Gail's Glorious Gastronomy Blog

Strawberry Pancakes with Amaretto Syrup.

Choc chip, PB and banana pancakes!

Strawberry and Amaretto Pancakes. A little late for pancakes, I know, but I couldn’t resist. Click through for recipe.

Banana Nutella Pancakes. Click through for original blog.

Chocolate Chip and Raspberry Pancakes.

Click through for original and recipe.

Strawberry Pancakes. From the Well-Seasoned Cook.

White Chocolate and Berry Pancakes. Click through for original.

Banana Pancakes. Click through for original.

Gordon Ramsay’s Buttermilk Pancakes with Strawberries and White Chocolate Sauce

Serves 4

Ingredients

100g plain flour
1 tsp baking powder
Pinch of fine sea salt
150ml buttermilk
2 large eggs, beaten
2 large egg whites
1 tsp vanilla extract
Groundnut oil, for frying
400g strawberries, hulled and quartered

For the white chocolate sauce

150ml double cream
100g white chocolate
2-3 tbsp Baileys (optional)

Method

1 Sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk together the buttermilk and 50ml water. Pour the beaten eggs, vanilla extract and a good splash of the buttermilk mixture into the well.

2 Gradually incorporate the flour, whisking from the middle and working outwards until you have a thick, smooth paste. Add the rest of the buttermilk mixture, a little at a time, whisking thoroughly between each addition, until you have a lump-free batter. Whisk the egg whites to medium-stiff peaks in a clean bowl, then fold in.

3 Heat a large, heavy-based frying pan and add a couple of teaspoons of groundnut oil. Wipe the pan with kitchen paper to grease the base evenly with oil. Pour a small ladle of batter into the pan and fry for 1 minute until golden brown underneath. Flip it over and cook for 45-60 seconds on the other side. Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.

4 For the white chocolate sauce, heat the cream in a small pan until almost boiling. Break the chocolate into small pieces in a heatproof bowl, then pour over the hot cream. Stir until the chocolate has melted and add Baileys to taste.

5 Divide the pancakes between warmed plates with a pile of strawberries on top. Drizzle generously with the white chocolate sauce and serve immediately.

From The Times Online.

(Source: timesonline.co.uk)

Basic Pancake Recipe - Makes about 8 pancakes

Ingredients:

4oz (100g) plain flour.
Half a Pint (250ml) of milk.
1 Standard Egg. (Size 2)
Pinch of Salt (half teaspoon)

Method:

Sieve the flour and salt into a mixing bowl.
Make a small hollow in the center of the mixture and drop in the egg (not the shell).
Begin to mix while gradually adding about one quarter of the milk.
Continue to mix well until bubbles become visible in the mixture.
Gradually pour in the remaining milk while continuing to mix.
Pour batter into a jug.
Heat the frying pan, and place a small piece of butter/margarine in the Center. Allow this to melt and spread over the pan.
Get the pan nice & hot and then pour in some of the batter - approx 30ml or 2 tablespoons, or enough to thinly cover the bottom of the pan. (tilt the pan to help the batter spread evenly)
Cook until nicely golden brown on the bottom. (shouldn’t take too long)
Toss / flip (with a knife if you need) the pancake
Cook the other side until nicely golden brown.

(Source: easy-pancake-recipe.com)

American Blueberry Pancakes. From BBC Good Food.

Ingredients:

200g self-raising flour
1 tsp baking powder
1 egg
300ml milk
1 knob of butter
150g pack blueberries
sunflower oil or a little butter for cooking
golden or maple syrup

Method

Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

It is Pancake day tomorrow,

so, needless to say, expect many a pancake recipe on here.

My personal favourite is banana, pecan and maple syrup pancakes. Anything syrupy, sticky, and sweet and i’m happy.

Banana Pancakes. Click through for original blog.