Pancakes are one of the simples yet delicious things you can cook in the kitchen.

A combination of flour, egg and milk, they are a perfect canvas of a huge variety of sweet and sour toppings. Whether you are celebrating Shrove Tuesday or just want to practice your flipping technique, this recipe from Ren Behan has your covered.

The meaning behind Shrove Tuesday and why we eat pancakes to celebrate we find in The Telegraph today.

All our childhood our mum used to do pancakes, crepes or nalesniki for breakfast or afternoon snack.

Since we discovered Ren Behan cookbook Wild Honey and Ray: Modern Polish Recipies, one of our fouvorite recipe is Pancakes with Cream Cheese. ‘It’s like a cheesecake filling inside a pancake’ Ren says and this is the best description for this crispy crepe and creamy filling, match made in heaven. This recipe is wonderfully simple and perfect for cooking with kids.

We have had them today with bee pollen and acacia honey.

INGREDIENTS

60g/2oz/1/2 cup plain (all-purpose) Flour, or Coconut Flour or Almond Flour

2 Eggs, separated

150ml/5fl oz/2/3cup Whole Milk, Coconut or Almond Milk

1 tsp Vanilla Extract or Vanilla Bean Paste

grated zest of 1 Lemon

1tbsp Olive Oil 

FOR THE FILLING

200g/7 oz Twaróg, Curd Cheese or Cream Cheese

1 Egg Yolk

1 tsp Vanilla Extract or Vanilla Bean Paste

TO SERVE

Honey, Acacia Honey is runny all the time

Fruit of your choice

PREPARATION

1. Make the filling first. Push curd cheese through a fine sieve using the back of a spoon. Whisk the egg yolk with vanilla until creamy and then stir in the cheese. The filling should be the consistency of whipped cream. Set to one side.

2. To make the pancake batter, sift the flour into a large bowl, add the egg yolks, milk, vanilla and lemon zest, and mix everything together very well.

3. In a very clean, dry, glass or metal bowl, whisk the egg whites until stiff and then gently fold into the pancake batter using a metal spoon. Cover with beeswax wrap and set aside for about 15 minutes. Mix well before using.

4. Heat the olive oil in a large frying pan over high heat. As soon as the pan is very hot, pour in a ladleful of batter and quickly swirl the pan so that the base of the pan is thinly covered with batter. Cook for 2 minutes and then flip or turn the pancake over and cook the other side for a further 2 minutes. repeat until all the batter has been used. Keep the pancakes warm on a covered plate while you cook the rest.

5. Fill each pancake with a spoonful of the cream cheese filling, drizzle with honey and serve with fresh fruit.

 

 

 

 

 

 

 

PL

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