How to make delicious boxty pancakes by @Anahaugh @BBCMorningLive and homemade crisps from potato skins!
Fluffy Banana Oatmeal Pancakes @kerrygold #Ireland 🇮🇪 😋
Pour, flip, stack and savor the morning moments.
INGREDIENTS
1 ½ cup old fashioned rolled oats
2 ½ cups unbleached all purpose flour
½ cup brown sugar
2 tablespoons baking powder
1 teaspoon kosher salt
½ teaspoon ground cinnamon
1 ripe banana
2 large eggs
2 teaspoons pure vanilla extract
3 ¼ cups whole milk
8 tablespoons Irish Butter with Olive Oil plus more for the pan and serving
Instructions
- Place the rolled oats in a blender, and process until they resemble coarse flour.
- In a medium size mixing bowl, combine the processed oats, all purpose flour, brown sugar, baking powder, kosher salt, and ground cinnamon. Whisk to combine well.
- In a second large mixing bowl, add the ripe banana and use a fork to mash it very well. Next, add the eggs, vanilla extract, and milk. Whisk very well to incorporate the eggs and banana into the milk.
- Pour the dry ingredients into the wet ingredients, and then stream in the melted butter. Whisk until just combined. It’s okay if there are still a few lumps.
- Preheat a large skillet over medium heat. Add 1 tablespoon of Kerrygold Butter with Olive Oil to melt and coat the bottom of the pan.
- Pour in ¼ cup of the pancake batter into the heated pan for each pancake. Cook for 2 minutes, and when bubbles begin to form and pop on the surface of the pancake, flip, and cook for another 1-2 minutes. Repeat with the remaining pancake batter.
- The pancakes can be kept warm in a 200 degree F oven on a metal rack lined baking sheet. Serve the pancakes with sliced bananas, more butter, maple syrup, and a sprinkle of ground cinnamon.
Crêpes with banana, salted caramel and cream, wholemeal pikelet with blueberry compote @rachelallencooks
and
Liked by ma.rcie8679 and others
- rachelallencooks
- ‘Give your pancakes a French, Australian or American twist with Rachel Allen’s delicious recipes’
“If you’re looking for a new take on this age-old recipe, try a crepe with banana, salted caramel and cream, wholemeal pikelet with blueberry compote, American pancake with maple syrup and rashers, or buckwheat blini with salmon and creme fraiche
The cooking of pancakes dates way back to prehistoric times where batters made from stoneground flour and water were cooked over fire. Sometimes leavened with yeast and other raising agents, pancakes can take on many slightly dissimilar guises. Essentially flat cakes, pancakes in France are thin and sometimes a little crisp around the edges as the name crepe would suggest: like the thin fabric with a wrinkled surface. Serve with this salted caramel sauce recipe, below, as well as banana slices and softly whipped cream. Once made, the sauce will keep for a month or more. It gets thicker in the fridge so just reheat to serve.”
Swipe along to one of the recipes, to see the others please go to:
https://www.independent.ie/life/food-drink/recipes/give-your-pancakes-a-french-australian-or-american-twist-with-rachel-allens-delicious-recipes/a2132557155.html
@independent.ie @tonygavinphotography.ie
#rarinaallen #irishexaminer #food #chef #cook #recipe #ballymaloecookeryschool6h
Egg & dairy free pancakes – toppings: peanut butter, sliced banana, squash blueberries. Recipe by @babyledfeeding @dunnesstores
dunnesstoresVerified- The perfect snack for your little ones this Pancake Tuesday 🥞 Try this Egg and Dairy Free Pancakes from @babyledfeeding, full recipe below!
Makes 12 Pancakes
1 tbsp milled chia seeds
3 tbsp warm water
180ml (3/4 cup) almond milk
140g (1 cup) self-raising flour
Drizzle olive oil
Toppings
Plant-Based 🌱
• Smooth peanut butter, sliced banana, squash blueberries and a sprinkle of milled chia seeds.
