Crepe Style Pancakes with Vanilla Butter
300g plain flour
1 tbsp. Sugar
½ tsp. salt
butter or margarine for frying
113g unsalted butter
Seeds from 1 vanilla pod
2 tbsp Icing Sugar
Combine the dry ingredients in a bowl. Add half the milk and stir to give a smooth batter. Add the eggs and the rest of the milk, and beat until well mixed.
Heat a pancake griddle or a frying pan. Add a little butter or margarine. Pour in the batter and fry.
Save the best-looking berries to use as decoration. Layer the pancakes with jam, berries and whipped cream in between. Decorate with berries and dust with icing sugar.
Leave the butter at room temperature until soft and then mash it with a fork until it is smooth.
Remove the seeds from the vanilla pod by slicing the pod in half lengthways with a sharp knife. Scrape out the seeds with the back of the knife.
Add in the seeds to the butter and mix.
Sieve in two tablespoons of icing sugar and mix well.
You can use it like this or you can roll the butter into a sausage shape using cling film. Twist the ends of the cling film like a Christmas cracker and put in the fridge until hard enough to slice.
American Style Pancakes with Butterscotch Sauce
110g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp Caster Sugar
1 large egg, lightly beaten
2 tbsp melted butter plus extra for cooking
Sieve the flour, baking powder, salt and sugar into a bowl.
In a jug, lightly whisk together the egg and milk. When combined, whisk in the melted butter.
Use a fork to beat the milk mixture into the flour mixture until it’s smooth and the lumps have disappeared.
Heat a large, non-stick frying pan or griddle pan over a medium heat and add a knob of butter.
As soon as the butter is melted and beginning to bubble, add a level ladle of batter. Add as many as you can fit.
The batter should be thick and easily settle into a puffy cake on the pan’s surface without spreading too much.
When the top of the pancake begins to bubble, flip it. As it cooks, it will raise about 1cm or so.
When golden on both sides, serve or pop the pancakes in a warm oven while you use up the remaining batter.
50g unsalted butter
80g rich dark brown sugar
50g granulated sugar
125g golden syrup
150ml double cream
Put the butter, rich dark brown sugar and granulated sugar into a small pot and melt over a low heat stirring constantly.
Add the golden syrup and bring to a gentle simmer for 3-4 minutes stirring frequently.
Remove from the heat and add the cream. Put the pot back on a low heat and stir constantly for one minute.
Delicious served hot or cold especially with pancakes and slices of banana.