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Food: Berry delicious Pancake Day ideas




Yes, sugar and lemon juice *is* delicious. But if you want to expand your repertoire this Pancake Day, read on. . .

Blueberry Buckwheat Crepes with Greek yoghurt and Blueberry Lemon Compote

Makes 8

Blueberry Buckwheat Crepes with Greek yoghurt and Blueberry Lemon compote - Love Fresh Berries (44216533)
Blueberry Buckwheat Crepes with Greek yoghurt and Blueberry Lemon compote - Love Fresh Berries (44216533)

Ingredients:

Pancakes:

250g Buckwheat flour

75ml sparkling water

100g Chilean blueberries

100ml milk

50g melted butter

3 eggs

Blueberry and lemon compote:

250g Chilean Blueberries

50g caster sugar

1 tsp lemon zest

200g Greek yoghurt to serve

Method:

Firstly puree the blueberries and sparkling water together until a fine puree. Then whisk the eggs, milk and the melted butter in a separate bowl. Place the buckwheat flour in a large bowl and pour first the egg mix and then the blueberry puree into the centre of the flour. Whisk well to combine until smooth. Let the batter sit for 30 minutes whilst you make the compote.

To make the compote place the sugar, blueberries and lemon zest into a small saucepan and then place on a medium heat. Bring to the boil, then turn down and simmer for 10 minutes.

Then when you are ready to go, heat up a frying pan to a medium high heat, add a touch of oil and a tiny knob of butter, then pour about 4 dessert spoonfuls of the mix into the centre and swirl around quickly to cover the pan and produce a thin pancake.Then flip over and cook on the side for one more minute.

When ready fold the pancakes over into quarters, then place 2 on each plate and spoon over some Greek Yoghurt and compote.

Chocolate Berry Pancakes with Minted Yogurt

Serves 4

Chocolate Berry Pancakes with Minted Yogurt - Love Fresh Berries (44216545)
Chocolate Berry Pancakes with Minted Yogurt - Love Fresh Berries (44216545)

Ingredients:

Pancakes:

100 g (4 oz) plain flour

15 g (1/2 oz) cocoa

1 egg

1 egg yolk

1 tablespoon vegetable oil plus extra for frying

250 ml (8 fl oz) semi skimmed milk

Filling:

170g carton fat free Greek yogurt

142 g (41/2 oz) small carton ready made long-lifecustard

4 teaspoons fresh chopped mint

175 g (6 oz) raspberries

225g (8 oz) strawberries, sliced

50g (2 oz) dark chocolate, optional

Method:

To make the pancakes, sift the flour and cocoa into a bowl, add the egg and egg yolk, 1 tablespoon of the oil then gradually whisk in the milk until smooth. Leave to stand for 15 minutes.

For the filling, mix the yogurt, custard and chopped mint together. Mix the berries together in a separate bowl. Melt the chocolate if using to decorate, in a bowl set over a small saucepan of gently simmering water.

To cook the pancakes, heat a little oil in the base of an 18 cm (7 inch), pour the excess out of the pan into a bowl then add 2-3 tablespoons of the pancake batter to the pan, tilt pan to swirl the batter over the base in a thin layer then cook until browned on the underside. Turn the pancake over and cook the second side then slide out of pan and keep hot on a plate while you cook the remaining mixture until you have 8 pancakes.

Fold the pancakes into quarters, spoon in the yogurt mix and berries, arrange in pairs on serving plates and drizzle with melted chocolate, if using. Serve immediately.

Recipes courtesy of Love Fresh Berries - for more visit lovefreshberries.co.uk



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