Saturday, 14 February 2015

What do you get when you cross Valentines day with Pancake day?

OK, so pancake day is just after Valentines day so we've combined the two with these next two suggestions, now the basic recipe is here as well but there's an additional savory twist to the recipe. So why not treat your loved one to a pancake treat (or two) weekend. Incidentally these would cook beautifully on one of our Crepe pans, click on the link to take you straight to our website where all of our lovely pans can be purchased, also there is another pancake recipe!http://www.perfectpans.com/crafond-non-stick-crepiere-192-p.asp

Savoury

Potato pancakes with spiced beetroot

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For the pancakes:

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

For the filling:

500g cooked beetroot (the non- pickled, vacuum-packed variety is fine)
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

  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 a 20cm frying pan (or a Crafond Crepe pan) over a medium 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.
  6. recipe taken from: http://www.deliciousmagazine.co.uk/
Sweet

Recipe Name

Ingredients

For the pancake mixture
The little extras
Can of peaches - sliced or half which ever is preferedVanilla Ice cream (1 scoop per serving)'Squirty' cream - to tasteRaspberry Sauce - to taste

Preparation method

  1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the center of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
  2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the center, then whisk once more until the batter is smooth, with the consistency of thin cream. 
  3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
  4. Stack the pancakes as you make them between sheets of grease proof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
  5. Once pancakes are served, place a scoop of ice cream alongside a few slices/halves of peaches and drizzle raspberry sauce and finish with 'squirty' cream to taste.
  6. To romance it up why not try and serve the pancakes in a lovely heart shape (you can use bottles with a nozzle to direct the batter and to shape), maybe a tint of red/pink food coloring for further effect.


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