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 Banana Pancakes & Lemony Butter
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
2 tbsp butter, grated or mashed if softened at room temperature
½ lemon, zest and juice
handful of blueberries
maple syrup & strawberries to serve
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.
Apple Pie Pancakes
Potato Pancakes with Spiced Beetroot
500g cooked beetroot (the non- pickled, vacuum-packed variety
2 tbsp vegetable oil
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
4 large free-range eggs
Vegetable oil, for frying
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.