In England Shrove Tuesday marks the beginning of the Christian Lent and features pancakes...rich egg, butter, milk and flour heavy pancakes traditionally served with fresh lemon juice, white sugar and a cup of tea.
These differ from the American stacked pancakes as they are sometimes 12 inches across.
They even have races in streets of people flipping pancakes in skillets as they run.
These English pancakes are thicker than the French crepes and are more filling....I remember as a child having these pancakes as an evening meal.
The batter for all pancakes is best made ahead and allowed to "bloom" over several hours, allowing the batter the thicken as the starch grains burst.
Any milk is good for these recipes including almond milk, 2% milk, goat's milk
Make sure that all ingredients are at room temp.
English Pancakes:
makes enough for 4 people,
2 cups flour ( can be whole wheat or all purpose white)
1/2 tsp sea salt
2 large eggs beaten
3 cups milk ( any milk)
(1 cup cold water as needed)
3/4 cup sugar ( white)
Sieve the(white) flour*, adding the salt (for the whole wheat* do not sieve)
whisk the eggs with the milk and gradually add to the flour mix
if any more liquid is needed add cold water..the mix should have the texture of heavy whipping/double cream. ( it should easily coat the back of a wooden spoon)
Set aside for 4 hours, covered.
Heat the pancake pan/skillet and add some vegetable oil ( not olive), allow to get to smoking hot and drain off the oil.
Check the batter is not too thick, adding extra fresh water if needed.
Pour in the batter mix using a ladle or cup, pouring to coat the bottom of the pan only.
Place directly over very high heat and cook until the pancake is golden brown and bubbling on top, flip over using a spatula and cook the other side.
Serve immediately with lemon juice and sugar
OR
lay on wire rack and cover with a clean cotton Tea towel to steam cool..these can be frozen and used
later.
French Crepes
2 cups all purpose flour
1 1/2 cups milk
1 1/2 cups cold water
6 large eggs beaten
4 tbsp melted butter
1/2 cup white sugar
1 tsp sea salt
Make as for previous recipe but add the melted butter at the end and whisk well.
Allow to stand for 4 hours before use, check consistency, adding more water if necessary.
cook as in previous recipe, this batter should be thinner than the previous pancake batter,( like single cream/half & half) and the resulting crepes should be almost see through.
for savory crepes omit the sugar in the batter.
for Chocolate crepes add 1/2 cup unsweetened cocoa to the flour mix and 2 tsp vanilla extract.
IRISH Cheese pancakes
2 cups all purpose flour
1/1/4 cups milk
1 cup small curd cottage cheese
3 tbsp melted butter
2tbsp light brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/3 cup dried fruit ( optional)
Prepare as for recipes above, folding in the cheese at the end of mixing ( this batter will be thicker that is correct) and leave at room temp for 2 hours, to bloom.
heat a skillet to smoking hot and add some oil.
Allow 1/4 cup per pancake, these are smaller pancakes approx 3inchces across and 1/4 inch thick when cooked.
serve with maple syrup or black strap molasses..you may also add the zest of 2 lemons to the batter, before allowing to bloom.
Sweetcorn pancakes..these are great served with fried eggs or hash potatoes
2 1/2 cups sweetcorn, fresh or thawed
1 1/2 cups fresh whole wheat breadcrumbs
1/3 cup whole wheat flour
3 large eggs beaten
4 scallions minced
1/4 cup chopped parsley or cilantro
salt & ground black pepper
hot sauce (optional)
In a large bowl, combine the eggs, corn, breadcrumbs, flour, chopped herbs and scallions, mix well.
Then stir in the chopped parsley and any hot sauce
Add salt & pepper.
Allow to set up for 1 hour in the fridge.
On a large skillet or griddle..heat to smoking and add a little oil to grease.
Allow 3 tbsp per pancake, flattening to approx 3 inches across.
Cook each side approx 3 mins.
Transfer cooked ones to a cookie sheet and keep warm in a 300f oven
Serve as you wish.
These can also have added tempeh, grated cheese, cooked beans, the choice is yours.
Dutch Pancake...a sweet souffle like Yorkshire Pudding
1 tbsp butter
1 cup all purpose flour
2 tbsp sugar
1 1/4 cups milk
2 large eggs, separated
1/4 tsp sea salt
1 tsp vanilla extract
powdered sugar for decoration
pre heat oven 375f
Put the butter in a 9inch pie dish and place in oven to melt.
Using an electric mixer, either hand held or stand.
Beat the egg whites until stiff peaks form, set aside.
in another bowl, beat the yolks with the milk, and sugar.
remove the pie plate from the oven, and set aside.
Fold in the flour, salt and vanilla extract.
Very gently fold in the egg whites, until just incorporated, do not over mix at this stage.
Gently pour the mix into the pie plate and bake in middle of oven for 30 mins, until edges are golden brown & have risen ..also the center is still soft.
remove from oven and dust with powdered sugar and serve, cut into wedges.
This can be served with fresh berries or even warm jam
Good Flours
For a quick supper or snack nothing beats a pancakes either stuffed or with just fresh fruit juice and sugar....used to be the only way the early American pioneers could have something that resembled fresh bread daily..that is how the American stacked pancakes began
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