Batter isn’t just for making plain pancakes, as these delicious recipes prove. So if you want to make a better batter why not try branching out and making something a little different. Once you’ve mastered the basic pancake you can try adding a host of fillings, including this passion-fruit curd. Or how about curried parsnip pancakes with minty dip or bacon, leek & mushroom filled mustard pancakes.

Basic Pancake

makes: about 8 x 20cm or 15 x 15cm pancakes
calories per 20cm pancake: 120
fat per 20cm pancake: 5g
saturated fat per 20cm pancake: 2g
suitable for freezing: YES

Ingredients:

• 125g plain flour
• pinch of salt
• 2 large eggs
• 350ml milk
• sunflower oil, for greasing

1. Sift the flour and salt into bowl. Break the eggs into the centre and slowly whisk in the milk. Gradually stir in the flour so the batter doesn’t become lumpy. Or place all the ingredients in the bowl of a food processor and whizz until smooth. Pour the batter into a jug.

2. Heat a frying pan and grease lightly by wiping a sheet of kitchen paper dipped in oil over the base. When the pan is hot, pour in batter, swirling it around the pan to give a thin, even layer over the base. Cook until the underside of the pancake is a light golden colour, then either toss it or use a palette knife to turn it over.

3. Cook for 1-2 mins more on the other side. Slide the pancake out of the pan on to a plate. Cook the rest of the batter in the same way, layering up the cooked pancakes with a sheet of kitchen paper or baking parchment between each, so they don’t stick together. Keep in a warm oven if serving hot.

OUR TIP: Wrap the stack of cold pancakes, with paper still in between, in a plastic freezer bag and freeze for up to 1 month. Defrost overnight before using.

Pancakes with passion fruit curd

serves:3-4
calories per pancake: 691
fat: 43g
saturated fat: 21g
suitable for freezing: NO

Ingredients:

• 6-8 x 15 cm pancakes
• Icing sugar, for dusting

for the curd:

• 8 passion fruit
• 4 egg yolks
• 150g caster sugar
• 125g butter
• pinch of salt

1. Halve the passion fruit, then scoop out seeds and flesh into a bowl – you should have about 175g in total. Add the remaining ingredients and beat well. Place the bowl over a pan of simmering water. Stir occasionally until the mixture thickens enough to coat the back of a spoon. Remove the bowl from the pan. Leave to cool to thicken to a spreading consistency.

2. Spread 1-2 tbsp curd on to each hot pancake and roll up. Serve dusted with icing sugar.

]]> https://www.5percangol.hu/receptek/chocolate-pancakes-with-chocolate-hazelnut-spread/ Wed, 01 May 2019 15:28:58 +0000 https://cmsteszt.5percangol.hu/chocolate-pancakes-with-chocolate-hazelnut-spread/ Chocolate pancakes with chocolate hazelnut spread

If you love chocolate and you love pancakes, you’ll definitely want to try these chocolate pancakes with chocolate hazelnut spread. They only take 15 mins to cook and this recipe should make about 8 pancakes depending on the size of your pan. The hazelnut flavours of the spread and the rich chocolate pancake work really well together – so well that you might think about having them for dessert instead of just on Pancake Day.

serves: 8
prep time: 20 mins
cooking time:15 mins
total time: 35 mins
skill level: easy
costs: cheap

Ingredients:

to make the pancake:

– 150g plain flour

– 2 tbsp cocoa powder

– pinch of salt

– 1 tsp ground cinnamon

– 2 med eggs

– 300ml milk

to make the spread:

– 60g toasted hazelnuts

– 2tbsp golden caster sugar

– 200ml single cream

– 200g bar dark chocolate

to serve:

strawberries or raspberries

OUR TIP: If you haven’t got any chocolate spread you could always drizzle your pancakes in melted chocolate instead

1) To make the pancakes: Whizz flour with cocoa, salt, cinnamon, eggs and milk. Chill for 1 hr if you have time. Make eight 20cm pancakes.

2) To make the spread: Blitz hazelnuts with caster sugar until fairly finely ground. Bring cream to almost to the boil in a pan. Take off the heat, add dark chocolate in pieces, stir to melt, and then stir in almost all of the nut mixture.

3) Fold the pancakes into cones on plates. Spoon some choccy hazelnut spread. Serve with strawberries, or raspberries, and sprinkle with the rest of the chopped nuts, and dust with icing sugar.

serves:4
calories per pancake: 301
fat: 26g
saturated fat: 13g
suitable for freezing: NO

Ingredients:

–       4 x20 cm pancakes, made with 1tbsp wholegrain mustard added to the batter

for the filling:

–       2tbsp light olive oil

–       8 rashers back bacon, roughly chopped

–       2 leeks, sliced

–       250g chestnut mushrooms, sliced

–       150g pack cream cheese with garlic and herbs, e.g., Boursin

–       150ml whipping cream

–       salad, to serve

1.     Heat the oil in a sauté and add the bacon and leeks, then cook for about 5 mins. Add the mushrooms to the pan and cook for the further 7-10 mins over a medium heat, or until the bacon starts to brown, and the vegetables have softened.

2.     Cut the cream cheese into chunks and add to the pan, then pour in the cream. Bring to a simmer, stirring well so that the cheese melts. Simmer for a couple of mins and season with salt and freshly ground black pepper.

3.     Place a hot pancake on a plate and spoon on a quarter of the bacon and leek mixture, then fold the pancakes into quarters. Fill the other pancake in the same way, then serve immediately with salad.

TOVÁBBI SZUPER ANGOL NYELVŰ PALACSINTA RECEPTEKE A 2016. FEBRUÁRI SZÁMUNKBAN TALÁSZ: