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American Pancake Recipe.......................
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Has anyone go one they would share with me.? Many thanks
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Ingreds for the hip-busters:
4 eggs
250ml whole milk
70g plain flour
1 tbsp sugar
1/8 tsp fine sea salt
3 tbsps unsalted butter, cut into 12 rough cubes
250ml raspberry jam
1/2 tsp pure vanilla extract
For the vanilla sugar:
400g sugar
1 vanilla pod
For the whipped cream:
125ml double cream
1 1/2 tsps icing sugar
1 tsp vanilla extract
Method - Raspberry filled crepes
For the crepes:
1) Preheat the oven to 70°C. Line a baking sheet with parchment paper.
2) In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 25-cm nonstick crepe pan or skillet/frying pan over a medium-low heat.
3) Add one cube of butter to the pan. When the butter has melted, add 50ml of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan.
Cook for one minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for one minute. Repeat with the remaining butter and batter.
4) In a small bowl, mix together the jam and vanilla extract. Using a one teaspoon measuring spoon, spoon two teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1-cm border.
Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
5) For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
6) Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
For the vanilla sugar:
1) Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined.
2) Cut the empty vanilla pod into 1-inch pieces and add to a glass jam jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
Yum....I can't eat them at the moment being on a min-carb diet!
4 eggs
250ml whole milk
70g plain flour
1 tbsp sugar
1/8 tsp fine sea salt
3 tbsps unsalted butter, cut into 12 rough cubes
250ml raspberry jam
1/2 tsp pure vanilla extract
For the vanilla sugar:
400g sugar
1 vanilla pod
For the whipped cream:
125ml double cream
1 1/2 tsps icing sugar
1 tsp vanilla extract
Method - Raspberry filled crepes
For the crepes:
1) Preheat the oven to 70°C. Line a baking sheet with parchment paper.
2) In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 25-cm nonstick crepe pan or skillet/frying pan over a medium-low heat.
3) Add one cube of butter to the pan. When the butter has melted, add 50ml of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan.
Cook for one minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for one minute. Repeat with the remaining butter and batter.
4) In a small bowl, mix together the jam and vanilla extract. Using a one teaspoon measuring spoon, spoon two teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1-cm border.
Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
5) For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
6) Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
For the vanilla sugar:
1) Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined.
2) Cut the empty vanilla pod into 1-inch pieces and add to a glass jam jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
Yum....I can't eat them at the moment being on a min-carb diet!
A lot of logistics involved in that there recipe, DTC:) Anyway, Aunt Jemima products are available in the UK. http://
for extra lightness, separate the egg and whisk the white to a fluffy cloud then fold it into the well beaten batter. I like a tiny amount of vanilla and a little castor sugar whisked in as well. serve with maple syrup and crisp fried bacon or put blueberries in as they are cooking and serve with blueberry syrup.
Since it appears that Aunt Jemima pancake mix is available in the U.K. I'd highly recommend that route, but the directions will direct you to use water for the mix, but please… use buttermilk instead… makes a better tasting pancake.
Use a couple of tablespoonfuls (a small palmful will do) of sugar will help the cake to brown better. Additionally be sure to use just enough oil to cover the bottom of your pan, preferably a cast iron skillet at least 10 inches in diameter. It should be hot enough to skitter drops of water dropped in it.
Pour in the mix (it should be reasonably thick… not runny) and don't turn it until the bubble break on top of the pancake.
Use a couple of tablespoonfuls (a small palmful will do) of sugar will help the cake to brown better. Additionally be sure to use just enough oil to cover the bottom of your pan, preferably a cast iron skillet at least 10 inches in diameter. It should be hot enough to skitter drops of water dropped in it.
Pour in the mix (it should be reasonably thick… not runny) and don't turn it until the bubble break on top of the pancake.
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