Tag Archive: Explore Pancakes Row 1

  1. Crêpes and Caramelised Orange Sauce by Paul Foster

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    Traditional French crêpes are given a beautiful twist by chef Paul Foster when he pours over a delightful caramelised orange sauce. This is the perfect crêpe recipe! A fragrant and truly delicious dessert. Keep it quiet though, these are only for grown ups!

    Recipe Courtesy of Paul Foster owner of Salt Restaurant

    Tips on how to make the perfect pancake click HERE

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 30 minutes

    Equipment

    Ingredients

    Crêpes Batter:

    • 165g Plain Flour
    • 3 Medium Eggs
    • 400ml Whole Milk
    • 1 tablespoon Soft Light Brown Sugar

    Caramelised Orange Sauce:

    • 1 Large Orange – Zested and Juiced
    • 50g Dark Brown Sugar
    • 50g Caster Sugar
    • 30g Salted Butter
    • 25ml Dark Rum
    • 2 Star Anise

    Cooking Method

    Crêpes:

    1. In a mixing bowl, mix the flour, sugar and eggs to a smooth paste.
    2. Slowly add the milk and mix to a smooth batter.
    3. Heat a large ProWare non-stick frying pan over a moderate heat.
    4. Add a little oil and wipe out with a cloth.
    5. Add a ladle of batter to create a thin layer across the entire pan.
    6. Allow to cook on each side for 3 minutes or until fully cooked through.

    Caramelised Orange Sauce:

    1. In a small stainless steel interior frying pan, dissolve both sugars in a little water and cook until caramelised (around 160ºC).
    2. Add the Rum, Star Anise and orange juice and bring back to the boil, once all of the sugar has become a liquid reduce down to a slightly thicker consistency.
    3. Take off the heat and whisk in the butter, finish with the orange zest.

    To serve:

    1. Fold the Crêpes into quarters and heat through the sauce. Serve immediately with a generous scoop of Vanilla Ice Cream.

  2. Smoked Salmon Blini, Dill Crème Fraiche and Caviar by Paul Foster

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    These smoked salmon blinis from chef Paul Foster are perfect as a starter. A savoury fluffy pancake topped with fragrant dill crème fraiche topped with a little caviar for an elegant flourish. Small but truly delicious!

    Recipe Courtesy of Paul Foster owner of Salt Restaurant

    Tips on how to make the perfect pancake click HERE

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 15 minutes

    Equipment

    Ingredients

    Blini Batter:

    • 150g Plain Flour
    • 2 Teaspoon Baking Powder
    • 3 Medium Eggs
    • 60g Milk
    • ½ Teaspoon Salt
    • 100g Clarified Butter (for cooking)

    To serve:

    • 100g sliced Smoked Salmon
    • 1 tub Crème Fraiche
    • Fresh Dill
    • 1 Lemon
    • 1 Tub Caviar

    Cooking Method

    Blini Batter:

    1. In a mixing bowl, sift the flour, baking powder and salt together.
    2. Add the eggs and mix to a smooth paste.
    3. Slowly add the milk and mix to a smooth batter. Use immediately.
    4. Heat a large ProWare non-stick frying pan over a moderate heat and add a small amount of the clarified butter.
    5. Carefully spoon a small amount of batter into the pan to create a small round pancake, (using a piping bag will make a rounder consistent pancake).
    6. Repeat this process around the outside of the pan in a clockwise direction.
    7. After 1-2 minutes of cooking, flip the blini over to continue cooking on the other side for a further 1-2 minutes.
    8. Repeat this process clockwise, starting with the first blini that was spooned into the pan.

    Dill Crème Fraiche

    1. Finely chop the dill.
    2. Place the Crème Fraiche into a mixing bowl and start to whip.
    3. Add a pinch of salt and a squeeze of lemon juice to taste.
    4. Add the chopped dill and return to the fridge for an hour before use.

    To serve:

    Tear a good slice of smoked salmon and place on top of the Blini, spoon on a generous amount of crème fraiche and a generous amount of Caviar. Garnish with a picked sprig of Dill and serve.

  3. North-American Style Pancakes with Smoked Streaky Bacon, Maple Syrup and Banana by Paul Foster

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    We are thrilled to share this recipe for North-American Style Pancakes. They are fluffy and light and topped with crispy bacon, banana and a generous drizzle of maple syrup, just how they should be!

    Recipe Courtesy of Paul Foster owner of Salt Restaurant

    Tips on how to make the perfect pancake click HERE

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 30 minutes

    Equipment

    Ingredients

    • 270g Plain Flour
    • 10g Bicarbonate of soda
    • 30g Salted Butter – Melted
    • 2 Tablespoons Soft Light Brown Sugar
    • 150ml Whole Milk
    • 150ml Buttermilk
    • 2 Medium Eggs
    • 8 Rashers of Smoked Streaky Bacon
    • 100% Maple Syrup
    • 1 Banana
    • 100g Clarified Butter

    Cooking Method

    Pancake Batter:

    1. Gently melt the butter over a low heat in a small sauce pan.
    2. Sift the flour, sugar and Bi Carbonate of soda together into a mixing bowl.
    3. Add the eggs and start to mix to a paste with a whisk, slowly add the milk, mixing to incorporate all of the ingredients.
    4. Once all of the ingredients are mixed and a smooth batter, whisk in the melted butter. Leave the mix to stand for a few minutes before using.
    5. Gently heat your ProWare 20cm non-stick frying pan over a moderate heat.
    6. Add a small amount of the clarified butter and ladle in the mix to cover the entire base of the pan.
    7. Cook for 2-3 minutes on one side and then flip and cook for a further minute.

    Streaky Bacon:

    1. Pre-heat your oven to 200ºC/400ºF/Gas Mark 6.
    2. Line a tray with some tin foil and lie the rashers of back on there.
    3. Bake in the oven for 8-10 minutes until crispy. Alternatively, you can grill the rashers of bacon until crispy.

    To serve:

    1. Peel and slice the banana, stack the warm pancakes and top with the hot crispy bacon, top with a few slices of banana and drizzle generously with Maple Syrup.

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info@proware-kitchen.co.uk
5 Churchill Way, Sheffield, S35 2PY
 
 
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