3 Totally Extra Pancake Recipes To Wow Them With This Shrove Tuesday
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Lemon and sugar. Nutella and banana. Bacon and maple syrup. Some pancake toppings are staples – but why not trying something a little fancier this year?
Committ to your own totally extra Pancake Day and get prepared by buying all your ingredients early to save the last-minute dash on Tuesday.
Here are three of our favourite dishes from the just published Posh Pancakes. They’re quite the recipes – but while they take a bit of effort, looking at the photos, they’ll be totally worth it.
Salted caramel pancakes with pear and walnut
A dessert for those who love salted caramel “so much they could drown in it”, apparently. The pancakes here are crêpe style.
Serves: 4, generously
For the pancakes:
130g (41⁄2oz/1 cup) plain or wholemeal plain flour
1 tbsp caster (superfine) sugar
1⁄2 tsp sea salt
1 egg, lightly beaten
300ml (10fl oz/11⁄4 cups) whole milk
1 tbsp butter, melted and cooled
For the pears:
4 pears (about 185g/61⁄2oz) each
1–2 tbsp butter
crème fraîche, to serve
For the caramel:
160g (51⁄2oz/3⁄4 cup) light brown soft sugar
1 tbsp golden syrup
120ml (4fl oz/1⁄2 cup) double (heavy) cream
1 tsp vanilla extract
2 tbsp butter
1⁄2 tsp sea salt flakes, or more to taste
splash rum (optional)
Plus, a handful of toasted walnuts, chopped, and crème fraîche, to serve.
Method:
For the pancakes:
1. In a mixing bowl, whisk together the flour, sugar, and salt, and make a well in the centre. In a jug, whisk together the egg, milk, and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t over beat or your pancakes will be tough. Leave to stand for at least 30 minutes. The batter will thicken over this time, so stir in 1–2 tbsp cold water before cooking.
2. Heat a non-stick frying pan or crêpe pan over a medium heat and when hot enough – a sprinkle...
