Pancake Tuesdays Pancake has always been serious business and something our two boys have loved getting together over the past few years. Everyone is allowed to flip a pancake as high as possible and then try to catch it. There will be screams and screams for sure!
he usually has a simple thin pancake batter which is my favorite on Pancake Tuesdays. Immerse yourself with lemon juice and a little caster sugar, which is usually all that is needed. However, if you’re looking to make a big party this year, I have three recipes for making pancakes even more appealing.
Inspired by Austrian alpine cooking, Kaiserschmarrn is a classic winter dessert. The thick pancake batter is cooked before using a spatula to crush it in a pan and sprinkle with caramel and sugar. It leaves you with light, fluffy pancakes with a sweet, slightly crunchy exterior. I add a dash of rum to the flambé just before it’s done cooking and serve it with a berry liqueur, made easy by boiling frozen fruit with a little sugar and vanilla. You can add whipped cream or a perfect vanilla ice cream to finish, depending on how you feel.
More suited to thick American pancakes, I often turn to this rather rewarding dough based on ricotta for a different touch. Ricotta makes a soft, moist yet light pancake that, like its cousins, can be topped with anything your heart desires. They are especially delicious as a breakfast option with a can of yogurt, lemon curd, and some fresh berries. For more flavor, add the grated zest of an orange or lemon.
Finally, a pancake recipe that’s a bit more involved, worth the extra time it takes to make the dough. Inspired by one of my favorite Dublin food places, Brother Hubbard, these pancakes, based on Moroccan Beghrir, are light and completely different when served with boiled rhubarb. , yogurt and mint. The glazed dough forms pancakes with tiny air bubbles, making them light and ideal for those with dairy intolerances, as they are dairy-free..
Kaiserschmarrn with Winter Berry Compote
Time: 30 minutes Service: 4
Bag of frozen berries
2 tablespoons icing sugar, plus extra for dusting
4 large eggs, separated
1 teaspoon baking powder
2 tablespoons and 2 tablespoons granulated sugar
2 teaspoons vanilla bean paste
A little salt
60g unsalted butter
1. First, create the compote. Place the frozen berries in a small saucepan and sprinkle the icing sugar on top.
2. Pour in some rum, place the pan over medium heat and over medium heat and cook until reduced and sticky. Turn off the heat and set aside.
3. Place the egg whites in a bowl and beat with a stand mixer until light, fluffy, and stiff peaks form.
4. In another bowl, add flour, baking powder and 2 tablespoons sugar. Make a well in the middle and pour in the egg yolks. Whip gently while adding milk until a thick dough forms. Add vanilla bean paste and salt. Beat well before adding 1/4 of the egg whites. Double the mixture and add the remaining egg whites while continuing to fold.
5. Heat a pan over medium to high heat and add half of the butter. When the butter is melted, pour in the flour.
6. Cook until one side is a nice golden brown, then flip and cook on the other side.
7. When both sides are cooked, use a large spoon or kitchen utensil to break the cake. Add the remaining butter and sugar along with a little more rum. Once flipped over, serve the broken pancakes on a large plate and add the berry rice paper with some icing sugar.
Ricotta Pancakes with Lemon Curd
Time: 20 minutes Service: 4
4 eggs, separated
pinch of salt
1 teaspoon baking powder
150g natural yogurt, to serve
Lemon curd, to serve
1. To make pancakes, whisk ricotta, buttermilk, and egg yolks in a large bowl. Sift flour, salt, and baking powder into separate bowl then add ricotta mixture and beat until smooth.
2. Place the egg whites in a clean, dry bowl and beat until stiff peaks form. Use a large metal spatula to fold in half into the ricotta mixture to loosen the mixture and then the rest.
3. Heat a large non-stick pan. Grease lightly with a small portion of butter and drop two tablespoons of the mixture for each pancake into the pan – don’t try to cook more than three in a batch.
4. Cook over low to medium heat for 2 minutes or until golden, then turn over and cook for an additional minute until puffed and golden. Keep warm on a baking tray in a small oven while the rest of the food is done.
5. Arrange the pancakes on the reheated plate with the raspberries, blueberries, yogurt, and lemon.
Semolina Pancakes with Slow Baked Rhubarb
Time: 60 minutes Service: 4
375g of fine tapioca powder
7g dry yeast
2 teaspoons baking powder
2 tablespoons caster sugar
1 tablespoon plain flour
1 teaspoon salt
750ml warm water
Sunflower oil, for brushing
Slow-roasted rhubarb (see below)
4 tablespoons natural yogurt (or coconut if you want to keep them dairy-free)
A handful of chopped pistachios
Mint leaves, torn
1. Put the tapioca flour, dry yeast, baking powder, granulated sugar, flour and salt in a bowl, mix well and form a well in the middle. Add 750ml of lukewarm water and beat into a fine powder. Cover and set aside in a warm place for 45 minutes or until dough has doubled in size and becomes bubbly.
2. Place large skillet over medium to high heat. While still hot, brush with a little oil. Add a small ladle full of batter to the pan (you should put about three cakes in the pan) and cook for 2 minutes until little foam appears on the surface. Flip and cook on the other side until golden brown. Remove from pan and repeat process with remaining dough.
3. Arrange 2-3 pancakes per person on a plate and top with some yogurt and a few pieces of rhubarb. Drizzle more honey and add a final layer of chopped pistachios and mint sprigs.
500g young or early rhubarb
3 tablespoons honey
Juice of 2 oranges
2 star anise
1 cm fresh root ginger, peeled, halved and thinly sliced
1 vanilla bean, seeded and seeded
50g shelled pistachios, chopped
1. Preheat oven to 150C / 300F / Gas Mark 2. To prepare rhubarb, chop and cut across diagonally into 5cm pieces.
2. Place in a ceramic baking dish that will get the dough in a tight-fitting layer. Pour honey on top and pour orange juice on top. Add the star anise, ginger, scraped vanilla bean and vanilla pod, and mix well for maximum flavor.
3. Cover with foil and bake for 30 minutes, then remove from oven but let foil sit for 10 minutes. Cool and mash together with the pistachios.
https://www.independent.ie/life/food-drink/recipes/try-donal-skehans-flippin-fantastic-batters-with-a-twist-this-pancake-tuesday-41373917.html Try Donald Skehan’s Amazing Hits With a Pancake Novelty This Tuesday