Tuesday 13th February is Pancake Day

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Stacked Chocolate Pancakes with Chocolate Ice Cream

Serves 4, prep time 20 minutes, cooking time 10 minutes

INGREDIENTS
3 tbsp of coconut oil
120g plain flour sifted
A pinch of salt
2 free-range eggs
150ml of milk mixed with 3 tbsp of water

TO SERVE
6 tbsp of Nutella
Chocolate ice cream
Chocolate & caramel sauce
Dried cranberries


METHOD

Preheat the oven to 100 degrees. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a frying pan over medium heat, and then add a quarter of the batter. Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make 3-4 pancakes. Place the pancakes on a plate and layer with Nutella, fold into four. Then stack the pancakes on a plate, top ice cream, pour over some chocolate and caramel sauce, topped with cranberries and serve.

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Blueberry & Whipped Cream Stacked Gluten-Free Pancakes

Serves 4, Prep time 20 minutes, cooking time 20 minutes

INGREDIENTS
2 medium punnets of washed blueberries
3 tbsp of caster sugar
4oz gluten-free plain flour
Pinch of salt
2 free-range eggs
150ml of milk mixed with 3 tbsp of water
3 tbsp of coconut oil
1/2 pint of whipped cream
Icing sugar to dust

METHOD
Preheat the oven to 100 degrees. Put two handfuls of blueberries, 1/4 pint of water and caster sugar in a small pan. Bring to the boil, then lower the heat and simmer for 45-30 minutes until the liquid becomes syrupy. Remove from the heat and allow to cool. Sift the flour and salt into a large mixing bowl. Make a well in the centre, break the eggs into it, then begin whisking the eggs to make a batter. Now gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a small frying pan over a medium heat, then add 3 tbsp of the batter to the pan. Tip the mixture around to get an even layer. After 30 seconds, lift the edge of the pancake with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, then slide onto a plate and place in a warm oven. Repeat the process: you should make eight pancakes. To serve, place a pancake on a plate, layer with cream and blueberries, then repeat until all the pancakes are stacked. Finally, pour over the cooled blueberry syrup and dust with icing sugar.

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Gluten & Dairy-free Pancakes

Serves 4, prep time 20 minutes, cooking time 10 minutes

INGREDIENTS
3 tbsp of coconut oil
120g gluten-free plain flour sifted
Pinch of salt
2 free-range eggs
150ml of dairy-free milk mixed with 3 tbsp of water
8 pineapple rings

TO SERVE
Caramel sauce
Icing sugar to dust
Glacé cherries

METHOD
Preheat the oven to 100 degrees. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a small frying pan over a medium heat, and then add 3 tbsp of it to the batter to the pan. Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make around eight pancakes. Drain the pineapple and layer the pineapple rings with the pancakes. Dust with some icing sugar, top with a couple of cherries then pour over the caramel sauce and serve.

PANCAKES_P1030715 copy copyGLUTEN-FREE PANCAKES WITH STRAWBERRIES & CREAM

Serves 4, prep time 20 minutes, cooking time 10 minutes

INGREDIENTS
3 tbsp of coconut oil
120g gluten-free plain flour sifted
pinch of salt
2 free-range eggs
150ml of milk mixed with 3 tbsp of water
12 strawberries washed, halved and trimmed

TO SERVE
Whipped cream
Strawberry jam
Icing sugar to dust


METHOD

Preheat the oven to 100 degrees. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a small frying pan over medium heat, and then add 3 tbsp of it to the batter to the pan. Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make eight pancakes. Place the pancakes on a plate and layer with cream and strawberries. Dust with some icing sugar, top with some more berries, jam and dust with icing sugar.

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Bacon, Egg & Tomato Stacked Pancakes

Serves 2, prep time 10 minutes, cooking time 15 minutes

INGREDIENTS
FOR THE PANCAKES
3 tbsp of coconut oil
120g of gluten-free plain flour
Pinch of salt
2 free-range eggs
150ml of milk mixed with 3 tbsp of water

FOR THE FILLING
Oil for frying
6 free-range eggs
12 rashers of beef/turkey/bacon
12 cherry tomatoes
Baked beans to serve
Cress to serve

METHOD
Preheat the oven to 100 degrees. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a small frying pan over a medium heat, and then add 3 tbsp of it to the batter to the pan. Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make eight pancakes. Next, fry the bacon and cook the eggs in a small frying pan. Finally, place the pancakes onto plates, start to layer the bacon, eggs and tomato. Top with some cress and serve with baked beans.

P1060149 copy copy copy.jpgServes 4, Prep time 20 minutes, cooking time 20 minutes

INGREDIENTS
2 medium punnets of washed blueberries
3 tbsp of caster sugar
4oz gluten-free plain flour
Pinch of salt
2 eggs
5fl oz milk, mixed with 3fl oz water
3 tbsp of coconut oil
1/2 pint of whipped cream
Icing sugar to dust

METHOD
Preheat the oven to 100 degrees. Put two handfuls of blueberries, 1/4 pint of water and caster sugar in a small pan. Bring to the boil, then lower the heat and simmer for 45-30 minutes until the liquid becomes syrupy. Remove from the heat and allow to cool. Sift the flour and salt into a large mixing bowl. Make a well in the centre, break the eggs into it, then begin whisking the eggs to make a batter. Now gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a small frying pan over a medium heat, then add 3 tbsp of the batter to the pan. Tip the mixture around to get an even layer. After 30 seconds, lift the edge of the pancake with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, then slide onto a plate and place in a warm oven. Repeat the process: you should make eight pancakes. To serve, place a pancake on a plate, layer with cream and blueberries, then repeat until all the pancakes are stacked. Finally, pour over the cooled blueberry syrup and dust with icing sugar.

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