scotch pancakes

IngredientsIMG_0971

  • 150g self raising flour
  • 30g sugar (preferably Caster, but Demerara is also fine)
  • 1 tsp baking powder
  • 100ml cold milk
  • 1 large egg
  • 1 dessert spoon of jam
  • Fresh fruit, sliced
  • Icing sugar, to dust

Method

  1. Warm the oven.
  2.  Sieve the dry ingredients into a bowl. Mix, then make a well in the centre.
  3. Add the large egg and milk, and beat the ingredients into a thick batter. If the batter is too runny, add more flour; if too stodgy, add milk.
  4. In a large frying pan, heat a little oil. Add a tablespoon of batter to the pan, and shape into a circle. Fry for 2-3 minutes, then flip with a spatula. Fry on the other side until golden brown, then transfer to a plate. Keep going until you have enough pancakes, keeping the cooked pancakes warm in a preheated oven.
  5. Stack the pancakes, dust with icing sugar, and spoon over the jam. Add the fresh fruit, and serve.
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savoury stuffed pancakes

Pancakes don’t have to only be enjoyed on Shrove Tuesday. I save any spare batter for IMG_20130213_173912the next day, and continue the pancake feast into Ash Wednesday!

The versatility of the humble pancake is greatly under appreciated. For that one Tuesday a year, most people greedily spread Nutella, squeeze maple syrup, or sprinkle sugar across those crisp little circles. But they can be used for so much more! As a base ingredient, they are incredibly useful. Pancakes are essentially flavourless until you add the filling: it really is ‘what is on the inside that counts’! Although shop bought pancakes tend to add sugar for a sweet taste, pancakes that are homemade are generally plainer (as they I think they should be!). Because of this, you can create both sweet and savoury dishes. Forget chocolate and fresh fruit; think peppers, onions, tomatoes.

This recipe uses delicious Italian vegetables, like a pasta sauce. But the possibilities are endless! Chorizo and parmesan, smoky fish in a creamy sauce, garlicky mushrooms with cheese, ham and cheese, roast tomatoes, spinach and ricotta….

Ingredients (serves 1)

* Cup of flour

* Cup of milk

  • Butter
  • ½ red onion, diced
  • ½ courgette, thinly sliced
  • ½ red pepper, diced
  • ½ packet of ready-to-eat Puy lentils (made by Merchant) OR 200g of Cannellini beans, drained
  • ½ jar passata, or homemade tomato sauce
  • IF USING PASSATA: ½ tbsp of balsamic vinegar
  • Oregano, to taste
  • Cheese, to taste

Method

  1. Remove leftover batter from the fridge. Melt butter in a large frying pan, ensuring that it is very hot! The pan must be hot before adding any butter.
  2. Add a small amount of batter to the middle of the pan. Turning the pan in a clockwise movement, spread the batter across its surface to cover the bottom of the pan. The batter should be in a circular ‘pancake’ shape. It should not be thick, but a thin like a French crepe. If needed, add more batter to ensure it can reach across the pan!
  3. Tease the outer rim of the pancake away from the edge of the pan using a spatula, running it around the circumference of the pancake.
  4. After 2-4 minutes, cook the other side of the pancake. If you’re brave, flip it! OR, wiggle the spatula under the pancake until you reach the middle, then lift slightly and turn it over. Cook the other side for 2-3 minutes, then transfer to a roasting tin. Repeat until you have 3-4 pancakes.
  5. Then, in the same saucepan, heat a little oil. Fry the diced onion until soft, then add the red pepper. Sautee for 5 minutes, before adding the courgette and Puy lentils. If using the homemade tomato sauce, add and reduce to a simmer to warm through. If using a shop-bought jar, add and pour in the Balsamic vinegar. Reduce to a simmer.
  6. In the roasting tin, lay the pancakes flat. Place a spoonful of the tomato mixture in the middle of the pancake. Spread into a vertical line, so the mixture looks as if it is ‘dividing’ the pancake in two.
  7. Roll one side of the pancake tightly over to the middle, and then bring the other side over the top. It should now be rolled up with the mixture inside. If you place the ‘fold’ of the pancake (where the two sides meet) face down in the roasting tin, it will prevent it coming open during cooking! Do this by turning the rolled pancake over altogether.
  8. Repeat for all of the pancakes, before sprinkling with cheese. Place into a hot oven to bake for 15-20 minutes, until the cheese is golden brown. Serve with salad, and enjoy!

pancakes with sweet cinnamon apples

image
my first pancake of the day, enjoyed in Exeter

My first pancake today was a crepe, bought from a stall in Exeter this morning. That was Round One. Hot and wrapped up in a paper plate, liberally scattered with sugar and drizzled with fresh lemon juice. And served with a smile! Despite knowing that I would later be taking a 4 hour train journey back to the Midlands, I was determined to have Round Two upon my arrival.

4 hours later, I arrived at my house, tired and weighed down by the unnecessary amount of shopping I had managed to do over the weekend! Greeted by hungover flatmates who could not face food in their fragile state, I was still not deterred from my pancake pursuit. Cup of milk, cup of flour, 1 egg, whisk. Delicious. It’s only Shrove Tuesday once a year, it’s important to make the effort.

Ingredients

  • 1 medium egg
  • Cup of flour
  • Cup of milk
  • Butter
  • 1 eating apple, such as Cox, cut into ‘moon’ shapes
  • Pinch of ground cinnamon
  • Pinch of brown sugar

Method

Please never, ever feel like you can’t make your own pancakes! There isn’t any need to get a packet mix when the recipe is as simple as this. It’s 3 ingredients, measured using a cup. It doesn’t even have to be a cup – I used a small wine glass this evening because I wanted small quantities!

  1. In a bowl, whisk the flour and milk. Crack in the egg, and beat the mixture, to create a smooth batter. It should be able to drip off the whisk when held up, and ‘swirl’ in the bowl when it is moved.
  2. Place the batter in the fridge for 15 minutes, to reduce its temperature.
  3. Meanwhile, prepare the apples. Heat butter in a small pan, and add the sliced apple. Coat the apple pieces in the butter to soften, then sprinkle in the brown sugar. Reduce the heat, and allow the apples to caramelize in the sugar. Add more sugar, if you think it needs it – all the apples should turn golden brown and be ‘sticky’.
  4. Add the ground cinnamon, roughly ½ tsp, and stir to combine. Place on the back of the hob, keeping warm over a low heat.
  5. Remove the batter from the fridge. Melt butter in a large frying pan, ensuring that it is very hot! The pan must be hot before adding any butter.
  6. Add a small amount of batter to the middle of the pan. Turning the pan in a clockwise movement, spread the batter across its surface to cover the bottom of the pan. The batter should be in a circular ‘pancake’ shape. It should not be thick, but a thin like a French crepe. If needed, add more batter to ensure it can reach across the pan!
  7. Tease the outer rim of the pancake away from the edge of the pan using a spatula, running it around the circumference of the pancake.
  8. After 2-4 minutes, cook the other side of the pancake. If you’re brave, flip it! OR, wiggle the spatula under the pancake until you reach the middle, then lift slightly and turn it over. Cook the other side for 2-3 minutes, then transfer to a plate.
  9. Pour the sticky cinnamon apples down the centre of the pancake, and roll up tightly. Sprinkle with a little more brown sugar, and enjoy!