Sweet Plates
Batters can serve a number of purposes, and are remarkably versatile for something so simple. All you need to remember when working with them is to mix quickly and lightly.
Pancakes
To make 8 pancakes, you will need: 125g (4oz) plain flour, a pinch of salt, 1 medium egg, 300ml (½ pint) milk, oil and butter to fry.
1 Sift the flour and salt together into a bowl, make a well in the ventre and whisk in the egg. Gradually beat in the milk to make a smooth batter, then leave to stand for 20 minutes.
2 Heat a heavy-based frying pan and coat lightly with fat. pour in a little batter and tilt the pan to coat the bottom thinly and evenly.
3 Cook over a moderately high heat for 1 minute or until golden. Turn over carefully and cook the other side for 30 seconds- 1 minute.
Drop scones
To make 15-18 pancakes, you will need: 125g (4oz) plain flour, 2 tbsp caster sugar, 1 medium egg, beaten, 150ml (¼ pint) milk and a little vegetable oil to grease.
1 Mix the flour and sugar in a bowl. Make a well in the cetnre and mix the egg and a little milk to achieve the consistency of thick cream.
2 Oil a griddle ot heavy frying pan and heat it until medium-hot. Drop some of the batter in small ronds on to the griddle or pan and cook at a steady heat until bubbles rise to the surface - 2-3 mintues.
3 Turn and cook for 2-3 minutes more, then remove to a clean teatowel. Cover with another clean teatowel to keep them moist, and continue cooking the scones until you have used all the batter.
Lemon and Blueberry Pancakes
Hands-on time: 15 minutes
Cooking time: about 15 minutes
125g (4oz) wholemeal plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
2 tbsp golden caster sugar
finely grated zest of 1 lemon
125g (4oz) natural yogurt
2 tbsp milk
2 medium eggs
40g (1½oz) butter
100g (3½oz) blueberries
1 tsp sunflower oil
natural yogurt and fruit compôte to serve
Serves 4
1 Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and lemon zest. Pour in the yogurt and milk. Break the eggs into the mixture and whisk together.
2 Melt 25g (1oz) butter in a pan, add to the bowl with the blueberries and stir everything together.
3 Heat a dot of butter with the oil in a frying pan over a medium heat until hot. Add four large spoonfuls of the mixture to the pan to make four pancakes. After about 2 minutes, flip them over and cook for 1–2 minutes. Repeat with the remaining mixture, adding a dot more butter each time.
4 Serve with natural yogurt and some fruit compôte.
American-style Pancakes
Hands-on time: 10 minutes, plus standing
Cooking time: about 15 minutes
1 tsp baking powder
1 tsp bicarbonate of soda
a pinch of salt
50g (2oz) caster sugar
1 large egg, beaten
300ml (½ pint) buttermilk
50g (2oz) butter, melted and cooled slightly, plus extra for frying
milk (optional)
crispy streaky bacon and maple syrup to serve
Serves 12
1 In a bowl, sift together the flour, baking powder and bicarbonate of soda with a pinch of salt. Stir in the sugar.
2 Combine the egg, buttermilk and butter, and gradually whisk into the flour to make a smooth batter – it should be the consistency of thick double cream, so add a drop of milk if necessary. Leave to stand for 5 minutes.
3 Put a large frying pan over a medium heat until hot. Brush the surface with a little melted butter. Pour about 2 tbsp of the mixture into the pan to form a 10cm (4in) circle – the mixture should spread naturally to that size if it is the right consistency. Cook for 2 minutes or until small holes appear on the surface, then turn over and cook for 1–2 minutes more or until golden and cooked through. Do this in batches, depending on the size of your pan and regreasing the bottom when necessary. Serve warm with plenty of crispy streaky bacon and maple syrup.
Cinnamon Pancakes
Hands-on time: 5 minutes, plus standing
Cooking time: 20 minutes
½ tsp ground cinnamon
1 medium egg
300ml (½ pint) skimmed milk
olive oil to fry
fruit compote or sugar and Greek yogurt to serve
Serves 6
1 Whisk the flour, cinnamon, egg and milk together in a large bowl to make a smooth batter. Leave to stand for 20 minutes.
2 Heat a heavy-based frying pan over a medium heat. When the pan is really hot, add 1 tsp oil, pour in a ladleful of batter and tilt the pan to coat the bottom with an even layer. Cook for 1 minute or until golden. Flip over and cook for 1 minute. Repeat with the remaining batter, adding more oil if necessary, to make six pancakes. Serve with a fruit compote or a sprinkling of sugar, and a dollop of yogurt.
Scotch Pancakes
Hands-on time: 10 minutes
Cooking time: about 18 minutes
2 tbsp caster sugar
1 medium egg, beaten
150ml (¼ pint) milk
vegetable oil to grease
butter, or whipped cream and jam, to serve
Makes 15 – 18
1 Mix the flour and sugar together in a bowl. Make a well in the centre and mix in the egg, with enough of the milk to make a batter the consistency of thick cream – working as quickly and lightly as possible.
