Pancake Perfection: Tasty Recipes For Pancake Day

For something a bit different this Pancake Day (4^th March), try these delicious new recipes from Doves Farm, the UK’s no.1 organic flour brand.

Brimming with on-trend and mouth-watering flavours, the Pomegranate, Lime and Coconut Pancakes make for a special breakfast and are made using gluten, grain and wheat free Organic Coconut Flour. Don’t be alarmed by the small quantity of coconut flour required for this recipe – a little goes a long way!

For a comforting savoury option, try the Buckwheat, Spinach and Ricotta Pancakes – featuring a classic spinach and ricotta filling.

Pomegranate, Lime and Coconut Pancakes

Makes: 8

Cooking time: 15 minutes

Ingredients

2 limes

2 eggs

2 tbsp oil

25g Doves Farm Organic Coconut Flour

¼ tsp Doves Farm Bicarbonate of Soda

50g pomegranate seeds

rum, optional

oil, for frying pan

maple/sugar free syrup, to serve

Method

1. Finely grate one of the limes, squeeze the juice of both.
2. Put all the lime into a mixing bowl standing on measuring scale, add a splash of rum if used and add water to make 100ml/100g of liquid.
3. Break the eggs into the bowl, add the oil and whisk together.
4. Add the flour and bicarbonate of soda and beat until the batter thickens.
5. Lightly oil a non-stick frying pan and put it over a gentle heat.
6. Drop large tablespoons of the batter into the pan and spread the mixture out to make 7.5/10cm/3-4” wide circles. Scatter some pomegranate seeds onto each pancake.
7. Cook over a medium heat until the pancake is fully set and the base golden, about 4-5 minutes, then very carefully turn over and cook the other side for 2-3 minutes.
8. Transfer the pancakes onto a warm plate and repeat until the batter is used.
9. Serve warm with maple or sugar free syrup.

Buckwheat, Spinach and Ricotta Pancakes

Makes: 6

Cooking time: 10-15 minutes

Temperature: 180°C, Fan 160°C, 350°F, Gas 4.

Ingredients

Buckwheat Pancakes

100g Doves Farm Organic Buckwheat Flour

pinch salt

2 eggs

300ml milk

butter for cooking

Spinach & Ricotta Filling

1 small onion

25g butter

300g spinach

250g ricotta

¼ tsp salt

¼ tsp black pepper

Pinch ground nutmeg

Topping

1 tbsp olive oil

50g parmesan, grated 

25g pine nuts

Method

Buckwheat Pancakes

1. Put the flour into a large bowl, add the salt and stir to combine.
2. Break the eggs into the bowl, add 150ml of milk and beat to a smooth paste.
3. Stir in the remaining 150ml of milk to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish.
4. Put a little butter into a frying pan and get the pan nice and hot so the butter lightly covers the surface.
5. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
6. Cook the pancake, loosening the edges, until the base is golden.
7. Turn it over and cook the other side.
8. Transfer the pancake to a plate.
9. Repeat until the batter is used.
10. The pancakes can be left, covered and chilled, for up to a day before proceeding.

Spinach and Ricotta Filling

1. Finely dice the onion into a frying pan.
2. Add the butter and put the pan over a gentle heat.
3. Cook gently until the onion is translucent.
4. Add the spinach, cover and continue cooking until the spinach has wilted.
5. Remove the pan from the heat, tip the spinach into a mixing bowl and leave to cool.
6. Open the ricotta and drain off any liquid.
7. Tip the ricotta into the cooled spinach.
8. Add the salt, pepper and nutmeg and stir to combine.

Buckwheat Spinach Pancakes

1. Pre-heat the oven.
2. Lay the pancakes out on a clean work surface.
3. Divide the spinach mixture between the pancakes, spreading it in a line across each pancake.
4. Roll up the pancakes and transfer them to an ovenproof dish.
5. Sprinkle the olive oil over the pancakes.
6. Dust the pancakes with the grated parmesan.
7. Scatter the pine nuts over the top.
8. Bake until the pancakes are heated through, about 10-15 minutes.

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