To me, crêpe-style pancakes are the only pancakes we should be eating on Shrove Tuesday. Fat American-style pancakes do have a time and a place (with maple syrup and bananas or bacon), but are just not what tradition calls for on this pre-Lenten celebration day.
I have always celebrated Shrove Tuesday. At infant school we had whole school assemblies where we made pancakes (it was a small school). A couple of lucky students from each class were selected to come up and make, then try them. Then as a school we voted on what the best sweet flavor combination was – plain, with lemon and sugar, or with jam. As an adult I’m now rather partial to a savoury French style galette with egg, ham, or cheese, but for pancake day it has to be sweet.
We’d make pancakes at home too. With three children waiting for their pancakes (not), my poor mother used to spend hours at the stove cooking and flipping them. The first of the batch was always a dud, and we’d fight over the last. Once I ate so many I was sick afterwards, but the less said about that the better. Mum even bought a fancy smooth frying pan that was only allowed to be used for pancakes and I make my pancakes in this pan today.
Once, while at university, I added 4 teaspoons of salt to the batter instead of a ¼ teaspoon, because I misread the recipe and didn’t have enough culinary knowledge to realise that 4 teaspoons of salt should not be in any recipe. Again, the less said about that the better.
So, here we are in 2015. My pancakes – and thankfully cooking ability – have matured a little. These are now gluten free pancakes, without a showering of caster sugar or jam, but with a bonus portion of fruit on the side. But they are still crêpe-style pancakes, that tradition very much remains.
You don’t need to add ricotta and blood oranges, this was just my current whim. I’d bought ricotta as an ingredient for another recipe, and have since decided I rather love eating it all alone – so creamy, so light. I’ll be enjoying the blood oranges as long as they are in season in Europe. Blood oranges have notes of raspberry, so the freeze dried raspberries just add a final sparkle to the colour party.
Eat these pancakes for breakfast, lunch, or whenever.
- 70g / ½ cup gluten free flour*
- pinch sea salt
- 1 egg
- 280mls almond milk
- 1 Tbs melted butter (goat or cow) or coconut oil, plus extra for cooking
- tsp honey or maple syrup
- 2 blood oranges, 1 pink grapefruit
- 1 Tbs mint, finely sliced
- A sprinkle of freeze dried raspberries
- 200g ricotta cheese
- A teeny drizzle of a lovely honey
- Mix the flours and saltntogether in a small bowl, and make a well for the egg. Whisk in the egg then whisk in the almond milk for the perfect pouring texture – like double cream. Add in the melted butter, maple syrup or honey and leave the batter to rest for 30 minutes if possible.
- Meanwhile prepare the orange salad. For a fancy presentation use a zester to peel off some zest to decorate the ricotta and set aside. Then using a sharp knife take off the top and bottom of the orange and grapefruit, then carefully slide the knife around the flesh to free the fruit from its skin. With a serrated knife, slice the orange/grapefruit into thin rounds. Layer up on a plate with the mint and a sprinkling of raspberries.
- Stir the ricotta, and pile on the plate in a thick creamy mound, adding some blood orange juice from the skins. Place next to the oranges.
- Heat up a flat frying pan on the stove and add a smidge of butter. Wipe it around the pan with some kitchen towel. Using a ladle or ice-cream scoop, pour in the batter and gently swirl it around the pan. When the crêpe starts to bubble and brown on the underside (could be 2 minutes), flip it over and cook for a further 2 minutes. Slide off onto a plate, wipe the pan with the buttered kitchen towel, adding extra butter if necessary, and start with crêpe number two! This recipe should make 6 crepes allowing for 1 dud..
- Continue till finished and serve up with the ricotta and oranges
The first pancake, will be a dud, so prepare for that!
The batter can also be cooking in a larger pan for a galette style dish, perfect with an egg/ham/cheese on top.
Blood oranges are also the star topping on my antioxidant rich raw chocolate tart I’ll be making at my next cooking workshop in London on 21st Feb. At the time of writing there were just 4 few spots left – would love to see you there! BOOK NOW 1