OMG! Well, what can I say here…..but, these were absolutely delicious!
We were watching a film the other night and the little boy in the film asked for crazy custard pancakes, I had never heard of this before and my curiosity got the better of me……so off I went google search in motion and I found this recipe from Simon Hopkinson (http://www.simonhopkinson.tv/recipe/5/custard-pancakes.aspx). I changed it slightly and cheated with my custard to make it easier to make.
BEWARE! ever so moreish!
You have to try these, especially if you love custard and have a sweet tooth.
This recipe made 6 pancakes
For the Pancakes:
100g Plain Flour
3 Large Eggs (1 for wash)
1 Tbsp Olive Oil
For the Custard:
2 Tbsp Custard Powder
2 Tbsp Caster Sugar
1 Tbsp Vanilla Extract
1 Tbsp Lemon Juice
1 Tbsp butter
2 Tbsp Sugar
A Little Rum (about 50ml)
To make the batter:- Sift flour into a bowl and make a well in the middle, crack 2 eggs in and add pinch of salt. Whisk together until it becomes stiff, then start slowly adding the milk and whisk through until well combined and runny consistancey. Set aside for at least 30 minutes.
To make the Custard:- Put the custard powder and sugar in a pan along with 1 Tbsp of milk, 1 Tbsp lemon juice and vanilla extract, mix to a paste. Slowly add the milk little at a time and bring to a gentle boil. Make sure you continue whisking until the custard starts to thicken, this should take about 4-5 minutes. You want it quite thick.
Remove custard from heat and allow to cool. Place a piece of cling film over the custard, pressing down on the custard to prevent a skin from forming. Refrigerate for at least 3-4 hours.
To assemble:- When ready, heat a little oil in a non stick fry pan about 20cm diameter on medium to high heat, pour a little of the pancake batter into the pan and swirl around to just a thin covering, cook for a minute or 2 then flip over and cook for a further minute, set aside, and repeat with remaining mixture.
Add 1 Tbsp of butter to the pan, place 1-2 Tbsp of custard in the middle of a pancake, brush edges with a little egg wash. Roll up the pancake half way to cover it, not too tight, then tuck in the sides and finish rolling up to seal, it will resemble a spring roll. Place the pancakes in the fry pan sealed side down and cook for a minute or 2, sprinkle some sugar over and turn, so you are cooking all round.
Once pancake rolls are slightly browned, add in the rum and let bubble and glaze all over.
Remove & Serve. We added some maple syrup to serve and it was delicious! (optional)
OMG! I do love Avocado’s & if you do too, you will love this little recipe. A good nutritious and healthy way to start your day. Creamy luxurious texture, full of good vitamins, healthy fatty acids, flavour and fiber, why would you not want to? Good on their own or serve with a poached egg or crispy bacon for a more luxury weekend treat.
Makes 4 large pancakes
1 Large avocado
100g Plain Flour
1 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk
1/2 tsp vanilla extract
1 tbsp coconut oil – melted
butter for the pan
Whisk together flour, baking powder, sugar, salt & nutmeg in a bowl
Combine the avocado, milk, egg, coconut oil and vanilla in a food processor until smooth
Mix the avocado into the flour until blended
Melt the butter in a fry pan on medium to high heat, scoop the batter into the pan (whichever size you like) and cook for about 2-3 minutes per each side.
Serve. I put on a bed of Spinach with a poached egg on top, Yummy!
I do love Lazy Sunday Mornings. I pulled back the curtains and the sun was shining again, lovely! I opted for a fueling healthy breakfast this morning, first time I’ve tried Spinach Pancakes and they were lovely.
Makes 2 Pancakes
30g Gram Flour (chickpea)
Pinch of sea salt
1/2 tsp garlic
2 handfuls of Spinach
2 tbsp olive oil
1 tbsp coconut oil for frying.
Add all the ingredients (except the coconut oil) to a blender and mix until smooth. The batter will be watery.
Heat the coconut oil in a fry pan on medium heat
Pour a thin layer of the batter into the pan and swirl, when you start to see it bubble, flip over and cook. The pancake is very light so I would toss rather than using utensils to flip over as it might tear.
To serve, I chopped some avocado, feta cheese, tomatoes and topped with poached eggs. Yummy!
Oh yum! These were so tasty and so healthy. Waking up this morning to cold and wet rain outside I fancied something warm for my breakfast, so looking in my cupboards I had some scott porridge oats, a banana left and some Maple Syrup in the fridge………so yes, you guessed it, pancakes it just had to be.
My first time at oat & banana and they were pretty tasty.
1 egg separated
1 small banana
30g scotts porridge oats
1 tsp baking powder
1 tsp vanilla extract
Toppings:- I had crushed hazelnuts and Maple Syrup, but you could have yoghurt and fruit which would be nice too.
Put oats, baking powder, milk, egg yolk, vanilla extract and banana into a processor or blender and mix until you get a smooth consistancey.
Whisk the egg white until you get stiff peaks. Gently fold the egg whites into the pancake mixture.
Heat up a non stick fry pan with a tsp oil and drop about 2 tbsps of the mixture into the pan and cook on a medium heat until you start to see the bubbles appearing, then flip and cook for a further minute or 2.
I used my Best Pancake recipe for this, it is one recipe that always works. Light Fluffy pancakes guaranteed. This morning was a more healthier option with low fat toffee yoghurt, blueberries and a little Maple Syrup…….oh so yummy!
I love mixing up pancakes, there are so many toppings you can choose. What is your favourite?
In our house Sunday is always Brunch as we do like a lay in! So today was Pancakes, Bacon and Maple Syrup…..oh so yummy! If I do say so myself, these are the best and most fluffiest pancakes I’ve ever cooked……a full proof recipe that always works.
