Tag Archives: pancakes

Blood Orange & Ricotta Pancakes with Dark Chocolate Sauce

Not only are you probably all sick of pancakes, you are also a little fed up of my current blood orange obsession.  Well fear not, this is the last blood orange hurrah…. and these pancakes are SO totally worth it.  With, or without the chocolate sauce.

Blood Orange & Ricotta Pancakes with Dark Chocolate Sauce

Ingredients
FOR THE PANCAKES:
250g ricotta cheese
2 tablespoons of caster sugar
2 eggs
1 tablespoon blood orange zest
2 tablespoon blood orange juice
120g flour
1 teaspoon baking powder
FOR THE SAUCE:
200g chopped chocolate
2 tablespoons blood orange juice
1 teaspoon blood orange zest
20g butter
2 tablespoons of caster sugar
To serve: Some chilled mascarpone cheese combined with 2 tablespoons of icing sugar
Method
To make the sauce: Combine all ingredients in a small bowl, place over a pan of simmering water, stirring frequently until the chocolate is melted and looking smooth. Turn off the heat but leave over the pan of water so it doesn’t thicken too much while you are making the pancakes.

Ricotta Pancakes

The Pancake Batter

In a large bowl, whisk together ricotta, sugar, eggs, orange zest and juice. Add flour and baking powder and stir until well combined.
Heat a large frying pan over medium-low heat. Add a little bit of butter to melt.

Ricotta Pancakes

Frying the batter

Ladle batter into the pan and cook pancakes until edges are beginning to crisp, about 5 minutes. Flip pancakes and cook an additional 3-4 minutes.

Ricotta Pancakes

Chocolate Sauce with Mascarpone Cream

Serve pancakes topped with warm chocolate sauce.

Ricotta Pancakes

Ricotta Pancakes

Divine!

 

Buttermilk Pancakes- An Irish Twist

Buttermilk for me, is quintessentially Irish.  It’s one of the main ingredients in soda bead.  In my research for this recipe, (YES- I do lots of research for you my loyal readers!).

There are certain essentials that you don’t mess with- there is always an egg, baking soda, buttermilk, and flour.  And depending on the recipe, are in different quantities.

And with all baking, there’s a chemical reaction that takes place, to give the texture (hopefully light and airy bubbles), flavour and the colour. Known as the Maillaird Reaction, it’s this chemistry that gives the aroma and gorgeous caramel pancake colour.

Pancakes

Buttermilk pancakes in the pan

The secret to a successful reaction, is to have an alkali environment, that is , less acidic.  Buttermilk, by it’s very nature, is acidic.  So the addition of the baking soda neutralises this out.  When you raise the heat on your pancake batter, the amino acids that make up the proteins begin to chemically bond with carbon and oxygen atoms from sugars. The end result is a complex brew of hundreds of different aromatic flavour inducing molecules, that give your food a distinctive and rich palette of flavours. Yum.

Buttermilk Pancakes

Ingredients:

140g strong flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

10g melted butter

1 large egg

1 teaspoon vanilla extract

120ml buttermilk, room temperature

1 teaspoon maple syrup

60g Greek yoghurt

Method: Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated. Lightly coat a large pan or griddle with vegetable oil, and preheat over low heat. Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.  

buttermilk pancake

Ricotta Pancakes

Even the thought of cottage cheese makes me feel like being a little sick.  I associate it with diets and crackers.  But it’s Italian cousin, ricotta, is a lavish equivalent, with the texture of satin, and a rich sweet creamy taste.   Historically ricotta was made by taking the curds left over from cheese production (traditionally parmesan), adding an acid to them, then heating them until whatever proteins are leftover coagulate. These curds are then strained, drained, and sold. The word ricotta means “twice cooked,” in reference to this process.  Modern ricotta, on the other hand, is generally made with fresh whole or skimmed milk (for a lesser quality) to which acid is added directly. As a result, most packaged ricottas are a bit fattier and creamier than ricotta made by the traditional method. Which is fine by me.

I generally have a packet of two in the fridge, and every now and then make something using it, unusually enough, I don’t use of for cheesecake very often.  It’s either pancakes or used with pasta in our house.

Ricotta Cheese

Ricotta Cheese

At this time of year the pancake recipe usually gets dusted off… They are light and airy and eaten within minutes of coming off the pan.  I love them with a nice fruit compote (Plum and cardamon in the picture below)  And the obligatory softly whipped cream.  Other lesser cultured souls in the family spread nutella or maple syrup on them.

Friday 22 Jan 020

Frying off the ricotta pancakes

Ricotta Pancakes

Ingredients:

4 free-range, eggs separated

180ml milk

½ tsp vanilla essence

225g ricotta

30g caster sugar

140g plain flour

1 teaspoon baking powder

2-3 tablespoons sunflower oil

Method:

For the pancakes, whisk together the egg yolks, milk, vanilla, ricotta and sugar in a large bowl.  Sift the flour and baking powder together, and add this to the ricotta mixture, mix until well combined.

