Posted: 9th February 2016
Pancake Day, Shrove Tuesday, the-day-before-Ash-Wednesday or The Day We Eat Pancakes, whatever you call it, it’s here! Whether or not you celebrate Lent or any of the other Christian traditions and holidays- a day where our chef is obliged to make us pancakes is alright with us!
We racked our chef’s brain and made him spill on his fail safe, perfected versions of the Pancake Recipe. He gave us his take on the age old classic, as well as a savoury option for those of you who aren’t as sweet toothed as us!
American Pancakes (aka THE CLASSIC)
360ml milk MI
250g plain flour GL
80g caster sugar
2 teaspoon baking powder
1 teaspoon bicarbonate of soda
Pinch of salt
2 eggs EG
60g butter, melted MI oil
1. Sift together flour, baking powder, bicarb, salt and sugar.
2. Combine all wet ingredients, then mix in the dry ingredients. Don’t over work the batter as it toughens up the more it gets mixed.
3. Heat some oil in a large pan or skillet. Drop dollops of the batter in the medium hot pan and cook until the bottom is nicely browned. The surface should show bubbles and the batter should be risen.
Add blueberries if desired.
Flip the pancake to cook on the other side.
4. Serve with Maple Syrup, sliced bananas and bacon (kinda classic for breakfast/brunch in USA), chocolate sauce, fresh fruits, whipped cream or any way you want
Courgette Pancakes with Red Pepper, Soft Herbs & Feta
500g courgette, grated and pressed
10 eggs EG
300g plain flour GL
6g bunch parsley, finely chopped
5g mint, finely chopped
200ml oil for frying
For the filling
300g red pepper, diced
100ml vegetable oil
250gm feta cheese, diced MI
Salt and pepper (optional)
1. For the batter, beat the eggs, flour, parsley, mint, salt and courgette in a bowl.
2. Heat 1 tablespoon of oil in a frying pan (18cm diameter) and add a few tablespoons of batter for the first pancake.
3. Flip when the edges are dry and bubbles form on the surface.
4. Repeat to cook 9 more pancakes, one after the other, with 1 tablespoon oil; keep them warm under foil or in the oven as you are working.
5. For the filling, heat the oil in a frying pan and sauté the pepper for 3 minutes.
6. Remove from the pan and mix with feta cheese and mint. If necessary, season to taste with salt and pepper.
7. Spoon filling onto the hot pancakes, fold and serve