Sourced via BBC Good Food

It’s Pancake Day!

It’s Pancake Day! Treat yourself to a sweet or savoury pancake. We bring you our top recipes from none other than Nigella Lawson. We even have one for all the lovebirds on Valentines.

American Pancakes

Ingredients:

  • 1 tablespoon baking powder
  • 1 pinch of salt
  • 1 teaspoon white sugar
  • 2 large eggs (beaten)
  • 30 grams butter (melted and cooled)
  • 300 ml milk
  • 225 grams plain flour
  • butter for frying

Method:

  1. The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it’s much easier to pour the batter into the pan than to spoon it.
  2. Heat a smooth griddle or pan on the stove.
  3. When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.
  4. I get about 16 silver-dollar-sized pancakes out of this.
Sourced via BBC Good Food
Sourced via BBC Good Food

Crepes

Ingredients:

  • 30 grams unsalted butter melted (plus more for frying)
  • 150 grams plain flour
  • 325 ml milk
  • 1 large egg

Method:

  1. The best thing to have to make proper crêpes is a copper crêpe pan, but it’s hard to justify the expense since you’re not likely to get much use out of it. Still, I love mine. Otherwise reckon on using a shallow pan, preferably one with sloping sides, of about 20cm / 8 inches in diameter.
  2. Melt the butter and let cool a little.
  3. Put the flour, milk and egg into a blender and whiz to amalgamate. Pour into a jug and stir in the melted butter. Otherwise, just pour the flour into a bowl, whisk in the egg and milk and finally, just before making the crêpes, the melted butter.
  4. Heat a seasoned crêpe pan or the nearest equivalent (I like to melt some butter in one first, and then wipe it all off) and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
  5. Continue with the rest of the batter. This is the work of moments, and crêpes, ready filled, or empty, reheat very well in a microwave.
Sourced via Lilvienna
Sourced via Lilvienna

Red Velvet Pancake

Ingredients:

  • 150 grams plain flour
  • 1 tablespoon best cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 3 tablespoons granulated sugar
  • 1 pinch of salt
  • 150 ml buttermilk or runny plain yogurt
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • red food colouring
  • raspberries to serve
  • creme fraiche to serve
  • grated dark chocolate to serve

Method:

  1. In a large bowl, mix together the flour, cocoa powder, baking powder, bicarb, sugar and the pinch of salt. Now, in a measuring jug, whisk together the buttermilk or plain yogurt, egg, vegetable oil, vanilla and red food colouring.
  2. Whisk the liquid ingredients into the dry ingredients to make a thick batter and set to one side while you get out a smooth griddle or non-stick frying pan and warm it on the stove, wiping it with a little vegetable oil first. Add small ladlefuls of the batter onto the griddle and when bubbles start appearing on the surface, after a minute or two, it means the pancakes are ready to turn. They’ll probably need just under a minute on the second side, but it depends on how hot the griddle is, so check as you go.
  3. Serve with some fresh raspberries and a dollop or two of crème fraiche on top of which you have grated some dark chocolate.
Sourced via Design Love Fest
Sourced via Design Love Fest

All recipes are sourced via Nigella Lawson

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