Pancake Recipes

Ploughman's Pancake

Preparation time: 20 minutes

Cooking Time: 20 minutes

Serves 4

Ingredients:

1 tbsp oil

1 onion, finely chopped                                                          

100g plain flour

pinch of salt

2 large British Lion eggs

200ml milk mixed with 4 tbsp water

2 tbsp butter, melted

1 tsp Dijon mustard

50g cheddar cheese, grated     

Topping ingredients:

150g shredded ham hock

50g cheddar cheese, shaved

cherry tomatoes on the vine, roasted

Method

1. Heat the oil and fry the onions for 5 minutes until they begin to soften. 
2. Sift the flour and salt into a large mixing bowl. Make a well in the middle of the flour and add the eggs with half the milk and water. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. Add the melted butter. Pour the batter into a jug.
3. Heat a 20cm diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Sprinkle over some of the fried onion and cheese. Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula. Repeat until all the pancake batter, onion and grated cheese has been used. Stack the pancakes in between sheets of greaseproof paper.
4. Serve the pancakes, folded and topped with the shredded ham hock and shaved cheese alongside little gem lettuce and roasted tomatoes.

 For more recipes go to British Lion Eggs

Thyme Pancakes filled with Caramelised Onion Chutney and Goat's Cheese

Preparation time: 20 minutes

Cooking Time: 40 minutes

Serves 4

Ingredients:

100g plain flour

pinch of salt

2 large British Lion eggs

200ml milk mixed with 4 tbsp water

1 tbsp fresh thyme leaves

2 tbsp butter, melted

Onion Chutney ingredients

1 tbsp olive oil

1 red onion, sliced

1 red chilli, sliced

1 bay leaf

100g brown sugar

75ml balsamic vinegar

75ml red wine vinegar

1 goat’s cheese log

rocket, to serve

Method

1. For the onion chutney: heat the oil in a large pan and add the onions and chilli. Cook gently over a low heat for about 20 minutes or until the onions are dark and sticky, add the bay leaf, sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
2. For the pancakes: sift the flour and salt into a large mixing bowl. Make a well in the middle of the flour and add eggs with half the milk and water. Whisk until the mixture is lump free. Add the thyme and remaining milk and whisk again until smooth. Add the melted butter. Pour the batter into a jug.
3. Heat a 20cm diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula or flip the pancakes. Repeat until all the batter is used.
4. Spread the onion chutney over the made pancakes and add the sliced goat’s cheese. Serve with salad.

For more recipes go to British Lion Eggs.

Ham Hock, Gruyere and Duck Egg Spelt Galettes

Serves 6

Ingredients:

Pancake batter

60g stoneground spelt flour

65g plain flour

2 eggs

150ml whole milk

150ml water

1 large pinch salt

2 tablespoons flavourless oil or melted butter

Topping

180g good quality Gruyere

270g cooked ham hock

6 medium duck eggs (or hen’s eggs)

Salt & pepper

1 bunch flat–leaf parsley, finely chopped

Method

1. To make the batter, whisk the ingredients together till smooth
2. Pre-heat your grill to high
3. Put a pan over a medium-high heat. Once warm, spoon in just enough batter to cover the base of it.
4. Once cooked on one side, flip the pancake and sprinkle on the cheese and ham hock, leaving a gap in the centre. Crack in the duck egg, sprinkle over salt and pepper and place the pan under the grill
5. Once the egg is cooked and the cheese melted, remove the pan from the grill, slip onto a plate, sprinkle some parsley over and serve.

For more recipes go to Ocado.

Ban Xeo

Serves 3-4

Ingredients:

Pancake batter

124g rice flour

1 tablespoon flavourless oil or melted butter

¼ teaspoon turmeric

¼ teaspoon salt

175ml water

88ml coconut milk

Filling

250g cooked chicken or pork, cut into slices

150g raw shelled prawns

1 onion, sliced

1 large or 3 small spring onions, finely sliced on diagonal

100g beansprouts

1 teaspoon flavourless oil

Nuoc Cham dipping sauce

2 tablespoons sugar

4 tablespoons water

Juice of 1 lime, to taste

2 tablespoons fish sauce

2 bird’s eye chillies, finely sliced

1 clove of garlic, chopped (optional)

1 butterhead lettuce

Bunch of mint leaves

Bunch of coriander leaves

Flavourless oil such as groundnut, for frying

Method

1. Whisk the batter ingredients together
2. Heat a frying or crepe pan (or a wok) to a high temperature and pour in a tablespoon of oil. When this is hot, ladle in enough of your batter to just cover the base of the pan
3. After a few minutes, scatter the meat, onion, spring onion, the prawns and the beansprouts over half the pancake. Fold half the pancake over, pour another teaspoon or so of oil around the edge of the pancake and cover with an upturned metal bowl or a lid and cook for about 3-4 minutes, until the ingredients start to soften and the underneath of the crepe has started to turn golden and darker brown in spots
4. While the pancake is cooking, mix together all the ingredients for the Nuoc Cham dipping sauce and whisk till the sugar dissolves. Tear the leaves from the lettuce leaving them as large as possible.
5. Drain the pancake on some kitchen paper and pop onto a plate; to eat, tear pieces of it off and wrap up in the lettuce leaves with some of the fresh herbs. Dip into the nuoc cham and enjoy.

