Pancakes 3 Ways By Izy Hossack (Because Yum)

Gingerbread-Pancakes-with-Salted-Treacle-Butter-15

Roses are red, violets and blue, pancakes are great, pancakes pancakes pancakes.

Poetry to our ears.

Pancake Day (or Shrove Tuesday) is by far the most pivotal date in our calanders, mostly because it’s the last day that half of us can eat food we like before we decide to ‘challenge’ ourselves by giving up something we love for lent. Izy Hossack is a cook extraordinaire with wacky and wonderful recipes that make our mouths drool – she’s a pancake fanatic, so here are three of her best pancake recipes.

Get cooking.

GINGERBREAD PANCAKES WITH SALTED TREACLE BUTTER 

Gingerbread pancakes

 

Ingredients:

  • 2 cups (250g) plain flour (I replaced ½ cup with oat flour)
  • 2½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground clove
  • ½ tsp kosher salt
  • 1 cups (330ml) buttermilk
  • ½ cup (125ml) unsulphured molasses (I only used ¼ cup)
  • 3 tbsp melted butter (I used coconut oil)
  • 2 tsp peeled finely grated fresh ginger
  • 2 large eggs

 

 

 

 

 

  1. Preheat the oven to 200°F (90°C). Set a baking sheet in the oven.
  2. In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.
  3. Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.
  4. In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.
  5. Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.
  6. Set the finished pancakes on the baking sheet and keep warm in the oven, or just gobble them up as you go. Repeat with more butter and remaining batter, wiping the skillet clean with a paper towel between batches.

 

POTATO, PEA & LEEK PANCAKES

potato-pea-and-leek-pancakes

 

 

Ingredients:

  • 300g (10.7 oz) white, floury potatoes (about 2 medium), peeled
  • salt
  • 1 large leek, halved and sliced into 3mm thick strips
  • 1 tbsp olive oil, plus extra for frying
  • 100ml (1/3 cup + 1 tbsp) vegetable stock or milk
  • 2 eggs
  • black pepper
  • 60g (1/2 cup) gram flour (chickpea flour/besan)
  • 3 sprigs of fresh thyme, leaves picked
  • 1 tsp baking powder
  • 100g frozen petits pois (baby peas), defrosted

 

 

 

  1. Cut the potatoes into quarters then place into a pot and cover with water, salt the water well. Place over a high heat, bring to the boil then turn down to simmer until tender (about 15-20 minutes).
  2. Meanwhile heat the olive oil in a large frying pan over a medium heat. Once hot, add the leeks and a sprinkle of salt and turn the heat down to low. Cook for around 15 minutes, stirring occasionally until softened but not coloured.
  3. Once the potatoes have cooked, drain them and return to the pot. Mash with a potato masher or, if like me you don’t have one, the back of a fork until mostly smooth. Mix in the vegetable stock/milk, the eggs, black pepper, gram flour, thyme leaves and baking powder until smooth. Fold in the cooked leek and defrosted peas.
  4. Wipe out the pan you were using for the leeks and return it to a medium-low heat with enough olive oil to lightly coat the base (it’s helpful if you’re using a non-stick frying pan here). Scoop a heaped tablespoon of batter into the pan to form one pancake. Spoon in one or two more puddles of batter, depending on the size of your pan. Leave to cook until dark golden underneath then use a metal spatula to swiftly flip each one over – this can take as bit of practice as the batter doesn’t have the gluten to hold it together, thus you must be confident and quick when flipping! Leave to cook on the other side until dark golden too.
  5. Keep the pancakes warm on a baking tray in an oven at 100 C whilst you cook the remaining pancakes as before. Serve them warm with a fried eggs (& bacon if you fancy) for brunch, lunch or dinner! They’re also excellent with some Cheddar cheese grated on top or some ketchup as a lil snacky.
  6. The cooked pancakes will keep well, covered in the fridge for a few days – just reheat them in a frying pan with a little bit of oil when you need them.

 

BUTTERMILK PANCAKE LAYER CAKE FOR ONE WITH MALTED FROSTING

Pancake cake

 

Ingredients:

  • For the pancake batter:
  • 1¼ cups all purpose flour
  • 1 tbsp baking powder
  • pinch of salt
  • ¾ cup buttermilk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp oil (I used melted coconut oil)
  • 1 tbsp agave syrup
  • For the frosting
  • ¼ cup butter, softened
  • 3 oz powdered sugar
  • 3 tbsp pecan butter (or v. finely chopped or ground pecans)
  • ½ tsp vanilla bean past (or 1 tsp vanilla extract)
  • 2 tbsp malted milk powder
  • 1-2 tbsp milk

 

 

 

 

  1. Make the pancakes by combining the first 3 ingredients in a bowl. Make a well in the center and add the rest of the pancake ingredients. Stir together until just combined.
  2. Pour heaped tablespoons of batter into a large, non-stick frying pan preheated with a little oil. Cook over a medium-low heat until bubbles form + burst on the surface of the batter. Flip the pancake using a metal spatula and cook on the other side until golden brown, then remove from the pan and transfer to a cookie tray. Repeat until all the batter has been used up.
  3. Make the frosting by creaming all the ingredients together in a medium bowl. Add 1 tbsp of milk at first and if you need it, add the second tbsp.
  4. Stack the pancakes, with layers of frosting in between, then frost the outside of the cake if you want too (I use a smooth butter knife to smooth it all out).

All recipe’s from Izy Hossack, find her blog here.

Buy her first cookbook here, and keep an eye out for her second cookbook for students!

Follow Izy on Instagram: @izyhossack