Phil Vickery's delicious pancake recipes for Pancake Day!
Phil’s taking your pancake game to the next level! He’s combining the taste of some of the nation’s favourite puddings, with his classic crepe. Whether you prefer tiramisu, apple crumble, banoffee pie or something classic, he’s got something for everyone.
Classic pancake batter
Serves: 4 (makes 8 pancakes)
Ingredients
For the pancake batter: 100g plain flour200ml milk (approx) 2 medium eggs Pinch of salt25g salted butter, melted Oil, for greasing
Method
1. Place the flour in a large bowl, then add half of the milk, the eggs and salt, and beat together.
2. Slowly add the rest of the milk to make a thin batter then whisk in the melted butter.
3. Heat a 20cm non-stick frying pan and pour in a spoonful of oil and swirl around.
4. Add the batter and cook over a high heat until lightly browned.
5. Flip over and cook for a further 1 minute to blister slightly.
6. Flip out of the pan and repeat the process.
7. Cover and use when needed or eat warm straight from the pan. (No need to layer with greaseproof paper, they won’t stick!)
Tiramisu style pancakes
Serves: 4
For the batter:2 tsp instant coffee 2 tbsp hot water 300ml milk approx250g self raising flourPinch or two of salt1 medium eggOil, for greasing250ml coffee (approx), warm
For the filling:200ml double cream200g mascarpone100g castor sugar 150g grated bitter chocolate2 tbsp brandy (optional)Cocoa powder and icing sugar to dust
Method
1. Brew the instant coffee in the hot water, then pour into the cold milk.
2. Place the flour and salt into a bowl and mix well.
3. Add the egg and the coffee-milk mixture and bring together to form a thick batter.
4. Lightly oil four 4 x 8 cm steel baking rings, then add a little oil to a non-stick frying pan. Place the rings into the pan and gently heat.
5. Add half of the pancake batter to each ring and cook for 2-3 minutes.
6. Once the pancake is set, loosen the edge and lift off the ring, then carefully flip over to cook for a further 2-3 minutes to set.
7. Repeat, giving you 8 pancakes.
8. Put the rings on to a plate, and place 4 pancakes back into the rings (1 pancake per ring). Sprinkle with a little warm coffee. Spoon some more of the coffee over the other 4 pancakes that are still on the plate.
9. Whisk the cream, mascarpone and sugar together until thick.
10. Sprinkle bitter chocolate onto the soaked pancake in the mould, then fill with the cream mixture until just under the rim of the mould. Repeat with the other 3. Chill the rest of the filling.
11. Top with the other pancake, press and chill well.
12. Lift off the ring (you may need a quick blast with a blowtorch to release it) and add a spoon of the reserved chilled mix on top. Sprinkle with grated chocolate and cocoa powder.
Banoffee pancakes
Serves: 4 (8 pancakes)
Ingredients
4 bananas, roughly chopped into small pieces 100g bitter chocolate, roughly chopped1 x 397g tin of Carnation Caramel sauce 1 medium egg white, lightly beatenFinely grated zest of 1 large limeSqueeze of juice8 medium sized pancakes (see recipe)Icing sugar to dustThick clotted cream to serve
Method
1. Preheat the oven to 220C.
2. Mix with the chopped chocolate and 4 tbsp of the caramel fudge.
3. Finally add the egg white, zest of the lime and a squeeze of the juice.
4. Fill the pancakes, by placing some of the mixture into the middle of the pancake. Fold the sides in, and then roll up.
5. Warm in the oven for about 10 minutes. Do not overheat, the chocolate should not be completely melted.
6. Dust with icing sugar, slice, and serve with thick clotted cream and more caramel fudge.
Apple crumble pancakes
Serves: 4
Ingredients
100g salted butter, chilled 200g plain flour100g castor sugar, plus another 150g for cooking the apples2 Bramley apples, large peeled cored and cut into medium sized chunksJuice and zest of 1 large lemon8 cooked pancakes (see recipe)1 medium egg, beatenIcing sugar, to dust2 small pots ready-to-eat Devon custardVanilla ice cream to serve
Method
1. Preheat the oven to 200C.
2. Place the cold butter and flour together in a food processor. Pulse until the mixture is at fine breadcrumbs, then tip into a bowl.
3. Using a spoon mix in the sugar. (Doing it this way around ensures that the mixture does not cake up, but keeps the crumble nice and loose.)
4. Spread the crumble onto a baking sheet and cook in the preheated oven until it's taken a light colour - but not too brown, as you are going to cook again once the pancakes are filled.
5. Place the apples, sugar and lemon into a saucepan and bring to a simmer. Stew until the apples are half cooked, then remove from the stove. Make sure the apples are not too runny.
6. Lay out the 8 pancakes on a board. Spoon into the centre the warm apple mix and top with a spoon or 2 of custard
7. Fold up the pancakes to make neat parcels and place onto a parchment lined baking sheet.
8. Sprinkle each parcel with beaten egg and sprinkle lots of crumble over each one.
9. Return to the oven and cook until nice and browned, (for approximately 5-6 minutes.)
10. Carefully lift the pancakes off onto bowls and dust with icing sugar.
11. Serve with custard and vanilla ice cream.