Pancake day or Shrove Tuesday started out as a religious feast day in the Catholic church to mark the day before Ash Wednesday and the start of Lent. Nowadays in the UK it is much more heavily associated with stuffing our faces with delicious pancakes!
To any of my American readers, this style of thin crepe-like pancakes is what we in the UK call pancakes. We do not tend to make them thick or stack them and I think they are much more versatile like this.
Tomorrow is pancake day! This week you are getting not one but TWO recipes from me! After all, what is pancake day without savoury AND sweet?
Ever since diagnosis I have used Isabel’s Yorkshire Pudding Mix as the basis of my pancakes. You can find my review (which is more of a “wow this is an amazing product” post than a review!) here. This mix makes the most amazing crepes – and the measurements are right there on the packet in case you forget! The thing I like most about this mix is that it allows you to use a blend of flours and gives a better texture. Leave plain for sweet recipes and add a pinch of salt for savoury.
Savoury – Cheddar and Broccoli Pancake Bake
100g of extra thick cream
Tenderstem broccoli florets
50g of Isabel’s mix (half the pack)
80ml of milk
1/2 teaspoon of paprika
Grated cheddar to taste
- Boil the broccoli for 5-10 minutes.
- In a small saucepan heat through 100g of extra thick cream. Add the grated cheddar and paprika and stir until creamy.
- Add the broccoli and pine nuts to the cheese sauce and mix in thoroughly. Add salt and black pepper to taste.
- Mix the Isabel’s flour, milk and the egg in a large bowl. Heat some sunflower oil and cook the pancakes. This amount of mix should make two medium sized pancakes.
- Add the pancakes to an oven dish. Fill with the mixture and roll into tubes. Top with a little extra cheddar and cook for 15 minutes.
Sweet – Chocolate and Raspberry Layer Cake
100g of Isabel’s mix (the whole pack)
160ml of milk
50g of Green and Black’s milk chocolate
100ml of double cream
150g of fresh raspberries
2 tablespoons of white sugar
- In a large saucepan, melt the chocolate into the cream on a low heat, stirring continuously.
- Add the raspberries and sugar to a pan and heat slowly until it forms a coulis. Allow to cool. Sieve if desired.
- Cook the pancakes as above. This should makes four to six medium sized pancakes depending on how thin you can make them. Cool them on a plate with paper towels in between to soak up the excess oil.
- Place cling film over a plate. Add the chocolate ganache in between the pancakes to create layers, starting with a pancake and ending with ganache. The cake will be turned out upside down at the end. Add to the fridge with cling film on top and chill for a couple of hours to solidify the ganache. DO NOT chill for longer than three hours or the pancakes will become very dry.
- Turn out onto a plate and remove the cling film. Slice and serve with a dollop of extra thick cream and the coulis.
Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.
Youtube: The Gluten Free Veggie – https://www.youtube.com/channel/UC-b7T1VFTZqYq15aPvdlNwA
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