Pancakes with a twist
13:40 04 March 2011
Try something a bit different this Pancake Day, with Canned Food UK's Toffee Apple - perfect for those with a sweet tooth- and Mini Dip pancakes - an interesting savoury alternative.
Toffee Apple Pancakes
1 x 395g can apple pie filling
1 x 425g can custard
250g plain flour
4 medium eggs
650ml semi-skimmed milk
5 Devonshire toffees cut into chunks
75g caster sugar
2 tbsp Calvados (optional)
sunflower oil, to fry
Pinch of salt
- To make the pancakes, sift the flour into a large bowl
with a pinch of salt. Make a well in the centre and add the eggs and a little
of the milk. Whisk together until well mixed.
- Whisking continuously, add the remaining milk, the sugar
- Heat a 25cm non-stick frying pan and lightly oil the base.
Add enough batter into the hot pan to cover the base.
- Heat for 45-55
seconds on each side, until golden. Keep the pancakes warm.
- Pour the apple filling into a pan, add the toffee. Heat gently until just simmering but not
- Pour the custard into a small pan and heat gently for 2-3
minutes until just simmering.
- Spoon the custard onto half the pancake and top with the
apple filling. Fold the pancake over and serve.
Mini Dip Pancakes
125g self-raising flour
5ml (1 level teaspoon) baking powder
1 medium-sized beaten egg
145g can processed peas, drained
165g can corn niblets, drained
1 tsp vegetable oil
1 tbs Greek yoghurt
- Make a well in 125g self-raising flour and 5ml (1 level
teaspoon) baking powder. Add 1 medium-sized beaten egg. Gradually add 150ml
milk and mix to a smooth batter.
- Carefully mix 1 x 145g can processed peas and 1 x 165g
can corn niblets (both drained).
- Heat a non-stick frying pan and add a teaspoon of
vegetable oil. Use a tablespoon to drop a spoonful of the mixture into the pan.
- Cook each pancake for 1 1/2 minutes on each side or until
- Serve with halved cherry tomatoes, and a
tablespoon of Greek yoghurt mixed with diced cucumber.