A day for indulgence before the abstinence of Lent or simply an excuse to eat more than your fair share of pancakes!
And much as we love topping a classic crepe with lemon and sugar, we like to ring the changes too.
Here we have some fluffy American style pancakes, cooked on a griddle plate and served with blueberries and yogurt to make us feel virtuous and maple syrup to undo the "good work". 😇 These are great for breakfast, ideally on a lazy weekend, but can also be enjoyed cold throughout the day, perhaps with a sliced banana or a smear of apricot jam?
The chestnut crepes are a delicious dessert; impressive but so simple to make.
For the American style pancakes:
Makes about 16 pancakes
120g self raising flour
½ teaspoon baking powder
2 eggs
50g melted butter
120ml buttermilk or milk
1 teaspoon vanilla extract
25g sugar
For the topping:
200g blueberries
20ml water
Sugar to taste
Start by simmering the blueberries with the water and enough sugar to suit your palate. Cook until soft, with a slightly syrupy consistency. Set aside.
Mix the flour, baking powder and sugar together in a large mixing bowl.
Combine the eggs, buttermilk (or milk), melted butter and vanilla extract and pur into the centre of the flour.
Whisk together to form a smooth, thick batter.
Place a lightly greased griddle plate or a frying pan over a medium heat - do not have the heat too high or you will burn the outside of the pancakes, leaving the insides raw and runny.
Drop one tablespoon of batter at a time onto the hot pan, until you have filled all the available space. When bubbles rise to the surface and the underside is golden, carefully flip each pancake over and cook the other side.
REmove each cooked pancake to a cooling rack and keep covered with a clean tea towel until you have used up all the batter.
Stack the pancakes as high as you dare on a serving plate - we particularly like this one from Sytch Farm Studios and crown with a waterfall of blueberry compote. Serve with ice cream, whipped cream or Greek yogurt and a generous drizzle of maple syrup.
Chestnut pancakes
To fill four pancakes - make your own favourite recipe or pick up a pack of ready made crepes, we won't tell!
Mix together
100g chestnut purée
2 dessertspoons icing sugar
2 teaspoons cocoa
1 dessertspoon double cream
Add a dash of brandy if you are feeling fancy.
Divide the mixture evenly between the four pancakes and roll them up.
Tuck them neatly into a 2lb loaf tin or equivalent and cover with foil.
Heat in a moderate oven for 15 - 20 minutes.
Serve hot, either as they are or drizzled with melted dark chocolate.
Netherton Foundry Shropshire 2021 ©