• Chocolate spread (made with mashed banana + 1/4 tsp cocoa powder), sliced strawberries, passionfruit and mint leaves.
Dairy Toppings 🧀
• Smooth goat cheese, sliced avocado, finely chopped coriander.
• Greek yogurt (or swap for a plant-based yogurt), sliced kiwi, finely crushed seeds.
Add chia seeds and warm water to a small bowl, stir then leave to sit for about 2 minutes until it turns into a jelly substance.
Pour the almond milk into a mixing bowl then add the chia mixture and flour, then stir until it is smooth and combined.
Heat a little olive oil on a pan, then divide the mixture into small portions. Fry both sides until golden.
To serve pick your favourite topping choice. Smooth on the sauce then top with your choice of fruit, crushed seeds or finely chopped herbs.2d
Odlums American Style Pancakes with Honey and Berries
American Style Pancakes with Honey and Berries
CategorySelf Raising Flour
Cook TimeFew Mins
What you need:
- 125g/4oz Odlums Self Raising Flour
- 1 tablespoon Shamrock Golden Caster Sugar
- Pinch of Salt
- 1 Egg
- 150ml/¼ pint Milk
- Oil for frying
- Rowse Honey
- Mixed Berries
How to:
- Sieve flour and salt into a bowl, stir in the sugar (if using).
- Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
- Cover and allow to stand for about an hour.
- Heat a little oil on a pan and drop spoonfuls of batter onto pan.
- When mixture is puffed and bubbling on top, turn and cook on other side.
- Serve warm with Rowse Honey and mixed berries
A Pancake Extravaganza by Rachel Allen
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:
How to make delicious boxty pancakes by @Anahaugh @BBCMorningLive and homemade crisps from potato skins!
Apple and Yoghurt Pancakes with Blackberry and Honey Sauce
Serves 6
Cooking time: 15 min
Ingredients
- 300g self-raising flour
- 50g sugar
- 4 eggs
- 150ml natural yoghurt
- 2 eating apples, peeled and chopped
- Milk Butter to cook the pancakes
- Blackberry and honey sauce
- 200g blackberries (or blueberries)
- 2-3 tablesps. Honey
- Juice of 1 lemon
To Cook
Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
(makes about 16.)
To make the sauce
Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.
Nutritional Analysis per Serving
Protein: 11g
Carbohydrates: 68g
Fat: 9g
Iron: 2mg
Energy: 386kcal
Egg & dairy free pancakes – toppngs: peanut butter, sliced banana, squash blueberries. Recipe by @babyledfeeding @dunnesstores
- dunnesstoresVerified
- The perfect snack for your little ones this Pancake Tuesday 🥞 Try this Egg and Dairy Free Pancakes from @babyledfeeding, full recipe below!
Makes 12 Pancakes
1 tbsp milled chia seeds
3 tbsp warm water
180ml (3/4 cup) almond milk
140g (1 cup) self-raising flour
Drizzle olive oil
Toppings
Plant-Based 🌱
• Smooth peanut butter, sliced banana, squash blueberries and a sprinkle of milled chia seeds.
• Chocolate spread (made with mashed banana + 1/4 tsp cocoa powder), sliced strawberries, passionfruit and mint leaves.
Dairy Toppings 🧀
• Smooth goat cheese, sliced avocado, finely chopped coriander.
• Greek yogurt (or swap for a plant-based yogurt), sliced kiwi, finely crushed seeds.
Add chia seeds and warm water to a small bowl, stir then leave to sit for about 2 minutes until it turns into a jelly substance.
Pour the almond milk into a mixing bowl then add the chia mixture and flour, then stir until it is smooth and combined.
Heat a little olive oil on a pan, then divide the mixture into small portions. Fry both sides until golden.
To serve pick your favourite topping choice. Smooth on the sauce then top with your choice of fruit, crushed seeds or finely chopped herbs.2d
Foodaware 