Saturday, 15 March 2014

Creating the Perfect Pancakes (and Chocolate Pancakes too!)

Readers, for long enough, I’ve struggled with the humble pancake.  It always felt like the elusive simple bake which I never could master. 

Then I realised the buy cheap, buy twice motto really was true.  A £4.99 frying pan on a gas hob was never going to cut it.   Pancake day arrived again.  Mr What Claire Baked begged for chocolate pancakes.  The fear took over.  Every previous attempt was a burnt exterior and an uncooked interior. 

But, needs must, so I trotted off to Google and consulted Nigella.  My goodness, she’s everything I’ve been missing.  Not only do I envy her taste in frocks.  Her taste in pancakes is ever so good.

Oh and, her recipe is so darn simple. I got my handheld blender out, threw all the ingredients in a Pyrex jug, blasted it to mix everything together and poured into a pan.  I invested in a heavy based Teflon pan, (god bless you TK Maxx) which as I’ve now discovered, made pancake making a doddle.

As for the chocolate, I used my brain, adapted some of the quantities in Nigella’s recipe and taaaa daaa… apparently it worked.

Great British afternoon tea is incomplete without a traditional pancake covered in good quality jam.   However, my chocolate versions are also great for Saturday brunch or as a decadent dessert served with bananas and hot chocolate sauce.  *Drools*.



Traditional Pancakes (taken from Nigella's Breakfast Pancakes)

Ingredients


1 tablespoon baking powder
1 pinch of salt
1 teaspoon caster sugar
2 large eggs (beaten)
30 grams butter (melted, then cooled)
300ml milk
225g plain flour
Butter for frying

Method

  1. Place all of the above ingredients in a large glass jug and blitz with a hand blender until combined.
    Everything in the jug aaaaaand... blend!
  2. Heat a frying pan on a medium heat and melt the butter.
  3. Pour in your batter to a desired size and twist pan to create a round shape.
  4. Cook for a few minutes. Once bubbles start to appear on the upper side of the pancake, it’s time to flip! (Disclaimer – use a silicone spatula for this.  I won’t be held responsible for a roof decorated a la pancake).
    Spot the bubbles appearing on the top
  5. Once flipped, cook the second side for around a minute.
  6. Remove from pan and serve immediately, or allow to cool on a wire rack if preferred.

Enjoying mine with lemon and sugar


Claire’s Chocolate Pancakes (adapted from Nigella


Ingredients


1 tablespoon baking powder
1 pinch of salt
1 teaspoon caster sugar
2 large eggs (beaten)
30 grams butter (melted, then cooled)
300ml milk
200g plain flour
25g good quality cocoa powder
30g chopped chocolate (I used cooking chocolate)
Butter for frying

Method

  1. Firstly chop your chocolate to very small pieces.
  2. Place all of the above ingredients in a large glass jug and blitz with a hand blender until combined. – Tip – sift in the flour and cocoa butter, for a less lumpy finish.
  3. Heat a frying pan on a medium heat and melt the butter.
  4. Pour in your batter to a desired size and twist pan to create a round shape.
  5. Cook for a few minutes. Once bubbles start to appear on the upper side of the pancake, it’s time to flip! (Disclaimer – use a silicone spatula for this.  I won’t be held responsible for a roof decorated a la pancake).
    Bubbles starting to appear - getting ready to flip!
  6. Once flipped, cook the second side for around a minute.
    Ready to serve
  7. Remove from pan and serve immediately, with chopped bananas and hot chocolate sauce, or allow to cool on a wire rack if preferred. 

No comments:

Post a Comment