Pancake Day is my Second Favourite Themed Dinner of the Year. Christmas comes first, obviously.
On my Second Favourite Themed Dinner of the Year I
run walk quickly home from work, my bag packed full of Assorted Pancake Fillings. Mainly sweet ones 'course.
This year, as well as our usual conveyor belt* of sweet treats, all lining up ready to be added with gusto and greed to each pancake hot off the frying pan, I'll be making these Mini Pancake Cakes. Afterall, what could possibly be better than a pancake than a cake of pancake?!
These had banana, whipped double cream and were drizzled with melted milk chocolate
Other winning flavour combinations:
- Knickerbocker Glory Pancake Cake: selection of fruit, chocolate sauce, strawberry sauce, honeycomb and ice cream
- Tropical Treats: Tropical fruits such as pineapple, banana, mango, melon, passionfruit topped with syrup from a jar of stem ginger
- Chocoholic's Dream: Chocolate sauce, white and dark chocolate buttons, chocolate ice cream
- Sticky Toffee Pudding Pancake: dates, toffee sauce and ice cream
- Apple Adventure: Warmed apple sauce with cinnamon
Mini Pancake Cakes
(Makes three pancake cakes, each with five layers)
For the pancakes:
100g plain flour, sifted
Pinch of salt
2 eggs, beaten
Butter for greasing the pan
For the filling:
Three medium bananas, chopped
Small pot double cream, whipped
50g milk chocolate, melted
1. To make the batter, place the flour and salt into a large bowl and make a well in the centre
2. Add the eggs into the well and, using a large balloon whisk, whisk the flour and eggs together
3. Gradually add the milk, continuing to whisk until all the milk is added. Whisk once more until you have a nice smooth batter
4. Melt a small knob of butter in the frying pan on a medium-hot and use a piece of kitchen towel to wipe the pan to carefully ensure the entire pan is nicely greased. Reduce the heat to medium and place a ladleful of the batter into the centre of the pan. Quickly tip the pan from side to side to ensure the batter covers the entire pan. After roughly thirty seconds check with a palate knife to see if the underside is nicely golden and if so..... start flipping!
5. Stack the pancakes between pieces of foil or kitchen towel to keep warm
6. Once you've made all the pancakes, allow to cool a little and use a round biscuit cutter to cut out mini pancakes. You should get roughly three mini pancakes from each normal sized pancake.
7. Begin the each cake, layering one pancake, followed by a few chopped bananas and a dollop of cream and so forth. Drizzle with the melted chocolate to finish
- The batter mixture above is perhaps a bit generous, but that is to take into account the First Few Flops. Those first couple of pancakes that, when flipped, flop and end up in a pathetic little pile on the worksurface.
- You can make the pancakes up to 24 hours in advance: store, wrapped, in the fridge and reheat in an ovenproof dish, covered with foil in the oven. Alternatively they will freeze happily for up to one month
- The 'scraps' leftover from the pancakes were reheated gently in the oven with the classic combination of spinach and riccota
*not too dissimilar to the Generation Game but without the cuddy toy