Fiona Egan from Cloughan Farm and Cookery School spoke to Noel D Walsh about pancake Tuesday.
<strong>Crepe Pancakes</strong>
Ingredients: Makes 10
100g plain flour
Pinch of salt
20g caster sugar
300ml whole milk
2 egg beaten
2 tabsp sunflower oil plus extra for pan
METHOD:
Add the flour, caster sugar and salt to a bowl and using a dry whisk mix well to combine
Measure milk into a jug, crack in eggs followed by the oil and whisk lightly with a fork.
Make a well in the centre of the dry ingredients and slowly add the milk whisking all the time until you have a smooth thin batter.
Heat a non stick pan and lightly coat with sunflower oil using some kitchen paper.
Add in just enough batter, swirling the pan around to spread the batter as thin as possible. Turn the pancake over when lightly golden on the bottom and cook for a further 1 minute.
Serve Suggestions :
Great with caster sugar, lemon juice (freshly squeezed) and mable, golden syrup or honey
Try with fresh strawberries and cream with a dusting of icing sugar
Need I say, bananas & chocolate sauce
For a savoury pancake omit the caster sugar and make a BLT...
Whatever way you choose to eat yours, I hope you all enjoy them with family and friends Yum
<strong>Fluffy Pancakes with Caramelised Apple </strong>
Ingredients:
150g self raising flour
1 tsp ground cinnamon
1 1/2 tsp baking powder
Pinch of salt
1 1/2 tabsp maple syrup
225ml buttermilk
4 large eggs
Oil for frying
Icing Sugar for dusting
Few fresh sprigs of mint
<strong>Caramelised Apple </strong>
3 dessert apples
2 tabsp caster sugar
1 tsp ground cinnamon
Knob of butter
100ml local honey or maple syrup
200ml of good quality apple juice
Method
For the pancake batter, add the flour, cinnamon, baking powder and salt into a large bowl. In a jug crack in 4 eggs and lightly whisk. Measure in the buttermilk and maple syrup. Lightly whisk to combine. Make a well in the centre of the dry ingredients and gradually starting pouring the liquid into the dry ingredients. Mix well until everything is combined and smooth.
Heat a large frying pan over a medium heat and add 2 tsp of oil. Wipe the pan with kitchen paper to oil the base evenly . Drop in heaped tablespoons of batter to the pan, spacing well apart and cook for 2 minutes or until you see small bubbles rise to the surface. Flip and cook for another minute. Transfer to a plate, cover with a tea towel and keep warm in a low oven until you make the rest of your pancakes.
For the caramelised apple, peel, core and cut into wedges. Add sugar and cinnamon into a bowl and mix to combine. Add the apple wedges and toss to coat. Heat the butter in a frying pan until it starts to foam. Add the apples and fry over a medium heat for 5– 8 minutes or until evenly golden brown and starting to caramelise on both sides. Pour in the apple juice and honey or maple syrup and allow to bubble over a medium heat until apples are soft and sauce has thickened.
For serving arrange 3 pancakes per serving in the centre of the plate top with some caramelised
apple and a good drizzle of honey or syrup. Dust with icing sugar and garnish with a sprig of fresh mint. Enjoy immediately
Chocolate & Orange Sauce
Ingredients:
85ml cold water
75g sugar
100g good quality chocolate
Zest of 1 orange
Method:
Add the water & sugar into a saucepan and place over a medium heat. Allow the sugar to dissolve and liquid is syrupy like. Remove from the heat and add the chocolate & orange. Stir with a wooden spoon until everything is smooth. Pour into a jug for serving or store in an airtight container for up to 2 weeks
Caramel Sauce
Ingredients:
80ml cold water
150g Sugar
40g Butter
130ml Cream
Method:
Add the sugar & water into a small saucepan over a high heat and allow the sugar to dissolve. Do not stir the contents with a spoon, only shuffle the pan if necessary. Boil for about 10 or until it turns a lightly golden colour. Lower the heat and stir in the butter & cream. Stir to combine and or until caramel is smooth. Pour into a jug for serving or store in an airtight container in the fridge for up to 2 weeks.
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