by Molly Fowler
There is nothing more delicious than a freshly made pancake, especially when enjoyed on the most sacred of all holy days, Shrove Tuesday, also known as a legitimate excuse to tuck into some delectably fluffy pancakes completely guilt free. This year, we thought we would share some of our more unusual pancake recipes to really put some spice into your celebrations. However, indigo would like to make it clear that this in no way means that the unbeatable classic of lemon juice and sugar should be ignored.
White chocolate scotch pancakes with a strawberry-balsamic compote and fresh strawberries
8tbsp self raising flour
5tbsp caster sugar
200g white chocolate
1 punnet strawberries (plus a few more for decoration)
3tbsp balsamic vinegar
100ml semi-skimmed milk
1. Chop the strawberries and put into a saucepan with 2tbsp of caster sugar and the balsamic vinegar.
2. Cook on a low heat for about 10-15 minutes, until a thick jam-like consistency is achieved (it should be thick enough to coat the back of a spoon)
3. Mix together the flour, eggs and the remaining 3tbsp of the caster sugar.
4. Add the milk slowly, mixing to incorporate, until a loose consistency is achieved.
5. Chop up the white chocolate into small chunks.
6. Heat a pan and lightly oil.
7. Spoon the pancake mixture in small dollops on the pan once it is hot. Immediately sprinkle some of the chopped white chocolate into the runny batter. Make about three at a time depending on how big your pan is (make sure not to crowd the pancakes or they will not cook properly)
8. Once small bubbles form on the surface, flip the pancakes over and cook for another minute or so until the chocolate has melted and the pancake has cooked.
9. Once they’re all cooked, stack on a plate, spoon the strawberry-balsamic compote over the top, and decorate with freshly sliced strawberries and a few shavings of white chocolate.
8tbsp plain flour
3tbsp caster sugar
200ml semi-skimmed milk
100g light brown muscovado sugar
140ml double cream
1. Put the brown sugar, butter and double cream in a pan and heat until the butter and sugar have melted and formed a gooey toffee sauce. Leave to simmer gently.
2. Make the pancake batter in the same way as above, although this time you are looking for a pouring consistency, almost like milk.
3. Heat the pan with a little oil and add the batter, swirling round the pan to coat the entire bottom.
4. Cook for a minute or so, flip over and cook the other side for another minute.
5. To serve, wrap some of the sliced banana in the crepe and then spoon the toffee sauce over the top
Happy pancake day everyone!