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Tag Archives: Pancakes

Cedges Basics – Proper British Pancakes

Pancake day falls on Tuesday 28 February 2017 so I thought it was a timely week to resurrect  my ‘Feel the Fear’ only that was sort of irrelevant so I’ve re branded these posts as ‘Cedges Basics’.  Pancakes are not just for pancake day – I make them year round – they’re a super simple pudding or brunch.

Pancakes are not nearly as difficult as Blue Peter Presenters have made out over the years. Not even close in fact.  Watching them screw it up is however still quite funny….

The first rule of pancakes is to back the hell away from those mixes that now line every supermarket and convenience shop from late January until Shrove Tuesday. They’re just very expensive flour and a bit of dried egg. You only need 4 things to make pancakes (plus any toppings) – Plain Flour, Eggs, Milk and Salt. The recipe is in fact basically the same as for Yorkshire Puddings. It also takes 2 minutes to make the batter and a little patience to batch cook.

You can make these in advance for a larger group and keep them warm in the oven on low or heaven forbid, give them a quick nuke in the microwave before serving.

Serves 2 (Makes 6 Pancakes)

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Ingredients:

4 heaped tbsp Plain Flour
1 tsp Sea Salt Flakes
2 Eggs
150 ml (Skimmed) Milk
Frylight


Measure 4 heaped tbsp Plain Flour into a medium mixing bowl and add 1 tsp Sea Salt Flakes.

Crack 2 Eggs into the flour and add a little of the 150 ml (Skimmed) Milk.  Whisk together to form a thick paste – try to beat out as many of the lumps as possible – the thicker the mix is at this point, the easier it is to get the lumps out.

Tip – Saying that, a few lumps are not the end of the world, don’t stress about it.

Add the rest of the milk a little at a time until all combined.

Tip – At this point a lot of recipes will tell you to leave the mixture to ‘rest’. You can do – there is no problem preparing the batter in advance but I’m yet to establish any actually benefit of leaving it.

Tip – You can at this point move the batter to a jug for easy pouring, otherwise make sure you have a ladle handy.

Take a small frying pan and put onto a high heat until it is just starting to smoke then turn the heat down to medium.

Spray 3/4 sprays of Frylight into the pan, trying to coat the whole surface.

Take a ladleful of batter and pour into the centre of the pan with your dominant hand whilst starting to swirl the batter around the pan with your other hand.

Tip – If the pan is still a little too hot and the batter starts to cook through before it has spread to the pan edges, hold the pan away from the heat until the batter has spread then return to the heat. 

When the batter is no longer liquid on top of the pancake (only 30 second of so), use a flat spatula to gently tease the pancake away from the pan. It is ready to flip once the pancake can be shaken around the pan loosely.

Flip the pancake – you can either do this by practicing throwing the pancake up in the air and catching it or if you’re not trying to show off, use the fish slice.

Give the pancake another 30 second or so on the second side then put onto a plate and serve.

Repeat with the rest of the batter until all of it is used up.

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The classic topping is sugar and lemon but go to town with whatever you fancy. Nutella anyone?

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Sweet Potato and Sweetcorn Savoury Pancakes

I had a recipe for sweetcorn pancakes quite some time ago – I think from the BBC Good Food website and they were served with avocado and roasted tomato.  For a little while it was one of my favourite dishes with some added coriander and bacon (of course i added bacon!). I’ll be damned if I can find the recipe and none of the others I could find even remotely matched up.  All I could remember was that it involved wizzing up half the sweetcorn into a mush and involved separated eggs with the whites whisked. So last weekend, i decided it was time to try and crack the recipe. And to be fair, I think I just about did!

These are perfect as a brunch dish or light summer meal. They would also make a nice little starter or side to some grilled meat and salad They’re also easily made veggie, just leave out the bacon or make them wheatarded suitable by using white spelt flour.

Makes 20 – Serves 4/5

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Ingredients:

1 large Sweet Potato (2/4 cup cooked)
200g Smoked Streaky Bacon
2 large Eggs
1/2 medium Red Onion
1 tin Cream Style Corn
1 tin Sweetcorn (or use 350g Frozen Corn)
3 tbsp Cornmeal or Instant Polenta
1/2 cup Plain Flour
1 tsp Sea Salt Flakes
1 tbsp Baking Powder
1 tsp Dried Chili Flakes
1/4 cup Light Creme Fraiche
Frylight Spray


Prick 1 large Sweet Potato all over and pop in the microwave for 15 minutes until soft all the way through.

Tip – If you don’t have a microwave, buy a microwave. Life if too short.

Tip – If your microwave hasn’t yet arrived, you can cook the sweet potato in the oven. I don’t know how long for. I’ve never been that patient. Start the day before?

Meanwhile, cut 200g Smoked Streaky Bacon into little pieces (use bacon) and fry in a dry pan until nearly crispy. Set aside to cool.

Separate 2 large Eggs and whisk the whites until firm peaks.

Tip – Use a stick blender whisk or electric hand whisk if you have one.

