Flipping for Pancakes

RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

It’s in the name really. Let’s face it, when else do you get a chance to legitimately eat cake at breakfast?

Fluffy Pancake Stack

We often start Sunday with a stack of fluffy pancakes, and I can pretty much throw a batch together with my eyes closed. Banana and maple syrup is always a favourite, while berries, fresh or sauced, come a close second. This recipe can be easily doubled or quadrupled to feed a crowd.

1 cup self-raising flour 2 tbsp sugar 1 egg 1 cup milk* 1 tsp vanilla extract 25g butter, melted Mix the flour and sugar together in a large jug or bowl. In a separate bowl whisk the egg, milk and vanilla. Carefully whisk the wet mix into the dry until you have a thick and smooth batter. Finally, melt the butter in your fry pan before whisking almost all of it into the batter. (I melt the butter in the pan to save on dishes and pre-grease my pan.) Wipe the excess butter out with a paper towel and use this to wipe the pan between cooking each pancake to re-grease the pan. Place the pan back on the heat and pour in approx. ¼ cup of the batter. When bubbles appear all over the pancake it’s time to flip. Cook for around 30 seconds on this side, before flipping out and repeating again. If you go to flip the pancake and it is stuck, chances are it needs a little more time to cook.

By stacking the pancakes on top of each other you will keep them lovely and warm. *Replace the milk with buttermilk for an even lighter and fluffier pancake.

TIP

Turn down the heat! If the pan is too hot, the outside of the pancake will burn before the middle is cooked. It’s also more likely to stick to your pan.

Apple Dutch Pancake

If you can’t be bothered standing by a fry pan flipping pancakes to feed the hordes, the Dutch version is for you. A cross between a Yorkshire pudding and a pancake, they are quite impressive to serve. Prepare the batter the night before for a fuss-free brunch the next day. And like regular pancakes, you can get creative as you want with the toppings.

½ cup flour pinch salt ¼ tsp baking powder 1 tbsp sugar ½ cup milk 3 eggs 1 tsp vanilla extract 30g butter 2 apples, sliced cinnamon sugar (¼ cup sugar and ½ tsp cinnamon mixed together)

Make the batter ahead of time to allow it to rest. You might even want to do this the night before. In a bowl mix the flour, salt, baking powder and sugar together. In a smaller bowl whisk the milk, eggs and vanilla together. Then whisk the wet ingredients with the dry to form a smooth batter.

When ready to cook the pancake, preheat the oven to 200°C. Melt the butter in a 25cm ovenproof frying pan and add the sliced apples. Sprinkle with a tablespoon of the cinnamon sugar and then pour egg mixture over.

Bake in oven for 20–25 minutes until puffed and golden brown. Serve immediately with more cinnamon sugar, or maple syrup and cream, or yoghurt.

While I love the fluffy American style pancakes for breakfast, I find the European style crepes more versatile. They are just as delicious for breakfast but can also be turned into a savoury lunch (just omit the sugar). Fill with creamy mushrooms, chicken and tarragon, ham and cheese … the list goes on. Or, spread with Nutella, top with ice cream and passionfruit syrup, or fill, as I have below, with caramel bananas for a divine dessert.

1 cup flour 1 tbsp sugar pinch of salt 1 cup milk 4 eggs 25g butter, melted, plus more for brushing In a blender, puree flour, sugar, salt, milk, eggs and butter until smooth (about 30 seconds). Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using. Heat an 8-inch non-stick skillet over medium. Lightly coat with butter. Quickly pour ¼ cup batter into centre of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan (1–1½ minutes). Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom (about 45 seconds). Slide crepe onto a paper towel-lined plate. Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using. Wrap in plastic wrap and refrigerate up to 5 days, or freeze up to 1 month.

CARAMELISED BANANAS

75g butter 1 cup brown sugar ¼ cup cream 4–5 firm bananas

Melt the butter and brown sugar in a large pan. When bubbling carefully add the cream and stir to combine. Add the sliced bananas and cook for 1 minute before taking off the heat. Fill warm crepes with the caramelised bananas. Top with more sauce, a dollop of whipped cream and some chocolate shavings. We shot these recipes on Melteca Planked Urban Oak and Melteca Possum from Treetown Kitchens. Treetown Kitchen Designer, Hayley Hohneck says these very on trend colours offer an alternative to the safe white kitchen. The Planked Urban Oak is from the Woodgrain collection and is a warm oak-look Melteca with natural looking grain while the Possum is a beautiful on-trend sage green.

www.treetownkitchens.co.nz

TIP

Unfilled crepes will stay fresh covered and stored in the fridge for up to 5 days, or freeze up to 1 month.

Mushroom & Cheese Buckwheat Crepes with Apple and Rocket Salad

The buckwheat in these traditional style crepes from France give a nuttier flavour, and I have paired this with a fresh autumnal salad of rocket, fennel and apple. Trust me, together they are sensational.

FOR THE CREPES

1 cup buckwheat flour (available at Vetro Hamilton or The Herbal Dispensary, Raglan) ¼ cup flour ½ tsp salt 2 eggs 2 cups milk 20g butter

MUSHROOMS 25g butter 2 cloves garlic, crushed 250g mushrooms, sliced 120g baby spinach (optional) 200g shaved ham (optional) 120g Meyer cheese vintage gouda 2 tbsp apple cider vinegar pinch salt 120g rocket 1 apple, cut into toothpick pieces ½ cup fennel bulb, very thinly sliced Make the crepe mix ahead of time, allowing it to rest a few hours, or if possible, overnight. Mix the flours and salt in a large jug or bowl. Whisk together the eggs and milk, before combining with the flour mix. Set aside to rest.

Cook the mushrooms by melting the butter in a large pan. Add the garlic, mushrooms and saute until soft. If the mushrooms begin to stick or garlic burn add a dash of water. Add the spinach (if using) just before you take the pan off the heat. When ready to cook the crepes, heat a pan over a medium heat. With a paper towel, rub a little butter around the pan, then ladle in about ¼ cup of batter. Swirl so the batter covers the entire pan. Let the crepe brown on one side. You’ll know when it’s ready to flip as it will flip easily. Once flipped, remove from the pan and repeat with remaining batter. To fill the crepe, lay each one browned side down, place mushrooms, cheese and ham (if using) on one half and fold the other half of the crepe over the filling. Put the filled crepes on a baking tray and cook at 200°C for 10–12 minutes until the cheese is melted and crepe edges are crisp. To serve, place two on each plate and top with the salad.

SALAD

1 tsp Dijon mustard 3 tbsp extra virgin olive oil

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