Dusky Caramel and Raspberry Crêpe Cake

INGREDIENTS:
For the dusky caramel:
  • 112g granulated sugar
  • 1 tbsp glucose/golden syrup
  • 70 ml water
  • 140ml double cream
  • 1/2 tsp fleur de sel
  • 70ml sour cream
For the crêpes:
  • 50g unsalted butter
  • 220g plain flour
  • pinch of salt
  • 4 eggs
  • 400ml milk
  • 100ml water
To assemble:
  • 300ml double cream
  • 1 tbsp sour cream
  • 1 tsp icing sugar
  • 1 tsp vanilla extract
  • raspberries, to top

METHOD:

  1. To start the caramel, put the sugar, glucose/golden syrup and water together in a saucepan. Stir to dissolve the sugar as you bring it to the boil over a high heat. Meanwhile, heat the cream and salt in a small saucepan until the salt is dissolved and the cream has reached a boil, then remove and set aside. Keep going with the sugar until it reaches a deep golden brown.
  2. At this point, remove from the heat and let sit for a minute before whisking in the hot cream. Let the foam subside, then whisk in the sour cream. Leave to cool then store in a jar in the fridge until using – it firms up after a few hours.
  3. When you’re ready to start making the crepes, melt the butter in a medium saucepan. Keep heating as it foams up – take off the heat when it smells delicious, the foam has subsided and there are brown flecks floating in the golden liquid. Put aside to cool.
  4. Sift the flour and salt into a big mixing bowl. Make a well in the centre and crack an egg into it. Whisk in, slowly incorporating the flour around the well. Repeat for the other three eggs. Start adding the milk slowly, whisking well between each addition. Finally whisk in 50ml of the water, followed by the brown butter.
  5. Heat up a medium sized frying pan with a solid bottom over a high heat. When it gets really hot, turn it down to medium-high and grease with a small knob of butter. Use a ladle to pour a small amount of mixture into the pan and swirl it so you have a thin layer. Wait until it starts to brown around the edges and flip. Check the consistency of the mixture from this test crepe and add more water if needed.
  6. Repeat with the rest of the mixture, placing each done crepe onto a wire rack to cool before stacking them. You should get around 20-24 crepes.
  7. To make the creamy filling, whip the cream and sour cream together until soft peaks. Briefly whip in the icing sugar and vanilla. Reserve a pretty crepe for the top. Place one crepe on your serving plate then smear with a teaspoon of caramel, followed by a heaped tablespoon of the cream. Place another crepe on top and repeat the process until you have used all your crepes and cream. Spread the last pretty crepe with the last of the caramel.
  8. Chill for 15 minutes. Top with the raspberries, dust with icing sugar and serve.
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Double Banana Pancakes

1-double-banana-pancakes

INGREDIENTS:

  • 2 cups sifted all-purpose flour
  • 2 teaspoons sugar
  • 4 teaspoons baking powder
  • 2 egg yolks
  • 1 teaspoon salt
  • 2 cups almond milk
  • 2 tablespoons butter (melted)
  • 2 bananas
  • 3 tablespoons canola oil

For the Banana Topping:

  • 2 bananas
  • 2 tablespoons butter

banana-pancakes

METHOD:

For the Banana Topping:

  1. Cut the bananas in about 1 ½ inch thick slices. Heat a medium size skillet on medium heat. Add the butter to the skillet. As soon as it melts, add the bananas. Turn the bananas as they cook until all sides are a golden brown color. Set aside while making the pancakes.

For the Pancakes:

  1. In a medium size bowl add the flour, baking powder, salt, sugar, almond milk, egg yolks, and melted butter. Whisk together and set aside for quick moment. Add the bananas to a small bowl and smash them with a fork. Then add to the flour mixture and stir together. Heat a large skillet on medium heat. Add a third of the canola oil (assuming that based on the size of the pan used you’ll need to make 3 batches of pancakes to use all of the batter).
  2. Then ladle the batter into to skillet to make the pancakes. As soon as the bottom side of the pancake turns a golden color (about 3 minutes), turn it over to cook the other side until it turns the same color. Continue adding the canola oil each time before adding the next batch of pancake batter to the skillet. Serve right away while hot and top with the browned bananas and your favorite syrup.

