Pancake Day
Tuesday 13th February 2024
Indulging in a warm, freshly made crepe, or as we fondly refer to them in the UK, pancakes, is a simple pleasure that transcends culinary preferences. Chef Sophie, passionate about the culinary arts, shares her love for this versatile dish. Cook with her as she explores both sweet and savoury variations, promising a delightful experience for your taste buds.
Sweet Temptations
For Chef Sophie, the classic combination of lemon and demerara sugar reigns supreme in the realm of sweet crepes. Yet, she’s not one to shy away from a guilty pleasure – Nutella and fresh fruit. After all, balance is key, right? Excitingly, Chef Sophie is currently immersed in developing a homemade chocolate nut spread that may soon grace the shelves of the Farmm.
Savoury Delights
When a quick and satisfying dinner is in order, Chef Sophie turns to savoury pancakes. Picture this: a delectable mix of cream cheese, cheddar (or any cheese hiding in the fridge), combined with wilted spinach and sautéed mushrooms. A flavourful twist on a classic dish that adds a savory touch to your pancake repertoire.
Chef Sophie’s Quick and Easy Batter
To inspire your culinary adventures, Chef Sophie generously shares her super quick and easy pancake batter recipe. With the capacity to yield 10-12 pancakes, this versatile batter patiently awaits in the fridge for up to two days. A culinary ally for those impromptu pancake cravings, simply give it a good stir when taking it out.
Chef Sophie’s passion for pancakes extends beyond the ordinary, inviting us to explore the endless possibilities these versatile treats offer. From the sweetness of Nutella to the savory embrace of cream cheese and mushrooms, each bite tells a story of culinary creativity. As we eagerly await the debut of Chef Sophie’s homemade chocolate nut spread at the Farmm, let’s embark on our own pancake adventures, savoring the delightful journey one bite at a time.
Pancake Recipe
Makes 8
Ingredients
300ml Milk
100g Plain Flour
2 Eggs
Knob of Butter
Toppings of your choice
For this recipe you will need a non stick pan, a whisk and a ladle
Method
- Put the plain flour into a bowl with the eggs. Using a whisk, gradually add the milk, stirring continuously to prevent any flour lumps.
- Heat the frying pan over a medium heat. Melt a knob of butter into the pan.
- Ladle some of the pancake batter into the pan, tilting the pan to make sure the mix fills the base with an even thin layer of batter.
- Leave to cook through – you are looking for a golden colour underneath; this should take approximately 30 seconds. Once you have the golden-brown colour, using a spatula turn the pancake. (if you are confident go ahead and try flipping your pancake!)
- Keep cooking the other side of the pancake until both sides of your pancakes are golden. At which point tip your pancake onto a warm plate and cover with a clean tea towel to keep it warm whilst you make the others.
- Continue these steps until you have finished your batter and have plenty of pancakes to tuck into!
- Serve with your favourite toppings.
