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Shrove Tuesday Special! I tried out 3 different pancake recipes (all in the name of research, of course) which I made in smaller batches than below. They all make great mixes and you will love them! Never again will you turn to the ready-made! 1. Drop Scones aka Scotch Pancakes Makes around 21 pancakes Cookware needed: a griddle or frying pan Ingredients 175g (6oz) Self-raising flour 1 level teaspoon Baking powder 40g (1 1/2 oz) Caster sugar 1 large Egg About 200ml (7 fl oz) Milk Butter and golden syrup, to serve (optional) Method 1. Measure the flour, baking powder and sugar into a large bowl, make a well in the centre and then add the egg and half the milk. Beat to a smooth, thick batter, then beat in the remaining milk to give the batter the consistency thick cream. 2. Drop the mixture in tablespoonfuls onto the hot griddle or frying pan (using vegetable oil), spacing the mixture well apart. When bubbles rise to the surface, turn the scones over with a palette knife and cook on the other side for a further 30 seconds to 1 minute, until golden brown. 3. Lift them off onto a wire rack and cover with a clean tea towel to keep them soft and warm. Cook the remaining mixture in the same way, serving warm with butter and golden syrup. 2. Lemon and Blueberry pancakes Prep time: 15 minutes Cooking time: about 15 minutes Ingredients 125g (4oz) Wholemeal plain flour 1 teaspoon Baking powder 1/4 teaspoon Bicarbonate of soda 2 tablespoons Golden Caster Sugar Finely grated zest of 1 Lemon 125g (4oz) Natural yoghurt 2 tablespoons Milk 2 medium Eggs 40g ( 1 1/2 oz) Butter 100g (3 1/2 oz) Blueberries 1 teaspoon Sunflower oil Natural yoghurt and fruit compote to serve Method 1. Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and lemon zest. Pour in the yoghurt and milk. Break the egg into the mixture and whisk together. 2. Melt 25g (1 oz) Butter in a pan, add to the bowl followed by the blueberries and stir everything together. 3. Heat a dot of butter with the oil in a frying pan over a medium heat until hot. Add four large spoonfuls of the mixture to the pan to make four pancakes. After about 2 minutes, flip them over and cook for 1-2 minutes. Repeat with the remainder of the mixture. 4. Serve with natural yoghurt and some fruit compote. 3. American-Style Pancakes
Prep time: 10 minutes, plus standing Cooking time: about 15 minutes Ingredients 1775g (6oz) Self-raising flour 1 Teaspoon baking powder 1 Teaspoon Bicarbonate of soda A pinch of Salt 50g (2oz) Caster Sugar 1 large Egg, beaten 300ml (1/2 pint) buttermilk 50g (2oz) Butter, melted and cooled slightly, plus extra fro frying Milk (optional) 100g milk chocolate chunks or chips (optional) Crispy streaky bacon and maple syrup to serve Method 1. In a bowl, sift together the flour, baking powder and bicarbonate of soda with a pinch of salt. Stir in the sugar. 2. Combine the egg, buttermilk and butter, and gradually whisk into the flour to make a smooth batter, the consistency of thick double cream - add a drop of milk if needed. Add the chocolate chips (if using) and leave to stand for 5 minutes. 3. Brush the surface of a large frying pan with melted butter over a medium heat. Pour around 2 tablespoons of the mixture into the centre of the pan. It should spread to form a 10cm (4in) circle. Cook for 2 minutes or until bubble appear on the surface. Turn it over and cook for another 1-2 minutes or until golden brown. 4. Continue in batches, re-greasing the pan as needed and serve warm with crispy bacon and maple syrup. My verdict! I loved both the drop scones and the blueberry pancakes but the American-Style pancakes felt too much like a greasy fry up to me. Maybe it would have been better with bacon?!
1 Comment
Vika
2/19/2015 11:30:40 am
Blueberry pancakes must have been nice :))
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LolasCurls
Hey there!
I'm Lola - a hair obsessed doctor who stumbled into running long distances and baking all the cupcakes. I blog about life, running and of course, hair! I'm an Altra "Team Red" Sponsored Athlete, so I will do the occasional running shoe or gadget review. For business enquires, email me at lolascurls@gmail.com I do not own the copyright to all the pictures so I will credit the source, where that is the case. Categories
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