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baked beans, blue cheese, breakfast, brunch, butter, cheese, Chocolate sauce and marshmallows, Courgettes with feta cheese, crepe, delicate, dinner, eggs, fillings toppings, Fish fingers, flip, flour, fruity, ham, healthy, lettuce, loaded, lunch, mayo, naughty, non-stick pan, onions, organic, pan, pancakes, plain, Pure Beauty, red pepper., Rhubarb compote, savoury, scoop of cookie dough ice cream., skinny, Smoked salmon and cream cheese, Soft fried egg, spinach, strawberry jam, sugar and lemon, sugary, sweet, swirl, thin, vanilla ice cream, vegetable oil, veggie, whipped cream
Pancake Day, officially known as Shrove Tuesday, is heading our way and we are super excited!
The great thing about pancakes is that as well as tasting great they are easy to make and a really sociable way of cooking. Family and friends can all help with making the batter, fillings are a totally personal choice and of course, everyone likes to get involved with the flipping.
To avoid pancake disasters on the day, we suggest you get some practice in over the next week. For a basic, but brilliant batter, you will need:
140g plain flour
200ml whole organic milk
2 large free range eggs
Table salt
25g unsalted, melted butter
Vegetable oil (it has no taste)
With everything ready, sift the flour and a pinch of salt into a medium-size bowl. Create a shallow hole in the middle of the mix then add the milk and break your eggs into the hole and slowly whisk it altogether. Add the water, whisking constantly, until you have a smooth, lump free batter.
Keep the batter covered and leave it to settle for around 30 minutes, after this time you can whisk in the melted butter, again until your mixture is smooth.
Put a little oil in a non-stick pan and place on a medium heat.
Once hot, pour around two tablespoons of your batter into the pan and swirl around the based ensuring it is evenly coated.
The idea is to create a thin, delicate, crepe so you only need to cook for around one minute on each side.
If you are brave enough, flip your pancakes and hope for the best but for the more cautious cooks out there, use an egg slice to turn.
Once you have a stack of pancakes, it is time to get to work with toppings.
Sweet, savoury, healthy, naughty, skinny, loaded, sugary, veggie, fruity or plain, you can be as creative as you like when it comes to pancake fillings and toppings.
We are torn between sweet and savoury here at Pure Beauty, but our favourites, in no particular order, are:
Melted cheese and baked beans.
Fish fingers with lettuce and mayo – yes, really!
Ham, onions and blue cheese.
Peanut butter and ice cream.
Strawberry jam and whipped cream.
Chocolate sauce and marshmallows with a scoop of cookie dough ice cream.
Courgettes with feta cheese and red pepper.
Chicken and garlic mushrooms.
Soft fried egg and spinach with black pepper.
Rhubarb compote and organic, vanilla ice cream.
Kiwi fruit and blueberries with a drizzle of maple syrup.
Bacon with cheese and sun dried tomatoes.
Pulled pork with apple sauce.
Smoked salmon and cream cheese.
Banana and mango with crème fraiche.
Cooked apples with salted caramel sauce.
And of course, sugar and lemon.
Don’t forget, you can change your batter so it is gluten free, or use whole wheat flour instead of plain.
Pancakes are perfect for breakfast, brunch, lunch and dinner, so don’t keep them for just one day of the year, enjoy them all the time.
Have fun making your pancakes and let us know your favourite fillings.
Team Pure Beauty
