Three Course Pancake Recipe

First things first, yes I did say a three course pancake meal. Yes, that means pancakes to start, pancakes for main and pancakes for pud. Don’t knock it until you’ve read it. It’s honestly DELICIOUS!

There are a range of pancakes you can buy if you want to cheat. I like a bit of cheating with this three course pancake meal, it makes life much easier and actually works better for one of the dishes but feel free to cook up a storm if you want to make them all yourself 🙂

Fool-proof pancake recipe
You need:
100g plain flour
2 large eggs
300ml milk
Pinch of salt
1 tbsp sunflower or vegetable oil, plus a little extra for frying
The above measurements will make 12 pancakes

Method:
1. Grab a large bowl and put in the flour, eggs, milk, 1 tablespoon of oil and a pinch of salt then give it a good whisk until no lumps remain

2. Heat a little oil in a suitable sized pan over a medium heat – you want the oil hot hot HOT before you add the mixture. Once the pan is heated through cook your pancakes for 1 minute on each side until golden.
If you are making more batches you can always keep them warm in the oven on a low heat

 

STARTER
A Medley of Blini Pancakes
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You can make these in advance as they are a cold starter which is handy 🙂
Using the pancake recipe above this will be your blini batter. The pancakes want to be no more than 5cm round and roughly 5 per person. Set them aside ready to load up with their blini toppings (details below)
**gauge when they’re ready by when they are golden as opposed to 1 minute each side**


Smoked cheddar & pancetta

You need:
Smoked cheddar cheese
Sliced pancetta
Pepper
1 teaspoon olive oil

Method:
1. Heat the oil in a small frying pan on a low heat. Whilst this is heating, using scissors, cut your pancetta into very small pieces

2. Cook your pancetta until starting to crisp up, remove from heat and place on some kitchen towel to cool

3. Grate your cheese add add to the blini pancakes. Top with pancetta and some cracked black pepper, et voila!

Beetroot, cream cheese and cress
You need:
2 medium sized cooked* beetroot – peeled
3 heaped tablespoons cream cheese
Pinch of salt
Cress
*If you can’t get hold of cooked beetroot, the easiest way to do it is to peel and steam them for 20-30 minutes

Method:
1. Place the cream cheese, the cooked beetroot and the pinch of salt into the food processor and blitz to a smooth paste

2. Dollop a heaped teaspoon onto your blini base. Cut the cress and then sprinkle a little on top of the creamy beetroot. Your work here is done!

Tomato & mozzarella with basil
You need:
1 tomato
Tomato puree
Mozzarella ball
A couple of basil leaf

Method:
1. Cut the tomato into quarters and remove the inners, leaving the fleshy outer. Set to one side

2. Chop the mozzarella into chunks and set aside with the tomato

3. Splurge a small amount of tomato puree onto the blini pancake, top with a couple of pieces of mozzarella

4. Chop the basil into small pieces and sprinkle over the top to complete your masterpiece!

Cream cheese & chive with salmon
You need:
2 tablespoons cream cheese
Chives
Smoked salmon slice
Sprig of dill

Method:
1. Add the cream cheese to a bowl. Using scissors cut the chives very finely into the bowl and mix together. Add a blob of the mixture to the blini pancakes

2. Slice the smoked salmon into thin strips and top the cream cheese with 2-3 strips of salmon

3. Add a small sprig of dill to each blini and hey presto, you can now wow your guests with a medley of pancake blini’s. Easy Peasy.

MAIN
Beef & Spinach Cannelloni Pancakes with Homemade Guacamole & Salsa

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In this part of the recipe I cheat. I don’t use home made pancakes as they are too flimsy and absorb too much moisture making the dish soggy. Opt for pre-made pre-packaged ones like these ones from Waitrose. It’s recommended to make the guacamole and salsa a few hours in advance, cover and leave in the fridge for the flavours to infuse

Guacamole
You need:
3 ripe advocado’s
1/2 small red onion
Fresh corriander
2 limes
Olive oil

Method:
1. Peel the onion and chop into fine slices and then again into small cubes

2. Remove the stone of the avocados and scoop out the flesh into a bowl. Mash using a fork to the desired consistency

3. Remove the coriander leaves, roughly chop and add 3/4 to the bowl

4. Squeeze the juice from 1 lime and add 1 tablespoon of oil, to the bowl. Season to taste

5. Add the remaining coriander and chill in the fridge

Salsa
You need:
6 tomatoes
Large bunch coriander
1 red onion
2 green chilli’s (optional for extra kick)
Clove of garlic
1 lime
Extra virgin olive oil

Method:
1. Finely chop the tomatoes and onion into small chunks retaining the juice. Place into a bowl

2. De-seed and finely chop the chilli’s (if you are adding them) and add to the bowl

3. Peel and grate the garlic and add to bowl

4. Squeeze the juice from the lime and add 2 tablespoons of oil into the mixture

5. Remove the leaves from the coriander and chop finely. Add to the bowl and season with salt and pepper

Beef & Spinach Cannelloni – serves 4-6
You need:
500g minced beef
10 cherry tomatoes – cut into slices
Red onion
400g spinach
2 cloves garlic
1-2 jars passata (depending on how “saucy” you like your cannelloni 😉
Basil
8 pre-packaged pancakes
70g parmesan – grated
100g cheddar – grated
70g mozzarella – shredded
250g tub ricotta
Salt & pepper

Method:
1. Preheat the oven to 170C/180 degree’s fan/gas mark 5. Heat a little oil in a pan. Chop the onion and cook until tender

2. Add the beef (or alternatively chunky peppers and tomatoes for a vegetarian option) cooking for approximately 10 minutes until cooked through then drain any excess oil and fluid

3. Peel and grate in the garlic

4. Add HALF the passata and simmer for 15-20 mins while you continue with the recipe

5. Boil the kettle and place the spinach into a colander. Pour the water through to wilt the spinach. Leave to cool and then squeeze out any excess water with kitchen towel or a clean tea towel

6.  Add the spinach to a bowl and then add the ricotta, salt and pepper – mix thoroughly

7. Remove the pan from the heat and set aside

8. Pour half of the remaining passata into a baking tray. Lay out your pancakes ready to fill and add to the baking tray as you go

9. Spoon in some of the tomato and beef mixture and then top by spooning in some of the spinach and ricotta mixture into the centre of the pancake. Roll up and transfer to the baking tray. Repeat until no pancakes or mixture remains. If you have extra mixture you can add this evenly over the rolled pancakes

10. Pour over the remaining passata coating all of the pancakes

11. Sprinkle over the cheddar, then sprinkle over the parmesan, finally scatter the mozzarella and then add the tomato slices on top with a crack or two of black pepper

12. Place in the oven for 30 minutes until the cheese has melted, browned slightly and bubbling. Before serving scatter some chopped basil and tuck in…

DESSERT
Mixed Fruit, Lemon & Sugar Pancakes

FullSizeRender-1After tantalising the tastebuds with all of that, the best thing to finish with is a light pancake pudding to cleanse the palette with a refreshing fresh fruit salad. At this point you can opt for shop bought again and go for something like a scotch pancake because they are nice and little – or – you can make lovely super thin ones using the batter as detailed at the start of the recipe…

You need:
Either your shop bought pancakes or your home made pancakes
Lemon – cut into quarters
Sugar – a few tablespoons in a bowl
Maple syrup
Banana – a couple chopped
Strawberries – leave some whole and slice the rest
Blueberries
Raspberries
Blackberries
Blueberries

Method:
1. This couldn’t finish any easier – serve the above on a platter and let everyone dive in and help themselves – your work is complete and everyone loved it. Good work! 

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