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Shrove Tuesday Pancakes

CLASSIC PANCAKES

Whether you make your pancakes thick or thin is a matter of taste. Once cooked, sprinkle with sugar and lemon juice for a classic finish,  or top with any of your favourite ingredients. I love the tasty combination of lemon, sugar and golden syrup for extra sweetness, but I’m sure you have your own. Just make sure you’ve plenty if the ingredients in as there really is only one day of the year when you can indulge and treat yourself to that extra pancake or two.

 

Makes 8-10 pancakes

INGREDIENTS

125g plain flour

Pinch of salt

2 large eggs

275ml milk

25g butter, melted

Sunflower or vegetable oil for cooking

METHOD

Sift the flour and salt into a large bowl. Beat the eggs into the milk and pour onto the flour. Whisk well until the batter is smooth and creamy. If there are any lumps, simply pass the batter through a sieve into a jug.

Leave for 30 minutes or longer if you have time, and then whisk in the melted butter.

Heat a pancake pan or non-stick frying pan (about 18cm diameter) over a medium heat and rub the surface with some kitchen roll dipped in the oil. Pour only enough batter into the pan so that when you swirl the pan it just covers the surface in a thin layer.

Cook for about 30 seconds or so until the edges start to curl up and the underside is golden. Flip over and cook the other side.

Slide onto a plate and either serve straight away or keep warm in layers between sheets of greaseproof paper while making the rest.

BAKED CHILLI AND CORIANDER PANCAKES

And for those of you who don’t have a sweet tooth – you need not miss out. These savoury ones are equally as delicious.

Serves 4

INGREDIENTS

1tbsp olive oil

2 cloves of garlic, crushed

500g minced beef

1 glass of red wine

400g tin of chopped tomatoes

1 heaped tbsp tomato purée

1 red chilli, chopped with seeds, or 11/2 to 2tsp dried chilli flakes

1tsp each of ground cumin and coriander

1/2tsp ground cinnamon

1 beef stock cube

400g tin kidney beans, drained

1 bunch of coriander leaves, chopped

1 x basic pancake batter with the addition of 2tbsp chopped coriander

100g cheddar cheese, grated

METHOD

To make the chilli, heat the oil in a saucepan and then sauté the onion and garlic over a medium heat until they are softened but not coloured.

Increase the heat and add the mince, cooking quickly until it is browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and bring to the boil.

Stir in the tinned tomatoes, tomato purée, chilli, cumin, coriander and cinnamon and crumble in the stock cube. Season with salt and pepper and bring to a simmer.

Cover loosely with a lid and cook for 30-45 minutes. Stir the kidney beans and coriander into the chilli and cook uncovered for 10 minutes.

Preheat the oven to 220C/ gas 7. Make the pancakes according to the basic pancake recipe (see left), stirring the coriander into the finished batter. Stack the cooked pancakes between pieces of greaseproof paper while making the rest.

Fold each pancake in half and then half again, creating a triangle with 2 pockets. Spoon some of the chilli into the pancake pockets and place in an ovenproof dish.

Scatter over the cheese and bake in the oven for about 20 minutes until golden. Serve the pancakes hot with any or all of the serving suggestions below:

Guacamole and/or sour cream

1 onion, chopped

Green salad

Lime wedges

Jalapeno chillies

TIP: It’s well worth making double of the chilli so you have plenty for another day. Store in the fridge for a few days or freeze.

Photography: garethmorgans.com

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