Alternative pancake recipes from the Bob Books team
- Bob Books
- 13th February 2018
We're a pretty international bunch at Bob Books, and with pancake day around the corner, we thought we'd share some of our favourite recipes. Happy Pancake Day!
Palacsinta - Hungarian pancakes by Ibolya
One of the most exciting lunch times were palacsinta times, when my mum would make anything between 50-70 pancakes and believe it or not, they would all be eaten by the end of the day. It was only four of us and admittedly the pancakes are thinner than the British ones, but I am still proud of out-eating my brother who was six years older. My record number was 11 in one sitting. As the pancakes, can be eaten savoury, we would have the main course first, so these would be filled with cottage cheese, sour cream and grated cheese on top. My brother, father and I would have competitions who can eat the most number of pancakes, while my poor mother was just making more and more. It is a fantastic tradition and this recipe was handed down from my mother’s grandmother. I love how my mother hand written this, it brings back memories, pancakes piled up high, everyone happy and the smell of hot lard, the various fillings across the table, all organic, from our garden and all jams of course made by my mum. Every time I go home, now my mother makes these for my children, for her grandchildren, continuing the tradition.
- 250 g of organic plain flour
- 2 eggs
- 300 ml of milk
- 1 tbs of icing sugar
- pinch of salt
- lard or oil
- soda water
Mix together 100 ml of milk with the two eggs and one tbs of icing sugar, put 25 g of flour until you have a smooth batter. Add some milk or some soda water so it’s not too thin and neither is too thick. This amount should give you approximately 18-20 pancakes.
Get your pancake pan out and heat up a spoonful of lard, or butter if you don’t have lard in your fridge. Once the pan is hot, pour in one ladle spoon of the mix. Tilt the pan to distribute the pancake batter, and fry on both sides over a high heat. These pancakes should be thin, so you can easily roll them later. If you would like you can even great some apples into your batter
Once you have made them, you can use various fillings, however the most popular and traditional Hungarian fillings are the following:
Mix together one egg yolk, icing sugar, raisins and cottage cheese until it’s evenly mixed and spread this inside your pancake. You can also use grated walnuts with icing sugar, or for a very authentic Hungarian filling, grind some poppy seeds and pour a bit of hot milk over it, then add some icing sugar and when the paste is thick, spread that over the pancake and roll them up. Other fillings can be homemade strawberry jam, melted chocolate or cinnamon mixed with icing sugar. Or how about some walnut cream and apricot jam spread over the pancake or some chocolate-covered with some chestnut filling.
Or if you like your palacsinta savoury, you just mix some cottage cheese with sour cream and salt and spread that over your pancake.
Healthy gluten-free brown rice flour crepes with walnuts and honey by Ella
I was blessed...ahem... with several food intolerances but I am determined not to let them to rule my life. It's very hard to give up wheat, no matter what Gwyneth Paltrow has you believe, and I still struggle. However, with a little bit of creativity, and a handy google search there really is an alternative to just about everything. Macaroni cheese made with cashews, pasta made from courgettes...some are more effective than others! These gluten free pancakes are delicious, taste light and earthy and are simpler to make than any other crepe. You can make a batch in under 10 minutes and they are super healthy - until you douse them in butter and maple syrup.
Recipe makes 4 crepes
* Just over 1 cup GF brown-rice flour (should be very easy to find in Wholefoods or another health food store)
* 1 egg (vegans could omit this and try adding more oil?)
* A tiny pinch of salt
* About 1 cup of liquid (I used half water, half almond milk, but you could use any milk or just water)
* 1 tsp of olive oil
* Toppings- I had walnuts (provides good, healthy fat!), honey, a bit of butter, and a sprinkle of coconut palm sugar* but you could have all sorts, fresh fruit is normally my favourite.
1. Mix your flour, egg, salt, oil and liquid. Beat with a hand whisk until smooth.
2. Pour 1 ladles worth into a pan on a medium heat (you could grease with butter or oil)
3. Flip when they look golden on the under side.
Ukrainian Sourdough Pancakes by Dee-Anna
This one is one of our family favourites. It came from my paternal grandmother (Baba) who was born in the Ukraine and emigrated to Canada as a toddler. I assume the recipe has been passed down through generations by word of mouth, so it may not be exactly the same as the traditional recipe, but they are delicious anyway. Please note that part of the recipe should be done the evening before you want to eat them.
Recipe makes 15-20 crepe style pancakes
Step 1 - This should be done the evening before you cook them.
- 4 cups warm water
- 1 tbsp yeast
- 2.5 cups flour
Mix together with a wire wisk in a large bowl. Cover with a tea towel and leave overnight. The mixture will rise.
Step 2 - In the morning add
- 4 eggs
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp baking soda (bicarbonate of soda)
- 2 tsp baking powder
Beat together with electric mixer. Spray a non-stick 10 inch crepe/pancake pan with oil. Pour a scant 1/2 cup of batter on hot pan. The batter should thinly fill the pan. When the edges are dry and top is bubbled, flip over and cook other side. You may have to spray the pan again half way through cooking.
Serve with butter and maple syrup or whipped cream and berries. Roll up and enjoy!
Oh, and if you happen to have any leftovers, they are delicious cold with a bit of butter, brown sugar & cinnamon.
French Matefaim by Blandine
The matefaim has a funny name, it literally means "subdue hunger". It is very easy to make and we normally do it savoury when we get stuck for dinner or we put apples in, to make a sort of cake. It's a recipe from the countryside of le Forez and the region of Lyon.
My grandma Mathilde taught me how to prepare it. It's very easy: crack an egg or two in a bowl, pour 3-4 tbsp of white flour and add a small glass of milk. The mixture must be thicker than a pancake one. Pour it all in a pan with a bit of oil, cover and cook slowly. When the top is set and the bottom gets golden, you can flip it.
As a savoury dish, we would eat it with tomato sauce and grated Gruyere (we all have those in our fridge in France).
To make it with apples, we just cut out some apples thinly and add them to the preparation before cooking it.
If you try out any of our recipes, we'd love to hear how you got on. And don't forget to send us a pic!
Have any favourite recipes you'd like to share? Comment below.