Pancakes are somewhat of a specialty at Chez McGuire. Knowing we were heading out for dinner one or two nights over the weekend for family events, the cooking for National Vegetarian Week had to continue with breakfast up instead.
Six heaped tablespoons of flour. 350ml milk.
Say it again.
Six heaped tablespoons of flour. 350ml milk.
Today is Pancake Tuesday / Shrove Tuesday. If you’re shy on ingredients, out of eggs, haven’t a clue how to make pancakes – whatever the case may be – if you can manage these two ingredients you’re laughing.
The Nitty Gritty
Add six heaped tablespoons of flour (plain flour or tritamyl if you’re going the gluten-free route) to a bowl, top up with 350ml milk and beat or whisk until you’ve got a fine pancake batter. Some people reckon you can’t make pancakes without eggs, I beg to differ.
Get your pancake pan (flat based frying pan) up good and hot adding a little oil or butter if you like but if your mix is done right and your pan good enough, you won’t need it. Pour enough of the mix onto the pan for your preferred pancake size, letting it cook to the point with the mix visible on top starts to recede, bubble and dry. Then it’s time to flip, usual a spatula or some of your acrobatic pancake flipping skills you may have.
A minute either side should be more than enough on a high heat though this can vary depending on the flour used and how thick your pancake batter is – let the colour of your pancake dictate things, go for the golden colour as opposed to deep brown.
Can’t Eat It All
The mix should make about 8 reasonably sized pancakes but if you can’t eat them all in one sitting, don’t cook them all. Just cook what you want from the batter, store the rest in the fridge until later and crack them open again this evening.
If you’re in the mood for toppings, go nuts. My preference for the day that’s in it is some cinnamon (sprinkle it into the batter), some nutmeg, some Highbank Orchard Syrup or, go a little fancy and try some raspberry jam and coconut in there too.
For some time now I’ve been looking at adding to the Foodie Roundup series of posts that go out on a Sunday, spotlighting ten blog posts from Irish food bloggers (or food bloggers based in Ireland). So today, I’m kicking off Blog Bytes, which is similar in style, only it looks at food blogs outside of Ireland for recipes, opinion pieces and the other tasty treats that you would find in the usual Foodie Roundup.
So, for Saturday 3rd March and the first of the Food Bytes reading digest, here’s ten posts from food bloggers outside of Ireland from Saturday 25th February to Friday 2nd March.
- Quinoa Stuffed Mini-Pumpkins via Scandi Foodie
- Pepe Saya Butter, Tempe via Grab Your Fork
- Breakfast For Dinner via Food52
- Coffee Bacon Sandwiches via Joy The Baker
- Sesame Sourdough Bagels via Wild Yeast
- Bacon Wrapped Buffalo Chicken Jalapeno Poppers via Closet Cooking
- Shredded Brussel Sprout & Tangerine Salad via So Good & Tasty
- Gluten Free Almond Meal Pancakes via Souvlaki For The Soul
- A Beginners Guide To Canning via Serious Eats
- Pizza Four Ways via What The Hell Does A Vegan Eat Anyway?
That’s it for the first installment of Food Bytes. This blog post series will continue each Saturday through to the end of the year and we’ll see how it goes. I reckon that gives me about 400+ blog posts to shine more of a light on as well. Don’t forget that Foodie Roundup #40, the roundup of Irish food blogs goes out tomorrow morning for your Sunday read. With a Saturday and Sunday digest each week, I think that will be enough for now, don’t you?
This week’s Foodie Roundup comes while Liverpool are
currently 1-0 down to Cardiff tied 1-1 with Cardiff in the League Cup Final, as you do. Here’s ten blog posts from ten other Irish food bloggers this past week. Take a look, click and a read below – you might find something you missed.
- Pancakes: How do you like yours? via Hey Pesto!
- My First Dairy Free Choc Sauce / Mousse via Spelt For Choice
- Chorizo Scrambled Eggs Taco via Warm & Snug & Fat
- Table Manners: Disappeared For Good? via Gastronomics.ie
- Nose To Tail: Very Kai Cookbook Club via Kai Cafe & Restaurant
- A Game Weekend via Gunternation
- Dutch Cuisine via The Cook’s Belly
- Tapenade – Perfect For Forbidden Picnic via Alchemy In The Kitchen
- Big Fuck Off Bacon Bomb via The Rock Cook Book
- Salt Lick via An Erudite Sybarite
If you can think of an Irish food blog that’s never been featured in the 390 links listed to date, maybe I’ve been missing some. Feel free to drop me a line with your link and I’ll add the blog to my reader.
Just because you’re coeliac or have a dairy intolerance doesn’t mean you can’t enjoy a good pancake on Pancake Tuesday. I’ve been making these for months now, largely due to the presence of Mrs Any Given Food-to-be’s little sister when she stays over, but as a Sunday breakfast or a quick alternative tea, they’re delicious.
Feel free to adjust quantities of flour, eggs and milk to your own liking or to get a consistency or thickness you prefer.
What You’ll Need
- 6 heaped tablespoons of Odlum’s tritamyl self-raising flour, sieved (removes lumps in final mix)
- 2 medium eggs
- 300ml soya milk
- 1tbsp ground cinnamon
- 1 measuring jug
- 1 good quality non-stick frying pan
- 1 plastic spatula
Add all ingredients to a large mixing bowl and get to mixing. If you’re using a handblender to mix, give it 2 or 3 minutes on a low setting until you’ve got a lovely pale golden batter.
At this stage, add your tablespoon of cinnamon powder to the mix and continue to blend until completely absorbed. This will darken the colour of your pancake batter slightly.
Transfer mix (or part of) to the measuring jug, we’ll use this to pour onto the pan.
Heat your frying pan on a high heat for a minute or so, no oil or butter needed.
Pour some of the mix to the pan, taking care to spread the mix around the pan while you pour. The tritamyl flour in the batter tends to mean the pancakes will take a little longer to cook. On average I find I will need to give 2-3 minutes maximum per pancake on the pan.
Leave the pancake on the pan until the top side (what you can see) appears to bubble and the batter begins to dry out. Using the spatula, lift the pancake around the edges and when it’s free from the pan, flip it over to cook the other side. Personally, I like my pancakes on the thin side. Making your mix stretch as far as it can on the pan will result in a thinner pancake and reduce cooking time.
With the pancake cooked to your liking, it’s time to take it off the pan and make with your toppings. If you’re feeling really indulgent, I suggest 3-4 squares of gluten and dairy free chocolate, cut and added to the pancake while still on the pan. When you’re cooking the other side of the pancake, allow the chocolate to sit on the top, cooked, side and when the chocolate begins to melt with the heat, spread it around with a spoon or knife before transferring from pan to plate.
Give it a try and let me know how you get on.
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