Whisk the egg whites in a separate bowl until soft peaks form when the whisk is removed.  Fold the egg whites into the ricotta mixture.

Heat a little of the oil in a large frying pan.  Fry spoonfuls of the mixture over a medium heat, when the surface starts to bubble, turn the ricotta cakes over using a spatula and cook on the other side for 1-2 minutes. Remove from the pan, and keep warm. Repeat with the remaining mixture, adding oil to the pan as needed.

Serve with some softly whipped cream, and some fresh fruit.

Ricotta Pancakes

 

Apple and Cinnamon Pancakes

Moving away from the chocolate oreo fest, I’m turning to a more fruity version.  A little like the oatmeal pancakes, these are a little bit healthier.  The addition of wholemeal flour, and brown sugar leaves the total ingredient list a little less processed. And of course the apple.

 

Saturday 06 Feb 022

Apples & Cider 🙂

Our apples are a little past their best for this use, so I bought some nice Irish Galas. But all is not lost.  This recipe uses apple cider in it 🙂 So I get the opportunity to use our own cider, which is made from our own apples.  So it’s a win win really. And to tell you truth, these are my favourites so far!   Saturday 06 Feb 026

Apple Cinnamon Pancakes

Ingredients

100g flour

90g whole wheat flour

2 teaspoons baking powder

2 tablespoons brown sugar, packed

1 teaspoon ground cinnamon

1/8 teaspoon nutmeg ( or a small shake!)

1/2 teaspoon salt

1 large egg

240 ml apple cider

2 tablespoons butter, melted

Method:

In a large mixing bowl, whisk together flours, baking powder, brown sugar, cinnamon, nutmeg, and salt. Make a well in the centre and add the egg, apple cider, and melted butter. Stir together until combined (a few lumps are okay).

Pour 1/4 cup of batter onto a heated heavy pan and cook each side until lightly browned. Serve hot with apple cinnamon topping (below).

Apple Cinnamon Topping

4 large apples (or 6-8 small apples), peeled and cored

1 teaspoon lemon juice

180 ml apple cider

50 grams brown sugar, packed

1/2 teaspoon ground cinnamon

Cut the apples into 1/8-inch slices and cut those slices in half. Put the apples in a saucepan and add the lemon juice and apple cider. Stir apples to coat thoroughly with the mixture. Cover the apples and cook over medium heat for 7 minutes.

Add brown sugar. Turn heat down to medium-low and cook uncovered until the juice thickens and the apples are tender, about 10 minutes. Stir in cinnamon.

To serve, spoon apple cinnamon on top of pancakes. Drizzle with warm maple syrup.

 

 

Spiced Oatmeal Pancakes

As promised the grand testing of pancakes has begun.  And today’s recipe of choice is Spiced Oatmeal.  Honestly, getting up for breakfast is always a struggle.  But these are full of goodness and might just get the masses out of bed.  We have porridge every morning.  Have done for as long as I can remember.  And this slightly different take on a healthy breakfast might appeal for the morning of Pancake Tuesday.

 

wednesday 03 Feb 006

Our porridge of choice!

The method is so simple, as it is with most pancakes- mix the dry ingredients together, add the wet ingredients.

wednesday 03 Feb 007

 

Stir well and fry in a really hot pan with a little butter…

wednesday 03 Feb 009 The combination of raisins and porridge oats gives these pancakes a really good texture.  And although the mixture was a little lickey, it just meant I was only able to fit 2, not 3 into the pan to cook.

Oatmeal Pancakes

The happy stack of oatmeal pancakes

The happy stack of oatmeal pancakes

Ingredients 160g flour 50g porridge oats 1/2 tsp salt 2 teaspoon baking powder 3 tablespoons brown sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 egg 280ml milk 1 tsp vanilla extract 50g raisins (plus more for garnish) Method: In a bowl add the flour, oats, salt, brown sugar, baking powder, brown sugar, cinnamon, and nutmeg, mix until well combined. Make a well in the dry ingredients, add the milk, egg and vanilla, stir until just combined. Add the raisins and stir. Heat a heavy pan over medium heat, coat with cooking spray. Drop about 1/4 cup of batter on the hot pan.  Cook until dry on the edges and bubbles start to form in the centre.  Flip and cook on the other side until cooked through, about 2 more minutes.    

