Avoid a batter battle on Shrove Tuesday

JPNS-16-02-12 TASTE REP: RJ''For Taste 16/02, on pancakes. Chocolate and banana pancake cake' 'Credit www.eggrecipes.co.uk
JPNS-16-02-12 TASTE REP: RJ''For Taste 16/02, on pancakes. Chocolate and banana pancake cake' 'Credit www.eggrecipes.co.uk
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It will soon be time to whisk, flip and eat until your heart’s content.

But what if the mixture isn’t quite right, sticks to the pan and ends up a sorry mess on the plate?

Let’s face it, pancake day can be a challenge to those who don’t know the best way to whip up a sweet treat and find themselves in a battle with batter.

But Neil Jones, head of catering at Fareham College, has some helpful tips:

· Use a small non stick omelette pan and be sure that the pan is hot with a smearing of olive oil before you put in the mix.

· So as not to make the pancake too thick just coat the base of the pan with your mix. When the mix visibly changes colour flip over using a pallet knife.

· For the basic mix add three eggs to a pint of milk and whisk together well, add 8oz of plain flour and whisk well. Strain out any lumps and rest for an hour before you use.

Or you could try out this recipe from British Lion Eggs.

Banana and chocolate pancake cake

Serves: 6 - 8

Ingredients:

100g plain flour

Pinch of salt

2 large eggs

200ml milk mixed with 4 tbsp water

1 tbsp unsalted butter, melted

1-2 tbsp sunflower oil

Filling ingredients:

150g quality dark chocolate (70 per cent cocoa solids), diced, plus extra to serve

50g unsalted butter, cubed

100g toasted chopped nuts

600ml double cream

3 – 4 bananas

3tbsp lemon juice

for the chocolate topping:

100g quality dark chocolate (70 per cent cocoa solids), diced

50g unsalted butter

Flake chocolate bar, crumbled

Method

1. For the pancakes: sift the flour and salt into a large mixing bowl. Make a well in the middle of the flour and add eggs with half the milk and water. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. Add the melted butter. Pour the batter into a jug.

2. Heat a 20cm diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for two minutes or until the top is set and the base golden. Turn the pancake over with a spatula or by flipping. Repeat until all the batter has been used.

3. For the filling: place the chocolate and butter in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water), stirring occasionally. When the chocolate has melted, remove from the heat and stir in 200ml cream and a handful of the nuts.

4. Whisk the remaining cream. Mash the bananas and mix with the lemon juice.

5. Place a pancake onto a plate. Spread some chocolate sauce over the pancake and top with some banana and some cream. Top with another pancake. Keep doing this until all the cream and chocolate and banana have been used. You can chill this for three to four hours or overnight.

6. When ready to serve place the chocolate and butter in a heatproof bowl over a pan of gently simmering water, stirring occasionally. When both are melted, remove from the heat and beat until glossy, then spread over the pancake stack. Sprinkle the top with the crushed chocolate Flake bar. Slice and serve.

Visit eggrecipes.co.uk for other recipes.