Mark Doe’s Recipes For Perfect Pancakes

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Renowned chef Mark Doe of ‘Just Cooking’ Cookery School in Firies has your Shrove Tuesday sorted with these recipes…

Top 5 tips for making the perfect pancake

• Use a good quality non stick pan (pref Teflon coated)

• Don’t make the batter to thick

• Only flip the pancake if you are confident enough, you can turn it with a spatula

• Have the pan hot before adding the batter

• Let the batter rest for 10 minutes before cooking, this enables the flour to fully absorb all the liquid

Continued below…

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Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday.

Lent – the 40 days leading up to Easter – was traditionally a time of fasting and Shrove Tuesday was the last opportunity to use up eggs and fats before embarking on the Lenten fast and pancakes were the perfect way of using up these ingredients

Pancake recipe

Makes approx 16 pancakes

Ingredients

250 g plain flour 4 Large eggs

600 ml milk Pinch of salt

Sunflower oil

Method

• Place the flour, eggs & egg yolks in a bowl. Mix to a lumpy paste.
• Gradually whisk in the milk until you have a smooth batter, am electric whisk is good for this.
• Leave the batter to stand for 10 minutes to rest before cooking.
• Heat a non stick frying pan over a medium heat. Add a teaspoon of sunflower oil to the pan.
• Ladle in enough batter just to coat the base if the pan. Tip the pan to allow the batter to run evenly over the pan.
• Cook until the top appears dry (approx 45-60 seconds). Flip the pancake over. And cook for 45 seconds more.
• Turn onto a plate and sprinkle with caster sugar.

Pancake ideas

Butterscotch sauce and bananas

30g butter 100g light brown sugar

2 tbsp golden syrup 140ml double cream

2 bananas sliced

Method

• Place the brown sugar, golden syrup, cream and butter into a saucepan.
• Bring to the boil and simmer for 1 minute. Add the cream and bring back to the boil, simmer for 3 minutes  until smooth and golden.
• Pour over the pancakes and top with the sliced bananas

Berry pancakes 

For the Malteser cream

200ml cream, whipped to firm peaks 1 bag of Maltesers

1 flake chocolate bar

Method

• Crush the Maltesers in their bag using a rolling pin.
• Add them to the whipped cream.
• Crumble the flake bar in to the cream and mix well.
• You can also add some Baileys to taste if you wish

For the chocolate sauce

100g good quality dark chocolate broken into small pieces 200g cream

Method

• Place the cream in a saucepan and bring to the boil.
• Once boiled remove from the heat and whisk in the chocolate until smooth.
• Drizzle over the pancakes, top with the slice banana and serve with the Malteser cream.

Boozy pancakes

Try these adult versions!

Gently melt a jar of your favourite jam in a small pan and add a splash of liqueur. Try brandy with apricot jam, or kirsch with cherry or blackcurrant jam. Stir and serve with the pancakes.

Add some Baileys to the malteser cream.

American style pancakes with blueberries

Makes approx 10 pancakes

200g self-raising flour

1 tsp baking powder

1 egg

300ml milk

knob butter

150g pack blueberries

sunflower oil or a little butter for cooking

golden or maple syrup

Method

•Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.

• Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across.

• Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

• Cover with kitchen paper to keep warm while you use up the rest of the batter.

• Serve with golden syrup and the rest of the blueberries.

Gluten free pancakes

This recipe ensures people who are gluten intolerant can still enjoy tasty pancakes on Shrove Tuesday.

4oz rice flour

1 egg

1 egg yolk

half pint milk

Method

• Place the rice flour and eggs in a bowl. Mix to a lumpy paste
• Gradually whisk in the milk until you have a smooth batter, am electric whisk is good for this
• If the batter seems a little thick add a little more milk.
• Leave the batter to stand for 10 minutes to rest before cooking.
• Heat a non stick frying pan over a medium heat. Add a teaspoon of sunflower oil to the pan.
• Ladle in enough batter just to coat the base if the pan. Tip the pan to allow the batter to run evenly over the pan.
• Cook until the top appears dry (approx 45-60 seconds). Flip the pancake over. And cook for 45 seconds more.
• Turn onto a plate and sprinkle with caster sugar.

Savoury Pancakes

Try these tasty savoury fillings

White sauce with cheese and ham
White sauce with chicken and mushroom
Smoked salmon and cream cheese
Bacon, spinach and pine nuts
Roasted pepper, basil pesto and tomato

Toffee apple pancakes

• Warm some toffee or butterscotch sauce in a pan, and add a couple of sliced dessert apples.

• Cook for a few minutes until the apples are softened and well-coated in the bubbling sauce.

•Serve in the pancakes with a scoop of vanilla ice cream.

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