Celebrate pancake day with Le Creuset
Mother’s Day Lace Pancakes with Berry Compote & Creme Fraiche
Serving 12
Simple and effortlessly achieved using just a squeezy bottle and a fairly steady hand, these lace pancakes are a delicate delight. Served alongside a warm berry compote and lashings of crème fraîche they are perfect for an extra special breakfast.
Preparation time: 5 minutes
Cooking time: 10 minutes
INGREDIENTS
FOR THE PANCAKES
120g plain flour
1 tsp caster sugar
Pinch of salt
2 eggs
200ml milk
Butter, for frying
FOR THE BERRY COMPOTE
300g mixed frozen berries
1/2 tsp vanilla essence
1 tbsp caster sugar or honey
Squeeze of lemon
TO SERVE
200g crème fraîche
Icing sugar
YOU WILL NEED
Plastic squeezy bottle with nozzle
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METHOD
- First, make the pancake batter by placing the flour, sugar and salt in a large bowl. Crack in the eggs and roughly whisk to form a thick paste.
- Pour in the milk and whisk again to form a smooth, thick batter ensuring there are no lumps. Set the batter aside whilst you start the compote.
- In a small pan add the frozen fruit, vanilla, sugar or honey and lemon. Place over a medium heat and allow to gently simmer until the fruits have defrosted and begin to breakdown and the sauce begins to thicken. This will take approximately 5 – 8 minutes – if the compote is still a little thin, continue to simmer until appropriately thickened. Set aside to cool when ready.
- Place the Toughened Non-Stick crêpe pan on the hob over a medium heat. Add a little butter and allow to melt, wiping away any excess butter with a piece of kitchen paper. Pour the prepared batter into the squeezy bottle.
- When the pan is hot, slowly, and steadily squeeze the batter into the pan to form a heart shape – ensure the tip of the nozzle is relatively close to the pan as this will give you more control.
- When you have drawn the first heart, follow the shape enclosing the smaller heart with an even bigger heart. Pipe a swirl pattern between the two hearts to form a lace like effect. Finish by dotting a little batter round the edge of the larger heart.
- Allow to cook for 1 minute and when you begin to see bubbles on the surface of the batter, carefully flip and allow the pancake to cook for a further 1 – 2 minutes until golden.
- Repeat until you have made all your pancakes. Serve your heart pancakes with a dusting of icing sugar alongside your prepared berry compote and a spoon of crème fraîche.
Cook’s Notes
- Both the pancake batter and compote can be made in advance and left in the fridge overnight to give you a head start in the morning.
- To keep your pancakes warm, place on a lined baking sheet in a very low oven whilst you pipe the remaining pancakes.
- AMERICAN STYLE CRANBERRY AND ORANGE PANCAKES
Makes 16 x 10cm (4”) pancakes
A good non-stick surface makes turning out batches of pancakes simplicity itself.
These pancakes are delicately flavoured with cranberries and to serve with them a quickly made cranberry and orange sauce. Topped with natural yogurt or crème fraîche, they will disappear as fast as you can cook them.
INGREDIENTS
Pancake batter
225g (2 scant cups) plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
2 tablespoons caster sugar
142ml pot soured cream
2 medium eggs
125ml (1/2 cup) semi-skimmed milk
350g jar cranberry sauce
45g (3 tablespoons) butter, melted and cooled
Vegetable oil for frying
Sauce
Finely grated zest of 1 medium orange
2 tablespoons orange juice
METHOD
- Sift all the dry ingredients for the batter into a bowl. Stir in the sugar and make a well in the centre of the ingredients.
- In a jug beat together the soured cream, eggs, milk and cooled butter. Beat this into the dry ingredients until the consistency is smooth and thick. Stir in half of the jar of cranberry sauce mixing it just until it is evenly incorporated. If possible (but not vital) leave the mixture to stand for 30 minutes.
- Put the remaining cranberry sauce into a saucepan with the orange zest and juice, heat gently, stirring, until it is heated through and smooth. Alternatively, heat in a microwaveable bowl, covered with pierced cling wrap, for 1 minute on full power then stir and repeat the heating process for 30 seconds.
- To cook the pancakes, heat one tablespoon of the vegetable oil in the frying pan over a medium setting. When the oil is hot, wipe out the excess using kitchen paper towels.
- Spoon about 3 tablespoons (1/4 cup) of batter into the pan and cook until bubbles break through the top surface. Flip the pancake over and cook the other side until it is pale golden in colour. Keep warm on a plate loosely covered in aluminium foil while the remaining pancakes are cooked. Lightly oil the pan between pancakes
Serve each pancake with a little of the cranberry sauce and a spoonful of plain yogurt or crème fraîche.
UK terms : USA terms
Plain flour: All-purpose flour (use spoon and sweep method)
Caster sugar: Superfine granulated sugar
Bicarbonate of soda: Baking soda
Medium eggs: Large eggs
Chocolate Swirl Pancakes
A fresh twist on the classic pancake using Nutella® for an indulgent treat. Easy to make and delicious to eat!
Makes approx. 8 to 10 pancakes
INGREDIENTS
150g cake flour, sifted
3 medium eggs, beaten until light and fluffy
1 tablespoon sugar
¼ teaspoon salt
480ml to 500ml semi-skimmed milk
1 tablespoon unsalted butter, melted
120ml Nutella®, melted
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METHOD
- Sift the flour and salt into a bowl. Make a well in the centre and add the sugar and beaten eggs.
- Add the milk gradually and beat to a smooth and creamy consistency. Add the melted butter and swirl in the Nutella®.
- Wipe the surface of a 24cm Le Creuset Toughened Non Stick Crêpe Pan with a little oil and heat gently on a medium heat setting turning to a low to medium setting when the required temperature is reached. Pour just enough batter to thinly cover the surface of the pan. Lightly brown the pancake on one side, then turn and brown on the other.
- Slide the pancake from the pan and stack as they are cooked and cover loosely with a piece of aluminium foil to keep them warm until you are ready to serve them. Serve as soon as possible after cooking.