Wednesday, 5 February 2014

Recipe | Soon it will be Shrove Tuesday - 'YOGURT PANCAKES'

With 'Shrove Tuesday' (aka Pancake day) just around the corner, I thought it seasonal? to sneak in a pancake recipe, for anyone to use as there last hurrah before Lent leaves us with little luxuries in the food world. 
Growing up, we always stuck to the eggs milk flour recipe, which we all know and love. I picked something a little different to share, slightly more lux, bit still really easy. I'm sure you could also earn some brownie points by whipping these up as a valentines treat; I won't tell if you don't.

My cousin, who recently had her gorgeous baby boy, taught me this. Suzi, you domestic goddess, this is in honour of you :).
Cheffing does not come naturally, everything I have learnt, has been through someone else. I am showcasing their talents!

Yogurt Pancakes
If only we had Smelly-net..
Not sure if that name would catch on though.

Ingredients
(for 12 Pancakes)
2 Cup fulls of Plain Flour (2 x 2/3 coffee cup?)
2 tbsp Caster Sugar
2 tbsp Baking Powder/Bicarbonate of Soda
2 Eggs
2 Cups of Natural Yogurt (I used a little less)
1/4 Cup of Water
A few drops of Vanilla Essence/Flavouring - shock horror I said flavouring. Yes, there is a reason it is sold. It is sold to be used.
Fruit/Nuts/Chocolate Optional Toppings

Mise en plase - Thanks Benji.
These Pancakes are very versatile and can be made to your particular tastes. The recipe here is the healthiest, but by switching up the yogurt, you have a whole new taste sensation (No need for sugar and flavouring with different Yogurt). You can always skip the toppings, or add more conventional/unconventional ones after cooking. Savoury or sweet.

Method
- My step to step guide, ft. too many photos. Enjoy!
1. Combine your dry ingredients ( i.e Flour, Sugar, Baking Powder)

2. In a Separate bowl, whisk together your wet ingredients (i.e Eggs, Yogurt, Water, Vanilla Essence)

3. Combine the 2 Slowly, until you have the consistency between a cake mix, and melted chocolate - I added the wet, to the dry, and ended up not using all of the wet mixture.
 Using a 'Ladle' is very 'cheffy'/makes it easier, though not mandatory.
This part is a little debatable. Most Recipes say use a high heat with your frying Pan. I found it easier on a lower heat, so it all cooked through. I tried both, I would suggest go with your instinct/preference, but here is my recommendation.
4.Frying pan, on a low heat hob, with a little butter or cooking spray.
5. Add a 1/3-ish of a ladle of batter to the pan, smooth out until you achieve desired thickness. Shape/size doesn't matter, but you want it to be thick enough to fit in toppings, but not so thick that it doesn't cook all the way through. 1/3-ish does count as a measurement.


6. You can either add toppings straight away, pushing them down, so they sink into the mixture. Or later on. I would recommend this step for Chocolate.
Make sure to press them into the mixture
to prevent burning the toppings when you flip it
7. When bubbles start to form on the top, now is the time to flip.-This step is when I added the toppings, some worked well, others didn't. It makes the fresh fruit gooie, but can burst juice everywhere. Plus or a Minus? The chocolate is also liable to burn.

Flip with or without the spatula, that's your prerogative.
 No dropping if you please.
8. Check every now and then; do reflip if you want, until you are satisfied, and both the sides are golden brown.



I timed my cooking time - On a low heat, 6 minutes. But It does depend on thickness, variations on hob heat, personal preference on how 'well done' you liked your pancakes ETC. If in doubt, a little longer.

'The Joker' Pancake, i.e using up the leftovers.
See the bubble? Flip time..

Court side snack & all important taste test.
Sorry for the mess, photo lighting,
we can't all be Nigella Lawson.


9. When repeating, I would suggest taking the pan off the heat to re-add your butter/oil if need be.
10. These are freezable, if you have more restraint than us and don't scoff them all in one sitting, to save for a rainy day. Like yesturday, and the day before that, and the day before, and the week before....etc. Will the rain never end?
Freeze for 24hrs, each pancake apart, on something non stick(baking tray); then transfer to a sealable plastic bag to save space. Can be frozen for upto 2 months - To use frozen pancakes, place on a microwavable plate, heat on high for 40-50 seconds or until heated through.
'The chocolate look like guniea pig droppings' - Brother Smith.
Maybe use my advice, that I failed to follow, on when to add the chocolate drops.
If only scotch pancakes were as cheap to make as they are to buy in the supermarkets, then I'd be pancake-ing it more often.
Shop bought are no way near par with homemade.
Welcome to our dudd videos for your entertainment
Big thanks as ever for the help Dad!
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2 comments:

  1. Replies
    1. Thankyou, they were scrummy :)
      It's a hard life having to eat what you've made for your blog
      have an awesome pancake day!

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