Rachel Allen’s pancakes with orange butter

You will need:

To make the orange butter, cream the softened butter with the finely grated orange rind. Then add the sifted icing sugar and beat the mixture until it’s fluffy. Add the Grand Marnier, if you’re using it. To serve, melt a large blob of the orange butter in the pan, add a few spoonfuls of the freshly squeezed orange juice and, one by one, toss each pancake in the foaming butter. Fold each tossed pancake in half and then in quarters, so that you have a fan shape.

Serve two pancakes per person on warm plates. Repeat until all the pancakes and all of the orange butter has been used.

http://www.rachelallen.com/post/pancakes-orange-butter

 

Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup

34m34 minutes ago

Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

Ingredients

  • 100g (3½oz) plain flour
  • 25g (1oz) caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs, separated
  • 125ml (4½fl oz) milk
  • 2 tblsp sunflower oil
  • 15g (½oz) butter
  • 125g (4½oz) blueberries, fresh or frozen
  • To Serve:
  • Icing Sugar
  • Maple Syrup

Method

  1. Sift the flour, sugar, baking powder and salt into a bowl.
  2. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the egg whites until stiff, then fold into the batter.
  3. Place a frying pan on a medium-high heat.
  4. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
  5. Reduce the heat to medium-low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top.
  6. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.
  7. Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

https://www.rte.ie/lifestyle/recipes/2014/1216/743447-fluffy-blueberry-pancakes-with-maple-syrup/

Boxty Potato Pancakes Recipe

 
  •  

What you need:

  • 50g/2oz Odlums Cream Plain Flour
  • 4 Large Potatoes, peeled and grated
  • 1 Egg, beaten
  • Pinch of Odlums Bread Soda, sieved
  • Salt and Pepper
  • Oil for frying

How to:

  1. Put grated potatoes, flour, bread soda, egg, salt and pepper into a bowl.
  2. Mix well, until all ingredients are blended together. Use as soon as mixture is mixed, do not allow to stand as the mixture can discolour.
  3. Heat a little oil on a frying pan, when hot drop spoonfuls of mixture onto pan and fry for about 3 to 4 minutes, then turn and repeat on the other side.
  4. Boxty should be golden brown when cooked.
  5. Serve hot.

Serving suggestions

  • Enjoy as part of a hearty Irish Breakfast
  • Place poached egg or scrambled egg on top
  • Serve with beef or chicken

Boxty Potato Pancakes

Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup

34m34 minutes ago

Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

Ingredients

  • 100g (3½oz) plain flour
  • 25g (1oz) caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs, separated
  • 125ml (4½fl oz) milk
  • 2 tblsp sunflower oil
  • 15g (½oz) butter
  • 125g (4½oz) blueberries, fresh or frozen
  • To Serve:
  • Icing Sugar
  • Maple Syrup

Method

  1. Sift the flour, sugar, baking powder and salt into a bowl.
  2. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the egg whites until stiff, then fold into the batter.
  3. Place a frying pan on a medium-high heat.
  4. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
  5. Reduce the heat to medium-low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top.
  6. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.
  7. Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

https://www.rte.ie/lifestyle/recipes/2014/1216/743447-fluffy-blueberry-pancakes-with-maple-syrup/

Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup

34m34 minutes ago

Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

Ingredients

  • 100g (3½oz) plain flour
  • 25g (1oz) caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs, separated
  • 125ml (4½fl oz) milk
  • 2 tblsp sunflower oil
  • 15g (½oz) butter
  • 125g (4½oz) blueberries, fresh or frozen
  • To Serve:
  • Icing Sugar
  • Maple Syrup

Method

  1. Sift the flour, sugar, baking powder and salt into a bowl.
  2. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the egg whites until stiff, then fold into the batter.
  3. Place a frying pan on a medium-high heat.
  4. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
  5. Reduce the heat to medium-low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top.
  6. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.
  7. Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

https://www.rte.ie/lifestyle/recipes/2014/1216/743447-fluffy-blueberry-pancakes-with-maple-syrup/

Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup

34m34 minutes ago

Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

Ingredients

  • 100g (3½oz) plain flour
  • 25g (1oz) caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs, separated
  • 125ml (4½fl oz) milk
  • 2 tblsp sunflower oil
  • 15g (½oz) butter
  • 125g (4½oz) blueberries, fresh or frozen
  • To Serve:
  • Icing Sugar
  • Maple Syrup

Method

  1. Sift the flour, sugar, baking powder and salt into a bowl.
  2. In a separate bowl, mix together the egg yolks with the milk and whisk into the dry ingredients to form a thick batter. In another bowl, whisk the egg whites until stiff, then fold into the batter.
  3. Place a frying pan on a medium-high heat.
  4. When the pan has heated up, drizzle over a few drops of sunflower oil and add a knob of butter to the pan, allow to melt, then drop in three or four generous tablespoonfuls of batter at a time, leaving plenty of space in between.
  5. Reduce the heat to medium-low, then place about seven blueberries onto each pancake. After about 2 minutes, the pancakes should be turning golden underneath and holes should be forming on the top.
  6. At this stage, flip them over and cook for another 1 to 2 minutes until golden on both sides.
  7. Serve the pancakes on a warm plate dusted with icing sugar and drizzled with maple syrup.

https://www.rte.ie/lifestyle/recipes/2014/1216/743447-fluffy-blueberry-pancakes-with-maple-syrup/