Festive Gingerbread pancakes
Smoked ham & cheese pancakes
MAKES 10 PREP 10 mins COOK 15-20 mins EASY V
MAKES 4 PREP 10 mins COOK 8 mins EASY P
150g self-raising flour 1 /2 tsp baking powder 1 tsp ground ginger 1 tsp cinnamon 2 tsp golden caster sugar 1 egg, beaten 1 /2 tbsp maple syrup, plus extra to serve 200ml full-fat or semiskimmed milk vegetable oil, for frying 100g pitted dates, chopped, to serve 100ml crème fraîche, to serve
100g plain flour 1 egg, beaten 200ml full-fat or semiskimmed milk 1 /2 tbsp vegetable oil, plus extra for frying 30g butter 80g smoked ham, diced 80g Gruyère, grated small handful chives, snipped
PER PANCAKE 111 kcals • fat 5g • saturates 1g • carbs 14g • sugars 2g • fibre 1g • protein 3g • salt 0.3g
1 Put the flour and 1/2 tsp salt in a bowl. Combine the eggs with the milk and oil, then gradually pour into the dry ingredients, whisking constantly until it’s a smooth batter. Transfer to a large jug. 2 Swirl a little oil around a large, non-stick pan over a gentle heat. Pour a quarter of
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Rudolph pancakes
1 Mix the dry ingredients in a bowl with a pinch of salt. Combine the wet ingredients in a jug and gradually pour into the dry ingredients, whisking until a smooth batter forms. 2 Put 2 tbsp of the batter in a small bowl and mix in a few drops of red food colouring. Transfer to a squeezy bottle.
GOOD TO KNOW calcium PER PANCAKE 327 kcals • fat 19g • saturates 10g • carbs 23g • sugars 2g • fibre 1g • protein 15g • salt 1.6g
Spinach protein pancakes
MAKES 4 PREP 10 mins COOK 15 mins EASY V
150g self-raising flour 1 /2 tsp baking powder 1 /2 tbsp golden caster sugar 1 egg, beaten 1 /2 tbsp maple syrup, plus extra to serve 150ml full-fat or semiskimmed milk vegetable oil, for frying a few drops red food colouring icing sugar, for dusting You will need 2 squeezy bottles
the batter into the pan, tilting to coat the entire base. Cook for 1 min, flip over and cook for a further 30 secs. On one half of the pancake, add 1/4 of the butter and sprinkle over 1/4 of the ham and cheese. Grind over some black pepper and fold the pancake over the fillings. Fold in half again and transfer to a plate to serve. Repeat until you have four pancakes. Serve scattered with the chives.
MAKES 12 PREP 15 mins COOK 25 mins EASY V
3 Put 1/3 of the remaining batter into the other squeezy bottle, and the remaining 2/3 into a jug. 4 Gently heat a drizzle of oil in a non-stick pan. Squeeze some batter into an outline of Rudolph, drawing two holes for eyes. Fill the rest with batter from the jug. Make a nose using the coloured batter. Cook for 1-2 mins, flip and cook for 1 min more. Repeat to make four pancakes. Serve with icing sugar and maple syrup. PER PANCAKE 218 kcals • fat 6g • saturates 1g • carbs 34g • sugars 6g • fibre 1g • protein 6g • salt 0.6g
52 BBC Good Food Middle East December 2017
284ml pot buttermilk 1 egg, beaten, plus 2 poached eggs per person, to serve (optional) 200g spinach 175g buckwheat flour 1 tsp gluten-free baking powder pinch of paprika rapeseed oil, for frying
1 Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée. 2 Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.
3 Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like. GOOD TO KNOW folate • gluten free PER PANCAKE 241 kcals • fat 14g • saturates 3g • carbs 10g • sugars 1g • fibre 2g • protein 17g • salt 0.9g
Food styling ELLIE JARVIS | Styling SARAH BIRKS
1 Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.
2 Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes. 3 Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.