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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:

 http://www.rachelallen.com/blog/pancake-extravaganza

 

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French Toast with Caramelised Plums

French Toast with Caramelised Plums

Serves 4

 Great dessert or brunch dish

Cooking time: 10 min

Ingredients

  • 4 eggs
  • 125 ml milk
  • 8 slices bread (brioche if possible)
  • A little butter for cooking

 

To serve

  • 8 ripe plums, halves and stoned
  • 2 tablesp. sugar
  • Maple Syrup

To Cook

Mix the eggs and milk together then pour the mixture in to a shallow dish. Soak the bread in the mixture for a few minutes. Heat a large pan , add a little butter and cook the French toast until golden on both sides. Heat another pan , dip the plums into the sugar then place cut side down on the hot pan and allow the sugar to caramelize but don’t let it burn! When all the plums are ready serve with the French toast and maple syrup.

Nutritional Analysis per Serving

Protein: 14 g 

Carbohydrates: 80 g 

Fat: 11 g  

Iron: 2.5 mg 

Energy: 473 kcal  

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Kerrygold Butters Gone Wild!

bacon-maple-butter-scallion-and-sun-dried-tomato-butter-and-smokey-hot-and-sweet-butter

When those first ears of corn make their way from the field to our kitchen, we boil them ever so briefly, lavish them in salted Kerrygold butter and scoff the sweet, juicy kernels right off the cob. It is a simple summer pleasure—an innocent celebration of natural, pure ingredients. But after a few weeks, the thrill is gone and our golden ingénue seems like any ordinary vegetable. Should we serve it at our barbecue? I suppose, but at this point in the summer, corn has become a culinary wallflower: seasonally appropriate background for flashy dancers like cheddar stuffed burgers and blackberry mojitos. Fear not! We know how to help sweet corn get its groove back: we slather it in flavored butter. The same rich creamy butter we used when the corn was new now struts and swaggers, showing off its sexy, lively and sometimes sophisticated flavor. Yeah, it’s butter gone wild—partying in your mouth.

Ingredients:
  • Bacon Maple Butter
  • 4 slices bacon, preferably nitrate free
  • 4 ounces Kerrygold Salted Butter, softened at room temperature
  • 1 teaspoon maple syrup
  • Scallion and Sun Dried Tomato Butter
  • 1 tablespoon drained, finely chopped (oil-packed) sun dried tomatoes
  • 1 teaspoon fresh rosemary, chopped
  • 1/4 cup thinly sliced scallions
  • 4 ounces Kerrygold Salted Butter, softened at room temperature
  • Smokey, Hot and Sweet Butter
  • 1 tablespoon minced canned chipotle in adobo sauce
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime zest
  • 1 teaspoon agave or honey
  • 4 ounces Kerrygold Salted Butter, softened at room temperature
Directions:

Bacon Maple Butter

Cook bacon until crisp; drain on a plate lined with paper towel. When cool enough to handle, crumble the bacon into 1/8-1/4 inch pieces.

Use a fork to lightly mash the butter; stir in the bacon and maple syrup. Place on a piece of plastic wrap and roll to form into a log. Twist the ends of the wrap to secure and refrigerate until the butter holds its shape. To serve, cut into pats.

Smokey, Hot and Sweet Butter

Use a fork to lightly mash the butter; stir in the chipotle, lime juice and zest and agave or honey. Place on a piece of plastic wrap and roll to form into a log. Twist the ends of the wrap to secure and refrigerate until the butter holds its shape. To serve, cut into pats.

How to Boil Corn

Fill the pot with enough cold water to barely cover the corn and bring it to a boil. Don’t salt the water—it toughens the corn!

While the water comes to a boil, shuck the ears over a big paper bag. Don’t shuck in advance – it toughens the corn (and robs it of sugars)!

Drop the cobs in the water, and as soon as it comes back to a boil, the corn is ready to come out. Don’t overcook the corn—it gets tough!

http://kerrygoldusa.com/recipes/butters-gone-wild/

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French Toast with Banana & Walnuts@keelingsfruits

frenchtoast

Ingredients:

  • 4 fresh bananas, sliced
  • l 50g fresh walnuts, roughly chopped
  • l Maple syrup, to serve (optional)

For the French toast:

  • 2 eggs, beaten
  • 100ml milk
  • 1 tbsp caster sugar
  • 4 slices of thick white bread, cut in half diagonally
  • 25g butter

Method:

Mix the eggs, milk and sugar in a shallow dish and beat well. Add the bread, then turn in the liquid until well soaked.

