Granola pancakes Serves 4 Ingredients 75g plain flour 50g wholemeal plain flour 1 large egg 350ml semi-skimmed milk 100g granola 2 tbsp rapeseed oil 2 pink grapefruit 2 tbsp honey Method • Place the flours in a large bowl and whisk in the egg, then gradually whisk in the milk to form a batter. • Stir in the granola.
• Heat a little oil in an 18cm based frying pan and add a ladle of the batter until the base is covered, cook for 1 minute or until golden, flip over and cook the same on the other side. • Repeat to make 8 pancakes, keeping them warm, separated by squares of baking parchment. • Remove the pith from the grapefruit and cut out the segments over a bowl, reserving any juice. • Fill the pancakes with the segments and a drizzle of honey and fold into quarters.
• Try replacing the granola with toasted oats or muesli and try experimenting with different fruit fillings.
with Divine Chocolate maple syrup So easy to make, these American-style pancakes use mashed banana within the batter to create a lovely flavour and texture that works perfectly with the sweet dark chocolate maple syrup. Ideal for Shrove Tuesday – or any other day. Makes approx. 12 pancakes Ingredients For the pancakes: 200g plain flour 20g light muscovado sugar 1&½ tsp baking powder ½ tsp cinnamon 300ml milk 2 very ripe Fairtrade bananas mashed, plus slices for serving 1 large egg, lightly beaten 1 tsp vanilla extract Plus: A little butter for frying For the chocolate maple syrup: 100g 70% Divine chocolate, broken into even-sized pieces 200ml maple syrup 50ml water pinch of sea salt Method 1. To make the chocolate maple syrup: place the water and salt in a pan and gently heat until the salt has dissolved. Add the maple syrup and bring to a simmer. Pour over the chocolate in a bowl and whisk together until the chocolate has melted and a smooth syrup has formed. (Note: you can keep this syrup in a jar for future use, just give it a good stir before serving.) 2. To make the pancakes: sift the dry ingredients into a large mixing bowl. Lightly whisk together the wet ingredients then add to the bowl and mix together (you can do this in a food mixer or by hand). Leave to stand for a couple of minutes. 3. Heat a little of the butter in a non-stick frying pan until it sizzles, add a ladleful of the pancake mixture and tilt and swirl the pan to create a round shape approx 4.5in/12cm across. Fry over a medium heat until the top just starts to bubble then flip over and cook for another minute or two – both sides should turn a lovely golden brown. Set aside and keep warm, then repeat this process with the rest of the batter until all of the pancakes are cooked. 4. Serve the pancakes with the chocolate maple syrup and slices of fresh banana. Also delicious topped with a scoop of vanilla ice cream.
Redberry fruit crepes Serves 4 Ingredients 400g strawberries 400g raspberries or
a combination of other red fruit 50g caster sugar Juice of 1 lemon Dash of port (optional) 2 eggs 200g flour 600ml milk 50g butter melted Clotted Cream and Strawberry Ice Cream Method 1. Quarter the strawberries and place in a bowl with the other fruits, pour over port (if using), lemon juice, and caster sugar and leave to steep while you make the pancake batter. 2. In a large mixing bowl or food processer, sieve the flour and salt together, add the eggs, then the sugar and milk. Beat together with the melted butter for a minute until the batter is thick enough to pour. 3. Have ready a warm plate in the oven to place the finished pancakes to keep warm, dusting each with a little caster sugar. 4. Melt a knob of butter in a non stick frying pan and heat on a moderate flame. Use a ladle to pour out a little batter into the pan, and cook each pancake for about a minute on each side. Test your flipping skills, or alternatively use a spatula. 5. Fold the pancakes twice to make an open parcel and fill two with fruit per plate. 6. Serve with Clotted Cream and Strawberry Ice Cream and a dash of the fruit juices.
Apple-Buttermilk Pancakes These pancakes are great with
syrup, sliced bananas, a smear of almond butter, or a dollop of part-skim ricotta. Serves 4 Ingredients 1 cup all-purpose flour (spooned and leveled) 1 tablespoon sugar 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1 cup buttermilk 1/2 cup applesauce 1 large egg 1 tablespoon unsalted butter, melted Cooking spray 1 apple, peeled and diced small (1 cup) Directions In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, applesauce, egg, and butter. Add applesauce mixture to flour mixture and whisk until just moistened (batter should have some lumps; do not overmix). Lightly coat a large nonstick skillet or griddle with cooking spray and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with diced apple. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown on underside, 2 to 5 minutes. Repeat with more cooking spray and remaining batter, wiping skillet clean between batches.