Yummy Pancakes

It's Shrove Tuesday next week so why not give these scrumptious pancakes a go. 

We have based all or recipes on my rather luxurious pancake recipe which yes, does have a little oil and melted butter or margarine in the mix. But a silken luscious pancake emerges that never lets you down. And freezes perfectly.

We left it plain so that it could be filled with savoury or sweet fillings and are so thrilled with the results.

Our first and fabulous offering, Cinnamon, Toffee Apple and Custard Pancakes wraps a pancake around a glorious mixture of buttered toffee’d cinnamon Bramleys, with delicious homemade custard. Wow, bless the Bramley.   

Then our Veggischmooze Cheese Blintzes – fragrant with lemon and vanilla are traditionally served to commemorate the offering of the Ten Commandments to the Jewish people. These pancakes are real celebratory foods and particularly moorish. They can be reheated and are often served with a generous dollop of soured cream.

Finally we have made luscious Toasted Walnut and Cheesy Leek Pancakes which make a delicious lunch or supper.   

We soo hope we can tempt you with one of these delicious treats.

 Our Deliciously Rich Pancake That Never Fails

The amount makes 12 -13 pancakes or 4 generous portions 

200g plain flour

a pinch salt

50g melted butter or margarine

25 ml olive oil

400 ml milk

2 organic free range eggs

Little oil for frying

The best method is to place all the ingredients in a food processor and wiz. Otherwise place the flour in a large mixing bowl. Mix in the salt. Then gently warm the butter or margarine until runny but not hot – the microwave is useful here. Combine it with the oil, eggs and milk and whisk until totally smooth. Place in a fridge and leave to stand for approximately 30 minutes. Pour a little oil into a firm-based frying pan and swirl it around pouring the remainder into a heat proof jar or glass. Now ladle in one small ladle of batter and swirl around the mixture to cover the pan base. Cook until the edges start to look brown and flip over with a palette knife or fish slice. Layer the pancakes onto an oven -proof platter and keep warm while you prepare the filling.

  Cinnamon, Toffee Apple and Custard Pancakes

We created these luscious pancakes celebrating our much loved British Bramley by adding chunks of this super-seasonal apple and simmering them with a simple toffee mixture, then layering with a posh but easy, home-made custard. Wow Bless The Bramley!!!       

Toffee Apple Filling

2 large Bramley apples peeled cored and chopped into 3 cm chunks

½ teaspoon cinnamon

Zest of 1 lemon plus 4 tablespoons juice

1 teaspoon vanilla extract

120g soft brown sugar

100g butter or margarine 

pinch salt

Place the peeled chopped apples in a firm-based pan with the lemon zest and juice, the salt, cinnamon, and vanilla extract. Cook gently, stirring all the time until the apples begin to soften and are coated with a delicious toffee spicy coating.

Custard

220 ml milk

25g castor sugar       

2 free range organic egg yolks

1¼ teaspoon vanilla extract

Pinch salt

3 tablespoons cornflour 

Using a medium sized saucepan, heat up the milk with 10gm sugar until it simmers. Remove from the heat. In the meantime, whisk the eggs with the remaining 15g sugar until fluffy. Whisk in the salt and vanilla. Now whisk in the cornflour, one tablespoon at a time. When this is smooth add half the milk and whisk continuously. Return the egg mixture to the milk. Place on the hob and keep whisking until the mixture thickens. Use or transfer to a bowl and cover the bowl with clingfilm.               

 Now take a pancake and spoon the custard and apple mixture into the centre of each. Roll up the pancakes and serve immediately. Its soft, creamy and toffee-apple flavour MMMM. Enjoy.  

            Veggischmooze Cheese Blintzes

Our Veggischmooze Cheese Blintzes, fragrant with lemon and vanilla, are traditionally served to commemorate the offering of the Ten Commandments to the Jewish people. These pancakes are real celebratory foods and particularly moorish. They can be reheated and are often served with a generous dollop of soured cream.

Serves 4

200g soft cheese – low-fat is fine

10g vanilla sugar

Grated zest ½ lemon + 1-2 tablespoons juice to taste

Pinch salt

50g chopped raisins or dried fruit - optional

Combine the filling mixture and place in the centres of the pancakes. Fold or roll and serve dusted with icing sugar and a generous dollop of soured cream. 

 

 

Veggischmooze Toasted Walnut and Cheesy Leek Pancakes

This seasonal recipe enjoys the lovely taste of fresh leeks classically enriched with a tasty never-fail cheese sauce and toasted walnuts. The perfect lunch or supper dish. 

Prepare and grease a 2 litre oven to table dish

Serves 4

 

4-6 fat leeks washed well and chopped in 2 cm rings

400ml vegetable stock

2 teaspoons olive oil

200g tasty cheddar cheese + 50g for topping

480 ml fresh milk

120g flour

40g walnuts

Freshly milled salt and pepper

15g finely chopped parsley

Simmer the leeks in the stock until just tender approximately 5-6 minutes. Remove the leeks with a slotted spoon and place in a bowl. Add the milk, oil and flour to the stock, bring to the boil and whisk until a smooth sauce is obtained. Grate the cheese. Add the cheese to the sauce, leaving a little for the top. Place the walnuts on a baking sheet and heat gently on a low oven 170C gas mark 3 for ten minutes. Combine the sauce with the leeks and toasted walnuts and place spoonfuls in the centre of the pancakes. Layer in a greased oven-proof dish and sprinkle the remaining cheese over the top. Bake in a moderate oven, 180C, gas mark 4 for 20 minutes or until cheese is browned and the filling bubbling and gorgeous. Enjoy. Soo tasty.