A substantial wholesome pancake enlivened with spices and served with a tangy mango and cucumber salsa and yoghurt. These courgette chickpea pancakes are made with gram flour, so they’re naturally gluten free.
These light and crisp waffles, served with a perfumed rhubarb and rose compote and a pillowy cloud of gently scented rose cream will save you the cost of a pilgrimage to Waffleland.
Who can resist a stack of delicious spicy pancakes topped with bananas and an amazing chocolate sauce? No need for resistance. These spiced kefir pancakes are a healthy and delicious take on the much loved British drop scone or Scotch pancake.
This recipe for chocolate cake waffles is a little unusual, but none the worse for that. The waffles are at their best served warm with lemon curd and strawberries. Whipped cream makes them even more delicious and decadent. Best eaten for a special occasion dessert.
Just in case anyone’s missed it, today is Shrove Tuesday, otherwise known as Pancake Day or in French, Mardi Gras, meaning Fat Tuesday. Shrove Tuesday is an important day in the Christian calendar, being the last day before Ash Wednesday when Lent begins. Traditionally, it is a day of celebration and feasting when all of the good things in the house are eaten up to make way for the long Lenten fast, including butter, eggs and milk. As we know, butter eggs and milk (with a little flour) make pancakes. So it’s easy to see how a tradition of making pancakes on Shrove Tuesday came about – reckoned to be at some point in the Middle Ages.
Tossing pancakes is all part of the fun. If you’re feeling energetic as a result of all those carbs, you can burn them off in a traditional pancake race: pancakes are carried in a frying pan and tossed at the start and finish of the race, with points given for the best flip. I was surprised to learn that the first one recorded was as far back as 1445 in Olney, Buckinghamshire.
The day cannot go unmarked and in time honoured tradition, I made pancakes for breakfast. In a slightly less traditional approach, I added cocoa and banana to my batter – more Mardi Gras in sunny Rio than in grey rainy Cornwall. The recipe for cocoa Scotch pancakes I’ve adapted from a new arrival on my bookshelf, Chocolate by Jennifer Donovan. A review will follow. As usual, I decided to go my own way: due to a surfeit of bananas, I substituted one for the sugar and also added a little cinnamon.
This is how I made:
Chocolate Banana Scotch Pancakes
- Whizzed a banana into 250ml milk with a hand held blender.
- Sifted 250g flour (half wholemeal, half white) into a bowl together with 1 tsp baking powder, 1/2 tsp maca powder (for a mini health kick) and 1 tbsp cocoa powder.
- Made a well in the centre and added a duck egg (can use large hen’s egg).
- Stirred from the centre outward gradually adding the milk and incorporating the flour until all is well mixed.
- Heated a frying pan over medium heat and added a small knob of butter.
- Placed spoonfuls of batter on the frying pan and left to cook for a a couple of minutes or so, until bubbles started to appear on the surface of the batter.
- Flipped the pancakes over and cooked for a further minute.
- Kept warm in the oven until the batter was finished.
- Served with nectarines and maple syrup.
It’s not often we manage pancakes for breakfast on Shrove Tuesday, but fate was with us today. CT reckoned the pancakes were robust and hearty and not too sweet, just what was needed to set him up for the day. They had a real taste of the tropics with the chocolate and cinnamon flavours coming through loud and strong and the banana a faint undertow. I was really pleased I didn’t add any sugar to the mix as the pancakes were quite sweet enough from the banana and we were able to add maple syrup to suit individual preferences. The nectarines made for a surprisingly good combination and were a perfect foil for the carbohydrate laden pancakes giving freshness, acidity and added flavour.
There is still time to join in the pancake fun with Sainsbury’s who are offering four prizes for the best Twitter Pancake Selfie. Just tweet a photo of your pancake to @SainsburyPR and @Sainsburys including the hashtag #SainsbosPelfie by midnight on Tuesday 4th March. You will need to follow them both on Twitter too.
Welsh Pancakes, aka crempogau, are delicious in their own right. Here they’re served with a savoury leek & mushroom chocolate sauce. But you can just as well drizzle them with maple syrup, a sweet chocolate sauce or fruit curd instead.