250g Self Raising Flour
125g Caster Sugar
2 Beaten eggs
Pinch of salt
Milk to mix – about 50ml
Mix the flour, sugar and salt together in a mixing bowl
Add in the egg and mix well
Slowly bit by bit add in the milk until you get a thick batter. (you don’t want it too runny or they won’t puff up as much)
Preheat some spray oil in a pan on medium to high heat
Using a ladle, spoon some of the mixture into the pan in a circular shape about 1/2 cm thick
When it starts to rise and bubble slightly, you know it’s cooked, then flip to other side. (approx 1-2 mins per side)
Remove and continue. Serve warm. Or cool later with some butter & Jam.
Another quick and easy recipe that always tastes great! I was having a lazy afternoon today as it was wet n cold outside, so this was a fab warm comfort lunch that just satisfied my craving for something warm and comforting. I made some of my homemade salsa which went perfectly with it.
2 medium potatoes – peeled and grated
3 spring onions – chopped finely
2 handfuls of cheddar cheese – grated
small handful of parmesan cheese – grated
1/4 cup of flour
1 tsp chilli flakes
Salt & Pepper
Heat 1 tbsp olive oil in a pan
Peel and grate potatoes. Using some kitchen towel squeeze any excess water from potatoes.
Put potato, cheeses, onions, chilli, egg, salt & pepper and flour into a large bowl and mix through until combined.
Using an ice cream scoop, scoop mixture into the pan and flattened with back of spoon to make pancake like shapes.
I believe Creamed corn pancakes originally came from Australia, a popular brunch food on the menu, however, I think they call them fritters! I decided to give them a go, the weather is getting colder and I crave warmer filling food, so this is ideal either as a breakfast, brunch or lunch.
This recipe made 6 large pancakes:-
For the pancakes:-
1 tsp baking powder
100ml full fat milk (or you could use buttermilk)
1 can creamed corn
1 handful of fresh sweetcorn
handful of parsley
Salt & pepper
Whisk together milk, egg, creamed corn, sweetcorn, salt & pepper
Mix flour and baking powder together and add to the above mixture, throw in the parsley stirring through
Heat a large pan with 1 tbsp oil and then spoon into pan making a pancake shape (I love this bit, you always know when it’s homemade when it’s a weird shape and 2 are never the same….lol!)
Cook through for about 5-7 mins each side or until browned and cooked through (medium heat)
Meanwhile for the Salsa:-
Handful of cherry tomatoes – halved
1 onion – chopped finely
1 clove Garlic
1 tbsp sugar
1 tbsp tomato paste
Salt & pepper
Heat 1 tbsp oil in a pan – high heat, add the onion and the pancetta, cook until onion is softened down
Add in the cherry tomatoes, garlic, salt & pepper and sugar, mix through, cook for about 5-7 mins. Any liquid should thicken.
I served mine with some mashed avocado also. Yummy!
O.K…..so I’ve seen various versions of these, mostly on healthy eating or fitness sites, always admiring but never made…….so, having some off bananas left I decided to give it a go.
They say on most sites 2 Ingredient pancake…..wasn’t sure about this, gave it a go and wasn’t impressed. Why? I hear you ask……..just using mashed up banana and eggs it left the pancake very soft and very hard to flip without looking like a scramble pancake. Here was my first try, they never kept their shape:-
I am a determined person and was not going to let it beat me……so here is my successful recipe combination:-
Makes 10 pancakes
1 tsp baking powder
4 tbsp plain flour
4 crushed up walnuts
1 tsp vanilla essence
Firstly mashed up the bananas in a bowl, add in the crushed walnuts, baking powder (this helps them go a little bit fluffier), vanilla essence and mix.
Whisk the eggs together then add to the mixture, mixing together.
Once combined add in the flour and mix well, it should look like a pancake batter.
Heat a large pan to a medium heat and drop 2 tbsp’s of the mixture in, using the back of the spoon even out. Cook for about 2 mins each side or until golden brown.
Plate up and serve.
I served with some Maple Syrup. You can add any ingredient you like to the mixture and serve it with anything of your choice. Yum healthy pancakes.
One again I had a truly different taste sensation when visiting Florida this year, pancake and Maple Syrup were everywhere….much to my boyfriends delight! You had them for brekkie with Maple Syrup, eggs, bacon etc and then again on the menu for dessert with ice cream and flavoured sauces……oh Yum! Here is my homemade version…inspired by (Denny’s).
Makes about 14 pancakes.
300g Plain White Flour ( to make it a bit healthier, you can use wholewheat instead)
4 tsp Baking Powder
1/2 tsp salt
4 tsp cinnamon
2 tsp caster sugar
2 tsp vanilla essence
100g chocolate – to make sauce
1 jar Maple Syrup (your choice)
Sieve the flour into a large bowl, add in Baking Powder, Salt, Cinnamon, Sugar and mix.
Then add in eggs, milk and vanilla essence, mix through with spoon until blended making sure there are no lumps in he mixture, do not over mix.
3. Sprat a little cooking oil into a frying pan and heat through at high heat. Pour 1/2 a ladle or 1/2 cup of mixture onto the frying pan and even out with back of spoon, cook for approx 1-2 mins, you know it’s ready to turn when you see an even covering of holes.
4. Flip and cook for approx 1 min. Remove and continued to repeat until all done.
5. Keep warm in a warming drawer or in your oven at 70-80 degrees until finished.
6. If using Chocolate Sauce – break bar into chunks and put into a small pan, melt on Induction Hob Number 1 for about 5 mins. If using conventional method, melt in a glass bowl oven boiler water on hob.
6. Serve with Maple Syrup and Hot Chocolate Sauce……Mmmmmmmmmmm!!