Strawberry Toffee Pancakes
Dec. 30th, 2011 12:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricApparently there's a direct correlation between getting laid and culinary inventiveness! Win. Kris says she's happy to continue as my, ah, muse in return for delicious fudz.
Without further ado, I present to you: Strawberry Toffee Pancakes.
(Due credit: 'In the Kitchen', Campion and Curtis, for their blueberry pikelet recipe; Crepes of Wrath for the caramel idea,clavicular and kayloulee for nomming on variations of this recipe over the past few months.)
Dietary: this recipe is more or less optimised for use with Orgran's gluten-free self-raising flour, but should be fine (perhaps even more structurally sound!) with regular SR flour.
Using vegan margarine you should be fine making this recipe vegan.
Accessibility: This is a pretty fiddly process, but the base pancake/pikelet recipe is a simple one (single bowl, easy to mix, no separating eggs). Requires use of a frying pan and a stove/microwave for the caramel.
General note: Unlike the Crepes of Wrath version I linked to, this pancake lacks structural integrity and won't make nice stacks. Using whole berries or bannans would help, as would using wheat flour. Personally I feel structural integrity is secondary to deliciousness.
Measurements are in Australian standards and ingredients/tools by common Australian terms.
Ingredients:
1 cup SR flour (we used Orgrans)
1 medium egg
1 cup milk + extra to fiddle about with
2 tbsp plain greek yoghurt
1 punnet strawberries (or thereabouts), chopped
3 tbsp (or, I think, about 50 grams) butter (keep extra around to adjust consistency)
1/4 cup brown sugar
Method:
Mix together flour, egg, yoghurt, and about 3/4 cup of milk. Add remaining milk and some extra if necessary until you reach a nice thin consistency. Gluten-free pancakes need to be particularly thin, I find, or they taste strange.
Melt butter and brown sug together and mix briskly until a thin paste forms. Add more butter until it's a thin enough paste to brush onto pancakes.
Ladle pancakes about as big as your palm into heated frying pan (greased with butter or margarine, NOT canola oil, unless you want breakfast to taste vaguely of fish and chips). As they rise, sprinkle chopped strawberry pieces onto the soft upper side. When bubbles begin to form brush caramel on top (this never works in the nice way shown at the Crepes of Wrath page; that's ok, chunks of caramel form toffee and are delicious).
When bubbles hold, flip over and cook on the other side until the caramel is starting to solidify. Flip out onto a plate. NOM. Adjust texture of caramel or batter if required for the second batch.
Tastes excellent served with yoghurt and honey, or maple syrup or your pancake sauce of choice. Chocolate sauce would probably also go down well.
Without further ado, I present to you: Strawberry Toffee Pancakes.
(Due credit: 'In the Kitchen', Campion and Curtis, for their blueberry pikelet recipe; Crepes of Wrath for the caramel idea,
clavicular and kayloulee for nomming on variations of this recipe over the past few months.)Dietary: this recipe is more or less optimised for use with Orgran's gluten-free self-raising flour, but should be fine (perhaps even more structurally sound!) with regular SR flour.
Using vegan margarine you should be fine making this recipe vegan.
Accessibility: This is a pretty fiddly process, but the base pancake/pikelet recipe is a simple one (single bowl, easy to mix, no separating eggs). Requires use of a frying pan and a stove/microwave for the caramel.
General note: Unlike the Crepes of Wrath version I linked to, this pancake lacks structural integrity and won't make nice stacks. Using whole berries or bannans would help, as would using wheat flour. Personally I feel structural integrity is secondary to deliciousness.
Measurements are in Australian standards and ingredients/tools by common Australian terms.
Ingredients:
1 cup SR flour (we used Orgrans)
1 medium egg
1 cup milk + extra to fiddle about with
2 tbsp plain greek yoghurt
1 punnet strawberries (or thereabouts), chopped
3 tbsp (or, I think, about 50 grams) butter (keep extra around to adjust consistency)
1/4 cup brown sugar
Method:
Mix together flour, egg, yoghurt, and about 3/4 cup of milk. Add remaining milk and some extra if necessary until you reach a nice thin consistency. Gluten-free pancakes need to be particularly thin, I find, or they taste strange.
Melt butter and brown sug together and mix briskly until a thin paste forms. Add more butter until it's a thin enough paste to brush onto pancakes.
Ladle pancakes about as big as your palm into heated frying pan (greased with butter or margarine, NOT canola oil, unless you want breakfast to taste vaguely of fish and chips). As they rise, sprinkle chopped strawberry pieces onto the soft upper side. When bubbles begin to form brush caramel on top (this never works in the nice way shown at the Crepes of Wrath page; that's ok, chunks of caramel form toffee and are delicious).
When bubbles hold, flip over and cook on the other side until the caramel is starting to solidify. Flip out onto a plate. NOM. Adjust texture of caramel or batter if required for the second batch.
Tastes excellent served with yoghurt and honey, or maple syrup or your pancake sauce of choice. Chocolate sauce would probably also go down well.