The Urban Guide to the Countryside
Edition

Win The Toss With These 3 Decadent Pancake Recipes

22 Feb 2017

Who doesn’t love Pancake Day? In our house, we generally sack off the sensible dinner and spend the evening scoffing pancakes with a variety of predictable toppings. But this year, it’s is going to be an even more decadent extravaganza, thanks to Nicky, of local street food business Proper Pancakes.

From her cool fifties trailer, Nicky serves up fluffy American-style pancakes, with a host of original and creative accompaniments (such a fun option for weddings and events). Here, she shares three recipes, one for a signature curd and two more straight-forward options you can easily whip up at home, plus a few expert tips to help you perfect your pancakes. I’ve already tried a couple at Muddy HQ (for the photos you understand) and I think you’re going to love them!

Of course, the original idea of Pancake Day was to use up all the goodies in the cupboard, before the serious business of Lent – but I’m betting you’ll have to pop out for one or two of these tasty ingredients.

Proper Pancakes x St Ewe Eggs, Rhubarb & Vanilla Curd

The pancake gold standard!

200g rhubarb

200g castor sugar

200ml water

100g castor sugar

125g unsalted butter (I use Trewithen Cornish butter)

1tsp vanilla bean paste

1 whole St Ewe egg and 1 St Ewe egg yolk

Clean and slice the rhubarb and add to a pan with 200ml of boiled water and 200g of castor sugar. Bring to the boil, then simmer for approximately 25 minutes until the rhubarb has broken down and is cooked. It’s always a good idea to taste it to ensure it’s properly cooked but beware, it will be very sweet and very sharp.

Whilst the rhubarb is cooking, combine the butter and remaining castor sugar in a heat-proof bowl, sitting on a pan of simmering water. Stir gently for 10 minutes, until the butter has melted and the mixture has thickened a little. Thoroughly whisk the egg and egg yolk and add to the bowl, continue to stir for a further 15 minutes to allow the curd to cook and thicken to the consistency of custard. Remove from the heat and whilst it is cooling, blend the cooked rhubarb until smooth. Combine both mixtures, along with the vanilla bean paste, and allow to cool (this should take no longer than 50 minutes to ensure it is refrigerated within the hour).

Pour into two sterilised jam jars, or a container of your choice, and store in the fridge. The curd should keep for 1.5 to 2 weeks, but I’m sure it won’t last that long. It’s a perfect accompaniment to any dessert, but of course my favourite would have to be pancakes for an extra special pancake day – especially paired with some Cornish clotted cream. (It is also pictured with a sprinkling of orange zest and candied pistachios)

Super Duper Hot Chocolate Sauce

My slightly messy efforts at Muddy HQ!

1 heaped tablespoon of your favourite chocolate spread

125ml single cream

25g salted butter (I use Trewithen Cornish butter)

Combine all ingredients in a pan over a low heat. Stir continuously to ensure all ingredients are combined and bring to a low simmer for 30 seconds (it will be very hot initially). Serve straight away on your pancakes with fresh strawberries and white chocolate chips – beware, this is VERY chocolatey.

Sticky Sweet Bananas

Another Muddy masterpiece made by yours truly

Fresh bananas

Golden syrup

Unsalted butter or coconut oil (I use Trewithen Cornish butter and Lucy Bee coconut oil)

Heat a frying pan over a medium heat with a little butter or coconut oil. Slice your bananas (use as many as you like or need) and add them to the pan. Cook until both sides start to go a light golden brown, then add a good squeeze of Golden Syrup to cover the banana, leaving a little extra in the pan. Gently stir and allow to cook until the banana has softened and caramelised (beware, they will be very hot). Serve straight away on your pancakes with a good dollop of peanut butter, if you wish and most importantly, a big scoop of vanilla ice cream.

And 3 final tips for Pancake Day:

  1. Like everything, pancakes are as good as the ingredients you make them with, so I’d recommend using the best ingredients you can get — local free-range eggs (I use St Ewe), local dairy (I always use Roddas and Trewithen) and organic flour.
  2. Use a flat non-stick pan and a medium heat – never go any hotter.
  3. Have fun — experiment with different flavours, you’ll be surprised at what works.

 

The Proper Pancakes trailer

And stay tuned for…

Nicky will soon be launching Podyn (Cornish for pudding) – a new range of dessert sauces and curds inspired by her pancake menu. Updates about this and all things pancake related, including where Proper Pancakes will be trading this year, can be found on Facebook and Twitter. Proper Pancakes can also be booked for events throughout the southwest.

Find out more at Properpancakes.com

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The Urban Guide to the Countryside -
Cornwall Edition