- Cooking Time: 25
- Servings: 4
- Preparation Time: 15
BackstoryForget the usual boring fillers and try something a little magical this pancake day. Conjure pancakes into, say, a bowl of golden pasta or a deep filled nest of silky, syrupy poached pears to make your pancake day an occasion that will be remembered and revered all year round. Savoury or sweet, starter or dessert the possibilities are endless. Below are a few ideas to help you get started - now it couldn’t be easier to let your creative juices flow and create your own pancake masterpiece!
- • 300ml full fat milk
- • 2 medium eggs
- • 125g plain flour
- • 25g butter, melted
- • Extra melted butter or vegetable oil for frying
- Orange Sauce:
- • ½ pint orange juice
- • 4 tablespoons Lyle’s Golden Syrup
- • Zest of ½ orange
- • ½ teaspoon corn flour
- • Juice of 1 lemon
- • 3-4 tablespoons Grand Marnier (optional)
- 1. Put the milk and eggs into a jug and whisk together. Put the flour into a large bowl, and make a hollow in the centre. Gradually pour the milk mixture into the centre, whisking as you pour, continue whisking until you have a smooth batter, then whisk in the melted butter. Alternatively put all the ingredients into a food processor or blender and whizz until smooth.
- 2. To cook the pancakes, use a non-stick 18cm/7inch pan for best results. Heat the pan on medium heat until there is a slight haze coming from it. Brush the pan with butter or oil then pour in about 70ml of batter, use a small ladle if available. Tilt the pan so the batter evenly covers the bottom of the pan.
- 3. Cook for about 1 minute or until the liquid batter has set and the pancake is golden. Loosen the edges of the pancake with a spatula and give a little shake – it should come loose and move in the pan. Either flip the pancake or turn it over using a fish slice, then cook for a further minute then turn out onto a plate and continue to cook the rest of the batter in the same way.
- The pancakes can now be cut into 1cm thick strips to represent home-made fettuccini; these will need reheating in the microwave when needed.
- 4. To make the sauce, boil together the orange juice, lemon juice, orange zest and Lyle’s Golden Syrup and reduce by a third. If the sauce is slightly too thin, blend the corn flour with a drop of water and add whisk into the sauce to thicken to create a coating consistency. Finish with Grand Marnier if using.
- 5. Re-heat the ‘fettuccine’ for 1 minute in the microwave and divide between four bowls. Spoon over the orange sauce and serve with Vanilla ice cream