Perfectly Quirky Pancakes

Perfectly Quirky Pancakes

Here it is again, one of the best days of the year in anybody normal’s eyes. Pancake day is right around the corner and naturally I have been planning for weeks.

Ingredient ideas.

There’s no point in offering any ordinary pancake post- I gave you several normal recipes last year. I also collaborated with Petite Elise to provide you with a vegan alternative for this fantastic form of food. I was in need of something new and inspired to offer as a pancake possibility to grace your tables this year. I did some research and discovered something massively exciting. (Or at least it was for me, anything pancake-related is obviously going to be!)

I came upon the basis for this pancake post at Half Hour Meals, though (take this as a warning if you will), they took me considerably longer than half an hour! However, I was photographing the process throughout, experimenting with topping flavours and making ridiculous, precarious stacks which are totally irrelevant when it comes to taste, so it depends on how Insta-food you’re feeling. These are apple pancakes. The name is pretty self-explanatory, they are drop-scone sized pancakes with a ring of apple at their centre. More delicious sweetness and less stodgy carbs- win win!

The process is fairly simple, you just make the pancake mix, though weirdly it has soda water in it which isn’t something I had heard of before. Find the recipe at the above link. You then heat a frying pan and dip the apple rings into the mix before frying them, one at a time. You can eat these hot or cold as either is delicious. When warm the taste resembles that of an apple crumble or pie: slightly softened apple and hints of cinnamon.

So obviously I am not claiming this idea as my own- I found it elsewhere, but I would like to share my topping ideas with you. If you’re a fan of the whole sweet and savoury combination, then adding some maple syrup and bacon to these would almost definitely work. Though I am not sure they would go as a base for a purely savoury pancake: cheese and cinnamon just don’t scream match-made-in-heaven to me.

That gooey apple centre!

I tried out two combinations with mine- this meant two precarious stacks which needed to survive as long as one another in order to photograph! The first was a stack of almond butter, date and banana.

In between each pancake layer I spread a little almond butter, and sprinkled with a few frozen pomegranate seeds. These add a little tang which works well to bring down the extreme sweetness of the other flavours. Frozen, as opposed to fresh seeds isn’t necessary, it was actually all we had- but I feel they may be better at sticking to the pancakes than fresh ones. I then repeated these layers until the stack was complete and topped it with long slices of banana and finely chopped, dried dates. I then drizzled with a little maple syrup, and voila!

Dates and almond butter are one of my favourite combinations. If you haven’t yet tried it, I fully recommend a sweet snack of the two, its actually a brilliant chocolate substitute when you’ve found yourself with garlic or onion mouth after lunch!

My second stack was accompanied by Greek-style yogurt, berries, coulis and honey toasted oats. It was more of a fresh flavour than the earlier stack, but both were delicious. (If I may say so myself).

In between each layer I dolloped a small spoon of yogurt, a squeeze of honey and a few halved blueberries. Once the stack was complete, I added extra yogurt, placed on some raspberries, drizzled some lumpy blueberry coulis and sprinkled over a pinch of oats. I also added a sprig of basil for that photogenic garnish!

Blueberry coulis is super easy to make, just place a pan over a hob and add blueberries, icing sugar and a squeeze of lemon juice and heat until it breaks down into a thick juice. Some people like to then filter it through a sieve, but I quite like the lumps of blueberry. Plus the fruit is expensive, a poor student can’t be wasting any of it!

Honey toasted oats are also easy, in theory. However, I failed here- I burnt them, guilty. Line a baking tray with parchment, preheat an oven to 180 degrees Celsius. Mix oats, chia seeds, and other nutty or seedy bird food (not really bird food though, you know what I mean) in a pan over a low heat with a squeeze of honey and dollop of golden syrup.

Then spread the mix out in an even layer on the tray and put in the oven. I made the rookie error of not turning them periodically, so make sure you do this. Remove from the oven once they’re golden and crispy- not black and crunchy!

Milo couldn’t help getting involved in the process.

Perhaps use the first toppings, or a variation on it as a desert pancake- after whichever savoury style you opt for. The second I feel suits breakfast. Now its just up to you to find an idea for lunch, and be sure to let me know what that is. I expect nothing less than pancakes for breakfast, lunch and dinner, if not for snacks too on Tuesday. Don’t let me down!