Tomorrow is Shrove Tuesday, when we celebrate the beginning of the 40 days of Lent and indulge in one of Britain's favourite dishes – pancakes.
Pancake Day has arrived and it's the one day where we all enjoy eating a super-sweet dessert for dinner.
According to research conducted by OnePoll, 56% of Brits prefer the traditional thinner pancake to the thicker American ones, but we're all about branching out and trying every possible pancake combo out there.
While simple lemon and sugar is the country's favourite topping, it's quickly followed by maple syrup — which is the star in the following three recipes.
We've also included a vegan pancake as 15% of us will reportedly be attempting to cut the dairy and eggs from our Shrove Tuesday delights – not so easy when it's two thirds of the recipe.
So, if you're looking for something a little more decadent than your usual crepes this year, look no further, from maple salted caramel, to savoury chipotle, these recipes are sure to impress.
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Maple Crêpe Bretonne, with maple salted caramel and apples
- 3 large eggs
- 100g maple sugar
- 1 ½ tbsp maple syrup (preferably golden colour for its delicate flavour)
- 8g table salt
- 500g wholemeal or buckwheat flour
- 175g salted butter, melted
- 1 litre whole milk
- Dash of Calvados or brandy (optional)
- Extra butter for cooking
For the maple syrup salted caramel:
- 4 apples, peeled, cored and sliced
- 7 tbsp maple syrup (preferably amber syrup for its rich taste)
- 100g salted butter
- 50ml double crème
- 2 tsp sea salt
To cook the crêpe:
- In a large bowl, mix together the eggs, sugar and maple syrup then add half the milk and whisk.
- Add flour, salt and melted butter and stir until a smooth and glossy consistency.
- Add the remaining milk and a dash of Calvados.
- Heat a frying pan on a medium heat and melt a knob of butter until it bubbles.
- Using a small ladle, pour batter into the centre of the pan and swirl to evenly and thinly coat the base of the pan.
- Cook for about 2 minutes on each side until lightly browned.
- To serve, place crêpe onto a warmed plate and fold in half, then half again. Serve hot.
To make the caramelised apples:
- In a small pan, gently heat together the maple syrup and salted butter.
- Add in prepared apples and cook for about 5 minutes keeping apples firm and with texture.
- Remove pan from the heat, add double cream and sea salt and keep stirring to fully coat the apples in sauce.
- Spoon caramelised apples and sauce over crêpes.
Maple Vegan Pancakes
Serves: 4-6 thick pancakes
- 500g chickpea flour
- 1 tbsp baking powder
- 3 tbsp delicate-tasting golden maple syrup plus extra for topping
- 300ml water or non-dairy milk of your choice
- 1 tsp vegetable oil for greasing
- In a large bowl, add all dry ingredients. Slowly adding water, whisk together to form a thick batter
- Heat oil in a frying pan and add a ladle of batter mix. Leave to spread out into a thick circular shape. Look for air bubbles, browning and dry edges on one side then flip to cook other side for 1 minute.
- Plate and serve with your favourite toppings and of course, extra maple syrup
Pancakes with maple bacon, chipotle and avocado
- 100g buckwheat flour (you can just use plain flour if you’d prefer)
- 80g plain flour
- Sea salt and freshly ground black pepper
- 3 large eggs
- 25g melted butter, plus extra for frying
- 400ml whole milk
- 4 tablespoons maple syrup, plus extra for serving
- 8 rashers of smoked streaky bacon
- 200g sour cream
- 1 teaspoon chipotle paste
- 2 ripe avocados
- 2 limes
- A few sprigs of coriander
- In a mixing bowl whisk together the two flours with a good pinch of salt. In a jug whisk together the eggs, butter, milk and 1 tablespoon of maple syrup until smooth.
- Pour the liquid into the flour, whisk together until you have a smooth batter. Leave to rest for half an hour if you can.
- When you are ready to make the pancakes, preheat your oven to a very low heat, to keep the pancakes and bacon warm whilst you are frying the batter.
- Place a medium frying pan on a medium heat and add a small knob of butter. When the pan is hot, pour in a ladle of the batter and swirl around the pan.
- Cook until golden, then flip and cook on the other side for a minute or two. Fold the pancake in half, then half again and place on a tray to keep warm in the oven while you repeat.
- At the same time, lay the bacon out in a frying pan. Place on medium heat and fry on both sides until lightly golden – you shouldn’t need to add any fat.
- Drizzle in the remaining maple syrup and caramelise in the pan for a few minutes. Transfer to a serving plate.
- Ripple together the sour cream and chipotle paste. Slice the avocado into slices, halve the limes and pick the coriander leaves.
- Serve the pancakes to the table with all the accompaniments, and tuck in.
We can't wait to try these tomorrow night!
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