Pancake Day recipes give food for thought

Pancake Tuesday is next week. Picture: Rob McDougall

Pancake Tuesday is next week. Picture: Rob McDougall

1
Have your say

On their own, drenched in sauce, dusted with sugar, or with a light sprinkle of lemon juice – who can resist a pancake?

Next week will see thousands of people across the Lothians enjoy a tasty bite or two as they mark Pancake Day at home or in restaurants across the area.

But if you are lacking inspiration, ­resist the temptation to reach for a ­packet mix.

Here are some mouth-watering ­recipes to help you wow family and friends – not to mention your taste buds.

Banoffee Split Pancakes

Ingredients:

For the pancake:

50g caster sugar

100g flour

1 egg

1tsp baking powder

Whole milk (enough to turn into a batter with the consistency of lightly whipped double cream)

For the topping:

75g caster sugar

75ml double/whipping cream

1 banana

Flaked hazelnuts

Method:

Add the flour, sugar, egg, baking powder, and milk into a bowl. Whisk to the consistency of lightly whipped double cream. Leave covered in the fridge for two hours.

In a heavy bottomed pan add 75g of caster sugar. Once the caster sugar has melted down and taken a lovely golden brown colour add 75ml of double or whipping cream, keep on stirring until you have a thick brown butterscotch sauce. Throw in half of the banana and set aside.

Whip up some more double cream and toast off some flaked hazelnuts (or any nut will do).

On top of the pancakes add alternate pieces of sliced banana and butterscotch banana. Top with whipped cream and drizzle some sweet sauce over and scatter toasted nuts on top. Enjoy.

Courtesy of Chef Chris Thompson from The Pantry Farm Shop and Kitchen, North West Circus Place, www.thepantry
edinburgh.co.uk

Blini Pancakes

Pancake mix:

100g flour

2 free range eggs

1.5tsp baking powder

Salt (pinch)

Whole milk (enough to turn into a batter with the consistency of lightly whipped double cream)

For the topping:

Smoked salmon

Chives (thinly sliced)

Lemon

Crème fraiche

Salmon pearls

Dill (chopped)

Method:

Add the flour, eggs, baking powder, salt and milk into a bowl. Whisk to the consistency of lightly whipped double cream. Leave covered in the fridge for two hours.

Using a heavy thick based pan set on medium heat, add a small glug of vegetable oil and swill round the pan. Using a ladle (so you have a standard measure) drop the batter into the pan. As bubbles appear on the surface of the pancake flip it over. After one minute it should be cooked through.

Add the crème fraiche into a mixing bowl, whip to soft peaks then add a good hand of thinly sliced chives and a wee bunch of chopped dill into the mix. Add the juice and finely shredded rind of a lemon.

Add the salmon onto the warm pancakes. Pipe or spread a good layer of the herby cream mixture onto the pancake and garnish with the salmon pearls.

Courtesy of Chef Chris Thompson from The Pantry Farm Shop and Kitchen, North West Circus Place, www.thepantryedinburgh.co.uk.

Fruit Salad Pancakes

Ingredients:

1 cup self-raising flour

3tbsp caster sugar

1tsp bicarbonate of soda

1 egg

1.5oz melted butter

1.5 cups butter milk

Strawberries

Blueberries

Banana (chopped)

Crème fraiche

Method:

Mix the dry ingredients together. Then add the egg, butter milk and melted butter. Fry in a pancake pan. Cook until golden brown on each side. Serve with crème fraiche, strawberries, blueberries and chopped banana.

Courtesy of Jason Gallagher, Head Chef and Owner of Stockbridge Restaurant, St Stephen Street, www.stockbridgerestaurant.co.uk