2 Cook the mixture in batches: drop spoonfuls on to an oiled hot griddle or heavy-based frying pan. Keep the griddle at a steady heat and when bubbles rise to the surface of the scone and burst, after 2–3 minutes, turn over with a palette knife.
3 Cook for 2–3 minutes more until golden brown on the other side.
4 Put the cooked drop scones on a clean teatowel and cover with another teatowel to keep them moist. Serve warm, with butter, or whipped cream and jam.
Crêpes Suzette
Hands-on time: 20 minutes, plus standing
Cooking time: 15 minutes
1 quantity crêpe batter (see here)
1 tsp golden icing sugar
grated zest of ½ orange
a knob of butter, plus extra to fry
2 tbsp brandy
For the orange sauce
50g (2oz) golden caster sugar
50g (2oz) butter
juice of 2 oranges
grated zest of 1 lemon
3 tbsp Cointreau
Serves 4
1 Flavour the crêpe batter with the icing sugar and orange zest, then leave to stand for 30 minutes. Just before cooking the crêpes, melt the knob of butter and stir it into the batter.
2 To cook the crêpes, heat a small amount of butter in a 15–18cm (6–7in) heavy-based frying pan. Pour in just enough batter to cover the bottom, swirling it to coat. Cook over a medium heat for about 1 minute or until the crêpe is golden underneath. Using a palette knife, flip it over and cook briefly on the other side. Lift on to a plate, cover with greaseproof paper and keep warm while you cook the others in the same way, interleaving each with a square of greaseproof paper to keep them separated.
3 To make the orange sauce, put the sugar into a large heavy-based frying pan and heat gently, shaking the pan occasionally, until the sugar has dissolved and turned golden brown. Remove from the heat and add the butter, orange juice and lemon zest. Put the pan back on to the heat, and stir the sauce until it begins to simmer. Add the Cointreau.
4 Fold each crêpe in half and then in half again. Put all the crêpes back into the pan and simmer for a few minutes to reheat, spooning the sauce over them.
5 To flambé, warm the brandy and pour it over the crêpes. Using a taper and standing well clear, ignite the brandy. When the flame dies down, serve immediately.
Waffles
Hands-on time: 5 minutes
Cooking time: 16 minutes
a pinch of salt
1 tbsp caster sugar
1 medium egg, separated
25g (1oz) butter, melted
150ml (¼ pint) milk
½ tsp vanilla flavouring (optional)
butter and golden or maple syrup to serve
Serves 4
1 Heat the waffle iron according to the manufacturer’s instructions.
2 Mix the flour, salt and sugar together in a bowl. Add the egg yolk, melted butter, milk and flavouring, if you like, and beat to give a smooth coating batter.
3 Put the egg white into a clean, grease-free bowl and whisk until it forms stiff peaks; fold into the batter. Pour just enough batter into the iron to run over the surface.
4 Close the iron and cook for 2–3 minutes, turning the iron if using a non-electric type. When the waffle is cooked, it should be golden brown and crisp and easily removed from the iron – if it sticks, cook for a minute longer. Cook the remainder in the same way.
5 Serve immediately with butter and golden or maple syrup. Alternatively, layer the waffles with whipped cream or vanilla ice cream and fresh fruit.
French Toast
Hands-on time: 5 minutes
Cooking time: 10 minutes
150ml (¼ pint) semi-skimmed milk
a generous pinch of freshly grated nutmeg or ground cinnamon
4 slices white bread, or fruit bread, crusts removed and each slice cut into four fingers
50g (2oz) butter
vegetable oil for frying
1 tbsp golden caster sugar
Serves 4
1 Put the eggs, milk and nutmeg or cinnamon into a shallow dish and beat together.
2 Dip the pieces of bread into the mixture, coating them well.
3 Heat half the butter with 1 tbsp oil in a heavy-based frying pan. When the butter is foaming, fry the egg-coated bread pieces in batches, until golden on both sides, adding more butter and oil as needed. Sprinkle with sugar and serve.
Orange Eggy Bread
Hands-on time: 10 minutes
Cooking time: 15 minutes
150ml (¼ pint) milk
finely grated zest of 1 orange
50g (2oz) butter
8 slices raisin bread, halved diagonally
1 tbsp caster sugar
vanilla ice cream and orange segments to serve (optional)
Serves 4
1 Lightly whisk the eggs, milk and orange zest together in a bowl.
2 Heat the butter in a large frying pan over a medium heat. Dip the slices of raisin bread into the egg mixture, then fry on both sides until golden.
3 Sprinkle the bread with the sugar and serve immediately with ice cream and orange slices, if you like.