by Chef Foode - Thursday February 23, 2017 1:02 pm
Three different but delicious recipes to roll out this pancake day
Everyone can enjoy a pancake or two this Shrove Tuesday thanks to a new recipe by Wing Yip – UK’s largest Oriental grocer. This Coconut Caramel Pancakes recipe is not only suitable for vegans, but is also gluten and dairy free.
Crowning this recipe is Nature’s Charm Coconut Caramel Sauce. Made with rich coconut milk, this indulgent sauce is the perfect addition to any pancake recipe – simply serve with a generous topping of raspberries.
With four stores across the UK, in Birmingham Cricklewood, Croydon and Manchester, Wing Yip has everything that’s needed to create some fantastic dishes, whether authentic Oriental or ingredients that offer an interesting twist to a classic UK recipe, there’s something for everyone.
Coconut Caramel Vegan Pancakes
110g rice flour/ 20g cornflour / 20g tapioca flour
1 tbsp. baking powder
A pinch of salt
150ml almond, soy or other dairy-free milk
2tbsp. vegetable oil or melted coconut oil
2tbsp. maple syrup or sugar of choice
1tsp. vanilla extract
Oil for cooking
For the topping:
200g Nature’s Charm Coconut Caramel Sauce
Handful of raspberries
- In a mixing bowl, whisk together the dry ingredients, and in a separate bowl or jug whisk together the wet ingredients.
- Slowly add the liquid mixture to the dry mixture until thoroughly combined and there are no lumps remaining. Let the batter rest for 5-10 minutes before cooking.
- Heat your frying pan over a medium-high heat so that when you add a few drops of water they sizzle.
- If necessary, lightly oil the frying pan and then carefully using kitchen paper towel rub the oil over the surface of the pan.
- Add 2-3 tbsp of the mixture to the pan to form each pancake and cook for 1-2 minutes until the edges have started to cook and you see lots of small bubbles on the top. Flip the pancakes and then cook for a further 1-2 minutes until the pancakes feel firm in the middle.
- Keep the pancakes on a wire rack and repeat the process until all the batter has been used. If you are doing more than one quantity of the batter, pre-heat the oven to 100c and keep the pancakes covered in foil in the oven before serving.
- Gently heat the caramel sauce in a saucepan or in the microwave until hot and has a runny consistency.
- Serve the pancakes with the caramel sauce and raspberries.
Makes enough pancakes for 4 people
Recipe from Adventures with Chocolate by Paul A. Young (Kyle Books, £14.99) Photography: Anders Schopnnemann.
"This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge."
FOR THE PANCAKES
25g Venezuelan 100% dark chocolate, grated
200g buckwheat flour, or spelt
1 free-range egg
45g light muscovado sugar
2 teaspoons bicarbonate of soda
1 teaspoon vanilla extract
25g unsalted butter, for frying
FOR THE SYRUP
Pinch of sea salt 250ml dark maple syrup
100g 70% dark chocolate, broken into pieces
Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.
To make the syrup, dissolve the salt in 50ml water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth.
Heat a crêpe pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crêpes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.
Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!
Bonne Maman has created a flipping fantastic banana pancake recipe… Light, fluffy and wonderfully moist – top golden pancakes with a delicious toffee apple sauce, made with Bonne Maman Caramel Spread and a dash of apple juice, for a truly sensational stack.
Makes 6-8 large pancakes
45g Bonne Maman Caramel
75ml clear apple juice
75g plain flour
Pinch ground cinnamon, optional
Large pinch salt
2 tsp baking powder
1 tbsp light soft brown sugar
4 medium bananas, (2 very ripe)
25g unsalted butter, melted, plus extra for cooking
1 tsp vanilla bean paste or extract, optional
- First make the Toffee Apple Sauce. Put the caramel in a small saucepan with the apple juice and stir together over a low heat for 2-3 mins, until smooth. Set aside.
- In a large bowl, stir together the next 5 dry ingredients.
- In a small bowl, mash the 2 very ripe bananas with the butter, buttermilk and vanilla until well blended. Fold into the flour mixture.
- Heat a large, non-stick frying pan over a high heat and wipe out the pan with a little extra butter or oil.
- Drop a large spoonful of pancake batter into the pan and reduce the heat to medium. Wait until the bottom of the pancake is golden brown and bubbles begin to appear on the top then flip the pancake over with a fish slice or spatula. Cook for a further 2-3 minutes. Keep warm in a low oven while you cook the remaining batter.
- Serve the pancakes with the remaining sliced bananas and the warm Toffee Apple Sauce.
- The Toffee Apple Sauce is delicious served over vanilla ice cream or serve in a small pot with a plate of bite-sized, fresh fruit chunks at children’s parties as a dip.
- To get even – sized pancakes, grease a large round metal biscuit cutter and spoon the batter into the ring. Pull the ring off when the pancake begins to cook. Alternatively, use a spring release ice-cream scoop to drop even amounts of mixture into the pan.