Top Ten Things to do with Pancake Batter

By Tenina on Apr 23, 2008

OK, you ready???

BASIC RECIPE

NEED:

2 eggs

1 cup milk

1/4 cup sour cream

1 & 1/2 cups Plain flour (unless specified otherwise)

DO:

Throw it all into the Thermomix bowl and blend 10 sec/speed 10. Let it rest in the bowl for at least 10 minutes while you heat up your pan to a medium high heat.

(Consistency should be like a runny custard.)

Melt a tsp of butter per crepe/pancake and using 1/4 cup measure, pour batter into pan and swirl around until spread evenly.

Cook until it releases itself from the pan. (This is where a good pan is important!)

Flip and cook very quickly on other side. SERVE!

ONE: Holy Crepes! (Sweet)

Add 1 tablespoon icing sugar and 1 extra tablespoon of sour cream to mixture. Use a generous amount of butter to cook in.

Serve with choice of whipped cream or vanilla yoghurt, maple syrup, honey, chocolate syrup, (homemade of course) lemon butter (also homemade) jam, or preserves.

TWO: Capricious Citrus.

Well lemon actually…just as I remember as a kid…but tweaked!

Add 1 tablespoon icing sugar, the zest of a lemon/lime/orange or zest of all 3, and 1 extra tablespoon of sour cream to mixture. Use a generous amount of butter to cook in.

Cook pancakes and serve with zested castor sugar and the juices of any capricious citrus! Enjoy!

THREE: Chicken Caesar.

Of course you knew savoury was on the list right?

Cook pancakes as directed.

Serve with cooked bacon, diced hard boiled egg, diced tomato, shredded chicken, parmesan, all drizzled with caesar salad dressing.

FOUR: Toad in the Hole!

Add 2 more eggs to batter mix. Add 1/2 cup extra SR flour. Let mix stand for up to 3 hours, minimum of 1 hour. Beat again.

Pierce and place one sausage per person into a large roasting pan. Put into hot oven, cooking until the fat has come out of the sausages and they are almost done. Now for those of you who are not Anglophiles, this may seem a little gross, but it is important. There must be at least 1/2 cup of fat in the bottom of the pan before you can cook the batter successfully! So if you need to ADD MORE…duck fat is my choice.

Turn the oven up to top temperature. Let the pan get as hot as you can whilst you add 1/2 cup ICE COLD water to the batter mix. As quickly as possible, add batter to hot pan. It will spit! Put straight back into the oven and cook until it puffs up and is a light brown color. Cut into wedges and serve immediately with gravy and steamed or roasted veggies.

FIVE: Yorkshire puds.

Whilst we’re on the whole English thing…same as above, no sausages and use a muffin tin. Pour at least 2 teaspoons of light olive oil per muffin hole and heat in hot oven until fat is smoking.  As with FOUR, add the ice cold water just as you are about to cook the batter. These will puff up and hit the top of your oven if you have it right! My father is a Yorkshireman and he has grudgingly admitted that I have inherited the Yorkshire Pudding gene! These can be served as tradition requires with roast beef and all the trimmings, or you can serve them with jam or syrup and fresh vanilla ice cream for a lovely hot dessert!

SIX: Piklets!

Eliminate the sour cream, add more flour and make it all SR flour. Add 1 teaspoon bicarb soda as well as 1/4 cup melted butter to the mix. Cook on a hot griddle and serve hot or cold with toppings of choice! These are a great after school snack and so easy to do…you really don’t even need an electric mixer…but add liquid to dry ingredients if not using a mixer and not the other way around!
A big griddle plate is a great idea and as usual my fave is from Lodge cast iron.

SEVEN: Banana pancakes.

Ahhh, these bring back such fond memories trips to Bali, that when I am needing a ray of sunshine, this is what I cook for breakfast.

Add a generous teaspoon of vanilla essence to the batter. When cooking each pancake, quickly slice 1/2 a small banana onto the sticky uncooked side of the batter as it is in the pan. As you flip, the bananas should stay in place and caramelise a little in the pan. Even if they do not look perfect, believe me the taste will keep you coming back for more. Just serve with a little more butter, maple syrup and a dusting of icing sugar if you are going for presentation!

EIGHT: Savoury Again.

Of course any variations on a theme are great, but try using pancakes instead of canneloni shells. Cook all the batter and keep pancakes on a plate with a damp tea towel covering them. Make a rich tomato sauce. Use all your faves for Italian sauce, mushrooms, garlic, onions, basil etc.. Fill each pancake with a ricotta and spinach mix, rolling and placing seam side down in a large roasting pan. Smother with tomato sauce and sprinkle with mozzarella and parmesan. Cook in hot oven for around 25 minutes. Serve with crusty bread, and fresh salad. Easier than cannelloni and more filling!

NINE: Mexican Capers!

Eliminate 1/2 cup of the flour and replace it with 1/2 cup of yellow polenta meal. Cook each pancake only on one side and keep on plate with damp tea towel over the top.

Make filling of choice…I suggest cooked shredded chicken, sour cream, sliced spring onions, jar of sliced black olives and a jar Mexican Salsa. Stuff and roll each pancake, placing seam side down in large roasting pan. Top with diced tomatoes and as much cheese as you can take! Cook very quickly in a hot oven and once again, serve with a salad and lashings of guacamole! Arriba, arriba!

And last but not least TEN: Crepes.

What would a Top Ten list be without a Crepe recipe? The difference between crepes and pancakes is more than the weight of the batter, but more to do with the method I think. SO: reduce flour to 1 cup and sift it first. Seperate eggs and whisk yolks until lemon in color. Beat egg whites with a pinch of salt until stiff. Mix flour, yolks and milk together. (Be careful not to over mix!) Fold in egg whites. Let mix stand for up to 3 hours. Just before you are ready to cook add 1/4 cup ICE COLD water to batter. Make sure the pan is HOT. Use butter to cook the crepes. Try and handle them as little as possible. Serve immediately with fresh berries, berry coulis and lemon cream. (Whipped cream through which you have folded home made lemon butter.) Dredge with sifted icing sugar.

So there you have the first in my series of Top Ten! Hopefully there will be more than one in the near future, and I think the next one needs to be “Top Ten Drizzles, Toppings, and Garnishes.” Stay tuned!

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