Pancakes here… Pancakes there… Pancakes for everyone!
Chocolate and Blood Orange Pancakes
If you’ve got a sweet tooth and simply cannot resist a generous drizzle of chocolate sauce with your pancakes then this sugary, yet zesty, treat is for you…
125 g Flour
220 ml Milk
75 g Cooking Chocolate
1 Blood Orange
Step 2. Melting the chocolate – Break up the chocolate into small squares and place inside a heatproof glass bowl. To melt the chocolate you will need to place the bowl full of chocolate into a standard washing up bowl that contains few inches of boiling hot water. Keep stiring the chocolate with a fork until it is silky smooth. (Do not microwave your chocolate, as this could end up in a smokey mess!)
Step 3. Adding the zest – Simply cut the blood orange into two halves. Grate the peel from one half of the blood orange into the melted chocolate and stir until completely mixed.
Step 4. Making the pancake – Using a ladle, pour the pancake mix into the centre of your Pancake Pan. Tilt the pan slightly so that the mixture spreads around the edge of the pan. Flip the pancake over occasionally to make sure that both sides are cooked evenly.
Step 5. Final touches – Drizzle the chocolate over your pancakes, along with a small trickle of juice from the remainder of your blood orange.
Scrambled Egg and Smoked Salmon Pancakes
If a savory dish is more up your street, then this delicious smoked salmon and scrambled egg pancake is the one to make…
125 g Flour
220 ml Milk
Splash of Double Cream
Sprig of Dill (per person)
1 Pack of Smoked Salmon
Step 1. Making the pancake batter – Measure out all of your ingredients using a set of kitchen scales. Crack two eggs into your mixing bowl, add the flour and milk. Whisk until the mixture is smooth.
Step 2. Making the pancake – Using a ladle, pour the pancake mix into the centre of your Pancake Pan. Tilt the pan slightly so that the mixture spreads around the edge of the pan. Flip the pancake over occasionally to make sure that both sides are cooked evenly.
Step 3. Scrambling the eggs – Over a medium heat, crack two eggs into a saucepan, add a dash of double cream and the black pepper. Keep stirring the mixture until you are happy with the consistency of your scrambled eggs.
Step 4: Final touches – Scoop your scrambled eggs onto your pancake and add the strips of salmon on top. Present with a sprig of dill.