Heat half the butter in a large non-stick frying pan, then add 2 triangles of bread and fry on each side until golden brown. Then repeat the process with the next 2 pieces.

Put two pieces of French toast on each plate, cover with fresh banana slices, drizzle with maple syrup and then sprinkle with chopped walnuts to serve.

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French Toast with Banana & Walnuts

frenchtoast

Ingredients:

  • 4 fresh bananas, sliced
  • l 50g fresh walnuts, roughly chopped
  • l Maple syrup, to serve (optional)

For the French toast:

  • 2 eggs, beaten
  • 100ml milk
  • 1 tbsp caster sugar
  • 4 slices of thick white bread, cut in half diagonally
  • 25g butter

Method:

Mix the eggs, milk and sugar in a shallow dish and beat well. Add the bread, then turn in the liquid until well soaked.

Heat half the butter in a large non-stick frying pan, then add 2 triangles of bread and fry on each side until golden brown. Then repeat the process with the next 2 pieces.

Put two pieces of French toast on each plate, cover with fresh banana slices, drizzle with maple syrup and then sprinkle with chopped walnuts to serve.

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Odlums American Style Pancakes

american-style-pancakes

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 1 tablespoon Shamrock Golden Caster Sugar (optional)
  • Pinch of Salt
  • 1 Egg
  • 150ml/¼ pint Milk
  • Oil for frying

How to:

  1. Sieve flour and salt into a bowl, stir in the sugar (if using).
  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 batter onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve warm with your favourite toppings.


Serving Suggestions:

  • Serve hot with butter
  • Enjoy with a scoop of vanilla ice cream
  • Drizzle with Rowse Honey, Buckwud Maple Syrup or Fruitfield Jam
  • Top with fresh fruit of your choice and a dollop of greek yoghurt or crème fraîche
  • Pair with crispy bacon and maple syrup
  • Serve with poached egg, spinach and hollandaise sauce
  • For blueberry pancakes, gently stir in 75g/3oz blueberries into batter before frying
  • Or why not try some of our other tasty toppings – Shamrock Pecan Nuts, Shamrock Chopped Almonds or Shamrock Chocolate Chips

http://www.odlums.ie/recipes/american-style-pancakes/

 

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Odlums American Style Pancakes

american-style-pancakes

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 1 tablespoon Shamrock Golden Caster Sugar (optional)
  • Pinch of Salt
  • 1 Egg
  • 150ml/¼ pint Milk
  • Oil for frying

How to:

  1. Sieve flour and salt into a bowl, stir in the sugar (if using).
  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 batter onto pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve warm with your favourite toppings.


Serving Suggestions:

  • Serve hot with butter
  • Enjoy with a scoop of vanilla ice cream
  • Drizzle with Rowse Honey, Buckwud Maple Syrup or Fruitfield Jam
  • Top with fresh fruit of your choice and a dollop of greek yoghurt or crème fraîche
  • Pair with crispy bacon and maple syrup
  • Serve with poached egg, spinach and hollandaise sauce
  • For blueberry pancakes, gently stir in 75g/3oz blueberries into batter before frying
  • Or why not try some of our other tasty toppings – Shamrock Pecan Nuts, Shamrock Chopped Almonds or Shamrock Chocolate Chips

http://www.odlums.ie/recipes/american-style-pancakes/

 

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Odlums American Style Pancakes

odl-pancakes`

Ingredients:

  • 200g/7oz Odlums Pancake Mix
  • 2 Tablespoon Sugar
  • 1 Egg
  • 150ml/ ¼ pint Milk
  • Oil for frying

Method:

  1. Put the pancake mix and sugar into a bowl.
  2. Beat the egg and milk together and add to the dry ingredients.
  3. Beat until mixture is smooth. Cover and allow to stand for 15 minutes. Beat again for a few seconds before frying.
  4. Heat a little oil on a pan and drop spoonfuls of batter into pan.
  5. When mixture is puffed and bubbling on top, turn and cook on other side.
  6. Serve hot.

Serving Suggestions:

  1. Serve hot with butter.
  2. Serve with Rowse Honey  or Buckwud Maple Syrup
  3. Fresh fruit of your choice and cream or crème fraiche.
  4. Crispy bacon and maple syrup.
  5. Poached egg and Hollandaise Sauce.
  6. Gently stir in 75g/3oz blueberries into batter before frying

Or why not try some of our other tasty toppings Shamrock Pecan Nuts, Shamrock Chopped Almonds, Shamrock Chocolate Chips 100g

http://odlums.ie/recipes/american-style-pancakes/