Make the perfect pancakes this Pancake Tuesday

Shrove Tuesday is with us again next week and it’s time to get organized to prepare the pancakes for the family. Pancakes can be served savoury or sweet, thick or thin.Making pancakes can be great fun and always get the kids involved taking care when handling hot pans etc.

Shrove Tuesday is with us again next week and it’s time to get organized to prepare the pancakes for the family. Pancakes can be served savoury or sweet, thick or thin.Making pancakes can be great fun and always get the kids involved taking care when handling hot pans etc.

Pancakes are defined as a flat product savoury which made by frying batter in the minimum amount of fat.The most popular pancake is of the French Crepe variety, made from a thin batter, cooked in a thin layer on a lightly greased pan. The size and thickness may vary but the pancake should be thin enough to roll or wrap around a filling.

Always ensure that your batter is mixed to a very smooth texture and always allow it to rest for at least 30 minutes after mixing.

Use a heavy based metal pan or a non -stick pan to make pancakes.

Pancakes

Ingredients 10 Portions

250 Flour white or whole meal

3 Eggs

600m Milk

3 Eggs

125g Castor sugar

25g Melted butter

25ml oil

Pinch Salt

Method

Sieve the flour and salt into a bowl, make a well in the centre

Add the egg and milk gradually incorporating the flour from the sides, whisk to a smooth batter

Mix in the melted butter

Heat the pan and wipe clean with some oiled kitchen paper

Add a little oil and heat until just smoking

Add enough batter to cover the bottom of the pan thinly

Cook for a few seconds until brown

Turn and cook on the other side

Turn onto a plate

Sprinkle with sugar

For savoury pancakes omit the sugar

Fillings and accompaniments for Sweet pancakes

Lemon juice and castor sugar

Warm raspberry jam

Hot apple puree

Maple syrup

Toffee sauce

Summer fruits with crème Chantilly

Hot bananas and caramel sauce

Pancakes with summer fruits

Ingredients for 4 servings

4 Pancakes

100ml Cream

1tsp icing sugar

1 Dash grand mariner

A selection of fresh summer fruits to serve four . Raspberries, strawberries, kiwi, apples, peaches and bananas

Method

Place cream in a bowl and whisk, add sugar and grand mariner

Place a spoon of the cream in the centre of each pancake and place fruit on top

Fold over pancake and sprinkle with caster sugar

Pancakes with caramelized bananas

Ingredients 8 Portions

8 pancakes

4 Bananas

8 Scoops of vanilla ice cream

Icing sugar for dusting

Method

Caramel sauce

250g sugar

150ml water

150ml cream

100g unsalted butter

Boil sugar and water in a saucepan until it starts to caramelize

When golden brown in colour ,remove from heat and whisk in butter and cream

Add sliced bananas and cook for one minute

Place a scoop of ice cream in center of each pancake and pour over bananas and sauce ,fold over pancake and dust with icing sugar

Classic crepe suzette

Ingredients 4 Portions

2 Pancakes

2 Oranges

2 Lemons

1 measure curacao

1 measure cognac

100g Butter

100g Castor sugar

Method

Peel and Segment the oranges and lemons, reserve the segments and extract the juice from the pulp

Place half of the sugar into a warm pan over medium heat

As it begins to caramelize add the butter and stir in

Add half of the citrus juice and mix in well

Add the curacao

Add remaining juice and sugar

Add folded pancakes and coat well with the sauce

Finally just before serving add the cognac, flame and serve onto plates

Be careful and enjoy.

with Bridge House Hotel Award Winning chef Paddy Kennedy