Guildford Living Feb - Mar 2020

Perfect Pancakes
Get adventurous this Shrove
Tuesday and try out these
delicious recipes courtesy of
Waitrose
Buttermilk Pancakes
with chilli chocolate sauce
INGREDIENTS
For the chocolate sauce:
100ml double cream
1 Chipotle Chilli, roughly chopped
200g Divine Fairtrade 70% Dark Chocolate
For the pancakes:
150g plain flour
Pinch of table salt
25g golden caster sugar
4 eggs
100ml whole milk
100ml buttermilk
40g butter
4 tbsp rapeseed or sunflower oil
Vanilla Ice Cream, to serve
METHOD
To make the sauce, gently warm the
cream and chilli in a pan then leave to
infuse for 10 minutes. Break the chocolate
into a bowl and place on top of a pan of
simmering water, making sure the base
doesn’t touch the water, and allow to melt
slowly while stirring.
Strain the warmed cream into the melted
chocolate and stir. Discard the chilli.
Keep the sauce warm while you make the
pancakes.
Sift the flour into a large bowl and add the
salt and half the sugar. In a separate dish,
crack 2 eggs into the milk. Separate the
remaining 2 eggs and add the yolks to
the milk.
Add the buttermilk to the milk and eggs
and whisk together. Slowly pour into the
flour, whisking gently but being careful not
to overmix.
In a separate bowl, add the remaining
s.ugar to the egg whites, whisk until light
14 | www.guildfordliving.co.uk
and fluffy then fold into the batter mixture
in 2 stages.
Heat a little butter and oil in a non-stick pan.
Depending on the size of your pan, drop up
to 5 large tablespoons of the pancake mix
into it and fry each pancake for 40 seconds
until bubbles appear on the surface. Flip
over and fry for a further 40 seconds, then
remove. Repeat in batches with the rest of
the batter to make 18-24 pancakes.
Divide the pancakes between 6 plates and
top each with a scoop of ice cream and a
drizzle of chocolate sauce. Serve swiftly.
Chicken tikka pancakes
with mango chutney
INGREDIENTS
125g plain flour
1 egg
300ml semi-skimmed milk
1 green chilli, deseeded and finely chopped
1 tsp ground cumin
2 tbsp sunflower oil
2 x 300g packs Waitrose British Chicken
Breast Chunks In A Spiced Tikka Marinade
4 salad onions, sliced
4 tbsp Geeta’s Premium Mango Chutney
4 tbsp low fat Greek yogurt
METHOD
Sift the flour and a pinch of salt together
into a bowl. Make a well in the centre
and add the egg and half the milk. Whisk
together well then stir in the rest of the milk
to make a smooth batter. Stir in the chilli
and cumin, and set aside for 30 minutes.
Reserve 1 tbsp of the oil, then heat a little
of the remaining oil in an 18cm pancake
pan or shallow frying pan and add a ladleful
of the batter. Swirl it around the pan and
cook for 1–2 minutes each side until golden.
Transfer to a plate and keep warm. Repeat
with the remaining mixture to make 8
pancakes, keeping them warm, separated
with sheets of kitchen paper.
Heat the rest of the oil in a large, non-stick
frying pan and cook the chicken for 10–12
minutes, turning occasionally, until cooked
through with no pink meat. Divide the
chicken between the pancakes, putting
it on one quarter of the pancake, and top
with the salad onions, mango chutney and
yogurt. Fold up the pancakes to make
parcels, and serve.
Toffee Apple Pancakes
with vanilla ice cream
INGREDIENTS
40g butter
4 apples, cored and cut into thin wedges
3 tbsp clear honey
3 tbsp light brown soft sugar
8 Pancakes - from scratch or store bought
4 generous scoops vanilla ice cream
25g hazelnuts, chopped and toasted
METHOD
1. Heat the butter in a large frying pan. Add
the apple wedges and fry for 3 minutes until
beginning to soften and turn golden. Stir
through the honey and sprinkle over the
brown sugar. Continue to cook for a further
4 minutes until sticky and glazed.
2. Warm the pancakes in the microwave or
oven, according to the packet instructions.
3. Divide the toffee apples between the
warmed pancakes then fold each one in
half and in half again. Place 2 filled pancake
cones on each plate and top with a scoop
of vanilla ice cream. Drizzle over any sauce
left in the pan and scatter with hazelnuts
before serving.