Hugh’s Pancakes

Apparently these scored an 8/10 on the Lex Pancake Scale ™. Don’t tell Hugh 😉

For about 12 pancakes you need:
250g plain flour
pinch salt
2 eggs
600ml milk

Mix everything together and leave to rest, preferably overnight but for at least 30 mins. Cook as per usual and scoff with lemon and sugar. Yum.

Cheese and Egg Galette

This is my favourite galette filling. Pure comfort in a crispy, oozy bundle 🙂

For one person you need:
One galette
One egg
1/4 cup emmental

Place the galette on a large flat griddle pan. Sprinkle over the cheese and crack the egg into the upper middle. As the cheese melts and the egg cooks, fold in the sides of the galette and the bottom. Serve over easy or sunny side up depending on how you like your yolks.

Spelt Galettes (v)

Neil adores these. I think it’s the only reason he tolerates going to France as it’s an easy veggie dish which tastes lovely. We made ours with spelt as we couldn’t get any buckwheat flour.

For about 12 galettes you need:
225g spelt flour
225g unbleached white flour
2 tsp salt
500ml soya milk
500ml water

Mix everything, bar the water, together. Leave to rest for an hour or so and then add the water to get the batter to the consistency of single cream. These are tricky, tricky buggers to cook so it will take some practice, but make them as you would crepes/pancakes and take extra care when flipping them over. I found a palette knife much better than my usual fish slice. Transfer the cooked galettes to a plate for filling later on. They freeze well too or keep in the fridge for 3-4 days.

Beghrir (Moroccan Pancakes)

Yet another variation on the pancake theme… These were served in our hotel for breakfast with lashings of butter and honey. They were very very good indeed.

For 12-16 pancakes you need:
2 eggs
125ml warm water
2 tsp yeast
125ml warm milk
250g plain flour
225g semolina
1/2 tsp salt
vegetable oil for frying
honey and butter to serve

Begin by adding the yeast to the water and leaving it for 5 mins to dissolve. Put the flour, semolina and salt in to a bowl. Add the eggs to the milk and mix well. Pour the eggs and milk in to the flour mixture and then add the yeasted water. Mix well to form a very sticky dough/very stiff batter. Cover with a tea towel and leave to prove for at least 2 hours (I leave it overnight in a cool room).

When you’re ready to make the pancakes, mix the batter again and heat a large frying pan. Add a little oil and then pour some of the batter into the pan. Spread out to make a pancake about the size of a side plate. Cook gently until bubbles perforate the top. Eat topped with honey and butter.

Ricotta Pancakes with Blackcurrants and Macerated Strawberries

Waitrose had a too good to pass up stupid offer on ricotta last week – they were flogging tubs of it, well within their use by date, for 29p per 250g! So naturally I brought loads, not knowing what I would be doing with it… Today I used up 1 tub by making these pancakes. They’re an adaptation of a Nigella recipe. And delectable they are too 🙂

For 16 pancakes you need:
250g ricotta
100g flour
2 eggs, separated
2 tbsp vanilla sugar
pinch salt
1 tsp baking powder
100g blackcurrants (frozen are fine)
125ml milk

Begin by mixing together the egg yolks, milk and ricotta. Once smooth add the flour, salt, sugar and baking powder. Mix again. Whisk the egg whites till light and frothy and then fold into the rest of the batter. Fold in the blackcurrants. Heat a flat griddle pan and drop dollops of the mix onto the pan. Cook gently for a few mins until bubbles appear on the top and then carefully flip over to cook the other side. Serve with macerated strawberries and maple syrup. A breakfast fit for a king 🙂

Cheats Crepes Suzette

It’s shrove tuesday so therefore obligatory to have pancakes. Given that we have them Every. Blooming. Sunday. I fancied something different tonight. Lots of my friends seem to be having golden syrup but I don’t understand why! So I went for upmarket pancakes and did a cheats crepes suzette. Delicious even if I do say so myself.

For one portion you need:
1 cooked crepe/pancake
1 orange, cut into segments with the juice squeezed from the membranes
2 tsp sugar
1 tbsp grand marnier

Place the orange, juice, sugar and grand marnier into a pan and heat to reduce the sauce and burn off the booze. Reduce till sticky but there’s still some sauce. Pour into a cooked pancake, fold over and scoff. Repeat until you feel sick. Nom nom nom.

Birthday Pancakes

Well, pancakes made with a different recipe to normal at any rate. And served on my birthday so therefore birthday pancakes.

This is a tweaked Jamie Oliver recipe.

For about 15 or so pancakes you need:
1 cup milk
1 cup self raising flour
1 egg
1 apple, grated (skin, core and all)
a pinch salt

Mix everything together into a batter and then pour, a ladle at a time, into a hot pan. Cook for about 1 minute before flipping over and cooking the other side. Serve with maple syrup and sit back and hear the moaning that these aren’t the usual pancakes, why are there bits in them whilst enjoying them yourself.