American Pancakes
With Rhubarb compote
100g plain flour
½ tsp baking powder
1 eggs
200ml buttermilk (more if the batter is too thick)
1 tsp vanilla extract
2 tbsp. butter, melted - optional
1 lemon, zest
1 tsp sunflower oil for frying
200g rhubarb compote – optional
Mix the flour, baking powder in a large bowl. Make a well in the centre of the dry ingredients and whisk in the egg adding the buttermilk as you whisk until a thick smooth batter is achieved. Add a drop of vanilla extract if desired.
Cover with cling film and rest for 20 minutes or overnight, if possible, in the fridge.
Before using, stir and check the consistency of the batter. It should be thick but pourable! Add extra buttermilk if required.
Heat the oil in a large non-stick frying pan, over medium/ low heat. Drop a tablespoon of the batter per pancake into the pan to make pancakes of approximately 5 cm across.
Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes with a small cub of butter to baste and add flavour to the pancakes.
Remove from the pan onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.
Serve with some rhubarb compote and extra whipped cream. Enjoy!
Baked Chicken and Bacon Crepes
Serves 2-4
2 tablespoons butter
½ onion, chopped
1 small leek, thinly sliced
1 clove garlic, chopped
1 tablespoon plain flour
100ml white wine
200ml milk
1 tablespoons Dijon mustard
2 chicken filets, finely chopped
100g grated cheese
4-6 crepes, ready prepared
Salt and pepper
To serve : salad leaves and chutney
Preheat the oven to 180˚C.
Over a medium heat, melt the butter in a frying pan. Add the chicken, bacon and cook for 2-3 minutes to colour. Remove from the pan and set aside. In the same pan, over medium heat, add the onion, garlic and leek and cook for 1 minutes or until soften. Add the flour and cook for a further 1 minute. Add the wine to the pan and stir to loosen the mixture. Follow by the milk and again stir to combine. Remove from the heat and stir in some mustard and add almost all of the cheese. Check the seasoning and set aside to cool for a moment.
Spoon 2 tbsp. chicken mixture over 1 crepe. Roll up to enclose filling. Place in an ovenproof dish. Repeat with remaining crepes and filling. Add the leftover of the sauce over the rolled crepes and sprinkle the remaining cheese.
Place in the oven for 10-15 minutes until coloured and bubbly.
Serve with some vegetables or green salad and chutney.
Breakfast Pancake Stack with Berries
Pancakes are fantastic for breakfast, throw a few extra in the pan for lunchboxes and you’ll be popular at lunchtime!
300g plain flour
1tsp baking powder
3 eggs
400ml buttermilk (more if the batter is too thick)
A few Knob butter
Salt
1 tsp sunflower oil for frying
To serve with a selection of sides : Berry compote, fresh fruit, Honey, maple syrup, whipped cream,
Mix together the flour, baking powder and a pinch of salt in a large bowl.
Beat the eggs, make a well in the centre of the dry ingredients and whisk in the egg adding the buttermilk as you whisk until a thick smooth batter is achieved. Mix in the melted butter.
Cover with cling film and rest for 1 hour or overnight if possible, in the fridge.
Before using stir an check the consistency of the batter. It should be thick but pourable! Add extra buttermilk is required.
Heat the oil in a large non-stick frying pan, over medium/ low heat. Drop a tablespoon of the batter per pancake into the pan to make pancakes approx 7.5 cm across. Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes. Remove from the pan onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.
Serve with your favourite side.
Berry Fruit Compote
If you are making this in the right season, you might like to use a mixture of summer berries which you have picked yourself or see what your greengrocer or supermarket is offering. This is a very versatile recipe, useful for both savoury and sweet dishes.
200 g mixed berries, such as blueberries, raspberries, hulled and halved strawberries
50 g sugar
2 tbsp Water
Place the berries in a heavy-based pan with the sugar and water, then bring to the boil, stirring so that the sugar dissolves. Continue to boil fast for about 5 minutes until the berries are tender but still holding their shape.
Remove the compote from the heat and transfer to a bowl. Leave to cool completely, then cover with cling film and chill and use as required. This will last for up to three days in the fridge.
