Shrove Tuesday - Pancake Info and Recipes

[Sylvia]

The granddaughter has reminded me that it is Pancake day next Tuesday, here is the information that I gave her:

Keeping your pancakes warm

A good tip for cooks on Shrove Tuesday is to keep a pan of water gently simmering on the hob, with a plate on top. Slip freshly cooked pancakes onto the plate to keep them warm, with a sheet of baking parchment between each to prevent sticking. That way, a stack of warm pancakes can be taken to the table for everyone to eat together.

To help you get ahead, a stack of pancakes interleaved with baking parchment can also be covered and stored in the fridge for later. To reheat, loosely wrap the stack in foil and place in a very cool oven for 10-15 minutes. If you’d like to freeze a stack of pancakes, you can do that too. Just place them in a freezer bag first.

Pancakes with Orange Sauce

for pancake mix -

9 oz/250g soft plain flour
pinch of salt
3/4 pint/400ml milk
3 eggs
sunflower oil or clarified butter

Put the flour in a bowl and stir in the salt. Add the milk, whisk until smooth, then mix in the eggs.

Strain the batter through a fine sieve and leave to rest for half an hour.
Pre-heat a non-stick frying pan or pancake pan add a little oil or butter and roll around to coat the pan base. Pour off any excess.
Using a ladle, pour the batter into the pan so that it just covers the base, being careful not to let the mixture go up the side of the pan.
Cook until golden brown and flip with a spatula or palette knife - or simply toss it???. (Beware of low ceilings) Repeat until all the batter has been used.

for orange sauce -

4 1/2 oz/125g unsalted butter
7 oz//200g caster sugar
zest of half an orange
zest and juice of a small lemon
1/4 pt/150ml orange liqueur (optional)

Melt the butter in a saucepan.
Stir in the sugar and citrus zest, mix well.
Turn up the heat, add the citrus juice and cook for 5 minutes. Add the liqueur if desired.

Roll or fold the pancakes in halves or quarters and plate individually, or present on a serving dish. Pour the orange sauce over the pancakes.

Sylvia446

[Sylvia]

Give this one a try with picky kids, my grandkids demolish them.

Feta and Potato Pancakes

Serves 4

18 ozs/500 g potatoes, peeled and grated
1 small onion, peeled and grated
2 eggs
2 tablespoons chopped mint
2 oz/50g feta cheese, crumbled
2 oz/50g plain flour
Salt and freshly ground black pepper
4 tablespoons vegetable oil
Parsley, mint and lemon wedges to serve

Put the grated potatoes and onion into a bowl, stir in a little salt then place in a colander to drain for 15-20 minutes.*

Beat the eggs lightly in a bowl. Squeeze the excess moisture from the potato mix and combine with the eggs, mint, feta flour, salt and pepper.

Heat the oil in a large non-stick frying pan or griddle pan. Add 2 tablespoons of the mixture per pancake to the pan and squash to flatten into 3"/7cm pancakes. Cook on both sides until golden brown.

Garnish with fresh parsley, mint and lemon wedges.

Sylvia446

* If you are pushed for time, squeeze the potatoes through a clean tea towel/Jcloth to remove any excess moisture.

[Sylvia]

Ricotta, Lemon and raisin hotcakes with maple syrup
Makes 2 generous servings (10-12 hotcakes)

4 1/2oz/125g ricotta cheese
5 fl.oz/150ml milk
Finely grated zest of 2 lemons
2 eggs, separated
5 oz/150g plain flour
1 tsp baking powder
3 oz/75g raisins/banana/blueberries or raspberries
2 Tbsp caster sugar
pinch of salt
vegetable oil for cooking
Maple syrup

For the pancakes, mix together the ricotta, milk, lemon zest and egg yolks. Add the flour, baking powder, raisins (or your choice of fruit), caster sugar and salt, mix until everything is just combined. Be careful not to over-mix or the hotcakes will turn out heavy.

In a separate bowl, whisk the egg whites until they form stiff peaks. Add a spoonful to the ricotta mixture to loosen, then fold in the rest with a large metal spoon, trying not to knock out all of the air from the whites.
Heat a little oil in a large non-stick frying or pancake pan. Drop a few spoonfuls of the batter into the pan, leaving enough space between each to turn them. Cook over a medium heat for a couple of minutes until golden. Flip over and cook for a further minute until golden. Keep warm, while you cook the rest, adding a little more oil to the pan for each batch.
Serve the pancakes with the maple syrup drizzled all over and some fresh fruit on the side.

Sylvia446

[Sylvia]

Boozy Orange Caramel Pancakes

Serves 4

1 x basic pancake batter (see recipe on this board)
2 oz/50g butter
3 oz/75g caster sugar
2 Tbsp brandy
Grated zest and juice of 1 orange
3 Tbsp cream, single or double

Make the pancakes and keep warm between pieces of greaseproof paper, in the oven. Melt the butter over a low heat in a non-stick pancake or frying pan. Sprinkle the sugar over the butter and increase the heat. Once the sugar has dissolved and is becoming golden, add the orange zest and juice and the brandy. Bring to the boil and allow to thicken a little.
Stir in the cream.
Serve 2 pancakes each, folded into triangles and spoon over the sauce.

Sylvia446

[Sylvia]

Blender Cheese Pancakes

3 Eggs
1 Cup Ricotta or Cottage Cheese
1 Tbsp Salad oil
1/4 Cup unsifted Flour
1/4 Cup Milk
2 tsp Sugar
1/8 tsp Salt
1 tsp Baking Powder
1 tsp Grated Lemon rind

Combine ingredients in a blender and mix until smooth. Leave the batter to rest for about 20 minutes. Pour enough batter for each pancake in to a lightly oiled heated pancake or frying pan. Turn when bubbles form on the surface and the edges are slightly brown.
Remove to a serving platter and serve warm with fruit or dusted with icing (confectioners) sugar.

Sylvia446

[Sylvia]

Sweet Corn Pancakes with Spiced Dip

Makes 4

3 1/2oz/100g self-raising flour
1 tbsp cornflour
1 medium sized egg
6-7 tbsp milk
3 oz/85g canned sweetcorn, drained
small bunch chives, finely chopped
vegetable oil, for frying

5 fl oz/150ml Greek-style yoghurt
1/2 tsp harissa paste
squeeze lemon juice

Whisk together the flours, egg and milk to make a smooth batter. Stir in the sweetcorn and chives.
Heat two teaspoons of vegetable oil in a frying pan and add a spoonful of batter.
Fry until the base is golden, then turn over. Drain on kitchen paper. Repeat with the remaining batter.
Mix the yoghurt, harissa and lemon juice, together in a small bowl, taste and season.
To serve, stack the pancakes on a plate and serve with a dollop of the yoghurt dip

Sylvia446