Fluffy pancakes layered with fresh fruit and sweetened mascarpone, or a traditional oatcake you can pile high with sausages and soft-yolked fried eggs?
Whichever way you go on Shrove Tuesday, we have an easier-than-you-think recipe to get you serving up freshly cooked pancakes to the family like some sort of domestic god or goddess, fully relinquished of washing from duty.
Happy flipping Pancake Day!
Traditional Oatcakes
These are a favourite throughout Derbyshire and Staffordshire and, handily, they’re a doddle to make. Mix up the batter the night before then cook them like pancakes in the morning.
Mix up the batter the night before then cook them like pancakes in the morning.
The overnight ‘prove’ gives them a savoury sourdough twang and the perfect texture.
They make brilliant edible plates for a morning fry-up, but are also great folded over a filling of ham and tomato for a light lunch or simply toasted and spread with butter.
TIP: Any spare oatcakes will freeze nicely in zip-lock bags. Just defrost then dry fry to warm back up when you want them.
Ingredients
Makes 15 oatcakes
225g wholemeal flour
225g medium oatmeal
500ml hot water
500ml cold milk
7g sachet fast action yeast
10g/1 ½ tsp salt
A little oil for frying
Method
1 The evening before, mix the hot water and cold milk
2 Stir together the flour, oatmeal, yeast and salt (add the last two on opposite sides of your bowl) then gradually whisk in the liquid
3 Leave out for an hour or so uncovered, then cover with cling film and store in the fridge overnight
4 The next morning, take the batter out of the fridge early to let the yeast ‘wake up’ (if you forget, whisking in a heaped teaspoon of sugar will speed this up)
5 After an hour or so, bubbles will start to appear on the surface – it’s ready!
6 Lightly oil a pancake pan or non-stick frying pan and get it medium-hot
7 Spoon in a ladle of batter, tilting to spread it thinly and evenly (it should be thin enough for bubbles to appear straight away)
8 Once it’s set and starts to brown at the edges, gently flip over
9 Cook on the other side until browned
10 Repeat with all your mixture, then pile up with the best sausages you can get, and some fried eggs
Fruity Rainbow Pancake Stack
TIP: An instant American pancake mix would work for this – I won’t tell if you won’t…
Ingredients
Makes 15 pancakes
250g plain flour
4 tsp baking powder
2 large eggs
300ml milk
2 tbsp melted butter
A little oil or butter for frying
250g mascarpone cheese
150g cream cheese
1 tbsp icing sugar
A rainbow of fruit – I suggest strawberries (red), mango or orange segments (orange), banana slices (yellow), kiwi slices (green), blueberries (blue), grapes (indigo), cherries (violet)
Honey
Method
1 Mix the baking powder into the flour
2 Whisk in the eggs, then the milk and finally the melted butter
3 Fry large spoonfuls of batter over a medium heat in a little oil or butter
4 When the edges start to bubble, flip
5 Keep warm in a low oven while you cook the rest of the batch
6 Beat together your mascarpone, cream cheese and icing sugar
7 Layer up your stack by spreading a pancake with a heaped tablespoon of mascarpone mixture, adding fruit and drizzling with honey
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