Pancake Recipes: Donal Skehan’s Sweet and Savory Pancake Recipes

I don’t think there is anything better in this world than hot pancakes cooked in a layer of salted butter, sprinkled with sugar and doused with lemon juice. Rolled up and shoved in your mouth, it’s one of life’s true pleasures and always brings back fond memories of my first experiences in the kitchen with my mom.

Last year we passed this tradition on to Noah for the first time and considering the kid has the appetite of a small horse he was up for it. The simple screams of joy over a pancake being tossed really make you wonder if there’s even a need for iPads!

It’s a great recipe for mastering some basic cooking skills – weighing ingredients, cracking eggs, whisking, frying, great for little hands in the kitchen and even for some of my friends in their 30s who are still working on it.

The beauty of mastering a basic recipe is that it can easily be “leveled up” once you get the hang of it. Get these thin crepe-style pancakes and they can be transformed into retro-classic crepes suzette with the addition of sugar, schnapps and citrus, or used as a savory option to enrobe Gruyère cheese and thinly sliced ​​ham. Apart from the thin pancakes that we are used to in Ireland, the world of pancakes is wide and varied. The American style ones are probably the most common and make for a great weekend breakfast treat at our house.

Leaving the basics aside, however, there’s plenty of scope to make a meal out of the simple pancake batter, as demonstrated by the recipe I’ve included for this flavorful Gravadlax and Soft-Boiled Egg Pancake, perfect for lunch or dinner. There’s plenty of Pancake Tuesday inspiration here, whether you’re going for the classic style or want to mix things up.

My classic pancake batter

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Classic pancake batter. Photo: Donal Skehan

Cooking time 20 mins

Served 6

The best thing about a great pancake batter recipe is that once you’ve perfected it, you can change it up and customize it with all your favorite flavors and toppings. You can easily make this dough the night before to save time in the morning. Have some melted butter in a bowl and some kitchen paper ready so you can wipe out the pan before adding a ladleful of batter.

ingredients

110 g regular flour

A pinch of salt

2 large free range eggs

200ml milk

75ml water

2 tbsp butter, melted

method

1. Sift the flour into a large mixing bowl, add a pinch of salt and use a spoon to make a well in the centre. Crack the eggs into the well and slowly work them into the flour using a whisk. Don’t worry too much about lumps as they should disappear when you add the rest of the liquid. Gradually add milk and water until an airy dough forms.

2. Heat some butter in your skillet over high heat and add 2 tablespoons of melted butter to the batter, stirring to combine. Place a ladleful of the batter into the hot pan and move it back and forth until it evenly coats the surface of the pan. Reduce the heat and bake for about a minute on each side, or until the dough begins to turn a nice golden color.

3. Feel free to try your hand at flipping halfway through the game! Serve immediately with the filling of your choice. Alternatively, you can bake all the batter and save the pancakes for later. Simply layer the crêpes on top of each other, cover with some cling film and store in the fridge. They should warm up well in the microwave.

Pancakes with chives, gravadlax and soft-boiled eggs

Cooking time 20 mins

Served 4

A very different approach to Pancake Tuesday this year. If you can’t find sliced ​​Gravadlax, use smoked salmon. For a treat, track down Goatsbridge’s Irish trout caviar. The trick with this pancake is patience. Once you’ve added the mixture to the pan, put the lid on and don’t touch until the timer goes off.

ingredients

For the pancakes

150 g self-raising flour

1 teaspoon Baking powder

Large handful of chives, chopped

2 eggs

100ml milk

50g butter, melted

To serve

2 eggs

100 ml crème fraîche

200 g gravad salmon

50 g watercress

2 tablespoons Irish trout caviar

Small handful of dill, chopped

Sea salt and freshly ground black pepper

method

1. In a medium mixing bowl, stir together the flour, baking powder, chives, reserve a little and serve and season. Whisk together the eggs and milk with half the butter.

2. Heat a 9-inch skillet over low heat. Add the butter followed by the mixture. Cover with a lid and let cook for 8-10 minutes. Don’t be tempted to take a look.

3. Flip and cook for a further 5-6 minutes until cooked through and golden brown.

4. While the pancake is cooking, bring a small saucepan of water to a boil over high heat. Add the eggs and bring to a simmer. Simmer for 6 minutes. Place in a bowl of cold water, peel and cut in half.

5. To serve, cut the pancake into wedges. Garnish with crème fraîche, salmon, watercress, egg, roe, remaining chives and dill – with a little Prosecco if you like.

Caramelized Banana Pancakes

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Caramelized Banana Pancakes. Photo: Donal Skehan

Cooking time 30 mins

Served 4

I love making American-style pancakes for breakfast and this version is delicious.

ingredients

200 grams of regular flour

2 teaspoons of baking soda

pinch of sea salt

½ tsp ground cinnamon

220ml milk

2 large eggs

Some butter, melted

50 g roasted hazelnuts, roughly chopped

For caramelized bananas

75 g butter, plus a piece

100 grams of golden syrup

8 mini bananas, halved lengthways

1 tbsp powdered sugar

method

1. For the pancake batter, place all dry ingredients in a large mixing bowl. Measure the milk in a jug and add the eggs.

2. Whisk lightly to combine, then add the liquid to the dry ingredients and mix until combined and a thick batter forms. Set aside in the fridge.

3. For the bananas, put the butter and golden syrup in a small saucepan and bring to a boil. Reduce the heat and let the mixture simmer and bubble until the sauce thickens, about 3 minutes. Remove the pan from the stove.

4. Brush the bananas with some sugar and melt the butter in a large skillet over medium heat. Add the banana slices and fry until golden brown on all sides. Pour over the butter and golden syrup sauce, stirring gently to combine. Put aside.

5. To cook the pancakes, brush a warm skillet with some melted butter and pour in a small ladleful of batter. The pancakes should be about 10 cm wide.

6. Cook until small bubbles appear and the edges become slightly dry, then turn to cook until golden, about a minute.

7. Serve immediately on preheated plates with the caramelized bananas and sauce, and sprinkle with the toasted hazelnuts.

Bite-sized

Finger Licking Chicken

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Fried chicken. Image: Donal Skehan

I love recipes that use up the dregs of jars sitting in the fridge door. For delicious roasted chicken breasts or drumsticks, fry them in a hot pan with a little oil on one side until half done. While they are cooking, to the last pieces of a jar of Dijon mustard (1-2 tbsp) add 1-2 cloves garlic (chopped), 2 tsp capers and 1 tbsp honey. Put the lid on and shake it. Turn the chicken, add the sauce and cook until the chicken is cooked through and the sauce thickens.

Be prepared

Speaking of #dadbod, right now our lunches and dinners are mostly made up of meal prep items from the fridge. This method simplifies mealtime and keeps things on track from a “diet” perspective. Less hassle and way easier to keep track of what we’re eating… who am I kidding – Roll on Cheat Day!

#dadbod

Guys, the #dadbod belly finally burst! Of course, I blame Sofie completely for forcing me to eat with her during my last pregnancy… and as far as I recall she was the one who forced me to not exercise for a full six months! Anyway, I’m on the right track now. I’ve been back to the gym since a session and can’t sit on the toilet or go upstairs so I must be doing something right!

https://www.independent.ie/life/food-drink/recipes/donal-skehans-delicious-sweet-and-savoury-pancake-recipes-38971056.html Pancake Recipes: Donal Skehan’s Sweet and Savory Pancake Recipes

Fry Electronics Team

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