Tuesday, 12 February 2013

Shrove Tuesday! Pancake day!


It's Shrove Tuesday a.k.a. Pancake day so what are we having? Pancakes! And in the name of that oh, so special relationship between The Gentleman's country of origin Great Britain and the Great country of America, I looked to American pancakes for inspiration. 

In the blueberry pancakes I replaced half of the flour with finely ground oats. In the banana pancakes I used coconut flakes. And since we're being that healthy and calorie-conscious we can have a double helping, right?

The blueberry-oat-pancakes were served with creme Anglaise and the coconut-banana pancakes with syrup.

Both batches yield 12 pancakes each.





Coconut-banana pancakes:
     
1 egg
1 dl Greek yogurt
1/2 dl milk
1 1/4 dl all purpose flour
1 dl coconut flakes
1/2 dl sugar
1 tsp vanilla sugar
1 tbsp melted butter
1/2 tsp baking powder 
1 banana, thily sliced




Blueberry-oat pancakes:

1 egg
1 dl Greek yogurt
1/2 dl milk
1 dl finely ground oats
1 dl all purpose flour
1/2 dl sugar
1 tsp vanilla sugar
1 tbsp melted butter
1/2 tsp baking powder
2 dl blueberries

Butter for frying







Mix the dry ingredients together. Whisk the egg and add into it yoghurt, milk and meted butter. Add the mixture into the dry ingredients, constantly whisking. Let erst for about half an hour as the batter will thicken.

Heat butter in a pan. Drop into the pan batches of about 2 tbsp each. Sprinkle blueberries on top of the oat batter and 4 slices of banana on top of the coconut batter. Once the other side is beautifully golden brown, flip and fry the other side.

Serve the coconut pancakes with syrup (or toffee sauce for added decadence) and the blueberry pancakes with crème Anglaise or vanilla ice cream.









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