Donal Skehan

Pancakes Three Ways

Pancakes 3 Ways-1 copy

The best thing about a great pancake batter is recipe is that once you have perfected it, you can change and adapt it with all your favourite flavours and toppings. You can easily make this batter the night before to save time in the morning. Have a little melted butter in a bowl and some kitchen paper so you can wipe the pan before adding a ladle of the batter.

Basic Pancake Batter
Makes 12-14 pancakes

110g of plain flour
A pinch of salt
2 large eggs
200ml of milk
75ml of water
2 tablespoons of melted butter

Sieve the flour into a large mixing bowl and with a spoon make a well in the center.  Break the eggs into the well and using a whisk slowly incorporate them with the flour.  Don’t worry too much about lumps as they should disappear when you add the rest of the liquid.  Gradually add the milk and water until you have a light batter.

Heat a little butter in your frying pan over a hot heat, and add 2 tablespoons of melted butter to the batter, stir through to combine.  Add a ladle full of the batter to the hot pan and move from side to side until it evenly covers the surface of the pan.  Reduce the heat and cook for about a minute each side or until the batter begins to take a nice golden colour.  Feel free to try your hand at flipping half way through! Serve straight away with your filling of choice. Alternatively you can cook all the batter off and save the pancakes for later.  Simply layer the crepes on top each other, cover with some cling film and store in the fridge.  They should heat up well in a microwave.

Toppings:

Nutella & Berries
Makes 1 portion
2 tbsp Nutella
handful of berries of your choice
Handful toasted hazelnuts, chopped

Spread the nutella over the warm pancake, pile on your favourite fresh berries and finish with a sprinkling of hazelnuts. Enjoy!

Strawberries & Cream filling
Makes 1 portion
6tbsp creme fraiche
1tsp icing sugar
1tsp vanilla extract
3tbsp strawberry jam
handful of strawberries, sliced

Mix the creme fraiche, icing sugar and vanilla extract together and set aside. Spread the jam on to the pancake then dollop the creme fraiche mixture on top and sprinkle the strawberries over the mixture before rolling the pancake and tuck in!

Caramelised Bananas & Dark Chocolate
Makes 1 portion
3 bananas, peeled and sliced lengthways
2tbsp demerera sugar
knob of butter
100g dark chocolate, chopped
hazelnuts, toasted and finely chopped

Coat the bananas in the sugar and set aside. Place the chocolate in a bowl over a small saucepan with simmering water and let it melt. In a fryingpan, fry the bananas on a medium heat in the butter until they have a nice colour on all sides. Spread the pancake with the melted chocolate, top with the bananas and sprinkle over the hazelnuts. Enjoy!

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Buttermilk Hotcakes with Highbank Orchard glazed Bacon

Food&Wine Xmas Shoot 2013_8If you haven’t come across Highback Orchard syrup make the effort to find it. Just like pancake batter, this hotcake batter can be happily stored for up to 24 hours, covered with clingfilm in the fridge.

Makes 14-16 Hotcakes
20 rindless smoked streaky bacon rashers
about 2 tablespoons Highbank Orchard syrup
1 tablespoon rapeseed oil
250g ricotta cheese
175ml buttermilk
2 tablespoon Highbank Orchard syrup
4 eggs, separated
150g plain flour
pinch of salt
1 teaspoon baking powder
50g butter

Put the bacon under a grill until crisp and sizzling. Transfer to a plate lined with kitchen paper and set aside to cool completely. Chop half of the bacon into small strips and leave the other half for later.

To make the hotcakes, Beat the ricotta, buttermilk and egg yolks in a large bowl. Sift the flour, salt and baking powder into a separate bowl and then add to the ricotta mixture and beat until smooth. Place the egg whites in a clean dry bowl and beat until stiff peaks form. Using a large metal spoon, fold half into the ricotta mixture to loosen the mix and then fold in the cooled bacon strips until just combined.

Heat a large non-stick frying pan. Lightly grease with a small portion of the butter and drop two tablespoons per hotcake into the pan – don’t try to cook more than three in one batch. Cook over a low to medium heat for 2 minutes or until golden, then turn over and cook for another minute or so until puffed up and golden. Loosely wrap in a clean tea towel while you finish cooking the remainder.