 

The Verdict: Delicious at any time of the day or night…. I will definitely make these again.  They are a little more filling which removes the temptation for having too many.  I still managed to test three …

 

wednesday 03 Feb 013

Pancakes- a plethora of choice

The internet is a wonderful thing, and I’m very glad that I don’t put on weight from looking at food pictures.  I’d have to stop fairly smartish if so.  Pinterest- thou ist mine enemy.

food porn

With pancake day around the corner, I did a bit of searching on variations on the pancake theme:

Banana Chocolate

Oreo

Raspberry Crumble

Funfetti Buttermilk

Apple Cinnamon

Cinnamon Roll

Aebleskiver (Danish Pancakes) with Vanilla and Jam

Apple Pie

Double Chocolate

Heart shaped pancakes

Heart shaped pancakes

Obviously in the grand scheme of things, even for the good of my loyal followers I couldn’t possibly eat all of the above in the interest of testing.  So I decided just to make a selection….

For your entertainment over the following number of days I plan on making some of the above, tomorrow’s will be the spicy oatmeal pancake.  A small attempt at the healthier option before it all deteriorates into an abyss of chocolate and syrup.

 

 

For the love of … Pancakes

With the “sleepover” party in full swing, the making of breakfast pancakes was requested. Jords has watched her Dad makes these pancakes for years, so very ably put the batter together while I took an extra few minutes to myself.

For the love of pancakes

For the love of pancakes

I said that I would fry them for her, so got my two “good” pans out, these pans are well seasoned so only need the lightest addition of butter to prevent sticking.

Cooking pancakes

Cooking pancakes

After a mere minute the bubbles appear indicating they require turning,

Nearly ready for consumption

Nearly ready for consumption

And that’s it. Quick, simple, requiring very little ingredients.  We all have our favourite ways of eating them, mine is with maple syrup and bacon, the kids love chocolate spread.  But due to lack of inclination to also grill bacon, I settled for the fruit-cream-pancake-maple-syrup option.  Definitely not low calorie, but surely one won’t hurt??

Freshly made pancakes with fresh fruit

Freshly made pancakes with berries, cream  and maple syrup

Better late than never

As you know, I love food history, and reading about food history, but last night I got so wrapped up in reading about Pancake tuesday that it was Ash Wednesday before I saw it was FAR too late to start a blogpost.  So.  Tonight it is.

The earliest mentions of pancakes being eaten regularly the day before Lent is in the 15th Century, these “pancakes” were thicker than our modern nod to the French crepe.  It was around the 18th Century that the pancakes became thinner, under the influence of French cooking, that was becoming popular at the time.

Woman Baking Pancakes Adriaan de Lelie, picture c/o Rijks museum c. 1790 - c. 1810

Woman Baking Pancakes
Adriaan de Lelie, picture c/o Rijks museum c. 1790 – c. 1810

The ingredients involved in the pancake making represented four pillars of the Christian faith — eggs for creation, flour as the mainstay of the human diet, salt for wholesomeness and milk for purity.  The term “shrove” comes from an old English verb “shrive,” meaning “confess all sins,” it was seen as the last opportunity for religious observers to indulge themselves before giving up food for Lent. Pancakes were adopted as the Shrove Tuesday food of choice because they contain many of the things that were forbidden during Lent, including butter, fat and eggs.  Often the first three pancakes  would be marked with the sign of the cross then sprinkled with salt to ward off evil.  These would then be set aside.  The eldest unmarried girl in the family would be let toss the first pancake.  Success meaning she would be married within the year.

What was interesting to me was the similar “day” elsewhere in the world. In Finland the day is called laskiainen and is generally celebrated by eating green pea soup and a pastry called laskiaispulla (sweet bread filled with whipped cream and jam or almond paste).

Pea soup, and cream filled buns

Pea soup, and cream filled buns

And in Iceland the day is known as Sprengidagur (Bursting Day) and is marked by eating salted meat and peas! Think I will stick to the pancakes!

What pancakes did I make yesterday?  Only one type for a change.  Salted caramel ones.  Divine.  Seriously.

Tuesday 17 Feb 010

 

 

Pancake Tuesday in the Pim Household

As it was Pancake Tuesday, and I just LOVE pancakes I decided to go all out and make savoury and TWO types of sweet pancake, with various fillings/ toppings.

The Ricotta and Spinach Pancakes were a huge success.

The pancake batter I let rest for an hour before cooking them, I feel this gives time for the batter to settle and makes the pancakes light and not at all rubbery.

I wilted some spinach in some sautéed onions and garlic, and left to cool before combining with ricotta, grated parmesan and some lemon zest.

I used this to fill the pancakes, and sprinkled some lightly toasted pinenuts before rolling.

The filled pancakes I placed on some tomato passata, I also spread a thin layer over the top.

The whole ensemble was then covered in a light cheese sauce and put in the oven for 20 minutes, the result was YUM!

I made two types of sweet pancake, American & Traditional.

The American pancakes we cooked with blueberries and raspberries pressed in on the first “flip”.

The kids also enjoyed these with ice cream and maple syrup.These were lovely on their own, with just a dollop of cream.

The “traditional”pancakes we served with;

Lemon & Sugar – For old time’s sake

And my personal favourite- caramelized banana’s with a shot of Bailey’s and a dollop of softly whipped cream.