It’s time to seriously up your game this Pancake Day with these recipes from Dean Edwards
ONE of the best things about February is Pancake Day, and Fabulous chef Dean Edwards has THE best recipes for you to try.
From cherry and chocolate to marshmallows and nuts, these creations will turn a boring Tuesday into something seriously special.
Black Forest Stack
Serves 4
Prep time 20 mins
Cooking time 25 mins
Cals 984
Sat fat 32g
*30ml kirsch (optional)
*1 x 425g tin black cherries
*40g butter, melted
*40g dark chocolate
*170g self-raising flour
*40g cocoa powder
*1/2tsp bicarbonate of soda
*80g caster sugar
*2 eggs, beaten
*270ml buttermilk
*Knob of butter
*100g chocolate chips
*200ml double cream, whipped
*40g dark chocolate (70% cocoa)
For the chocolate sauce
*60g caster sugar
*20g chocolate (70% cocoa)
*20g cocoa powder
1 Pour the kirsch (if using) into the tin of cherries and leave for 20 minutes. Drain, keeping them for later. Reduce the tinned syrup and kirsch in a pan over a low heat until thickened, then set aside.
2 To make the chocolate sauce, bring the sugar and 60ml water to the boil in a pan, add the chocolate and cocoa powder and stir until incorporated. Reduce over a medium heat until thickened, then leave to cool a little.
3 For the batter, gently heat the butter and dark chocolate until melted. In a large bowl, sift the flour and cocoa powder then add the bicarbonate of soda and sugar. In a separate bowl whisk together the eggs and buttermilk, add this to the dry ingredients and whisk together before mixing through the melted butter and chocolate. If your batter is too thick, gradually add some milk to thin it out.
4 Heat a large non-stick frying pan over a medium heat then add a knob of butter. Place three to four small ladles of the batter into the pan then sprinkle on some chocolate chips. Leave to cook for around 2 minutes, flip then cook for a further 1-2 minutes. Repeat until you have used up the batter – it should make 12 pancakes.
5 Serve three pancakes per person, layered with cream and cherries, then drizzled with cherry syrup, the hot chocolate sauce and any leftover chocolate chips.
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Buttermilk Tacos
Serves 4
Prep time 5 mins
Cooking time 20 mins
Cals 691
Sat fat 13g
*170g self-raising flour
*1/2tsp bicarbonate of soda
*45g caster sugar
*2 eggs, beaten
*200ml buttermilk
*40g butter, melted
*Knob of butter
*50g mini marshmallows
*4 scoops ice cream of your choice
*50g chopped nuts (pistachios and hazelnuts work well)
For the chocolate sauce
*100g caster sugar
*50g cocoa powder
1 Sift the flour into a bowl with the bicarbonate of soda and add the sugar. In another bowl whisk the eggs and buttermilk. Add to the dry ingredients, whisk, then stir in the melted butter.
2 Heat a large non-stick frying pan over a medium heat then add a small knob of butter. Place four small ladles of the batter into the pan then leave to cook for around 2 minutes. Flip then cook for a further 2 minutes. When the pancakes are golden, remove then stand upright in a mug until cooled to help set the taco shape. Repeat until you have used up the batter – it should make eight pancakes.
3 To make the chocolate sauce, bring the sugar and 100ml water to the boil in a pan, add the cocoa powder and stir until fully incorporated. Reduce over a medium to high heat until thickened slightly. Set aside to cool a little.
4 Meanwhile, place the marshmallows under a hot grill for a few seconds.
5 Fill the taco pancakes with a scoop of ice cream, some of the toasted marshmallows, a drizzle of sauce and a scattering of nuts.