Spicypancakes Recipes

Steps:

• Beat egg yolks.
• Add remaining ingredients, except egg whites and garnish, and beat until smooth.
• gently fold in egg whites.
• Pour batter by 1/4 cupfuls onto hot greased griddle.
• Turn pancakes when they ar puffed and full of bubbles, but before bubbles break.
• Cook other side until golden.
• Garnish with sifted icing sugar and lemon rind strips.

Steps:

• Scald milk.
• Add sugar, salt, and oil.
• Cool to lukewarm.
• Dissolve yeast in water.
• Combine yeast mixture, eggs, and milk mixture.
• Sift flour and spices.
• Add to liquid mixture.
• Beat until smooth.
• Cover and let stand one hour or more in a warm place.
• Batter will be light and bubbly.
• Stir down batter.
• Bake on greased griddle.

Steps:

• Note - there's no need to worry about anything going cold during the preparation of the pancakes and filling as they are baked in the oven at 200C/fan 180C/gas 6
• 1. Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth. Pour into a jug.
• Heat a 25cm/10in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter evenly over the base. Cook for 2mins or until the base is golden brown. Flip with a spatula and cook for a further 1-2mins until the base is cooked. Make another 3 pancakes in the same way and set aside.
• For the filling, heat the oil in a medium pan, add the onion and sauté until soft - about 5 mins. Add the garlic, then watercress. Cover with a lid and cook for 4mins or until the leaves are wilted.
• Tip into a bowl and mix in the Cheddar and Gruyere, half the Parmesan, nutmeg and pepper to taste.
• Lay the pancakes out and divide the filling between them spooning it into the middle of each. Fold the sides over the filling, then roll up the pancakes. Place seam side down in a lightly greased ovenproof dish. Bake for 20 mins while making the sauce.
• For the sauce, heat the oil over a moderate heat and add the onion and chilli. Cook with a lid on for 3 mins, stirring occasionally, then reduce the heat. Add the garlic and cook for a further 2 mins before adding the tomatoes. Break up the tomatoes (or use chopped) and combine in the pepper and basil. Allow to simmer gently, lid off, until the pancakes have baked.
• Serve the pancakes and spoon the sauce over the top, then add more grated Parmesan to finish. Serve with a green salad.

Steps:

• Separate the egg, putting the white and yolk in seperate bowls. Mix the egg yolk with the flour, baking powder and milk to make a smooth paste.
• Beat the egg white and a pinch of salt with an electric whisk (or by hand) until fluffy and holding its shape. Gently fold the egg white into the yolk mixture. Be extra careful not to knock any of the air out.
• Heat the butter and oil in a non-stick frying pan. Dollop a third of the mixture into the pan and cook on each side for 1-2 mins or until golden brown. Repeat with the remaining mixture to make three pancakes. Drizzle over some maple syrup or honey and serve with berries, if you like.

Steps:

• Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.