Pancakes… lemon and sugar, Nutella, golden syrup?
We decided to try to live up to our motto and try something a little more adventurous and think we have something for everyone.
I’ve always been a fan of crepe with a tiny squeeze of lemon and a sprinkle of sugar and the spectacle of tossing the thin pancakes on Shrove Tuesday. However, when I was 22 I visited Vancouver for the first time and I experienced something of a pancake epiphany. Jet lagged and needing some fresh air and breakfast on my first morning my friends suggested we head round the corner to the Lynn Valley concession – and there I had my first Canadian breakfast – pancakes, tasty bacon griddled just so, a fried egg and lashings of maple syrup. Everytime I create this breakfast at home I can still feel warm sunlight filtering onto my shoulders as we ate outside under the giant pines and recall the laughter of friends sharing brunch. This Saturday morning it was the perfect for filler for two hungry (and very muddy ) boys just back from rugby training.
Ah, Pancakes *sigh*, thankfully they are a regular occurrence in our house, so when the TMK team threw down the Pancake Challenge, I shouted ‘Game On!’ and the Pancake Cake was born. Layers of pancakes any size (I used a small egg pan to make individual ones), layers of cream and then topped with melted chocolate and crowned with the finest of Strawberries. Simply delicious, even if I say so myself.
We love pancakes in our house. We normally save our pancake munching for lazy Sunday mornings, I get up early make some tea and whip up a batch of batter, pop it in the fridge and return to bed with the tea. At some point approximately 40 mins later I jump out of bed (still in jim jams) and head back into the kitchen to make a start on the pancake cookathon. The rest of the family will get the plates out, decide which toppings they want to have, slice up some lemons (they know me well – lemon and sugar is my favourite topping ever) and await the arrival of the pancakes as they fly out of the kitchen.
For this year, I was a bit, well bored, of the usual recipe. It’s lovely, classic, works everytime but a bit dull now. So after a brief exciting Google of using the search terms “creative pancake recipes” I was hooked on one particular recipe which combines our family love of pancakes with our love of minty chocolate. Oh yes, we did, it’s our attempt at mint choc chip pancakes!!!!! Here’s the resulting green gooey chaos which resulted in much giggling and possibly an overdose of E numbers in the colouring but we were quite impressed with the results.
Here’s how we made the batter – it’s American based measurements but easy enough:
- 1 1/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (you can make this by using the juice of half a lemon and topping up with milk and stir)
- 1 large egg
- 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint essence
- 3 to 4 drops green food coloring (optional)
- 3/4 cup mini semisweet chocolate chips, plus more for topping
- Whipped cream, for serving
1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.
Original source can be read here along with some other creative ideas for pancake day! http://www.epicurious.com/recipes/food/views/Mint-Chocolate-Chip-Pancakes-51147000#ixzz2ultsWMEV
– Pancakes with Mulled Strawberries.
Before anyone else mentions it… I cheated!
I, WI President, subpostmistress and all round pillar of the community, cheated. I couldn’t be bothered to make the actual pancakes so I bought them from Tesco. Eight for £1 seemed like a bargain. Don’t bother though, as they are quite horrid, but photographed well, and afterwards I scraped off the home made sauce and had it with ice cream!
Anyway, I digress, on with the mulled strawberries. This is a recipe from my kitchen muse and God Ainsley Harriott and takes 5 minutes to make. To serve four you will need 225g of fresh strawberries, 150ml fresh orange juice (squeeze you own, the carton stuff is too sweet), 2 tablespoons caster sugar, 1 star anise, 1 teaspoon caraway seeds.
Chop up the strawberries and put to one side. Put all the other ingredients in a small pan and bring to the boil then simmer for 5 minutes. Pour the syrup over the strawberries and then allow to cool for at least an hour and up to 8 hours.
Put your freshly cooked pancakes on the plate and then spoon over the strawberries and enjoy.
And here are the out takes…..