Flipping Good Pancakes

Flipping Good Pancakes

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Pancake Tuesday or Shrove Tuesday is here, why not get creative with your fillings and try something new this year to get your taste buds tingling! Move away from the traditional pancake recipes, we have three brilliant alternatives to please everyone. So grab your frying pan and start practicing tasty pancakes which are bound to go down well with the family and friends. Here’s to chowing down on the breakfast favorite!

Coconut Pancakes with White Chocolate Chips and Lemon Curd by Chef Devansh Jhaveri of Mafia Chef



* Makes: 6-8 pancakes
Ingredients:
For the Pancakes

  • 1 ½ Cup refined flour (maida)
  • 1 Cup Canned Coconut Milk
  • 3 TBSP Grated Coconut
  • 1/3 Cup White Chocolate Chips
  • 1 ½ Tsp Baking Powder
  • ½ Tsp Baking Soda
  • ½ Tsp Salt
  • Lemon Curd

    1. ½ Cup Lemon Juice (best to use bottled juice)
    2. ¾ Cup Sugar
    3. 1 TBSP Milk
    4. 1 ½ TBSP Corn Starch
    5. 2 TBSP Butter
    6. 2 Pinches of salt
    7. 1 ½ TBSP Lemon Zest

    Method:
    For the Pancakes
    * Mix all the dry and wet ingredients for the pancakes separately. Once done, mix both well ensuring no lumps are formed.
    * Heat a griddle or a heavy bottomed pan, melt some butter and ladle a large ladle of pancake batter.
    * Cook on both sides as you would pancakes.
    For the Dressing
    * Mix the lemon juice, sugar, milk, butter and salt.
    * Heat over medium high and begin reducing the mixture. Once the quantity halves add the zest and stir well.
    * The slowly add the corn starch and stir vigorously to ensure that no lumps are formed. Simmer until the mixture reaches a thin syrupy consistency.
    * Cool to room temperature and then refrigerate. The mixture will thicken further upon cooling.
    Plating
    Lay 2 pancakes over each other layering with a little butter. Spoon the lemon curd over the pancakes and sprinkle some powdered sugar on top.

    Sweet Corn Pancakes with Sriracha Honey & Feta Cheese

    * Makes: 6-8 pancakes
    Ingredients:

    1. 3/4 Cup Sweet Corn
    2. 1 ½ Cup Corn Meal (makki atta not corn flour)
    3. ¾ Cup Refined Flour (maida)
    4. 1 ½ Tsp Baking Powder
    5. ¼ Tsp Baking Soda
    6. 1 Tsp Salt
    7. 1 ½ TBSP Sugar
    8. ¾ cup Butter (melted)
    9. 1 ½ cup Milk
    10. 1 cup Honey
    11. 2 TBSP Sriracha Chilli Sauce
    12. 1 ½ TBSP Lemon Zest
    13. 2 TBSP Feta Cheese

    Method:
    For the Pancakes
    * Coarsely puree the sweet corn in a blender.
    * Mix all the dry ingredients (except feta cheese & lemon zest) along with the pureed corn. Mix all the wet ingredients (except the honey and Sriracha) separately.
    * Combine all the dry and wet ingredients to make a pancake batter.
    * Add more milk if necessary to achieve pancake batter consistency.
    * Heat a griddle or a heavy bottomed pan with some butter.
    * Ladle in one large ladle and cook on both sides as you would pancakes.
    For the Dressing
    Mix the honey, Sriracha and lemon zest and incorporate well.
    Plating
    Lay 2 pancakes over each other layering with a little butter. Pour the Sriracha Honey on top. Crumble some feta on top.



    Cultured Special Pancake by Expert Chef Vipul Arora

    Ingredients:

    1. 120g Organic Refined Flour
    2. 4g Sea Salt
    3. 1 Brown Egg
    4. 80g Caster Sugar
    5. 20ml White Wine Vinegar
    6. 180ml Milk
    7. 30g Mascarpone Cheese
    8. 25g Maple Syrup

    * Mix vinegar and milk in large bowl and rest it for 5 minutes.

    * Mix the other ingredients with it and whisk it well.
    * 
Grease a pancake pan with butter and cook it from both side till nice golden colour comes out. 

    * Served with maple syrup, mascarpone cheese and fresh blueberry.

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