Daily Archives: 15 February 2010

I love pancakes

Hurray, it’s Shrove Tuesday tomorrow and a great excuse to eat pancakes. Although I love them – savoury or sweet – I never think to make them at any other time of year.

PancakesMy love affair with the humble pancake began on a French exchange holiday when I was fourteen. The family I stayed with were extremely eccentric (half of their home was a ‘Havishamesque’ abandoned theatre/shop, covered in cobwebs and unchanged for decades) but fantastic cooks; making the most amazing crepes.

Although I have never been able to replicate such pancake excellence, I have a go at making a new savoury version each year, finished off with a classic sugar and lemon. I may defy convention tomorrow with these Fruity Coffee Pancakes from Year Round Dairy Cookbook. Incidentally, a contestant on Come Dine with Me will soon be cooking from this book on TV, so let’s hope they do it justice!

As you know the majority of our Dairy Diaries are still sold by the milkmen, so we are firm supporters of this valuable British Institution. Pancake Day has always been a great reason to buy extra ‘pintas’.

For Mark Smith’s (the Guardian) intriguing foray into the world of the milkman see ‘Deliverance: out on a milk round’.

Fruity coffee pancakes

This dessert is wonderfully light and fruity and so works well after a heavy main course. If you make the batter in advance, it is quick to cook, too.

Fruity Coffee Pancakes15 minutes preparation time
20 minutes cooking time
305 Kcal per portion
8.3g fat per portion of which
4.5g is saturated
4 servings
Suitable for vegetarians

Plain flour 110g (4oz)
Instant coffee granules 1 tsp
Egg 1, beaten
Milk 300ml (1⁄2 pint)
Butter 25g (1oz)
Oranges 2
Cornflour 2 tsp
Clear honey 2 tbsp
Bananas 2, peeled and chopped
Greek-style natural yogurt to serve

1 Place the flour and coffee granules in a mixing bowl and gradually stir in the egg and then the milk to form a smooth batter.

2 Heat a little butter of the in a frying pan. When hot, pour in 3 tbsp of the batter, tilting the pan to cover the base. Cook the batter until the pancake moves freely, then flip it over and cook until the other side is golden. Repeat to make 8 pancakes, keeping them warm while making the filling.

3 Remove the rind from the oranges with a zester. Using a small, sharp knife, take away as much of the pith as possible. Holding each orange over a bowl, slice in between each segment to release the flesh and juice into the bowl. Mix the orange juice, cornflour and honey and heat in a small pan until thickened. Add the fruit.

4 Fold the pancakes into triangles and fill with the fruit. Serve immediately with the Greek yogurt.

Cook’s tips
Use a heavy frying pan with a diameter of up to 18cm (7in) – the batter won’t spread as evenly in a larger one.
Use only a little fat (butter is best), but re-grease after cooking each pancake.

Recipe taken from Year Round Dairy Cookbook

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