Meanwhile, brush the remaining bacon with the Highbank orchard syrup and flash back under the grill to glaze. Arrange the buttermilk hotcakes on warmed plates and put the glazed bacon rashers on top to serve.

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It’s About Flipping Time!

One of the first things I ever learned to make was pancakes for Pancake Tuesday. I can’t remember what age I was but I do remember being told the day before and not being able to sleep at the thought of flipping my very first pancake! I sat on the kitchen counter as my mom assembled the ingredients, armed with a splattered and stained copy of Delia Smith’s Complete Cookery Course. A basic pancake batter is quite easy to make but when I was younger I truly believed it was the most amazing thing I’d ever seen.

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New York Blueberry Oat Pancakes

Right just to try and attempt to make this American classic somewhat healthier I am using oat flour! It is so simple to make. Pile a portion of rolled oats into a food processor and whizz it until it becomes fine. The flour gives a mellow sweet taste to the food it is used in and is a great way to add extra fibre to recipes. If you don’t have any oats on hand, substitute with plain flour. This mix also works great for use on waffle irons.

Makes approximately 8–10 pancakes
100ml/4fl oz milk
120g/4oz oat flour
2 large eggs, separated
1 teaspoon of baking powder
1⁄4 teaspoon of salt
1⁄2 teaspoon of cinnamon
100g of blueberries

Add all the dry ingredients to a large mixing bowl.

Measure the milk in a jug and add the egg yolks. Whisk lightly to combine.

Add to the dry ingredients and mix until blended.

In a clean bowl whisk the egg whites until they hold firm peaks. Fold gently into the batter until combined.

To cook simply add a heaped dessertspoonful of the mixture to a warm pan brushed with a little melted butter.

Plop in a few blueberries on the uncooked side and press them in gently, allow to cook until little bubbles start to appear and the edges become a little dry and then turn over to cook for about a minute until golden brown.

Serve with maple syrup, a dusting of icing sugar, bacon or whatever takes your fancy!

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Saffrans Pannkakor (Saffron Pancake)

Recipe from “Swedish Homecooking” by Catarina Lundgren Astrom and Peter Astrom.

I’m told this is a traditional Swedish recipe from one of the largest islands off the coast of Sweden. It’s an extremely distinctive dessert, full of flavour which is definitely worth a try.

Serves 2
60g of Japanese rice
240ml of water
1/4 teaspoon of salt
480ml of whole milk
120ml of cream
2 tablespoon of sugar
1/2 teaspoon of saffron
4 eggs
50g blanched almonds

Boil the rice with the water and salt in a covered saucepan until the water is absorbed.

Add the milk and cream and let the rice mixture simmer over a low heat until soft, about 30-40 minutes.  Stir every now and then so it doesn’t catch at the bottom.  You may need to add a little extra milk if needed.

Preheat the oven to 220oC.

Let the mixture cool a little.  Stir in the sugar and the saffron.  Add the eggs to the rice, one at a time.  Then add the almonds.  Pour the rice mixture into a buttered oven-proof dish.

Bake on the lowest rack of the oven for approx. 30 minutes.  Serve the saffron pancake lightly cooled, with whipped cream and blackberry jam.

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Basic Pancake Recipe

You can easily make this batter the night before to save time in the morning. Have a little melted butter in a bowl and some kitchen paper so you can wipe the pan before adding a ladle of the batter.

Makes 12-14 pancakes
110g of plain flour
A pinch of salt
2 large eggs
200ml of milk
75ml of water
2 tablespoons of melted butter

Sieve the flour into a large mixing bowl and with a spoon make a well in the center.

Break the eggs into the well and using a whisk slowly incorporate them with the flour.  Don’t worry too much about lumps as they should disappear when you add the rest of the liquid.

Gradually add the milk and water until you have a light batter.

Heat a little butter in your frying pan over a hot heat, and add 2 tablespoons of melted butter to the batter, stir through to combine.

Add a ladle full of the batter to the hot pan and move from side to side until it evenly covers the surface of the pan.  Reduce the heat and cook for about a minute each side or until the batter begins to take a nice golden colour.  Feel free to try your hand at flipping half way through!

Serve straight away with your filling of choice, or try the classic filling of lemon juice and sugar.

You can cook all the batter off and save the pancakes for later.  Simply layer the crepes on top each other, cover with some cling film and store in the fridge.  They should heat up well in a microwave.

Continue reading >>