Daily Recipes: Pancake

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Griddle cakes

ingredients

125g/4oz plain flour
2 teaspoons baking powder
2 tablespoons caster sugar
2 eggs, separated
1 tablespoon melted butter
125ml/4fl oz milk
50g/2oz pitted fresh cherries, chopped
50g/2oz ready-to-eat dried
apricots, chopped
clear honey or golden syrup, gently
warmed, to serve

serves 4–8

Sift the flour, baking powder and sugar together. Make a well in the centre. Whisk the egg yolks, melted butter and milk together, then stir into the dry ingredients to form a smooth batter.
Fold the cherries and apricots into the batter.
Whisk the egg whites until stiff and dry, then fold carefully into the batter.
Heat a griddle or flat cast-iron grill pan until medium-hot. Brush with a little melted butter. Put spoonfuls of the batter on the griddle, and cook until the top is set and bubbles appear, and the underside is golden. Turn and cook on the other side.
Serve hot with warmed honey or golden syrup.

Griddle cakes

By wanny Sabtu, 27 Juli 2019

Lemon syrup pears with pancakes

ingredients

For the batter
100g/4oz plain flour
75g/3oz self-raising flour
25g/1oz caster sugar
3 eggs, lightly beaten
350ml/12fl oz milk
50g/2oz butter, melted
For the lemon syrup pears
175g/6oz caster sugar
2 tablespoons honey
125ml/4fl oz freshly squeezed
lemon juice
5 firm dessert pears
zest of 1 lemon, cut into thin strips
225g/8oz sour cream

serves 6

Sift the flours into a large bowl, add the sugar and make a well in the centre. Whisk in the combined eggs, milk and butter. Beat untl smooth, then set aside for 30 minutes.
To make the lemon syrup pears, combine the sugar, honey, and 350ml/12fl oz water in a saucepan, stirring over a low heat until the sugar has dissolved. Add the lemon juice, bring to the boil, reduce the heat and simmer for 8 minutes.
Meanwhile, peel and core the pears, and cut into wedges. Skim off any froth from the surface of the syrup mixture, and add the pears. Simmer for a further 5 minutes. Remove from the heat, stir in the lemon zest and leave to cool slightly.
Heat a lightly greased 20cm/8in frying pan over a medium heat, then pour 50ml/2fl oz of the pancake batter into it. Cook for 2 minutes on each side, tur the pancake with a spatula or palette knife. Continue with the rest of the batter, greasing the pan when necessary. Stack the pancakes between greaseproof paper to prevent them sticking together, and keep warm.
Strain 125ml/4fl oz of the lemon syrup, and mix with the sour cream to make a sauce for the pancakes. Strain the pairs to serve.
Serve the pancakes warm, with some of the pears and a little of the sauce drizzled over the top. Decorate with strips of lemon zest.

Lemon syrup pears with pancakes

By wanny Sabtu, 27 Juli 2019

Blueberry Pancakes

MAKES: 6

230g gluten-free plain flour
250ml Koko Dairy Free Original
2 tbsp coconut oil, plus extra for
greasing the pan
50-75g blueberries
Koko Dairy Free Plain to taste

Stir together the flour and Koko Dairy Free Original until smooth.
Put coconut oil into a cup, melt in the microwave for 40 seconds and then add to the batter. Leave in the fridge to cool for five minutes.
Grease a frying pan and put on a medium heat. Using a ladle pour the mixture into the pan and swirl to coat the bottom.
After a minute gently shake the pan, after a couple more minutes flip the pancake. Once cooked to light brown colour, slide the pancake onto a plate and add the fruit and Koko Dairy Free Plain.

The batter for these buckwheat pancakes can be made in advance and stored, covered, in the fridge for up to a day. It is good for making small pancakes but if you want to make larger ones, you’ll need to add a little more water or milk to create a thinner batter. Guacamole makes a good filling for savoury pancakes. To make sweet pancakes, add 1 teaspoon of ground cinnamon to the flour, and serve the pancakes with jam and cream, or lemon juice and maple syrup.