So its that time of year again. The time when you whip out the frying pan and start flipping those pancakes. Here a RJEdwards Media, we would like to share with you our favourite Pancake day Recipes for you to try at home, we hope you enjoy them.
The following Two Recipes are credits to BBC Food and Tesco Real Food. We hope you enjoy these recipes and have a great Pancake Day! Please send us your photos of your Pancake creations. Contact details in the About Page
Crêpes with clementines and brandy butter
- 280g/10oz brandy butter
- 25g/1oz caster sugar, plus extra for serving
- 2 oranges, zest and juice only
- 2 tbsp of brandy, plus extra for serving
- 2 clementines, peeled and segmented
- 12 readymade crêpes or thin pancakes
In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid.
Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish.
Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes.
To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving.
- 100g plain flour
- 30g good quality cocoa
- 2 large eggs
- 300ml 1% milk
- 50g caster sugar
- ½tsp baking powder
- pinch of salt
- 30g butter, melted
Sift the flour, cocoa powder, baking powder, salt and sugar into a large mixing bowl. Whisk together the eggs and milk in a jug then pour half onto the dry ingredients, whisking simultaneously until you have a smooth, thick batter. Pour the remaining milk and egg mixture into the batter, whisking as you do until you have a smooth batter. Transfer the batter to a large just and cover, allowing it to rest for at least 30 minutes.
When ready to cook the pancakes, whisk the batter to loosen it. Heat tablespoons of the melted butter in a non-stick frying pan and cook the batter until it sets on the bottom. Flip them and cook the other side until set; the centre should be slightly soft so take care to not overcook them. Keep warm on a plate lined with aluminium foil that can cover them loosely. When ready to serve, arrange them stacked on a plate with nonstick baking paper squares dividing them.