Apple & Cinnamon Pancakes with Mascarpone Cream

Mascarpone Cream:
Mix 125g (4oz) mascarpone cheese with
150ml (5 fl oz) greek natural yoghurt
15 ml (1 tbsp) icing sugar
Cover & chill

Apple filling:
Peel, core, and slice 900g (2lb) cooking apples.
Melt 50g (2oz) butter in a saucepan. Add apples, and
50g (2oz) soft brown light sugar
15ml ( 1 tbsp) lemon juice
Cover tightly and cook gently for about 10 mins (to soften apples)
Stir in 75g ( 3oz) seedless raisins and
60ml (4 tbsp) maple syrup (add some cinnamon if wished too)
Cool

Use apple mix to fill 8 pancakes (roll them into conical shapes).
Place in lightly buttered dish.
Mix 25g (1oz) melted butter with
30ml (2 tbsp) maple syrup - drizzle over pancakes.
Cover dish with foil and bake at 190C / 375F / Gas 5 for about 20 mins

Top with mascarpone cream

Other ideas:

Slices of mango, drizzled with passion fruit juice and a large scoop of coconut ice cream.
Sliced banana tossed in lemon juice and drizzled with toffee sauce.
Defrosted summer fruit mixed with cherry brandy, topped with cream

Basic pancake mix

I find Delia Smith's recipe (using 2 eggs and butter) far too rich, so here's the basic basic version
Makes about 12 small pancakes

100g white plain flour (sifted)
1 egg
150ml milk
150ml water
1 teaspoon olive oil (plus more for greasing the pan)

Whisk the milk and egg, then add the salt and flour gradually. Blend to make a smooth batter.

Heat a little oil in a large frying pan until hot and then pour enough batter to thinly coat the base of the pan. Cook for a couple of minutes each side.

Tips (longer than the recipe ;)

If you cover and let it stand for a couple of hours it will allow the gluten to expand & produce a better pancake. The batter should be the thickness of single cream, if thicker, thin it with a little water.

To test for the right temperature add a few drops of water; if they dance on the surface it's the right temperature. Use a paper towel soaked in oil to add a little oil to the pan before each pancake

Find a small cup or ladle to measure out the correct batter for each pancake.

American Pancake mix with Blueberry Syrup

Makes 15. From Nigella Express

For the dry pancake mix
600g/1lb 5oz plain flour
3 tbsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
40g/2½oz caster sugar
To make the pancakes (amounts per 150g/5¼oz/1 cup dry mixture)
1 free-range egg, lightly beaten
250ml/9fl oz milk
1 tbsp melted butter
For the blueberry syrup
125ml/4½fl oz maple syrup
200g/7oz blueberries

1. For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.

2. To make the pancakes, add together the egg, milk and melted butter & dry mixture. Mix well to form a smooth batter.

3. Heat a flat griddle or non-stick frying pan without adding oil.

4. Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.

5. Meanwhile, for the blueberry syrup, place the maple syrup and blueberries into a pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, until the blueberries have broken down slightly.

6. To serve, pour the blueberry syrup into a jug and take to the breakfast table with the pancakes. If you have any of the syrup left over, you will notice that it sets into a kind of glossy jam.

The syrup will keep for a few days in a jar in the fridge, and is also good with yoghurt, or spread on bread.

Tante Marie Crêpes

Claudia Roden: 'I'm always trying new recipes, but I have a real fondness for this crêpe recipe, which is why I've returned to it again and again over the past 40 years. I brought Tante Marie's book with me when I came to the UK in 1954. It works for all types of pancakes, savoury or sweet, chestnuts or mushrooms and never fails. The key is the quantities - you need to have perfect proportions with batter. This is light, lovely and will stay with you forever.' From Tante Marie's French Kitchen, translated by Charlotte Purgeon (Nicholas Kaye, 1950).
Makes about 30 pancakes

600ml milk
300ml water
300g flour
6 eggs
1 tsp salt
1 tbs salad oil
1 tbs brandy

Add the milk and water to the flour gradually, beating constantly so that the batter becomes very smooth. Add eggs, salt, oil, and brandy. Beat the batter until smooth and set aside to rest for an hour or two.

Heat a large frying pan and grease very lightly. Pour a serving spoon of the batter into the frying pan and move the pan around until the entire surface is covered. Both the batter and the resulting crêpe should be thin. When it is brown, turn with a large spatula and cook for a moment on the other side. Continue this process until all the batter is used. Keep the crêpes in a warm place.

No-Brainer Pancakes

From http://www.bonappetit.com/recipe/brainer-pancakes
MAKES 20

2½ cups Biscuit Mix (see below)
3 large eggs
1¼ cups whole milk
Unsalted butter (for cooking)

Place Biscuit Mix in a large bowl and set aside. Separate eggs, placing yolks in a medium bowl and whites in a large bowl. Add milk to the yolks; whisk to combine. Whisk egg whites until medium peaks form. Working quickly, stir milk mixture into dry ingredients until just combined. Fold in egg whites. Cook in batches in a buttered skillet or on a griddle.

Biscuit Mix

3 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons baking soda
1 teaspoon kosher salt

Whisk all ingredients in a large bowl to combine.

DO AHEAD: Can be made 6 months ahead. Store airtight at room temperature.

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