Little cooks

Celebrate a truly international Pancake Day with pancakes from France, Germany, Korea and more

Korean Hotteok With Pecan Cinnamon Filling

When shallow frying the hotteok, tilt the pan to the side so that the oil pools at the edges. Then you can fry the edges of the hotteok. This will help give you a crispier edge and melt the sugar.

Prep time: 30 minutes (plus proofing time)

Cook time: 30 minutes

Serves: 4

For the hotteok

250ml lukewarm SpinneysFOOD Full Fat Milk

2 tsp instant dry yeast

260g SpinneysFOOD All-Purpose Flour

60g sweet rice flour or glutinous rice flour

½ tsp SpinneysFOOD Fine Sea Salt

1 tbsp SpinneysFOOD Fine Grain White Sugar

2 tbsp SpinneysFOOD Pure Sunflower Oil

For the pecan cinnamon filling

30g pecan nuts

100g SpinneysFOOD Dark Muscovado

1 tbsp SpinneysFOOD Fine Cinnamon

1 Heat up the milk up slightly then stir in the yeast. Set aside for 5 minutes or until foamy.

2 Sieve the flour and rice flour into a large bowl along with the salt and sugar. Add in the yeast mixture along with 1 tablespoon of oil. Mix well and set the bowl aside for 30 minutes to 1 hour, covered with a tea towel. The dough should double in size. 3 Once the dough has proofed, punch it down a few times. Cover again and set aside for a further 20 minutes. 4 Meanwhile prepare the filling. Finely chop the pecans and mix together with the sugar and cinnamon in a bowl. Set aside until ready to use. 5 Once the dough is ready, lightly oil your hands and separate the dough into 6 equal-sized pieces. Place a ball in your hand and flatten it enough so that it can hold 1 tablespoon of the filling. Once the filling is in the centre of the dough, seal the dough by gathering the corners. Repeat this for the remaining pieces. 6 Heat 1 teaspoon of oil in a large cast-iron or non-stick frying pan over a medium heat. 7 Place a hotteok in the pan and cook it over a medium heat until the bottom side is lightly golden brown, approx. 30 seconds. Flip it over and press the hotteok down with a spatula or hotteok press. Cook until the bottom is golden brown. Flip the pancake over one last time then reduce to a low heat. Cover the pan with a lid and cook until the sugar filling has melted completely, approx. 1 minute. 8 Transfer the hotteoks to a plate and serve immediately.

Mini Lemon Curd And Blueberry Dutch Babies

Make one large Dutch baby by heating a 20cm oven-proof pan with 3 tablespoons of oil. Once the pan is hot, pour in the batter and bake for 20-25 minutes, until golden and crisp.

Prep time: 15 minutes

Cook time: 20 minutes

Makes: 12

4 tbsp SpinneysFOOD Pure Sunflower Oil

For the pancake batter

30g SpinneysFOOD Salted Butter

4 large SpinneysFOOD Organic Free-Range Eggs

180ml SpinneysFOOD Full Fat Milk

100g SpinneysFOOD All-Purpose Flour

1 tbsp SpinneysFOOD Extra Fine Caster Sugar

1 tsp vanilla extract

Pinch of SpinneysFOOD Fine Sea Salt

To serve

180g lemon curd

100g SpinneysFOOD Blueberries

2 tbsp SpinneysFOOD Super Fine Icing Sugar

1 Preheat the oven to 220°C, gas mark 7.

2 Pour 1 teaspoon of the oil into each hole of a 12-hole muffin tin then place it in the oven.

3 Melt the butter. 4 In a blender, combine the eggs, milk, flour, sugar, vanilla extract, salt and butter. Blitz until smooth. 5 Remove the muffin tin from the oven and pour the batter into each hole, filling approx. ½ - 1⁄3 of each. 6 Return to the oven and bake for 15-20 minutes, or until puffed and golden. 7 Place a tablespoon of lemon curd in each mini-Dutch baby and scatter a few blueberries to top. 8 Serve with a dusting of icing sugar.

Biscoff Banana American Pancake Stack

These pancakes freeze well. Before freezing, allow the pancakes to cool completely on a wire rack, then place a square of baking paper between each one then place them in a zip-top bag. Freeze for up to 2 months and reheat in a toaster.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

For the pancakes

45g SpinneysFOOD Salted Butter

40g Lotus Biscoff smooth biscuit spread

1 x SpinneysFOOD Pancake Mix, plus extra for cooking

For the sauce time, cooking for 2-3 minutes on each side or until set. Keep warm in a low oven while you make the rest. 5 Meanwhile, prepare the biscoff sauce. Heat the biscuit spread and milk in a small pan until melted and runny. 6 Stack a few pancakes on each plate. Slice the bananas and place on top of each stack. Drizzle with the biscoff sauce and serve.

FRENCH BUCKWHEAT GALETTES WITH GOAT’S CHEESE AND BLISTERED TOMATO BASIL

This batter can be prepared up to 12 hours in advance. Cover the bowl and refrigerate until needed. Add a pinch of nutmeg to the batter for a more authentic flavour.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4-6

200g SpinneysFOOD Cherry Tomatoes

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt

For the buckwheat galettes

2 tbsp SpinneysFOOD Salted Butter

80ml SpinneysFOOD Full Fat Milk

30g SpinneysFOOD All-Purpose Flour

30g buckwheat flour

2 large SpinneysFOOD Organic Free-Range Eggs

¼ tsp SpinneysFOOD Fine Sea Salt

For the filling

1 x 125g soft goat’s cheese log

2 tbsp single cream

½ tsp SpinneysFOOD Fine Sea Salt

¼ tsp SpinneysFOOD Black Pepper, freshly ground

30g Parmesan

To serve

Handful of SpinneysFOOD Fresh Basil

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.

Stock up on these ingredients to make the best pancakes.

SpinneysFOOD Full Fat Milk

SpinneysFOOD

All-Purpose Flour

Waitrose Cooks’ Ingredients Bicarbonate of Soda

260g Lotus Biscoff smooth biscuit spread

3 tbsp SpinneysFOOD Full Fat Milk

2 bananas

3 Heat a large non-stick frying pan over a medium heat and brush with a little of the remaining butter. 4 Working in batches, spoon in enough batter to make a few pancakes at a Recipes, food styling and photography by TheKateTin.com

1 Place 25g of butter and 40g of the biscuit spread together in a small pan over a medium heat. Stir until melted. This will be substituted with some of the fat in the pancakes. 2 Make the pancakes according to package instructions, removing 65g of the fat required and replacing that with the butter mixture, whisk until smooth.

2 Halve the tomatoes and toss with the olive oil and salt. Place on the baking tray and roast for approx. 15-20 minutes or until blistered. Set aside. 3 Melt the butter. In a medium-sized bowl, combine all the galette ingredients and whisk until smooth. 4 Heat a 25cm non-stick frying pan or crêpe pan over a medium heat.

5 Add 4 tablespoons of the batter to the pan, swirling to evenly distribute it. Cook for 2-3 minutes per side. Transfer to a plate. Lower the heat if need be and repeat the process with the remaining batter – you should end up with six galettes. Place the galettes on the lined baking tray. 6 Place the goat’s cheese and cream in a small bowl and whip until smooth. 7 Divide the goat’s cheese mixture between the galettes, then season with the salt and pepper. Top with the roasted tomatoes. Grate the Parmesan and sprinkle over each galette. 8 Place in the oven for 5-10 minutes or until crisp and the cheese has melted. 9 Serve with fresh basil.

Waitrose Pancake Mix

Bob’s Red Mill Homestyle Pancake & Waffle Mix