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Flipping fabulous pancakes

Who doesn’t love a towering stack of pancakes dripping in something fabulous? Here - thanks to private chef Laura Scott - we have Shrove Tuesday sorted for you.

Want to up your pancake game this year? Of course you do. We do pancakes with panache at Muddy Surrey (ok, well, apart from the ones peeling off our ceiling).

So here, thanks to private chef, cookery tutor, food blogger and Epsom supper club host Laura Scott are four brilliant recipes to make this Shrove Tuesday.

 

American style banana pancakes with bacon

Fluffy light American pancakes that are perfect for Shrove Tuesday.

Servings 4

Ingredients

• 150 g plain flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 tbsp caster sugar
• 150 ml buttermilk
• 70 ml full fat milk
• 1 large egg
• 2 tbsp butter melted
• 2 bananas thinly sliced
• Crispy bacon maple syrup and butter to serve with the pancakes

Instructions

Sieve the flour, baking powder, vanilla powder, bicarb of soda and salt int a mixing bowl then add in the caster sugar and stir well. Pour the buttermilk and milk into a measuring jug. Whisk in the egg then pour in the melted butter. Stir well.

Add the buttermilk mixture to the flour mixture and whisk together briefly, don’t worry about any small lumps. To keep the batter light do not over whisk.

Let the batter rest for 15 minutes then heat up a medium sized frying pan and melt a knob of butter into it. Turn down the pan to a medium heat and pour in half ladles of pancake mix. When small bubbles begin to form on the surface of the pancake add a few slices of banana before flipping the pancakes to cook for a minute or two on the other side.

Keep the pancakes in a low oven until all the pancakes are cooked and you have fried off the bacon until crisp. Serve the pancakes with a dot of butter, some crispy bacon and plenty of maple syrup.

Caramelised apple pancakes with maple date butter

These caramelised apple pancakes with maple date butter are light, fluffy and taste even better when celebrating Pancake day!

Servings 12

Ingredients
For the pancakes:
• 225 g SR flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 25g light brown sugar
• 1 egg beaten
• 300ml milk

Caramelised apple for the pancakes:
• 1 medium apple chopped up small and fried until golden in 1tbsp butter
• Unflavoured oil for frying the pancakes

For the date butter:
• 250 g pitted dates
• Water to cover the dates
• 1 tbsp maple syrup

Instructions
For the pancakes:

Measure the flour, baking powder, cinnamon and brown sugar into a bowl. Pour in the milk and the beaten egg. Whisk until you have a smooth batter then fold in the caramelised apples.

Heat a frying pan over a medium heat and pour in a small splash of oil, then place three large spoonfuls of pancake batter into the pan and cook them for 3-4 minutes. When small holes appear in the pancakes you can flip them over and cook the other side for 1 more minute.

Place the cooked pancakes on a baking tray and keep them in a low oven while you finish cooking the rest of the pancakes.

For the maple date butter:
Soak the dates overnight in a Kilner jar with just enough water to cover them. The next day, place the dates and the soaking water into a high powered blender/food processor and blitz for between 3-4 minutes until the mixture is completely smooth. Add in the maple syrup and blend for a further minute.

Transfer the maple date butter to a sterilised jar and use immediately to enjoy with the pancakes. Any leftover maple date butter can be kept in the fridge for several weeks.

These pancakes served with maple date butter are also super tasty when you add a dollop or two of creme fraiche or greek yoghurt.

Wholemeal pancakes with espresso butter

Delicious wholemeal pancakes served with an espresso butter and caramelised bananas.

Servings 12

Ingredients
For the espresso butter:
• 50g unsalted butter at room temp
• 1 tbsp maple syrup
• 1 tsp coffee essence
• 1 tsp instant espresso powder

For the caramelised bananas:
• 1 banana sliced into thick chunks
• Icing sugar to coat
• walnuts/pecan nuts for garnish

 

 

Instructions
For the espresso butter:
Place all the ingredients into a bowl and beat thoroughly until the coffee is combined into the butter completely. Set aside to add to the warm pancakes

For the caramelise bananas:
Heat the grill to its highest setting and line a baking try with foil. Place the sliced banana on the foil and sift the icing sugar through a small sieve onto the banana pieces until the are coated with a layer of sugar. Grill until the sugar starts to turn golden then remove and use them to top your pancakes along with the espresso butter.

Gluten-free coconut and raspberry pancakes

A light and fruity pancake for gluten intolerant diets.

Servings 6

 

Ingredients
• 60 g Coconut flour
• 1 tsp Bicarbonate of soda
• A pinch of sea salt
• 1/2 tsp Ndali vanilla powder or 1tsp vanilla extract
• 1 tsp Orange flower water or zest of 1 orange
• 4 Medium eggs whisked well
• 225 ml Coconut milk full fat
• A punnet of raspberries
• Coconut oil for frying the pancakes alternatively butter can be used
• Maple syrup/honey to garnish
• Sliced bananas to garnish
• Raspberries to garnish
• Icing sugar to garnish

Instructions
Whisk the eggs well in a mixing bowl then add in the coconut milk and the orange flower water/orange zest. Measure the coconut flour into a bowl, add the sea salt, vanilla powder and bicarb of soda. Sir to combine.

Pour the wet mixture into the dry mixture in stages, whisking well as you go to avoid clumps forming,

Heat a small spoon of coconut oil/butter into a saucepan over a medium heat, then add large spoons of the mixture about the size of a scotch pancake. Place 2 halved raspberries on the top of each pancake and cook for 2 minutes until small holes appear on the surface of the pancakes.

Flip the pancakes carefully and continue to cook for another 2 minutes on the other side. Remove the pancakes and place onto a baking tray lined with parchment paper/kitchen roll and continue to cook the rest of the pancakes until you have used up all of the mixture. You will need to add a little more coconut oil/butter each time a new batch of pancakes goes into the pan.

Serve the pancakes, 2 per person, with sliced banana, extra raspberries, maple syrup/honey and a dusting of icing sugar.

If you fancy joining one of Laura’s pop-up cookery classes, she has regular pop-up sourdough demos coming up. You’ll learn the basic principles of making your own sourdough bread you’ll also take home a sourdough starter and instruction booklet so you can make your own delicious loaves at home. The cost is £50 per person, which includes lunch. Classes are from 10am-1pm. Click here for dates

howtocookgoodfood.co.uk

 

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