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woensdag 3 februari 2016

Cherries or chocolate – choose your side with our stuffed pancake recipes

Last year, our food writer, stylist and photographer Claire shared five of her all-time favourite pancake recipes with us. Since then, she’s brought us posts about prawn laksa from Thailand, American-inspired pumpkin French toast and even her easy peasy take on French patisserie.

So with Pancake Day rolling around again, it seems only right that she picked two spectacular stuffed pancake recipes from opposite sides of the world.

The blintz is a centuries-old recipe originating in Russia and Eastern Europe, filled with sweet and tart fruit. The Nutella-stuffed buttermilk pancake, on the other hand, is an American invention and a Pinterest favourite.

Psst! If you’ve tried this particular one before and ended up with a burnt chocolate mess that you had to scrape out the frying pan and eat anyway because now you’re not only hungry but also annoyed at your lack of culinary prowess (I may be speaking from experience here) then fear not! Claire has a trick that ensures they turn out perfectly every time.

Claire’s stuffed pancakes

These Cherry Blintzes ooze with cool ricotta, sweet cream cheese and tangy cherries. They’re as great for weekend brunches as they are for a special Shrove Tuesday treat if you have a sweet tooth.

Meanwhile, if you have a whole set of sweet gnashers, my second recipe might be right up your street. To fill anything with chocolate seems to be an American passion, so I couldn’t resist trying Nutella-filled buttermilk pancakes. My ‘chocolate coin’ technique came around by trial and error, and it makes everything a whole lot easier.

Let us know in the comments which one you’d prefer.

Cherry Blintzes

Note: the blintz batter is slightly thicker than a normal pancake mix, with an extra egg. This makes it hold together better so you can fill and fold it.

Ingredients

Serves two (double up the quantities for four)
For the pancakes:
80g flour
30g icing sugar
2 large eggs
120ml milk
1/2 tsp vanilla extract
Pinch of salt
For the filling:
120g Ricotta cheese
120g cream cheese
40g icing sugar
Finely grated zest of one lemon
1/2 tsp vanilla extract
Cherry compote, cherry jam or fresh cherries

Method

1. Mix the flour and icing sugar in a large bowl then gradually whisk in the eggs and milk
2. Leave the batter in the fridge for an hour to rest
3. Mix all the filling ingredients (apart from the cherries) together in a bowl and chill these too
4. Lightly grease and preheat a non-stick frying pan until fairly hot
5. Pour in enough batter to thinly cover the bottom of the pan
6. When the edges turn golden, flip and cook the second side
7. Cool the pancakes on some kitchen paper
8. Place a generous spoonful of the cream cheese filling on each pancake near the bottom (you can add some cherries here too if you like)
9. Roll the pancake over once, fold in the sides and then roll until you have a little pancake burrito
Tip: you can prepare them to this stage, refrigerate and then cook as you need them
10. Warm a little butter in the pan and cook each blintz gently on each side until extra golden
11. Dust with icing sugar and serve with your cherries/compote/jam

Chocolate filled buttermilk pancakes

Tip: you can make a big batch of chocolate spread ‘coins’ and keep them frozen in a container for whenever you fancy a melting, chocolate stuffed pancake.

Ingredients

Serves two – double up the quantities for four
For the pancakes:
125g plain flour
2 tsp baking powder
1 egg
150ml milk (or 75ml milk and 75ml buttermilk)
For the filling:
Chocolate or hazelnut spread

Method

1. Spoon tablespoons of your chocolate spread onto a baking tray covered in greaseproof paper. Flatten them out with the spoon until they are like big chocolate coins – around 1/2cm thick. Place in the freezer for a couple of hours.
2. Mix the flour and baking powder in a bowl then gradually whisk in the eggs and milk
3. Lightly grease and preheat a non-stick frying pan to a medium heat
4. Add a large tablespoon of batter and drop a chocolate spread disk into the centre
5. Cover the chocolate with a little more batter and spread it out to cover any gaps
6. When golden, flip it and cook the other side
7. Repeat until you’ve used all your batter
8. Serve with whatever you fancy; strawberries, blueberries and, of course, messy chocolatey faces

Liked that? Try these:

The post Cherries or chocolate – choose your side with our stuffed pancake recipes appeared first on Under the Treetops.



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