How to Make the Perfect Mini Pancakes with The Brasserie

February 13, 2018
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The best day of the year is finally here – Pancake Day! Whether you layer yours in Nutella and banana, or prefer a simple combination of lemon and sugar, maybe it’s time to mix things up this year (get it?)

As much as we love traditional pancakes, we asked The Brasserie about what we can do to make pancakes a bit more exciting this year – and they definitely delivered.

Check out the below videos for Chef George’s mini American pancakes – you’ll feel like you’re in the middle of a Christmas market in no time with this street food style treat. You can also choose your own toppings – so feel free to go wild!

To make the batter, you will need:    
135g Plain flour
1tsp Baking powder
1/2tsp Salt
2 tbsp Caster sugar
130ml Milk
1 Large egg – lightly beaten
2tbsp Melted butter

Equipment:
Two mixing bowls
Seive
Fork
Muffin/cupcake tin
Pastry brush
Ladle
Skewers

Method:

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a different bowl. lightly whisk together the milk and egg, then whisk in the melted butter.

2. Combine the mixtures by pouring the milk mixture into the flour mixture, beating it with a fork until you have a smooth batter. Keep mixing until all lumps have disappeared.

3. Heat your muffin tin over the hob on medium heat (you may only be able to cook two-four pancakes at a time depending on your oven hob). Use your pastry brush to coat each muffin mold with butter, before ladling in the mixture. It may seem very thick, however you should wait until the top of each inpidual pancake begins to bubble, then use your skewer to seperate the pancake from the tin, and turn over so they can cook on the other side, until both sides are golden brown.

4. Repeat until all the mixture is used up – you can keep them cool in the oven on a low heat but they’re best served fresh.

5. Stack 3-4 pancakes onto a skewer to get that real street food feel – and cover them in whatever you like!

pancakes2.jpg

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