Displaying items by tag: Pancake Day
For Shrove Tuesday, beautiful vibrant green pea pancakes made with British grown and milled marrowfat peas from Hodmedod's. Hodmedod's are the Suffolk pulse pioneers and produce a wide range of pulse flours. I bought the gluten free bundle which included Buckwheat, Yellow Pea, Green Pea, Quinoa and Fava Bean. I found that the flavour of the green pea pancakes mellowed beautifully and was even sweeter after baking in the oven. The pancakes also make excellent layers in place of pasta for lasagne and cannelloni.
- Hodmedods Marrowfat Pea Flour
- Ready to flip
- Pea Green pancakes rolled and stuffed
- Cover with cheese and bake
...and they are on our Spring Recipe pages.
(Use either for plain pancakes or Buckwheat pancakes - which are gluten-free)
Makes 10 – 12 pancakes
- 175g/6oz Plain flour or Buckwheat flour
- 2 eggs
- 450ml/15fl oz milk
Sift the flour into a bowl. Add the eggs and gradually beat in half the milk. Add the remaining milk and beat until smooth. Leave to stand for 10 minutes.
Lightly oil a frying pan and place over a moderate heat. Pour in just enough batter to cover the base of the pan when tilted from side to side.
Cook until the underside is golden, then turn and cook on the other side. Cool on a wire rack or plate. Repeat with the remaining batter.
For banana fritters - add less milk to the mixture, a dash of spice and two mashed bananas - a great way to use up over-ripe fruit.