Recipes


10
Feb 13

Pancake recipes from TV chef Marcus Bean

It’s pancake day on Tuesday which is great news for me as I love pancakes.The classic lemon and sugar filling is always a favourite of mine as it takes me back to my childhood when my grandmother used to make me pancakes but sometimes it’s nice to try something different.

Marcus Bean, winner of Iron Chef UK 2010 and regular on ITV This Morning

Marcus Bean, winner of Iron Chef UK 2010 and regular on ITV This Morning

This year I want to do something a bit more adventurous so I asked winner of IronChef UK 2010 and regular chef of ITV This Morning, Marcus Bean for a couple of recipes to try.

I love chocolate even more than I love pancakes so this recipe is perfect for me:

Chocolate pancakes with chantilly cream and butterscotch sauce

Makes about 10 medium pancakes

Ingredients:
125g plain flour
1 egg
1 egg yolk
300g milk
20g cocoa

 Butterscotch sauce

Chocolate Pancakes with chantilly cream and butterscotch sauce

Chocolate Pancakes with chantilly cream and butterscotch sauce


60g unsalted butter
250ml double cream
100g soft dark brown sugar

Chantilly cream       
250ml double cream
½ vanilla pod
1/2 tbsp of icing sugar

 Method;
Sift the flour and cocoa into a bowl, mix togther the eggs and milk, then add to the flour and keep whisking to stop lumps from forming.

To make the chantilly cream, put the cream in a bowl and add the icing sugar and the seeds scrapped from the vanilla pod. Now whisk until done.

To cook the pancakes heat a medium non stick frying pan on the heat then brush with some oil or melted butter, cook your pancakes one at a time, use a small ladle to spoon the mix for each pancake into the pan. Cook on both sides then remove and place on a plate, repeat this process for every pancake.

 To make the butterscotch sauce put the cream in saucepan and bring to the boil, whisk in your butter and sugar then simmer for 3-4 minutes

 To serve the pancake fold in half or roll up filled with the cream. Place a good spoonful of your chantilly cream on the plate, then pour your butterscotch sauce over the pancakes.

These look so amazing I’m definitely going to be trying this recipe, and not just on pancake day!

Raspberry pancakes with maple syrup

Raspberry pancakes with maple syrup

I also really love the idea of these raspberry pancakes with maple syrup. The raspberries mean I can pretend they are good for me – they must count towards my five a day!

Ingredients; Serves 3-4
135g self raising flour
1 tsp baking powder
2 tbsp caster sugar
130ml semi milk
1 large egg
10g melted butter
small punnet of raspberries

Method;
Sift the flour into a bowl then add the baking powder and sugar, mix together then slowly add you milk & eggs whisking at the same time to stop lumps from forming.
Once the batter is made fold your raspberries into the mix, then set aside.
To cook the pancakes, place a non stick frying on the heat brush with oil or melted butter then put a spoonful of mix into the pan and cook for 2 minutes on a low heat, then flip over and cook for another 2 minutes.
Serve with maple syrup.

If you don’t have a sweet tooth though there’s no reason why you have to miss out.
Marcus has given me this recipe for Courgette and wild garlic pancakes with Snowdonia cheese and chives which look really tasty. And it’s a great excuse to have pancakes for main and dessert. 

Courgette and wild garlic pancakes

Courgette and wild garlic pancakes

Ingredients; Serves 2-3
150g self raising flour
1 tsp baking powder
1tsp salt
140ml semi skimmed milk
15g of unsalted butter
1 large egg
3 wild garlic leaves (use a small handful of spinach if not available)
½  Courgette (Grated)
50g of grated snowdona cheese or other mature cheddar
1 tbsp chopped chives

Method;
Grate your courgette and chop your wild garlic, put a pan on a medium heat and add your butter, saute the courgettes & wild garlic until soft and the liquid from the courgette has dried, now remove from the heat.
In another bowl sift your flour, add the baking powder & salt then slowly add your milk, keep whisking while adding the milk to stop lumps from forming in the batter.
Once the mix is smooth add your courgette mix, chives & cheese.
Heat a non stick pan on a medium heat, add a splash of oil or butter then spoon some mix into the pan making the pancake size you want. Cook for about 2 minutes on each side.
Serve straight from the pan with some fresh salad leaves.

I hope you enjoy trying these recipes and if you have any more you’d like to share then please let me know. You can find out more about Marcus at www.marcusbean.co.uk.

Happy Pancake Day!

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