peakdistrictfarming.co.uk
the plough inn main road flagg buxton derbyshire, SK179QR, United Kingdom, 07772828562, carol@peakdistrictfarming.co.uk
savoury pancake
http://www.peakdistrictfarming.co.uk
05:25 09-Sep-2010
It's traditional to use up stores for shrove tuesday so we usually reach for the frying pan once a year to recreate the humble pancake.
I guess a modern store cupboard would contain a great selection of canned and packaged products and you wouldn't be able to create a pancake.
Here's a savoury pancake that can be used all year round and would make a great brunch too.
Remember, a pancake's for life not just shrove tuesday...
To make the pancake:
I guess a modern store cupboard would contain a great selection of canned and packaged products and you wouldn't be able to create a pancake.
Here's a savoury pancake that can be used all year round and would make a great brunch too.
Remember, a pancake's for life not just shrove tuesday...
| To make the pancake 175g plain flour 2 eggs 390 ml milk seasoning - salt and ground pepper vegetable oil for frying 8 rashers of bacon | On the side creme fraiche or soured cream freshly chopped chives ground black pepper |
To make the pancake:
1. preheat the oven to 140C, 275F, Gas Mark 1
2. heat a large frying pan until very hot add the bacon and fry until the fat runs and the bacon is browned - or grill if you prefer drain on kitchen paper and keep warm
3. place the flour,egg and pinch of salt in a large bowl and whisk until smooth and lump free then stir in the cooked bacon and the chives transfer the batter to a measuring jug
4. heat the oil in a frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan
5. pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer
6. fry over a moderate heat, shaking the pan gently so it doesn't stick, until the underside is golden - this will only take 1-2 minutes
7. using a palette knife (rather than attempting to flip it) turn the pancakes over and cook the other side until golden
8. roll or fold into quarters, transfer to an oven-proof plate, cover well with foil and place in the middle of the oven
to keep warm whilst you repeat with the remaining batter
9. serve on a plate with a dollop of creme fraiche (mix chopped chives and some ground black pepper into the creme fraiche beforehand - or you could finely grate cheese and add this into the creme fraiche too)
2. heat a large frying pan until very hot add the bacon and fry until the fat runs and the bacon is browned - or grill if you prefer drain on kitchen paper and keep warm
3. place the flour,egg and pinch of salt in a large bowl and whisk until smooth and lump free then stir in the cooked bacon and the chives transfer the batter to a measuring jug
4. heat the oil in a frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan
5. pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer
6. fry over a moderate heat, shaking the pan gently so it doesn't stick, until the underside is golden - this will only take 1-2 minutes
7. using a palette knife (rather than attempting to flip it) turn the pancakes over and cook the other side until golden
8. roll or fold into quarters, transfer to an oven-proof plate, cover well with foil and place in the middle of the oven
to keep warm whilst you repeat with the remaining batter
9. serve on a plate with a dollop of creme fraiche (mix chopped chives and some ground black pepper into the creme fraiche beforehand - or you could finely grate cheese and add this into the creme fraiche too)