to do it all again!

CLASSIC CREPES

Serves 4

60g plain flour

2 eggs

250ml milk

melted butter, for brushing

maple syrup, to serve

caster sugar, for sprinkling

lemon wedges, to serve

Preheat the oven to 120C/ gas mark 1/2.

Sift the flour into a bowl and make a well in the centre.

In another bowl, mix together the eggs and milk, then add to the well in the flour, whisking constantly to prevent lumps forming.

Cover with plastic wrap and leave to stand for 30 minutes.

Lightly brush a frying pan with melted butter over a medium heat, then pour over enough batter mixture to coat the base evenly.

Cook for 1 minute, or until golden underneath, then flip and cook the other side for 30 seconds. Remove, Cover with foil and keep warm in the oven.

Repeat with the remaining batter to make eight crepes.

TASTY TIP: Crepes are best eaten the day they are made, but can be frozen in an airtight container for up to six weeks, with a layer of baking paper between each. To use frozen crepes, first thaw them, then cover and reheat in a 150C/gas mark 2 for 5-10 minutes.

BLUEBERRY PANCAKE STACK

Serves 4

Pancakes

185g self-raising flour

1tsp baking powder

2tbsp caster sugar

2 eggs

250ml milk

60g unsalted butter, melted, plus extra, for brushing

155g fresh blueberries

100g unsalted butter, softened

maple syrup, to serve

To make the pancakes, sift the flour, baking powder, sugar and a pinch of salt into a large bowl and make a well in the centre.

Whisk the eggs, milk and melted butter together in a pouring jug, then pour into the well in the flour mixture all at once, whisking to form a smooth batter.

Cover with plastic wrap and leave to stand for 20 minutes.

Meanwhile, heat the oven to 120C/gas mark 1/2.

Place a frying pan over low heat and brush lightly with melted butter. Stir the blueberries into the batter.

Pour 60ml batter into the pan and swirl gently to make a pancake about 10 cm in diameter. Cook for 1 minute, or until golden underneath.

Turn and cook for about 10 seconds, then transfer to the oven to keep warm while cooking the remaining pancakes.

Using a wooden spoon or electric beaters, beat the softened butter until light and fluffy.

Stack the pancakes on individual serving plates and serve warm or cold, with the whipped butter and maple syrup.

MOCHA WAFFLES WITH ESPRESSO SYRUP

Makes 8 waffles

Espresso Syrup

170g caster sugar

125ml brewed espresso coffee

60ml pouring cream

250g plain flour

2tbsp unsweetened cocoa powder

2tsp baking powder

1/2tsp salt

310ml milk

2 1/2tsp instant coffee granules, dissolved in 1 1/2 tablespoons water

115g caster sugar

3 eggs, separated

60g unsalted butter, melted, plus extra, for brushing

ice cream, to serve (optional)

Put all the syrup ingredients in a small saucepan with 3tbsp water. Mix well, bring to the boil, then reduce the heat and simmer for 4-5 minutes. Set aside to cool.

Preheat a waffle iron and heat the oven to 120C/gas mark 1/2.

Sift the flour, cocoa, baking powder and salt into a large bowl and make a well in the centre. Add the milk, coffee, sugar, egg yolks and butter to the well and whisk until smooth.

In a clean, dry bowl, beat the egg whites using electric beaters until firm peaks form. Using a large metal spoon, stir a tbsp of egg white into the batter to loosen it, then gently fold in the remaining egg white.

Brush the waffle iron with melted butter. Pour about 125ml batter into the centre of the iron and spread almost to the corners of the grid. Cook until crisp and golden.

Remove and keep warm in the oven while cooking the remaining batter.

Serve the waffles with the espresso syrup spooned over, with a scoop of ice cream if desired.

• Print
• Email
• Share