3 Pancake Recipes to Celebrate Shrove Tuesday!

WILDFOX FALL/WINTER 13 photographed by Mark Hunter / The Cobrasnake

(So many pancakes make us sleepy… We Siamese Camden Top by Wildfox )

Happy Pancake Day!

Whether or not you’re taking part in Lent every year religiously (in both meanings of the word), today is the day to examine yourself and establish what changes you might want to make to your life.

Cut out sugar, quit cigarettes or stop swearing? Whatever it is you choose to oust from your life tomorrow (for 40 days or perhaps even for good), the great news is that today you’re still off the hook! Well, time to go a bit mad in the kitchen…

Mix ’em, flip ’em, stack ’em. Traditional pancakes with lemon and sugar are beautiful but perhaps you’d like to spice things up a little? Here are three of our favourite mouth-watering recipes that include a wheat-free and all natural Paleo version (Paleolithic Diet, ie. eating like a caveman), stacked apple pie pancakes and a vegetarian savoury potato crepe. Yum.

Paleo coconut pancakes with lemon butter

Paleo Coconut Banana Pancakes & Lemony Butter

(recipe by Irey from Eat Drink Paleo)

Ingredients:

1 medium banana, peeled and roughly chopped
2 whole eggs
6-7 tbsp almond meal
3 tbsp desiccated coconut,unsweetened
1/2 tsp gluten free baking powder
1 tbsp vanilla essence
coconut oil for cooking

Lemon butter:

2 tbsp butter, grated or mashed if softened at room temperature
½ lemon, zest and juice
handful of blueberries
maple syrup & strawberries to serve

Instructions:

Grate butter stick into a ramekin and combine with grated lemon zest and lemon juice. Use a fork to mash the butter and incorporate lemon. Set aside.

Mash banana with a fork and whisk the eggs in a bowl and then combine with the rest of ingredients.

Heat up a tiny dollop of coconut oil in a non-stick frying pan. Cook pancakes in batches, about one and a half tablespoon of mixture per pancake. Keep the heat on medium making sure the pancakes don’t burn too quickly and cook thoroughly (around 1:30 mins on each side). You know it’s time to turn them over when little bubbles start appearing in the batter. The batter is quite fragile so use two spatulas to turn them over. Add a little more coconut oil in between pancakes.

Serve with lemon butter or maple syrup and berries on top.

my kitchen antics apply pie pancakes

Apple Pie Pancakes

(recipe by Nisha from My Kitchen Antics)

Ingredients:
Plain flour- 2 cups
Sugar- 1/4 cup
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Cinnamon powder- 2 tsp
Grated nutmeg- 1/4 tsp
Buttermilk- 2 cups
Apple sauce- 1/4 cup (recipe follows)
Eggs- 2, medium
Milk- 1/4 cup (give or take a tsp or so)
Apple sauce:
Apples- 2 medium, peeled, cored and cut into cubes
Cinnamon- 1/4 tsp (optional)
Lemon juice- 1 tsp
Brown sugar- 1 tbsp
Water- 2 to 3 tbsp
Topping:
Apples- 2 small, peeled, cored and sliced into thin wedges
Brown sugar- 1 tbsp
Butter- 1/2 tbsp
Maple syrup- to drizzle
Method:
In a sauce pan mix together all the ingredients for the apple sauce.
Bring to a boil and then simmer for about 10-12 min or till the apples become of mashable consistency.
Keep aside to cool, then blend to a puree using an immersion blender or food processor.

For the topping, melt the butter and sugar in a sauce pan.
Add the apples to the mix and toss around, making sure it’s all well coated.
Cook till you see bubbles around the edges.
Don’t over cook the apples, they should still be a bit crunchy.
When done, take off heat and keep aside.
Whisk together all the dry ingredients (from the pancake section), basically the first 7 ingredients, in the batter bowl.
In another bowl mix the buttermilk, apple sauce and eggs till just combined.
Pour the wet ingredients into the dry ingredients and whisk till the batter comes together. Make sure there are no lumps of flour.
Add milk bit by bit just until you get that pourable consistency, making sure you don’t over whisk the batter.
Heat a frying pan and when hot pour a ladle full of batter onto the pan.
Wait for small bubbles to appear on top and when they just start popping (around 2-3 mins), you are ready to flip.
Cook for a further 2 minutes or so and then take it off the heat.
If you are not having them immediately, don’t stack them up, instead, place them side by side on baking paper.
When ready to serve, gently warm them up in a preheated oven (at 90C) for around 15 to 20 minutes.
To assemble, stack 2-3 pancakes on top of each other and add a layer of the apple topping and a generous drizzle of maple syrup.
Continue till your pancakes are all used up, but make sure the top most layer is apple.
Give a dusting of powdered sugar or even cinnamon.
Savoury Potato Pancakes with Spiced Beetroot

Potato Pancakes with Spiced Beetroot

Ingredients:

500g cooked beetroot (the non- pickled, vacuum-packed variety
is fine)
2 tbsp vegetable oil
50g butter
125g honey
3 tbsp red wine vinegar
Pinch of ground nutmeg
Big handful baby spinach
1 tbsp pine nuts, toasted
Crème fraîche, to serve

for the pancakes:

700g floury potatoes
125g self-raising flour
1 tsp baking powder
400ml milk
4 large free-range eggs
Vegetable oil, for frying

Method:

1. For the pancakes, cook the potatoes in their skins in a pan of boiling water, until tender. Drain and, when cool enough to handle, peel and pass through a potato ricer (or sieve) into a bowl. Add the flour and baking powder and season well. Add the milk, a little at a time, stirring to combine, then whisk in the eggs to make a thick batter.
2. Heat some oil in a 20cm frying pan over a medium-high heat and spoon in 2 large, heaped spoonfuls of the batter. Tilt the pan to spread the mixture over the pan. Cook for about 1 minute, or until the mixture bubbles up, then turn the pancake and cook for a further minute on the other side.
3. Remove from the pan and keep warm while cooking the rest of the pancakes, lightly greasing the pan with a little oil between each one.
4. For the filling, cut the beetroot into wedges. Heat the oil and butter in a pan until the butter begins to foam, then add the beetroot. Cook without stirring for 2 minutes, then toss the beetroot in the butter and oil.
5. Add the honey and stir to coat the beetroot. Add the vinegar, nutmeg and seasoning, and cook for a couple of minutes, then stir in the spinach and pine nuts. Spoon some filling on to each pancake, finish with a dollop of crème fraîche and fold over. Serve with a little bowl of crème fraîche.
vintage pancake day from art247
To lent or not to lent, get ready for some flipping action today and have a pantastic Pancake Day!
rainbow pancakes stacked Lara Stone eating pancake fashion pancakes

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