Query – If you don’t have any kind of electric whipping instrument – are you the same person who doesn’t have a microwave? And are you a masochist?

Put the yolks into a mixing bowl and give them a 2 second whisk while you have it out.

Tip – Only go from white to yolk, don’t go from white to yolk or the whites will never whisk up.

The sweet potato should be cooked by now so take it out of the microwave and chop it into quarters and leave it to cool.

Finely dice 1/2 medium Red Onion and add to the egg yolks along with 1 tin Cream Style Corn, 1 tin Sweetcorn (or use 350g Frozen Corn), 3 tbsp Cornmeal or Instant Polenta, 1/2 cup Plain Flour, 1 tsp Sea Salt Flakes, 1 tbsp Baking Powder, 1 tsp Dried Chili Flakes.

Remove the flesh from the sweet potatoes and use the back of a fork to make it into a puree. Add this to the mixture and stir everything together.

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Stir in 1/4 cup Light Creme Fraiche until fully combined and then fold in the egg whites.

Warm a medium frying pan on a medium heat and spray in 4 sprays of Frylight Spray.

When the pan is hot, using a large desert spoon or ideally, an ice cream scoop, add four scoops of the mixture into the pan on a medium heat. Use the back of the scoop or spoon to pat the mixture down into thinner patties.

Cook for 3 to 4 minutes before flipping each pancake over and cook the second side for another 2 to 3 minutes until golden brown.

Tip – Be gentle, they’re quite fragile pancakes despite being fairly dense. 

Continue to cook the pancakes in batches of 4 until all cooked.

Tip – I also experimented with baking these in the oven. I put the same size scoop of mixture onto a lined baking tray, patted them down and then cooked them in the oven at about 200c for 30 minutes. They didn’t need turning and i didn’t use any oil. You could obviously cook more than 4 at a time this way. The result was a chewier outside than when pan fried but not in a bad way, and this version would hold up better as a picnic or packed lunch item.

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Serve with more creme fraiche, Smushed Avocado and quartered cherry tomatoes. Adding some bacon wouldn’t hurt.

Scotch Pancakes with Bourbon, Peach and Ginger Compote

I love pancakes. Thick, thin or savoury, I’m in. I’ll extend to their near cousins the waffle too. And I’m not shy about having them for meals that aren’t breakfast or brunch either.

This is a pretty classic scotch pancake recipe made a little more grown up with the addition of booze.  I last made this on pancake day as the dessert course for a major pancake feast. Serve with some crème fraiche to cut through the sweetness of the compote. The scotch pancakes can of course also be made and topped with anything else like golden or maple syrup.  Bacon would be a great addition for breakfast.

Apologies for the shoddy photo.

Serves 4 – 262 Kcal per serving

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Scotch Pancake Ingredients:

125g Self Raising Flour
2 tbsp Caster Sugar
1/2 tsp Sea Salt Flakes
1 Large Egg
150ml Skimmed Milk
Frylight Spray (not the Olive Oil one)

Bourbon, Peach and Ginger Compote Ingredients:

1 tin Peach Slices or Halves in Juice
1 ball Stem Ginger
1 tbsp Dark Brown Sugar
2 tbsp Bourbon


To make the compote:

Chop 1 tin Peach Slices or Halves in Juice into small pieces and add to a small saucepan along with a finely diced 1 ball Stem Ginger and 1 tbsp Dark Brown Sugar. Place on a medium heat and bring to a gentle boil, stirring the sugar in until melted.

Add 2 tbsp Bourbon and leave the compote to simmer gently while you make the pancakes.

Tip – Add a little water if the compote starts to become dry. 

To make the Pancakes:

Measure 125g Self Raising Flour, 2 tbsp. Caster Sugar and 1/2 tsp Sea Salt Flakes into a medium mixing bowl and stir to combine.

Make a well in the centre of the bowl and add 1 Large Egg.  Start adding 150ml Skimmed Milk bit by bit and whisking the batter until all the milk is combined. Try to whisk any lumps out when the mix is still quite thick as they are harder to get out a more liquid batter.

Turn the oven onto a low heat to keep the batches of pancakes warm as you go along.

Heat a medium frying pan to just smoking point then turn down to a medium heat.

Spray the pan with 3 sprays of Frylight Spray.

Using a tablespoon of batter for each, make 4 piles of batter in the pan, leaving room for each to spread a little. If they spread and touch, it isn’t an issue but try to make them not touch for rounder pancakes.

When little bubbles start to appear on the surface – about a minute, flip each pancake over. Start with the first one you put in the pan and work round in the same order.

Leave the pancakes for another 30-60 seconds and check the colour underneath. when golden brown, remove from the pan and transfer to a plate in the oven to keep warm.

Repeat the process until all of the batter is used, there should be circa 16 pancakes made in 4 batches.

Serve 4 warm pancakes per portion with the warm compote and some crème fraiche.

They can be rewarmed for 20 seconds in the microwave or in a dry pan and will keep for a couple of days.

The compot will last up to a week in the fridge.