Berkshire

<h2 class="wp-block-heading"><a rel="noreferrer noopener" href="https://dirty-bones.com/" target="_blank">Dirty Bones</a>: Vegan Pancakes with Blueberry Compote</h2>



<figure class="wp-block-image"><img decoding="async" src="https://muddystilettos.co.uk/wp-content/uploads/2021/02/Blueberry-Pancakes-0119.1-1-720x480.jpg" alt="" class="wp-image-39682" /></figure>



Makes 500g (roughly 10&nbsp;pancakes)



For the Buckwheat&nbsp;Pancakes



<ul><li>100g buckwheat flour</li><li>100g plain flour</li><li>40g rice flour</li><li>1 x teaspoon salt</li><li>1 x teaspoon baking powder</li><li>30g almond yogurt + extra to serve 40gr per portion</li><li>25g maple syrup</li><li>25g apple juice</li><li>5g white wine vinegar</li><li>50g coconut oil</li></ul>



For the Blueberry compote&nbsp;(allow roughly 100g per serving)



<ul><li>500g fresh blueberries</li><li>200g caster sugar</li><li>200ml water</li></ul>



In a heavy based pan mix the water and sugar together and bring to a boil. Boil for roughly 3 mins until it starts to turn a light brown colour. Drop in the berries and simmer for 30 seconds, stirring so all the berries are coated. Remove from the heat and leave to cool to room temperature.&nbsp;



Sieve the flours, salt and baking powder into a large mixing bowl. Make a well in the middle. Mix together the almond milk, yogurt, apple juice and vinegar. Pour the liquid mixture into the well and using a wooden or plastic spoon bring the mix together to form a paste.



Melt the coconut oil in a pan and cool slightly, pour into the mix, drizzle in the maple syrup and use a whisk to beat the mixture to a smooth consistency.&nbsp;



Heat a non-stick pan till hot and add a very fine coating of vegetable / sunflower oil. Cook the&nbsp;pancakes in batches using roughly 50gr of mix per&nbsp;pancake&nbsp;for 2 mins on each side. The aim is to slowly pour the mix into the pan so you have a raised&nbsp;pancake.



Keep warm.



When ready to serve stack the&nbsp;pancakes in a tower of 3, top with almond yogurt and the blueberry compote.



<h2 class="wp-block-heading">Marwa Alkhala: Chef Patron of <a rel="noreferrer noopener" href="https://www.instagram.com/nutshelllondon/?hl=en" target="_blank">Nutshell</a></h2>



<h2 class="wp-block-heading">A Traditional Iranian Khagineh pancake recipe</h2>



<figure class="wp-block-image"><img decoding="async" src="https://muddystilettos.co.uk/wp-content/uploads/2021/02/Iranian-pancakes.jpg" alt="" class="wp-image-39679" /></figure>



Serves 2



Ingredients



<ul><li>2 medium egg</li><li>3 tbsp All purpose flour</li><li>2 tbsp Plain Yoghurt</li><li>¼ tsp Ground cardamom</li><li>1 tsp baking powder </li><li>A pinch of salt</li><li>A pinch of saffron infused in 1 tbs water </li></ul>



Method



Whisk the eggs with the wet ingredients Fold in the dry ingredients, rest the mix for 5 – 10 minutes Place your non-stick medium size pan on medium heat and brush with oil Pour half of your mix in and cover it. When the edges start to dry out flip it on the other side. Repeat with the rest of the mix



To serve:&nbsp;Traditionally it’s served with rose syrup (½ cup sugar, ½ cup water, 1 tsp rose water added at the end). Personally, I prefer it with date molasses and a sprinkle of chopped walnut or pistachio



<h2 class="wp-block-heading">Oli Martin: MasterChef: The Professionals winner and head chef Hipping Hall, Yorkshire</h2>



<h2 class="wp-block-heading">Duck leg, black bean and spring onion pancakes</h2>



<figure class="wp-block-image"><img decoding="async" src="https://muddystilettos.co.uk/wp-content/uploads/2021/02/oli-atmos-1.jpg" alt="" class="wp-image-39681" /></figure>



For the Roast Duck Leg with Black Bean Rayu:



<ul><li>2 x duck legs</li><li>1 x Jar of black bean rayu (alternatives are hoisin or miso)</li><li>4 x spring onion</li><li>Mixed spice</li><li>Honey</li></ul>



Rub the duck legs with salt and mixed spices and a touch of oil, roast them in the oven at 180 degrees C for one hour, until the skin is crisp, and the leg is tender and falling off the bone.



For the&nbsp;pancakes:



<ul><li>3 Eggs</li><li>450ml Whole Milk</li><li>Pinch of Salt </li><li>Pinch of Sugar</li><li>Splash of Sesame oil</li><li>150g Plain flour – sifted</li><li>A few sprigs of chopped fresh coriander </li></ul>



Mix all together until smooth and just coating consistency. Allow to rest for 30 mins before cooking as normal. Shred up the leg and pop it onto a&nbsp;pancake&nbsp;with a spoonful of black bean rayu, shredded spring onion and a drizzle of honey &nbsp;



<h2 class="wp-block-heading">Antoine and Camille Chretien, <a rel="noreferrer noopener" href="https://latabledalix.co.uk/" target="_blank">La Table d’Alix</a></h2>



Crepe Suzette



<figure class="wp-block-image"><img decoding="async" src="https://bucksoxon.muddystilettos.co.uk/wp-content/uploads/sites/3/2017/02/Swan-Tetsworth-pancake-ingredients.jpg" alt="" class="wp-image-41986" /></figure>



Bored of making stodgy old British pancakes, slathered in sugar, lemon or treacle (or if you’re my children, all three)? Try this cheeky little number for size then – an elegant crêpe with Juliette sauce, artfully created and demonstrated by the stupendously beautiful. Might need to moderate the booze for the littlies, mind.



Ingredients



<ul><li>110g of plain flour</li><li>2 whole eggs</li><li>Pinch of salt</li><li>220 ml of milk</li><li>50g butter</li><li>Orange zest</li><li>10 mls Rum</li><li>20 mls grand marnier</li></ul>



<ul><li>For the suzette sauce</li><li>Juice of 5 oranges</li><li>1 orange zest</li><li>1 lemon zest</li><li>50g butter</li><li>100g sugar</li></ul>



Method:



<ol><li>Put flour and salt in a bowl and mix with whisk.</li><li>Add eggs in the middle then mix then add the milk progressively till reach the right consistance then add all the rest of the ingredients in</li><li>For the suzette sauce, put all ingredients into a pan and reduce by half.</li><li>Fry your pancakes and pour over your suzette sauce</li><li>Put some grand marnier in a warm pan and light a flame, then pour on your pancake – voila! *hic*</li></ol>



Don&#8217;t making pancakes? We know some <a href="https://berkshire.muddystilettos.co.uk/eat-out/pancakes-berkshire/" target="_blank" rel="noreferrer noopener" aria-label="f (opens in a new tab)">f</a><a rel="noreferrer noopener" aria-label="lipplin fabulous places to eat out this Pancake Day in Berkshire (opens in a new tab)" href="https://berkshire.muddystilettos.co.uk/eat-out/pancakes-berkshire/https://berkshire.muddystilettos.co.uk/eat-out/pancakes-berkshire/" target="_blank">lipplin fabulous places to eat out this Pancake Day in Berkshire</a>.

Holy crêpe: four new pancakes recipes to try

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