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Time to get out the flour, eggs and milk and start making some pancakes. They're very easy when you know how.

My mother always made Scotch Pancakes, crépes which we filled with butter, sugar and lemon. Crépes Suzette are decadent and delicious with a rich buttery, orange flavoured sauce with Grand Marnier or Cointreau which you can flambé at the table. There are a multitude of recipes and fillings for pancakes now, but I like to stick with keeping it simple and just make the crépes and have mine with butter and lemon and no sugar, they don’t really need it.

The Scotch Pancakes are also delicious with some mashed banana in the batter and little bit of cinnamon or you can drop some fresh blueberries on top while cooking.

My mother always made Scotch Pancakes which we filled with butter, sugar and lemon.

Wee Buns Cookery School

Ingredients

  • 8oz self raising flour
  • 2oz caster sugar
  • 1 egg
  • ½ pint milk

Method

  1. Sieve the flour into a bowl and add the sugar.
  2. Whisk the egg with about half of the milk.
  3. Make a well in the centre, stir in the egg mixture and whisk together to make a batter with the consistency of thick cream. Mix quickly and lightly, don’t over beat the mixture.
  4. Heat your pan on a medium heat and grease with a little butter,
  5. Drop spoonfuls onto hot greased non-stick pan and when bubbles form and start to burst turn over and cook on the other side until golden. Adjust the heat on the pan and keep it clean between batches with dry kitchen roll.
  6. For banana pancakes you can add a large mashed banana to the batter with ½ a teaspoon of cinnamon. Cook as above.
  7. For blueberry pancakes you can add a handful of blueberries to the batter or simply drop some onto the pancakes as they cook before turning over.
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The perfect pancake for Shrove Tuesday!

Wee Buns Cookery School

Ingredients

  • 4oz plain flour
  • 1 egg
  • ½ pint milk
  • Pinch of salt

Method

  1. Sift the flour into a bowl, add the salt and make a well in the centre.
  2. Beat the egg and add in with half of the milk & whisk until smooth.
  3. Add the remaining milk gradually & whisk until well mixed. If it seems too thick you can add a little more milk. It should have the consistency of double cream.
  4. Let the batter rest for 30 minutes.
  5. To cook the pancakes, heat a non-stick frying pan, about 20cm wide over a medium heat until hot. Swirl in a little oil and tip out any excess or use butter paper to grease the pan (you don’t want any excess oil.
  6. Add a small ladleful of the batter, just enough to coat the base of the pan. Swirl it quickly until it covers the base. Cook for a minute or two until lightly coloured underneath then flip over with a palette knife and cook for a minute more until nicely coloured on both sides.
  7. Keep the pancakes in a warm oven layered up on a plate, until ready to serve.
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Flambé this decadent crepe at the dinner table and wow your guests.

Wee Buns Cookery School

Ingredients

  • 1 quantity crepe batter
  • 1 teaspoon caster sugar
  • Grated zest 1 orange
  • Knob of butter, plus extra to fry

Orange Sauce

  • 50g caster sugar
  • 50 butter
  • Juice of 2 oranges
  • Grated zest of 1 lemon
  • 3 tablespoons Cointreau (optional)

To Flambé

  • 2 tablespoons brandy

Method

  1. Add the sugar and orange zest to the crepe batter and leave to stand for 30 minutes. Just before cooking, melt the knob of butter and stir it into the batter.
  2. Warm a plate in a low oven.
  3. To cook the crepes, heat a small amount of butter (or cookeen – less likely to burn), in a small heavy-based non-stick frying pan (about 20cm). When hot pour in just enough batter to cover the bottom, swirling it to coat.
  4. Cook over a medium heat for about a minute or until nicely golden underneath, then using a palette knife, flip it over and cook briefly on the other side.
  5. Lift onto a warm plate and cover with greaseproof and keep warm in the oven while you cook the remaing crepes, stacking on top of each other as you go.
  6. To make the orange sauce, put the sugar in a large shallow heavy-based pan ( you want to set in your crepes in a single layer ) and heat gently, shaking the pan occasionally until the sugar has melted and turned caramelised , it should be golden brown. Remove from the heat, add the butter, orange juice and lemon zest. Return to the heat and stir until the sauce begins to simmer. Add the Cointreau.
  7. Fold each crepe into quarters and add all the crepes to the pan and simmer for a few minutes to reheat, pouring the sauce over the crepes.
  8. To flambe, warm the brandy in a ladle over gas or a heated hot plate and pour it over the crepes, then light with a long match, be careful of any flames. When the flame dies down, serve immediately.
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