19-slice-banana

20-brown-bananas-in-skillet

21-browned-bananas

12-smash-banana

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18-cooking-pancakes

23-bananas-on-pancakes

28-syrup-on-pancakes

Whole Wheat Applesauce Pancakes with Fresh Peach Compote

INGREDIENTS:

Compote:

  • 1 pound fresh peaches, skinned, pitted and sliced (or frozen)
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1 teaspoon cinnamon

Pancakes:

  • 2 1/4 cups unbleached whole wheat flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 1/8 cup applesauce (unsweetened)
  • 3 egg whites, lightly beaten until frothy
  • 1 1/2 cup fat free milk

METHOD:

  1. In a medium saucepan, add the peaches, brown sugar, water and cinnamon and bring to a boil, turn the heat down to medium-low and simmer for 15 minutes, stirring occasionally, until the mixture has started to get thick and the liquid is syrupy.
  2. Mix dry ingredients in a batter bowl with a whisk until incorporated well.
  3. Add the applesauce, egg whites and milk and stir until the dry ingredients are incorporated.
  4. Preheat your griddle and using a 1/4 cup measure, pour the batter onto the hot griddle.  Top with sliced bananas and cook until the bottoms are golden and then flip.
  5. Serve with maple syrup and enjoy!

Healthy Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

INGREDIENTS:

Serves 3

  • ½ cup flour
  • ½ cup bran cereal (I used All Bran original, measured then crushed)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of cinnamon
  • 1 cup buttermilk (I used 1% milk with a little vinegar)
  • 2 egg whites
  • ¼ cup pumpkin puree (can use canned, not pie filling)
  • ¼ cup light brown sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon ground walnuts or bran
  • ½ cup Greek yogurt
  • 1 tablespoon honey
  • additional walnuts for topping
METHOD:
  1. Mix the first 7 ingredients (flour through egg whites) until well-combined. Pour ¼ cup batter on a medium-heat griddle and cook until bubbly; flip and cook again until light golden brown and cooked through.
  2. Stir together pumpkin, brown sugar, and cinnamon. Add ground walnuts or bran if the filling needs to be thicker. Place a in baggie, snip the corner, and spiral filling on the tops of the pancakes.
  3. Whisk Greek yogurt and honey until smooth. Place in a baggie, snip the corner, and drizzle over pancakes in a zigzag pattern. Top with additional walnuts.
NOTES
One serving is 2 large pancakes.

Apam Balik (Malaysian Peanut Pancakes)

INGREDIENTS:

  • 170g plain flour
  • 100g rice flour
  • 30g cornflour
  • 2 tsps baking powder
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp salt
  • 150g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 C (250ml / 8oz) of water

Filling

  • 200g unsalted, roasted peanuts
  • 120g caster sugar
  • 120g melted butter

METHOD:

  1. Filling – in a food processor, pulse the nuts and sugar until finely ground (but not too fine that it’s powdery).
  2. For the pancake, place all the dry ingredients in a bowl and give it a quick mix.
  3. Mix the 3 liquid ingredients in a separate bowl or jug. Make a well in the flour and pour the liquid mix in and whisk until smooth and lump-free.
  4. Cover it with clingwrap and stick it in the fridge for 3 hours (or overnight).
  5. Heat a crepe pan or a small nonstick pan on medium-low heat (you could use the traditional apam balik pan but I much prefer the ease of non-stick cookware!). Before each pancake you could give it a light spray of cooking oil or a dab of melted butter (for extra flavour and greasing).
  6. Pour in a small ladle of batter and swirl the pan so that the batter covers the entire surface and coats the edge. Once bubbles have formed, sprinkle the peanut filling over the entire surface of the pancake and drizzle a bit of the melted butter over one half.
  7. Cook till the bottom of the pancake is golden brown.
  8. With a palette knife or spatula, flip one side of the pancake over the other to fold in half and remove from pan to cool on a plate or wire rack. Cut in half or into small wedges and serve immediately.

