11.02.2018
FLIPPING GOOD PANCAKES
11.02.2018
EMMA SLEIGHT
Food & wine editor
FLIPPING GOOD PANCAKES
Pans at the ready – it’s nearly Pancake Day, and we’re celebrating with two fruity takes on this classic treat
Ah, Shrove Tuesday! Possibly my favourite celebration because it gives me (and the rest of the nation) a legitimate excuse to have pancakes for breakfast, lunch and dinner. If you need some sweet inspiration, we’ve got two tasty ways to get prepped for the main event. Try our sophisticated lemon curd, vermouth and blackberry stack for breakfast in bed, or get the kids involved with our rainbow tower. And, if your pancake-making skills are, frankly, a bit crêpe, our ready-made mix makes soft, fluffy pancakes every time – perfect for even for the most disastrous of chefs. We can’t guarantee the accuracy of those tricky frying-pan flips, though!
Get the kit
“Pick your pancake style,
from RAINBOW-BRIGHT fruit
towers to boozy citrus crêpes”
Lemon curd and pan-fried vermouth blackberries pancakes
Makes 2 servings
1 x tin M&S Yorkshire pudding and pancake mix
5g butter
150g blackberries
1 tbsp vermouth
2 tbsp lemon curd
Place five scoops of the batter mix into a large mixing bowl. Gradually add 300ml of cold water and whisk until smooth.
Heat a non-stick frying pan over a medium heat and add one tablespoon of vegetable oil. Pour in enough batter to make a thin pancake. Cook until the pancake is dry around the edges and then flip over and cook until both sides are golden brown.
Repeat until all the batter is used and keep them warm in the oven on a low heat while you make the topping.
Heat the butter in a wide-based pan on a medium heat. When it starts to foam add the blackberries and cook gently for 2-3 minutes. Stir in the vermouth and cook for another 3-4 minutes.
Serve immediately with the pancakes and a generous scoop of lemon curd.
Fruit salad stack pancakes
Makes 2 stacks
1 x tin M&S Yorkshire pudding and pancake mix
300ml whipped cream
1 x tub blueberries
1 x tub strawberries
2 x red apples
2 x kiwi fruit
2 x ripe bananas
Place four level scoops of the batter mix into a mixing bowl with two level scoops of sugar. Add five tablespoons of water and one tablespoon of vegetable oil. Whisk until smooth and free of lumps.
Heat a non-stick frying pan over a medium heat and add one teaspoon of vegetable oil. Pour in enough batter to make a pancake of around 8cm in diameter.
Wait until the top of the pancake begins to bubble, then turn over and cook until both sides are golden brown. Repeat until all the batter has been used and keep them warm in the oven on a low heat while you make the topping.
Whisk the cream in a bowl until it forms soft peaks. Slice the apple, kiwi and banana into thin slices.
Build a mini tower of pancakes with alternating fruit layers and lashings of fluffy whipped cream. For a final flourish, finish with a few sprinkles.
