Pancake recipes

FLIPPIN' GOOD

This month FRAN STEVENS, aka The Food Wife, has some great pancake recipes to try for Shrove Tuesday and beyond! BREAKFAST PANCAKES WITH BERRIES & YOGURT

Makes 8 pancakes

An indulgent breakfast is sometimes called for and Americanstyle thick fluffy pancakes ticks the box. I love these with crispy streaky bacon and lashings of maple syrup but if I pretend I’m being healthier, then topping them with berries and yogurt is my go-to.

This mix makes roughly eight pancakes, and so could serve eight or four… but sometimes, you just need to stack them high! So it can feed just two (greedy) people.

Ingredients For the pancakes 200g self-raising flour 1½ tsp baking powder 1 tbsp caster sugar Salt 3 eggs 25g butter (melted) 200ml milk Melted butter or oil for cooking For the compote 300g frozen mixed berries Caster sugar Greek yogurt to serve

Method Mix together the flour, baking powder, caster sugar and a pinch of salt in a large bowl. Create a well in the centre and add the eggs, 25g melted butter and milk. Whisk together to make a smooth batter. Using a large frying pan (preferably non-stick) heat a little butter or oil over a medium heat. When the pan is hot, pour the batter from a jug or ladle into rounds roughly 10cm wide.

Cook the pancakes on their first side for about 1-2 mins (you’ll see little bubbles popping on the surface). Use a spatula to turn the pancakes over and cook for a further minute on the other side. Once cooked, remove and keep warm whilst you prepare your berry compote.

Place your frozen (or fresh!) berries in a pan and put on a medium heat. Add sugar to taste (1tbsp per 100g makes for a sweet compote, adjust accordingly). Stir every so often until the berries have defrosted and given out their sweet juice, and the sugar dissolved.

Stack your pancakes on a plate and top with the berry compote and a generous dollop of Greek yogurt.

` CREPES

Makes15 approx

When it comes to Shrove Tuesday, crepe style pancakes are the only way to go for me. As one of four children, we would eagerly await whilst our mother would churn out pancake after pancake for us, and I could invariably fill and eat mine quicker than the wait for every fourth pancake.

Nowadays, I tend to make a batch, keep them warm in a low oven and then serve them all at once, fillings on the table for everyone to help themselves. As for the fillings, our favourite savoury combination is blue cheese (Alex James’ Blue Monday being our go-to), sliced pear, pine nuts, rocket and a drizzle of sticky balsamic vinegar. Ham and cheese is also an obvious winner. Or for a more labour-intensive option, whole baby leeks, gently cooked until soft, wrapped in a slice of ham, rolled up in a crepe, and covered in a cheese sauce, then baked in an oven until golden. Mmmmmmm.

If we’re going for sweet fillings I rarely stray from the classic lemon and sugar. And why only eat these on one day of the year? I’m all for having them on a regular basis. Ingredients 165g plain flour (gf if required) 3 eggs 400ml milk Pinch of salt

Method Sift the flour into a large bowl, make a well in the centre and add the salt and eggs. Beat with a whisk, gradually adding the milk, until you have a smooth batter.

Leave to rest for half an hour, but give it all a good whisk again before cooking.

Place a non-stick frying pan over a high heat. You want the pan to get really hot (you can then turn it down to a medium high heat) and then grease it; I think the best results come from quickly (and very carefully) wiping some vegetable oil around the pan using a piece of folded up kitchen paper (ensuring the greased paper is kept well away from the heat source!)

Pour from a jug, or ladle a very thin layer of the batter, swirling it around the pan to make an even layer. As the pancake cooks, it will start to come away from the sides of the pan; a good indication it’s ready to turn. This should take about 30 seconds.

Flip the pancake and cook for another 30 or so seconds. Turn out and begin the process again; oil, pour, cook, flip, cook.

n.b. I found I needed a little more of the gf flour to get the right consistency. Otherwise the recipe is the same. When cooking they came out slightly thicker so it made fewer crèpes, but they tasted just as good. BANANA & OAT PANCAKES

Makes 7-8

These are a huge hit with my little ones and so quick to make. I served them either as a pudding with a dip of full fat Greek yogurt, with a spoonful of fruit compote or jam swirled through it or for breakfast with a smear of peanut butter on top; both go down well - just see the picture!

Ingredients 1 large banana, mashed 60g oats 60g self-raising flour ½ tsp baking powder Large pinch of ground cinnamon 1 egg, beaten Splash of full fat milk (about 50ml)

Method Mix all the ingredients together until you have a well-combined batter.

Heat a non-stick frying or crepe pan on a medium-high heat and add a little butter or oil (I used a spray oil).

Spoon 2 tbsp of mixture into the pan (I could cook three at once) and cook for a couple of minutes until little bubbles appear and they are golden brown on the underside and firm enough to flip over, then cook for a further couple of minutes on the other side.

Of course these aren’t just for babies! Try them with chopped fresh fruit and maple syrup or Greek yogurt for a delicious breakfast.

• thefoodwife.co.uk

THE BELL

AT STANDERWICK

OUR PICTURESQUE FAMILY PUB IS SITUATED IN THE HEART OF THE MENDIPS. With a large dining area, a pretty patio garden, and a new family garden, our newly refurbished pub welcomes dogs of all shapes and sizes too. We’re pleased to offer a traditional yet varied menu, including a hugely popular Sunday Carvery, and a selection of cask condition Badger Beers. OPEN Tues-Sat: 12noon-3pm & 5.30pm-10pm, Sun: 12noon-5pm tel 01373 830413 | thebell-standerwick.co.uk f

The Farmhouse The Farmhouse

INN INN

OPEN 7 DAYSOPEN 7 DAYS A WEEK A WEEK

Adam, Janet and all the staff look forward to welcoming you to The Farmhouse. We offer tasty homecooked food, superb real ales & fine wines in stylish, comfortable surroundings. We’re an ideal venue for weddings & events with our large, beautifully-appointed function room.

BOOK NOW FOR MOTHER’S DAY & EASTER

Frome Road, Southwick, Nr Trowbridge BA14 9QD t 01225 764366 e the.farmhouse@btconnect.com www.farmhousesouthwick.co.uk

THE WESTBROOK

Bromham, Chippenham, Wiltshire SN15 2EE

tel 01380 850418

www.westbrookbromham.co.uk

WELCOME TO OUR AWARD-WINNING, FAMILY-RUN PUB!

Kevin & Louise invite you to visit The Westbrook. The menu is bursting with superb value traditional pub classics and top notch specials. We also offer vegan, vegetarians and gluten free options.

• FRESHLY COOKED FOOD • DAILY SPECIALS • LARGE GARDEN • CHILDREN’S PLAY AREA & DEDICATED MENU • REAL ALES • CAR PARK