Get out the Jif Lemon, non-stick frying pan and broccoli – yes, broccoli – to make a batch of treats with a twist today.
Toss them, flip them or just slide them – whatever your technique, it’s time to get out the frying pan and prepare to indulge in the centuries-old tradition of pancake eating.
But first, you’ve got make them.
Pancakes essentially need just four basic ingredients: plain flour, salt, milk and eggs.
Once compiled, the batter is then griddled to form a flatbread, which can be used to transport everything from chocolate to Stilton into your mouth, via a soft, doughy parcel.
Former MasterChef winner Matt Follas is a big fan, and as a father of three, appreciates both their simplicity and popularity.
“Pancakes are great because they’re so quick and easy to make,” says the 2009 trophy holder.
“They’re perfect for snacking or as a main meal. And you can create a healthy version or add chocolate for more of a treat. I find kids love pikelets, the smaller version of pancakes.”
But, he adds, cooks shouldn’t be put off by initial disasters when it comes to flipping: “To avoid the pancake sticking, use a non-stick pan where possible. Otherwise, don’t worry if the first one sticks, it’ll season the pan for the next one.”
All recipes courtesy of the Happy Eggs Co. Visit thehappyegg.co.uk for more details
LEMON AND SUGAR PANCAKES
(Serves 4)
2 eggs
2 tsp plain flour
200g caster sugar
300ml milk
Pinch of salt
Knob of butter
1 lemon, juiced
Method:
Mix the eggs, flour, two teaspoons of sugar and salt to a paste. Slowly add the milk mixing continuously until it becomes the consistency of paint.
Pour into a flat, hot, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base of the pan to form a thin pancake.
After about two minutes, the pancake should be loose. Tease the edges and then with a rolling motion, toss the pancake and catch it again to cook the other side for around one minute.
Serve with the rest of the sugar decanted into a bowl, and lemon juice, for everyone to help themselves to.
CHEESE AND BROCCOLI PANCAKES
(Serves 4)
100g cheddar cheese, grated
50g parmesan cheese, grated
150ml double cream
Salt
One medium head of broccoli, chopped up
2 eggs
2tsp plain flour
300ml milk
Knob of butter
Method:
Gently heat the double cream in a pan. While whisking, gradually add the parmesan, 50g of cheddar, and a pinch of salt. Continue mixing until they have melted and become a thick and creamy sauce.
Cook the broccoli for two minutes in boiling water, then place in a bowl of cold water to halt the cooking process. This will preserve the vivid colour.
In a bowl, mix the eggs, the rest of the cheddar cheese, flour and pinch of salt to form a paste. Slowly add the milk, mixing continuously until it becomes the consistency of paint.
Pour this batter into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake . After approximately two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for around one minute.
To finish, place the pancake on a plate, put the broccoli (three to four small florets per pancake ) and the cheese sauce on one half of the pancake , fold the other half over and drizzle with a little more cheese sauce.
VERY BERRY PANCAKES
(Serves 4)
2 eggs
2tsp plain flour
100g caster sugar
300ml milk
Pinch of salt
Knob of butter
200g seasonal berries
Method:
Clean the berries and rinse in cold water. Place half the berries and half the caster sugar in a saucepan with two tablespoons of water and gently heat until the berries have broken down and become a wet pulp. Push the pulp and juice through a sieve to make a sauce and taste to check its sweetness. Add a little more sugar if required.
Roughly chop the remainder of the berries, remembering to put a few whole berries aside beforehand for decorating.
In a bowl, mix the eggs, flour, salt and two teaspoons of caster sugar to form a paste. Slowly add the milk, mixing continuously, until it becomes the consistency of paint.
Pour into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake . Drop some of the chopped berries onto the pancake before it cooks through.
After approximately two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for around one minute.
Serve with a drizzle of sauce and decorate with berries.
CHOCOLATE PIKELETS
(Serves 4)
25g cocoa
50g 72% chocolate broken into squares (or use a good milk chocolate)
100ml double cream
2 eggs
2dsp plain flour
2tsp caster sugar
300ml milk
Pinch of salt
Knob of butter
Hundreds and thousands
Method:
To make a simple chocolate sauce, warm the cream gently in a pan and add the chocolate. Stir until the chocolate has melted and combined with the cream.
Mix the eggs, flour, caster sugar and salt to a paste. Slowly add the milk, mixing continuously until it becomes the consistency of paint.
Split the batter into two and add the cocoa to one half of the mixture. This will make for a selection of half chocolate and half plain pancakes.
Pour approximately two tablespoons of batter at a time into a hot, flat, buttered, pan to form four-inch circles – feel free to cook several at a time. After about two minutes, the pikelets should be loose. Tease the edges and then flip them with a spatula to cook the other side for approximately one minute.
Serve with chocolate cream sauce and sprinkle with hundreds and thousands.
PANCAKES WITH RHUBARB
(Serves 4)
1 egg
1tbsp flour
1tsp sugar
Pinch of salt
Knob of butter
128ml milk
Three sticks of rhubarb
Cornflour
Method:
Slice 2in pieces of rhubarb and roll in cornflour. Place on a baking tray and bake at 160°C/gas mark 3 for 20 minutes.
Mix together the eggs, flour, sugar and pinch of salt. Slowly add the milk until the mixture is as thick as single cream.
When the rhubarb is cooked, make the pancakes.
Pour the batter into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake. After approximately two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for around one minute.
Place the rhubarb slices on pancake and pour over the syrup from the baking tray.
Original article written by and sourced from – walesonline.co.uk