Sunday 15 July 2018

Flipping great - posh pancakes

 

Cheese, egg and buckwheat galette by Sue Quinn. Photography © Faith Mason
Cheese, egg and buckwheat galette by Sue Quinn. Photography © Faith Mason
Granola and blueberry pancakes by Sue Quinn. Photography © Faith Mason
Almond pancakes with honey and berries by Sue Quinn. Photography © Faith Mason
Posh Pancakes by Sue Quinn (Quadrille, £12.99) Photography © Faith Mason

From savoury cheese and spinach to a sweet berry and granola crunch, make weekend breakfasts unmissable with these new takes on pancakes.

CHEESE, EGG & SPINACH BUCKWHEAT GALETTES

These tasty little pancake packets are very pleasing with their sunny egg yolks peeking through the top. If you make the batter the night before, you've got brunch for a small gathering pretty much in the can.

Takes 1 hour 20 minutes, plus 1 hour 15 minutes resting and returning to room temperature for the batter

Makes 8 galettes

Ingredients

1 quantity Buckwheat galette batter (see below)

Melted butter or vegetable oil, for frying

200g (7 oz) Comté or Gruyère, grated

120g (4 oz) baby spinach, chard or kale, very finely sliced

8 eggs

Method

1 Heat a non-stick frying pan or crêpe pan over a medium heat and brush with butter or oil. Pour 60ml (2 fl oz) batter into the pan and quickly swirl to coat the base. Cook for 1-2 minutes until golden underneath, then flip the galette and remove the pan from the heat.

2 Sprinkle one-eighth of the cheese in a circle on top of the galette, leaving enough room in the centre to hold an egg yolk. Top the cheese with one-eighth of the spinach, then crack an egg into the centre of the cheese-and-spinach circle. Return the pan to the heat and fold in the edges of the galette using a spatula to make a square. Cover - use a baking sheet if your frying pan doesn't have a lid - and cook for a few minutes until the egg white is firm and the yolk still runny.

3 Serve immediately. Repeat with the remaining batter and filling ingredients. These tasty little pancake packets are very pleasing with their sunny egg yolks peeking through the top.

 

BUCKWHEAT GALETTES

These slightly nutty, flavoursome crêpes are a specialty in Brittany, where they're served a bit like sandwiches, stuffed with all sorts of savoury goodies. Experiment with fillings, but whatever you do, make sure there's cheese.

Takes 40 minutes plus 1 hour 15 minutes resting and returning to room temperature

Makes 8 galettes

Ingredients

100g (3½ oz) buckwheat flour

½ tsp sea salt flakes

1 egg

3 tbsp whole milk

1 tbsp melted butter

Melted butter or vegetable oil, for frying

Method

1 In a mixing bowl, whisk together the flour and salt, and make a well in the centre. In a jug, whisk together the egg, milk, melted butter, and 180ml (6fl oz) cold water. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don't overbeat or the galettes will be tough. Cover with clingfilm and leave to rest in the fridge for least 1 hour. Return the batter to room temperature before cooking, adding a splash of water, if necessary, to produce a batter the consistency of single cream.

2 Heat a non-stick frying pan or crêpe pan over a medium heat and brush with butter or oil. Pour 60ml (2fl oz cup) batter into the pan and quickly swirl to cover the base. Cook for 1-2 minutes, or until golden underneath. Flip and cook for a further 30 seconds-1 minute. Repeat with the remaining batter.

3 Serve the galettes immediately or layer them between sheets of greaseproof paper and cover loosely with foil to keep warm. Alternatively, keep warm for a few minutes (any longer and they may dry out) in a 100°C/225°F/¼ gas oven, layered between sheets of greaseproof paper.

ALMOND PANCAKES WITH HONEY & BERRIES

2018-02-03_lif_37962543_I3.JPG
Almond pancakes with honey and berries by Sue Quinn. Photography © Faith Mason
 

These are light and fluffy, yet full of lovely almond flavour. They work a treat with the runny honey and crunchy seeds - you'll go nuts for them. Badum-tish!

