Perfect your pancakes; Food writer and chef Gizzi Erskine gives MARION MCMULLEN some flipping good pancake recipes.
GThe top chef, author and television personality says: "I know they say a bad workman blames his tools, but I always struggled to make pancakes that weren't a complete mess, until I invested in a pancake pan. They have low rims which means you can slide a palette knife underneath, so flipping becomes easy.
"Resting your batter is important. It gives the flour time to expand and relax which will give a nice light pancake."
Gizzi has been working with The Groovy Food Company to create a variety of innovative recipes using the brand's natural ingredients and has recipes for both savoury and sweet pancakes.
Her sweet option is coconut salted caramel pancakes and she says: "I've done this one here with milk, but if you wanted a dairy free version, I'd go for a coconut milk.
"Smearing salted caramel spread over a pancake and letting it ooze out is simplicity and indulgence. This recipe makes tons of the caramel sauce but it lasts for yonks in the fridge."
| Recipes courtesy of The Groovy Food Company.
"EVERYBODY loves a pancake," says Gizzi, but this is a something a bit different. The addition of the coconut flour and coconut milk, gives these a great flavour which works perfectly with the fragrant herbs and sweetness of the prawns.
"The traditional way to eat these is to cut them into strips and wrap up in a lettuce leaf to form a delicious little fresh and crunchy parcel."
Ingredients: Filling: 2 tbsp The Groovy Food Company organic virgin coconut oil; 12 raw prawns, peeled and de-veined, and halved length ways; 1 onion thinly sliced; 1 tbsp oyster sauce; 100g bean sprouts; a head of romaine lettuce separated into leaves; handful of Thai basil leaves; handful of coriander, leaves picked; handful of mint leaves; 1/2 carrot peeled and cut into matchsticks; Nuoc Cham Sauce: 2 red Thai bird's eye chillies, deseeded if you prefer; juice of 2 - 3 limes; 2 tbsp fish sauce; 2 tbsp The Groovy Food Company organic coconut sugar; 1 tbsp rehydrated tamarind paste Pancake: 1 tbsp The Groovy Food Company organic coconut flour; 2 tbsp rice flour; 1/2 tsp ground turmeric; 200ml coconut milk; 1/2 tsp salt; 1 tbsp finely sliced spring onion; 4 free range egg whites; The Groovy Food Company organic virgin coconut oil for frying METHOD 1. First make the pancake batter. In a food processor, mix together the flours, turmeric, coconut milk, salt, and egg whites, and blitz until smooth. Stir in the spring onions, and set to one side.
2. For the Nuoc Cham sauce, mix together the chilies, lime juice, fish sauce, coconut sugar and tamarind paste in a bowl, and set to one side.
3. In a small nonstick frying pan, heat one tablespoon of the organic virgin coconut oil over a medium heat until very hot. Add the onions and fry for one minute, followed by the prawns and carrots, and stir fry for a further two to three minutes.
4. Next stir through the oyster sauce, soy sauce and bean sprouts. Remove from the heat and spoon out onto a plate.
5. Return the pan to heat, adding a teaspoon of oil. Ladle the pancake batter into the pan, tilting to spread evenly, and cook until the pancake is just starting to crisp.
6. Add half the prawn mixture to the pan, cover, and cook for a further two minutes, until the underside of the pancake is crisp. 7. Fold the pancake in half and cook for a further two minutes, until the outside of the pancake is crisp and the inside is soft but cooked. Transfer to a plate. Repeat with the remaining batter and filling.
8. To serve, cut the pancake into slices, bundle it into a lettuce leaf and wrap with some extra herbs. Dip into the sauce and enjoy.
coconut salted caramel pancakes INGREDIENTS (Makes 8-10) 110g plain flour; a pinch of salt; a pinch of sugar; 1 free range egg; 1 free range egg yolk; 1/2 pint milk; 2 tbsp The Groovy Food Company organic virgin coconut oil Topping Ingredients: (makes 500ml); 320g The Groovy Food Company organic coconut sugar; 30ml water; 250ml coconut cream; 120g The Groovy Food Company Organic virgin coconut oil; the seeds from one vanilla pod; 1/2 tsp sea salt METHOD: 1. Put the flour, salt and sugar in a bowl. Gradually whisk in the egg, egg yolk and milk until smooth and combined. Cover with cling film and rest in the fridge for 30 minutes. 2. Heat a pancake/crepe pan to a medium heat. Make sure it's fairly hot before spooning in the batter or you will get rubbery pancakes. Dip kitchen paper into the oil and wipe round the pan.
3. Pour in ladleful of batter and swirl it round to coat the base. Pour excess back into the bowl and fry the pancake for 30 seconds to one minute. It should be nicely golden on its base.
4. Carefully flip it and cook for a further 30 seconds. This side will have small brown blisters on it. Slide onto a plate and repeat with the rest of the batter.
5. For the topping: Put the sugar and water in a large pan and melt over a low heat, stirring gently. Then bring to the boil. (Do not stir now as this will create crystals) This will slowly turn into a caramel. It is a medium mahogany colour with normal sugar but coconut sugar is already dark so you need to wait for it to thicken slightly and until the room smells of caramel. 6. Quickly, but carefully pour in the coconut cream and beat it back to a smooth texture as the cold cream will make the caramel seize. Beat in the organic virgin coconut oil, vanilla and salt and, when smooth and combined, transfer to a jam jar or two to cool. Spread the inside of your crepe with a good two tablespoons of the salted caramel to serve.
SERVING SUGGESTION To build the pancakes fill with 2 tbsp of the coconut caramel, 1/2 sliced banana and a really good grating of dark chocolate and fold. Serve with whipped or ice cream, which helps cut through the caramel.
A treat that's sure to be a hit on Pancake Tuesday
Gizzi Erskine and The Groovy Food Company have combined their talents to make your Pancake Day extra special
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|Publication:||Liverpool Echo (Liverpool, England)|
|Date:||Feb 4, 2018|
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