You don’t need a waffle iron to make these delicious waffles with maple chocolate sauce. They’re oven baked waffles but still have that lovely fluffy interior and nice crispy exterior you expect from a good waffle.
Thick sugarless apple and raisin pancakes made with buckwheat flour. Flavour them with cinnamon, cover with a rich honeyed chocolate sauce and you’ll have a delicious dessert ready in no time. Ideal for those with a gluten intolerance.
Here are a few breakfast bites you might not have thought of sitting down to in the mornings. You’ll find mini reviews of gluten-free pancakes, lemon green tea, a muesli variety pack and Mexican hot chocolate. There’s also a recipe for chocolate sauce and a link to my rye sourdough recipe.
I love Random Recipes and think Dom of Belleau Kitchen is a genius for coming up with the idea. I’ve been in from the beginning, so it always grieves me when I run out of time and don’t manage to make the challenge. Last month was such a one and I was beginning to panic that this month would turn out the same, but no, I was determined not to miss another month. Dom gave us quite a bit of freedom with this challenge and allowed us to pick our own book, a highly unusual event. I went for my Valentine’s gift from CT (itself a highly unusual occurrence); a chocolate book I have long been lusting after, Chococo chocolate cookbook by Claire Burnet. I closed my eyes and opened the book on a random page, somewhat trepedaciously – you just never quite know what you might be letting yourself in for. Sigh of relief, which then turned to one of excitment: chocolate pancakes platter. I have long wanted to make chocolate pancakes, but somehow have never actually managed it. Fortuitously, I also had a tub of blackcurrants which were in desperate need of using up. My mother’s freezer, not so fortuitously and very upsettingly, packed up unexpectedly. She ended up having to throw most of the food away. By the time we received the currants, they had been out of the freezer some time. So instead of making the cherry compote denoted in the recipe, I made blackcurrant and rose compote instead.
This is how I made:
Chocolate Pancakes with Rose, Mint and Blackcurrant Compote
- Sieved 150g wholemeal flour into a bowl with a scant tsp of baking powder and 30g cocoa powder.
- Stirred in 2 tbsp vanilla (caster) sugar.
- Made a well in the centre and broke in an egg.
- Started to mix from the middle outwards, adding 175 ml milk a little at a time.
- Beat in 20g hazelnut oil (instead of melted butter).
- Left to rest for about 20 minutes whilst I got on with the other things.
- Dry fried a large tbsp of flaked almonds with 1/2 a tsp of icing powder until they were lightly browned and slightly caramelised.
- Turned into a little serving dish.
- Poured the blackcurrants into a pan.
- Didn’t add any sugar as this had already been done.
- Added the last of my rose syrup (about 2 tbsp) which also really needed using up.
- Simmered for a few minutes, then added 2 tbsp mint vodka.
- Simmered for another couple of minutes.
- Heated a frying pan over a medium heat and added a slither of butter.
- Placed a heaped tbsp of pancake mixture into the pan, spreading it out with the spoon to form a circle of about 10 cm.
- Left for a few minutes until bubbles started to appear in the pancake.
- Turned it over and cooked for a couple more minutes.
- Placed on a plate and put into a warm oven.
- Repeated the process making six pancakes in total.
- Assembled the pancakes by layering them with a tbsp of blackcurrant compote and then another pancake.
- Stacked them three pancakes high finishing with a layer of blackcurrants.
- Topped with the almonds and dusted with a little icing sugar.
Random Recipes – the choice is yours. My choice was Chococo.
Kate of Turquoise Lemons has given us Preserves for her monthly No Food Waste Challenge. Blackcurrants preserved from the summer, mint vodka and rose syrup I made back along in need of using up,
The freezer disaster also makes these pancakes eligible for Credit Crunch Munch I reckon along with the homemade rose syrup and mint vodka. A monthly challenge hosted by Fab Food 4 All and Fuss Free Flavours.
As these are American style pancakes, I’m entering them into Bloggers Around the World hosted by Chris of Cooking Around the World. The country of choice this month is USA.