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3 ways with pancakes
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For the pancakes:
100g plain flour
1 medium British Blacktail Free Range Egg
A little sunflower oil, for greasing
For the whipped maple butter and crispy pancetta topping:
150g unsalted butter
75ml maple syrup
2 tbsp maple syrup
Butter and vegetable oil, for frying
95g pack Cooks’ Ingredients Sliced Pancetta
For the mango mojito topping:
2 Waitrose 1 Perfectly Ripe Mangoes, peeled, stoned and sliced
3 tbsp golden rum or apple juice
2 tbsp light brown muscovado sugar
Finely grated zest and juice of 1 lime
2 tbsp shredded fresh mint
120g natural coconut yogurt, to serve
For the chocolate banana topping:
1 banana, sliced
4 tbsp chocolate spread
4 tbsp roasted chopped hazelnuts
1. If you’re making the whipped maple butter and crispy pancetta topping, do this first. Melt the butter in a small pan over a high heat. Cook for 4-5 minutes until golden brown. Add the maple syrup, and cook for a further minute until slightly thickened. Pour into a large bowl, cover and leave to cool slightly before putting it into the freezer for 25 minutes, or until it’s starting to firm up. Whisk with a hand mixer for about 1 minute, or until pale and creamy. Warm a frying pan over a high heat. Add a little oil and the pancetta, in batches if necessary, and cook for 1-2 minutes on each side until crisp. Remove to a plate lined with kitchen paper and keep warm until ready to serve with the pancakes and maple butter.
2. To make the pancakes, place the flour and a pinch of salt in a bowl. Make a well in the centre and crack in the egg and a little of the milk. Whisk together, gradually incorporating the remaining milk to make a smooth batter. Lightly grease a 20cm heavy-based non-stick frying pan. Add enough batter to thinly coat the pan’s base and cook over a medium heat for about 1 minute, or until golden brown. Flip over and cook the other side until golden brown. Place on a warm plate and cover with greaseproof paper. Repeat to make 8 pancakes. Keep them warm by placing in the oven at 120°C, gas mark ½, until ready to serve with your chosen topping.
3. To make the mango mojito topping, place the mango in a heatproof bowl. Gently heat the rum (or apple juice) and sugar in a pan, stirring until the sugar dissolves. Pour over the mango and set aside to cool. Add most of the lime zest, juice and mint to the cooled mango, then chill until ready to serve with the pancakes and yogurt sprinkled with the remaining lime zest.
4. For the chocolate banana topping, simply divide the chocolate spread, roasted chopped hazelnuts and sliced banana between each serving of pancakes.
This recipe was first published in January 2018.