On their own, drenched in sauce, dusted with sugar, or with a light sprinkle of lemon juice – who can resist a pancake?
Next week will see thousands of people across the Lothians enjoy a tasty bite or two as they mark Pancake Day at home or in restaurants across the area.
But if you are lacking inspiration, resist the temptation to reach for a packet mix.
Here are some mouth-watering recipes to help you wow family and friends – not to mention your taste buds.
• 1 large free-range egg
• 300ml full-fat milk
• 100g plain flour
• 25g caster sugar
• A little rapeseed oil to cook
Whisk the egg and milk in a large bowl, then incorporate the flour and sugar.
Rub out a frying pan with some rapeseed oil using a kitchen towel and bring to a medium heat.
Pour some of the batter into the pan and immediately drain any excess back into the mixing bowl.
Cook each crepe for 2 minutes on the first side and 1 minute on the second side.
Once all of the batter is used up, pile the crepes on a plate and cover with clingfilm to soften.
• Courtesy of Mark Greenaway, head chef at Restaurant Mark Greenaway, Edinburgh
For the pancake
• 50g caster sugar
• 100g flour
• 1 egg
• 1tsp baking powder
• Whole milk (enough to turn into a batter with the consistency of lightly whipped double cream)
For the topping
• 75g caster sugar
• 75ml double/whipping cream
• 1 banana
• Flaked hazelnuts
Add the flour, sugar, egg, baking powder, and milk into a bowl. Whisk to the consistency of lightly whipped double cream. Leave covered in the fridge for two hours.
In a heavy bottomed pan add 75g of caster sugar. Once the caster sugar has melted down and taken a lovely golden brown colour add 75ml of double or whipping cream, keep on stirring until you have a thick brown butterscotch sauce. Throw in half of the banana and set aside.
Whip up some more double cream and toast off some flaked hazelnuts (or any nut will do).
On top of the pancakes add alternate pieces of sliced banana and butterscotch banana. Top with whipped cream and drizzle some sweet sauce over and scatter toasted nuts on top. Enjoy.
• Courtesy of Chef Chris Thompson from The Pantry Farm Shop and Kitchen, Edinburgh
For the Banana and honey ice cream
• 2 over ripe bananas peeled chopped 1" pieces and frozen for 24 hours
• 35ml runny honey
Place the frozen bananas in a food processor and turn on to full add about 35ml runny honey, more or less to personal taste and blend until completely smooth, roll in cling film to create a cylinder and return to freezer in airtight container until required.
For the Chocolate sauce
• 100g chocolate
• 25g unsalted butter
• 150 ml cream
• ½ tbsp. liquid glucose
Bring cream to the boil, pour over the chocolate, diced butter and glucose. Mix well until all the chocolate and butter is completely melted and you have a smooth sauce. Leave somewhere warm until required
For the pancakes
• 70g plain flour
• 100ml whole milk
• 50ml water
• 1 eggs
• 15g unsalted butter, melted, plus a little extra for greasing
• Pinch ground cinnamon
Sift the flour and cinnamon with a pinch of salt into a bowl and make a well in the middle.
Mix the milk and water together. Crack the eggs into the well and whisk slowly. Add the milk and water in a slow steady stream whilst whisking constantly, gradually incorporating the flour until the batter is smooth. Set the batter aside to rest for 20 mins, then whisk the melted butter into the batter.
Heat the pan over a medium heat and grease with melted butter. Using a small ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly and thinly coated. Cook the pancake for about 45 secs on one side until golden, flip the pancake and cook the other side for about 30 secs until it freckles.
• Smooth peanut butter
• Caramelised bananas
Spread a little peanut butter over the inside of the pancake, unwrap ice cream and place in the middle and wrap the pancake around it. Carve in the middle and arrange on plate.
Add caramelised bananas and drizzle with chocolate sauce.
• Courtesy of Paul Wedgwood, Head Chef at Wedgwood the Restaurant, Edinburgh
• 100g buckwheat flour (or plain if you cant find it)
• 100g plain flour
• 1 tsp baking powder
• 2 eggs
• 100ml whole milk
• 2 tsp poppy seeds (optional)
• salt + pepper
• 50g courgette, grated
• 1 spring onion, finely sliced
• small knob of butter
• 100g courgette (roughly)
• small bunch of parsley
• 25g parmesan, finely grated
• good glug of olive oil
• juice of half a lemon
Buckwheat flour adds a hint of sourness to the mix that I love with the courgette but by all means use plain flour if you would prefer, though rye and spelt would also make good alternatives.
1.For the Pancakes whisk together the dry ingredients in a large bowl. Add the eggs, milk, poppyseed and a little seasoning and mix again until smooth.
2.Stir in the grated courgette and the onion. Heat the butter in a non-stick frying pan on a medium heat, making sure the butter doesn’t burn.
3.Dollop a large amount of batter into the middle of the pan and spread evenly. I find its best to cook them one at a time but if you are making smaller ones you could probably fit 3 or 4 in the pan at once.
4.Flip after 2-3 minutes or once bubbles start to appear on the top of the pancake. Cook on the other side for a further 3 minutes. Cover to keep warm and repeat the process with the rest fo the batter.
5.Once all the mix is cooked up start on the salad. Use a vegetable peeler to make ribbons with the courgette and place in a bowl. Tear up the parsley roughly and add alongside the parmesan and oil.
6.Toss to mix and add a little lemon juice.
7. Season to taste.
8.To serve place a pancake on your plate, top with some of the salad and finish with a poached egg.
• Courtesy of Great British Bake Off star and food blogger Flora Shedden, find more of her recipes here
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