Takes 30 minutes

Makes 14 pancakes

Ingredients

100g (3½ oz) self-raising flour

100g (3½ oz) ground almonds

1 tsp baking powder

2 tbsp dark brown soft sugar

2 eggs, separated

180ml (6 fl oz) whole milk

Melted butter or vegetable oil, for brushing

Almond butter, runny honey, handful berries, and handful mixed seeds, to serve

Method

1 In a mixing bowl, whisk together the flour, ground almonds, baking powder, and sugar, breaking up any lumps of sugar with the back of a spoon. Make a well in the centre. In a jug, whisk together the egg yolks and milk. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don't overbeat or the pancakes will be tough.

2 Whisk the egg whites to stiff peaks. Stir a large spoonful into the batter to loosen, then fold in the rest.

3 Heat a non-stick frying pan over a medium-low heat and brush generously with butter or oil. Drop 60ml (2fl oz) batter into the pan and cook for about 1 minute until bubbles just begin to form on top and the bottom is golden. These burn quite easily so cook them slowly and reduce the heat if necessary. Flip and cook for 30 seconds-1 minute more. Serve straight from the pan or keep warm in a 150°C/300°F/gas 2 oven while you cook the remaining batter.

4 To serve, stir the almond butter to loosen and spread some onto each pancake. Top with the berries, drizzle with honey, and scatter over some seeds.

GRANOLA & BLUEBERRY PANCAKES

2018-02-03_lif_37962553_I2.JPG
Granola and blueberry pancakes by Sue Quinn. Photography © Faith Mason
 

These have a gorgeous flavour and some crunchy texture from the granola: it's basically a selection of breakfast dishes tumbled into one batch of tasty pancakes.

Takes 30 minutes

Makes 10-12 pancakes

Ingredients

1 quantity Buttermilk pancake batter (see below)

200g (7oz) Greek-style yoghurt

60g (2 oz) strawberry jam, stirred to loosen

100g (3½ oz) good-quality granola

100g (3½ oz) blueberries, cut in half if very large

Melted butter or vegetable oil, for brushing

Method

1 Swirl the yoghurt and jam together in a bowl until almost combined. Chill until needed.

2 Tip the granola into a zip-lock bag and lightly bash with a rolling pin to break up any big clusters. Fold into the pancake batter, along with the blueberries.

3 Heat a non-stick frying pan over a medium heat and brush with butter or oil. Pour 60ml (2 fl oz) batter into the pan to make pancakes roughly 10cm (4in) in diameter. Fry for 1-2 minutes, or until bubbling on top and golden underneath. Flip and cook for a further minute, pressing down gently with an egg slice. Repeat until all the batter is used up.

4 Serve straight from the pan or keep warm in a 150°C/300°F/gas 2 oven. Serve warm, topped with the strawberry jam yoghurt.

BUTTERMILK PANCAKES

These fluffy beauties are tender within, golden without and slightly crisp at the edges: joy. Not only heroes of the breakfast table, they can also do a tasty savoury turn at lunch and dinner. For many, they're the brightest stars in the pancake firmament.

Takes 30 minutes

Makes 10-12 pancakes

Ingredients

150g (5 oz) plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp sea salt

1 heaped tbsp caster sugar

250ml (8½ fl oz) buttermilk

1 large egg, lightly beaten

1 tbsp melted butter

Melted butter or vegetable oil, for frying

Method

1 In a mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and sugar, and make a well in the centre. In a jug, whisk together the buttermilk, egg, and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don't overbeat or the pancakes will be tough, though some small lumps are fine.

2 Heat a non-stick frying pan over a medium heat and brush with melted butter or oil. Pour 60ml (2 fl oz) batter into the pan to make pancakes roughly 10cm (4in) in diameter. Fry for 1-2 minutes, or until bubbling on top and golden underneath. You might need to adjust the heat to ensure the pancakes don't overcook on the outside before they are cooked through. Flip and cook for 30 seconds-1 minute more. Repeat with the remaining batter.

3 Serve straight from the pan or keep warm in a 150°C/300°F/gas 2 oven.

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