A Pancake Extravaganza by Rachel Allen

rachel pancakes

Tuesday is pancake time. In all their shapes and forms, they are a real favourite in our household. It isn’t just our children who get excited – I adore pancakes and love an excuse to make a real feast of them. There’s something so pleasingly simple, so supremely comforting about a perfectly browned pancake, unchallenging and uncomplicated, but always delicious.
We’ll make all different sorts of pancakes on different years, and often on the same day. I love thin pancakes – they’re called crepes in France, where they’re usually made with some buckwheat flour. I like to eat them rolled up with lemon and sugar, or the perennial favourite, Nutella! We like to make thin pancakes as a savoury treat too, omitting the sugar and making a creamy mushroom filling with bacon and perhaps some Gruyere cheese.
If you’d like to make your pancakes a little more elaborate than just a squeeze of lemon and sugar, you can try this divine orange butter recipe, opposite, that we often make at the cookery school.
At other times, we like to make big, fluffy American pancakes, served with rashers and plenty of maple syrup. I’ve written recipes for blueberry and lemon pancakes in these pages before, as well as in a number of my cookbooks.
The Italian recipe here is a totally different take on pancakes that I’ve made on Pancake Tuesday in previous years. It was inspired by a conversation I had with the great Italian chef, Aldo Zilli. He told me a wonderful story about his mother using light pancakes as an alternative to pasta in certain dishes, and I’ve discovered that they work wonderfully with rich tomato sauces. The Italian baked pancakes with tomato sauce recipe, opposite, uses the pancakes in place of lasagne sheets, which adds a fluffiness to the dish. It’s a perfect family dish and would make a great centrepiece to a Shrove Tuesday dinner table.
Tip
Adding melted butter to the pancake batter will make a real difference to the pancakes’ flavour and texture. It also makes it possible to cook them without having to grease the pan every time.

Pancake Recipes:

 

Catherine’s Crumpets

odl-crumpets-241016

 Ingredients:

125g/4oz Odlums Self Raising Flour Pinch of Salt 1 tablespoon Caster Sugar 1 Egg 150ml/1/4 pint Milk Oil for frying

Method:

  1. Sieve flour, salt and caster sugar into a bowl.
  2. Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
  3. Cover and allow to stand for about an hour.
  4. Heat a little oil on a pan and drop spoonfuls of the mixture onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot or cold.

Serving Suggestions

  1. Serve with butter and jam.
  2. Delicious hot, with butter.
  3. Serve with Rowse Honey.
  4. Crème fraiche and fresh fruit.

Crumpets

Avocado, Feta and Spinach Sandwich for your lunch

A healthy, vegetarian classic with Dairygold Lighter. Full of good fats and protein, it’s proven to please even the fussiest of eaters!

Ingredients

  • Dairygold Lighter
  • Half an Avocado, mashed
  • 50g of Spinach leaves
  • 15g of feta, crumbled
  • Salt and pepper

Instructions

Thinly spread some Dairygold Lighter on the outside of the bread, and place them on a hot grill.

Grill each side until toasted about 2 minutes.

Mash avocado with a fork, add the chopped spinach leaves, sprinkle a pinch of salt and pepper and spoon it evenly in bread slices.

Crumbled the feta inside, slice and serve immediately!

https://www.yourdairygold.ie/recipe/avocado-feta-and-spinach-sandwich/

 

Rachel’s Warm winter green salad with Caesar dressing, smoked bacon and a poached egg

 

Lemongrass Shrimp in Kerrygold Garlic and Herb Butter

lemongrass-shrimp-in-kerrygold-garlic-and-herb-butter-thumbnail

Prep:

15 minutes

Cook:

about 15 minutes

Serves:

4 servings, 1 skewer per serving.

As if melted Kerrygold Pure Irish Butter wasn’t enough to make the perfect shrimp, our Garlic & Herb Butter adds aromatic flavor that truly brings this dish to life. Coupled with the zing of citrus and fresh ginger, this light seafood skewer really sizzles.