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Perfect your pancakes.

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) The 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 Fill pancakes 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.

Food writer and chef Gizzi Erskine gives MARION McMULLEN some flipping good pancake recipes IZZI ERSKINE, right, says there is an art to creating perfect pancakes.

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."

| Recipe courtesy of The Groovy Food Company.

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Publication:Huddersfield Daily Examiner (Huddersfield, England)
Article Type:Recipe
Date:Feb 3, 2018
Words:601
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