Let’s Get Excited for Pancake Day
16th February 2021
With little else to do during this lockdown it seems only right that this year we make a real fuss of pancake day! Sarah, our Development Chef has written up her favourite three recipes; they include drop cones, Cavolo Nero pancakes and delicious Truffle and Wild Mushroom Crepes.
(Images from Pinterest)
Cavolo Nero Pancakes, Poached Eggs and Sumac and Mint Yogurt
- 1 x Bunch Cavolo Nero, finely chopped
- 120g Self Raising Flour
- 1 tsp Baking Powder
- 6 x Free-Range Eggs, separated into whites and yolks
- 150ml Whole Milk
- 60g Unsalted Butter, melted
- 1 Bunch Flat Leaf Parsley, roughly chopped
- 1 Bunch Coriander, roughly chopped
- 3 tbsp White Wine Vinegar
- 100g Greek Yogurt
- ½ tsp Sumac, plus a little to sprinkle
- ½ tsp Mint, Finely chopped
- Light Olive Oil
- Sea Salt
- On a high heat, wilt the cavolo nero in a large pan with a little water. Remove from the pan and drain away the water. Season with salt and set aside.
- In a large bowl, mix together the flour and baking powder, then add in the egg yolks, milk and melted butter. Mix until smooth, then add in the cavolo nero, parsley and coriander.
- In a separate bowl, beat the egg whites until soft peaks, fold gently into the pancake mix until combined.
- To cook the pancakes, heat a non-stick frying pan on a medium heat with a small drizzle of oil. Spoon a few tbsp of pancake batter and spread out so that they look fairly rounded. If you frying pan is big enough you can cook 2 or 3 pancakes at a time. After 2 minutes, flip the pancake over and cook for another minute or two on the other side.
- Once all the pancakes are cooked, lay on a baking tray and warm them back in the oven when you are ready to serve.
- Meanwhile poach 4 eggs in simmering water with the vinegar, drain on a little kitchen towel.
- In a small bowl, mix together the yogurt, sumac and mint.
- To assemble the pancakes, divide between two plates, gently overlapping, place two poached eggs onto of each plate and spoon some yogurt over the top. Garnish with a little more sumac and sea salt flakes.
Rhubarb and Blood Orange Buttermilk Drop Scones
- 1 x Rhubarb stalk, about 100g, cut into 1cm pieces
- 25g Caster Sugar
- 1 tsp Baking Powder
- 100g Plain Flour
- ½ tsp Fine Sea Salt
- 1 x small Free-Range Egg
- 50ml Buttermilk (or whole milk if you don’t have it)
- 1 knob of unsalted butter for cooking
For the Rhubarb and Blood Orange Compote:
- 1 x Blood Orange, zested and segmented
- 1 x Rhubarb stalk, about 100g, cut into 2 cm pieces
- 30-40g Caster Sugar, or to taste
- To make the compote, Place the rhubarb, sugar, blood orange zest and any juice in a pan over a low heat (keep the segments to the side).
- Cook for 5-8 minutes until the rhubarb is soft and the liquid has turned syrupy, allow to cool and once cool mix in the blood orange segments.
- To make the drop scone batter, put the rhubarb pieces in a bowl with 2 tsp caster sugar and mix to coat.
- In another bowl, mix together the baking powder, flour, sea salt and rest of the caster sugar. Add in the egg, buttermilk or milk gradually to achieve the right consistency. Whisk well to ensure there are no lumps. Add in the rhubarb pieces and mix carefully again.
- In a large non-stick pan, melt a little butter over a medium to high heat. When the butter starts to foam, add a large spoonful of the batter, if the pan is large enough you can cook 3 or 4 at the same time.
- When bubbles form on the surface of the pancake and the bottom is golden flip over and cook on the other side for a minute or two.
- When all drop scones are cooked, serve warm with the compote and more butter to spread if you like!
Truffle, Wild Mushroom, Chard and Taleggio Crepes
- 400g Wild Mushrooms, roughly chopped
- 1 knob of Unsalted Butter
- 1 bunch Chard, sliced into 1cm strips
- Sea Salt
- Drizzle of Truffle Oil
- 200g Taleggio, sliced or torn
- 1 bunch fresh herbs, Basil, Chives or Tarragon, roughly chopped
For the Crepe batter:
- 2 x Free Range Eggs
- 100g Plain Flour
- 300ml Whole Milk
- To make the Crepe Batter, place the flour in a bowl and make a well in the centre. Crack the eggs in the centre and start to mix, gradually bringing the flour from the outside. When the mixture in the middle starts to get too thick to mix add a little milk at a time. Make sure there are no flour lumps each time before adding milk.
- Once all the milk has been mixed in, cover and allow to rest in the fridge for 20 minutes or overnight if making the next morning.
- Heat the oven to 100C/80C Fan, for keeping crepes and mix warm.
- In a large non-sticking frying pan melt a knob of butter over a medium to high heat, once the butter starts to foam add in the mushrooms and fry until catching colour and starting to turn golden. Add more butter as you go if the pan starts to dry up.
- Next add the chard to the pan with the mushrooms along with a splash of water, cook until wilted, this will only take a few minutes. Season with sea salt and a drizzle of truffle oil. Either set aside to re-heat or keep warm while you make the crepes. Mix through the fresh herbs just before you serve.
- When you are ready to cook the crepes, heat a non-stick pan over a medium heat. Once the pan in hot, lightly coat the bottom of the pan with a little oil or butter. Pour in just enough batter to coat the bottom of the pan in a thin layer.
- The edges will start to brown first, carefully flip the crepe over and cook for another 20-30 seconds. Remove from the pan and layer up on a plate with baking paper.
- Continue with the rest of the crepe mix.
- To assemble open a crepe on a plate, fill with a little of the mushroom, chard and truffle mix, place a few pieces of taleggio on top and fold over. The warmth of the filling and crepe will gently melt the cheese inside!
- Keep the built crepes warm in the oven until they are all ready to serve.