Coconut Pancakes with Grilled Bananas and Salted Caramel Rum Sauce

INGREDIENTS:

Pancakes

  • 225g plain flour
  • 2 tsps baking powder
  • pinch of salt
  • 50g light brown sugar
  • 1-2 Tbl of dessicated coconut
  • 300ml coconut milk
  • 50ml milk
  • 2 eggs
  • 30g (2 Tbl) butter, melted
  • Bananas

METHOD:

  1. In a mixing bowl, sift the flour, baking powder and salt. Add the brown sugar and dessicated coconut and whisk to combine, breaking up any clumps.
  2. In another bowl or jug, whisk together the coconut milk, milk, eggs and melted butter until combined.
  3. Make a well in the flour then add the liquid ingredients and whisk until combined and mostly lump free. Rest for at least 30 minutes.
  4. Meanwhile, peel and chop the bananas then sprinkle with a little caster sugar. Grab a blowtorch and fire them up until they’re golden and burnished (or grill them underneath a broiler or roast in the oven).
  5. Heat up a non stick frypan and brush lightly with extra melted butter. Ladle spoonfuls of batter and spread out to make large pancakes or leave it in dollops to make smaller pikelets (whatever size you prefer really). When the tops are all bubbly, flip and cook the other side until golden.
  6. Remove pikelets to a warm plate and continue with the rest of the batter. Pancakes can be kept warm in a low oven while you finish the rest. Take care not to overlap them as they might get soggy.
  7. Serve warm with grilled bananas and lashings of salted caramel rum sauce.

Salted Caramel Rum Sauce

INGREDIENTS:

  • 200g caster sugar
  • 300ml pure cream or light thickened cream (35% fat content and pourable)
  • 30g butter
  • 1-2 tsps sea salt flakes (add maybe 1/2 tsp first then add more to your personal taste)
  • 2 Tbl of rum

METHOD:

  1. Heat a deep heavy-based saucepan over low heat. Add the sugar in an even layer and leave to melt. As the edges start to liquify and brown, use a silicone spatula to ‘fold’ the liquid edges towards the centre. Just a few gentle folds should do it. It’ll start to clump but don’t worry, just leave it over low heat to do its thing and soon, every little clump will melt into a glossy amber liquid. As it melts, continue to ‘fold’ in the liquid edges until everything has melted. Note – If you get too enthusiastic and over stir it into a clumpy rock-like mess, just leave it over low heat and eventually it’ll all melt.
  2. Keep a watchful eye because it doesn’t take long for caramel to burn. You want to cook this until it’s a darkish brown golden colour. Too light and it’ll just be a sickly sweet flavoured caramel. You want to take this a few notches before the burnt stage to have a lovely sweet smokey caramel with the slightest hint of bitterness.
  3. When it’s ready, take it off the heat and add a good splash of the cream. It’ll bubble up furiously so be careful (caramel is pretty much like molten lava on the skin). When that settles, add the rest of the cream and the butter.
  4. The caramel will seize and harden but no worries. Just stick it back over the low heat and stir gently until everything has melted into a luscious sauce. Stir through the salt and rum then allow to cool a little before serving.
  5. Serve with the coconut pancakes or over ice cream etc.

Baked Pancake with Pear and Cardamom

 

INGREDIENTS:

Makes 4 servings

  • 3 tablespoons butter
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 – 3 medium, buttery pears, ripe but firm, cut off the core and sliced 1/4 – 1/2″ thick
  • 1/2 teaspoon ground cardamom
  • juice of 1/2 lemon
  • 2 tablespoons sugar
  • powdered sugar for dusting (optional)
  • maple syrup for drizzling

METHOD:

  1. Position a rack in the center of the oven and preheat to 200ºC (400ºF).
  2. Place the butter in a 10″ cast iron (or other oven proof) skillet and put in the oven to melt.
  3. Combine the flour and salt in a large bowl, make a well, and add the eggs. Whisk to combine, adding the milk little by little until the batter is smooth. Whisk in the vanilla and about two-thirds of the melted butter. Set aside.
  4. Heat the skillet with the remaining butter over a medium flame, and brush some of the butter around the rim of the skillet. Toss in the pears, cardamom, lemon juice and sugar. Cook, stirring occasionally, until the pears are tender and the sugars are beginning to caramelize, about 10 minutes.
  5. Pour the batter into the hot pan over the pears and place in the oven. Bake until golden and dramatically puffed, as though trying to escape from the pan, about 25 minutes.
  6. Dust with powdered sugar and cut into wedges. Drizzle with maple syrup and serve immediately.