Basic Pancake Batter
Makes 10 pancakes in a 20cm pan
110g plain flour
Pinch of salt
2 large free range eggs
200ml milk mixed with 75ml water
40g butter (about 2 tbsp)
Butter or sunflower oil for cooking.
1.Sieve the flour and salt into a large mixing bowl.
2.Melt the butter. Mix the eggs with melted butter, milk and water.
3.Make a well in the centre, pour in the liquids and whisk well, ensuring all flour lumps have disappeared.
4.Leave to stand for about 30 minutes.
5.Get your pan really hot, then turn down to medium. Add a little butter or oil, swirl it around and wipe excess off with kitchen paper.
6.Ladle in the batter, swirl it around and cook, it should only take half a minute. The pancake should be a nice golden brown colour on the underside.
7.Flip over and cook the other side.
8.Continue until all the batter is used up.
9.Serve hot with toppings – see suggestions.
– Traditional, Lemon & Sugar
– Nutella and strawberry
– Apple compote and walnuts
– Warm mango puree/ finely diced with passion fruit coulis
– Berry compote inside with hazelnut ice-cream on the side
– Nutella and banana
*Use part yogurt instead of milk
*Substitute another whole grain flour or cornmeal for 110g whole wheat flour
Prepare the Basic Pancake Batter as above.
Cheeses, Leek and Spinach.
1. Wilt a 225g bag of washed spinach in 10g butter, season well, squeeze well to get rid of moisture.
2. Sauté finely sliced leek until lightly caramelized and soft
3. Chop roughly and add 75g grated mild cheddar, 50g Blue cheese, and 25g grated Desmond, a grating of fresh nutmeg and some salt and pepper.
4. Mix the spinach, leeks and cheese.
5. Add 2 tbsp of this mixture into each pancake, roll up and tuck in the edges.
6.Place all the pancakes into a buttered 19cm square dish, add another 75 g grated cheddar, pour over some more cheese sauce, sprinkle with 1 tbsp grated Desmond and add 30g toasted pine nuts.
7. Bake in a moderate oven for 20 to 25 minute
Some filling suggestions:
– Pesto, Roasted Red Peppers & Soft Goats Cheese
– Herby, Lemony Cream Cheese, Crème Fraiche and Smoked Salmon (or Smoked trout)
– BLT – Cos lettuce, smoked Bacon and tomato with a wholegrain mustard dressing
– Seafood in a wine sauce with wilted ruby chard
– Ratatouille filling with goat’s cheese on top
Oaty Buttermilk Drop Scones with Glazed Peaches
100g fast cook oatflakes
75g mixed dried fruit. Finely chopped (e.g. chopped apricots, raisins, sultanas)
75g plain flour, sieved
2 tsp caster sugar
1 tsp bread soda
1 egg, lightly beaten
2 tsp butter, melted
1tbsp brown sugar
6 medium peaches
1.Combine the oatflakes and buttermilk in a bowl and let stand for 10 minutes.
2.Stir in the dried fruit, flour, sugar, bread soda, egg and melted butter. Mix thoroughly and let stand for up to 1 hour.
3.After standing, add a little milk if the mixture is very thick.
4.Heat a non-stick frying pan and grease lightly with butter. Pour in about 1 tablespoon of the batter, followed by another one separately at the other side of the pan. Cook over a moderate to high heat until bubbly on top and lightly browned underneath.
5.Turn the drop scones to brown on other side. Repeat with remaining batter.
6.Set aside to keep warm.
7.To make the glazed fruit, melt the butter and sugar together over medium heat in frying pan. Stir until the sugar is dissolved. Add the sliced fruit and cook over a medium heat for 2 to 3 minutes until softened. Serve warm over the pancakes. Drizzle some maple syrup or honey for extra sweetness, if required.
Apples, apricots or nectarines are perfect substitutes for the glazed peaches. These glazed fruits are also delicious as a dessert with some cinnamon sugar sprinkled over and a good dollop of crème fraiche
To easily remove honey for a spoon, lightly coat the spoon with a non-scented oil, such as sunflower oil. The honey will just slide off.