A really easy recipe for children to make pancakes as TWO OLD DUCKS have used in our book is so simple and works a treat, just allow the batter to sit
Using 1 +1 +1 its easy for children to remember
1 egg + 1 cup SR flour + 1 cup milk
But lets get a little bit fancy……
RICOTTA FRITTERS (page 78 Two Old Ducks – Sweet Celebrations)
- 3/4 cup plain flour
- 1/2 tsp baking powder
- 1 tabs icing sugar
- 1 tsp vanilla extract
- 500 gr tub of ricotta
- zest of 1 orange or lemon
- 2 eggs, beaten to a thick consistency
- Mix flour, baking powder and icing sugar together
- Add ricotta, vanilla and zest
- Fold beaten eggs into mixture
- Put in refridge to firm up
- Heat oil in pan, scoop spoonful of mixture into hot oil until golden brown
- Serve with your choice of coulis, or syrup or a little tip of maple syrup cooked with blueberries
Rick Steins recipe from Le Garage in Trezsac in France
- 8 eggs, beaten
- 8 tabs SR flour
- small amount of milk
- local hard cheese Cantal
- Beat eggs, then add flour to make a thick batter
- Thin with a little milk or water of your choice just until thick cream consistency
- Heat pan with a little oil
- Drizzle batter over the pan to cover base
- When golden turn and add cheese and ham
- Turn onto plate and enjoy
- Sprinkle with parsley or spring onions
Rick Steins buckwheat pancakes with mushrooms and eggs – Makes 4
- 90 gr buckwheat flour
- 90 gr plain flour
- 1/2 tsp salt
- 6 gr fast action yeast
- 1 large egg
- 3235 ml milk
- 225 ml warm water
- 4 large mushrooms
- 2 tsp butter
- 4 eggs
- 150 gr Cantal or Gruyere cheese, finely grated
- black pepper
- Make the batter – pour the flours into a bowl, add the salt and yeast.
- Make a well in the centre, break in 1 egg and whisk into the flour.
- Then whisk in the milk and water to make a smooth batter
- Cover and leave in a warm place for 1 hour to rise
- It will be frothy and sweet smelling
- Now fry the mushrooms in the butter – Set aside
- Heat your pan for the pancakes – approx 26 cm
- Pour in enough batter to cover the base of the pan – turning when its golden brown
- Break an egg in the centre of the pancake, surround with 1/4 of the cheese
- Cook until the white of the egg has set – fold in the sides to make a square
- Cover the egg with 1/4 of cooked mushroom
- Keep warm while you make the remaining – season and enjoy!