For more recipes go to Ocado.

Healthy Spelt and Buttermilk Baby Pancakes with Poached Dried Fruits, Greek Yogurt and Honey

Serves 8-10

Ingredients:

Pancake batter

30g stoneground spelt flour

30g plain flour

1 medium egg

140ml buttermilk

1 tablespoon flavourless oil or melted butter

1 large pinch salt

Topping

200g organic dried dark apricots

200g prunes

200g dried figs

Water to cover

1 vanilla pod

1 large pinch of toasted flaked almonds per pancake

1 dessert spoon 0% Greek yogurt

1 teaspoon runny honey

1 Earl Grey tea bag (optional)

1 Cinnamon stick (optional)

Method:

1. Mix the pancake batter and set aside
2. Place the fruit in a saucepan with the water and the vanilla pod (and the tea bag if using)
3. Warm to a gentle simmer, heat for five minutes and then set aside, removing the tea bag
4. Heat a frying pan or crepe pan up, working two at a time. Spoon in half a ladle of batter to make a pancake about 4-5mm thick and about 10cm across
5. Once golden on one side, flip the pancakes and finish cooking. Set aside, between sheets of greaseproof paper, in a low oven until all the batter has been used
6. Place a pancake on the plate or in a large dessert bowl; very gently squeeze a little of the liquid out of the fruit against the side of the saucepan and pile these up on the pancakes (about 3-4 bits of fruit is plenty). Spoon a dollop of yogurt on top, scatter over the almonds and drizzle over the honey
7. You could add other dried fruits e.g. raisins, sultanas.

For more recipes go to Ocado.

Pancakes with Lemon Curd Ice Cream

Pancakes with Lemon Curd Ice Cream

Serves 10-12

Ingredients:

Pancake batter

125g plain flour

150ml whole milk

150ml water

2 medium eggs

2 tablespoons oil or melted butter

1 large pinch salt

Lemon curd ripple ice cream

250g Greek yogurt

750ml double cream

320g lemon curd + 160g to ripple

50g glucose

Juice of 1 lemon

Zest of 1 lemon (optional)

Method:

1. Whip the cream until the soft peak stage. Fold through the Greek yogurt and 320g of lemon curd, the glucose syrup and the lemon juice and zest if required. Whip until the mixture is stiff
2. Freeze the mixture in an ice cream machine and swirl through a further 160g of lemon curd before transferring to a freezer. When you want to serve it, remove from the freezer ten minutes before you need it. It’s actually best straight from the ice cream maker…
3. Whisk the pancake batter. Heat a pan over a medium-high heat. Pour in enough batter to cover the pan with a thin layer. Cook until golden, flip and continue to cook until finished. Set the rest of the pancakes aside, keeping them in a low oven, separated with sheets of greaseproof.
4. To serve, fold the pancakes into triangles and place a couple on each plate. Top with a couple of scoops of the ice cream.

For more recipes go to Ocado.

Baked Pear and Caramel Pancake Pudding

Serves 4 in an 8” flan dish

Ingredients:

3-4 Conference pears

75g butter

100g light brown muscovado sugar

1 x star anise

Pancake Batter

100g plain flour

Pinch of salt

1 medium egg

300ml whole milk

Method:

1. Preheat oven to 200C (fan)/220C Gas Mark 6
2. Peel, core and quarter the pears
3. In a large pan heat the butter and sugar until melted
4. Add the quartered pears and star anise to the pan and simmer over a low heat for 5 minutes, turning the pears in the sauce occasionally
5. Remove from the heat and transfer the pears and caramel sauce to a flan dish
6. To prepare the batter, place the flour and salt in a bowl
7. Beat the egg lightly with a fork, make a well in the centre of the dry mixture and add to the bowl with a little of the milk.  Stir well to combine adding milk gradually until all of the flour is worked in
8. Beat well adding the remaining milk.  The batter should be the consistency of single cream
9. Pour the batter over the pears and bake in the oven for 25-30 minutes until the middle is set and the top is golden
10. Serve warm.

For more recipes go to Ocado.