For those who were listening to the discussion last evening regarding pancakes, pikelets and blinis, here are the recipes as promised.

I love the versatility of the thin pancakes – a favourite way to serve them that has stood the test of decades, is to simply sprinkle each cooked pancake while warm with lemon juice and sugar, then roll up and cut into segments.

I also use them as lasagna sheets – they are never tough and cut out beautifully in the finished lasagna.

They can also be filled with all sorts of savoury mixtures and can make a meal go a long, long way in the process.

The pikelets of course are a different type of pancake batter, much lighter and fluffy, a real treat with jam and cream or any topping of your choice. I have found that they are very popular with children (as well as adults and most certainly grandchildren).

Finally, as for blinis – such a beautiful, tasty little treat topped with any savoury combination that takes your fancy.

So without further ado, here are the recipes. Don’t hesitate to contact me if you have any questions.

Pancakes

Ingredients

250g plain flour

½ teaspoon salt

2 eggs

600ml water or milk

Method

Combine the flour and salt in a mixing bowl.  Make a week in the centre and add the eggs and liquid.  Whisk until smooth.

Leave to stand for at least 10 minutes. (If it separates a little during this time, just stir it to bring back together again.)

Place a frying or similar on a hotplate over medium heat, then spray with cooking oil spray and pour in approximately ¼ cup batter, tilting the pan to spread out evenly (leave a little space at the edges to make it easier to get an egg flip or spatula in there to turn the pancake over.

Once the top of the pancake has no wet spots, flip over with a spatula or egg flip – or if you are brave, toss to turn and cook briefly on the other side.

Turn out onto a plate and repeat.

---

Pikelets

Ingredients

110ml milk

2 teaspoons lemon juice

150g self raising flour

¼ teaspoon baking powder

¼ teaspoon bicarbonate of soda

Small pinch salt

1 egg

60g sugar

30g butter, melted

Method

Mix the milk and lemon juice together and leave to stand for 5 minutes.

Sift the flour, baking powder, bicarbonate of soda and salt into a mixing bowl.

Whisk the egg and the sugar together. 

Make a well in the centre of the dry mixture and pour in the egg mixture, milk and lemon juice mixture and melted butter.

Whisk until the batter is smooth.  Stand 5 minutes.

Heat a frying pan or skillet over medium heat and spray with cooking oil spray or similar.

Place tablespoonfuls of the batter into the pan (allowing plenty of room for spreading), lessen the heat just a smidgeon,  and cook until bubbles break through the batter and the base is nicely browned.

Flip the pikelet over and cook on the other side until this is also nicely browned and the pikelet cooked through.  Repeat with the remaining mixture.

---

Blinis

I use a little buckwheat flour in these lovely little yeasted pancakes as I really like its nutty flavour.  However, the 60g specified in the recipe can replaced with the same amount of regular plain flour.

These make tasty little canapes when topped with for instance, cream cheese mixed with an equal part of sour cream or crème fraiche and chopped garden herbs to taste, then a slice of smoked salmon or trout place on top.  As the saying goes, you are only limited by your imagination.

Ingredients

60g buckwheat flour

100g plain flour

1½ teaspoons instant dried yeast

½ teaspoon salt

½ teaspoon sugar

2 egg yolks

180ml warm milk

2 egg whites

2 tablespoons olive oil

2 teaspoons butter

Method

Mix together the buckwheat flour, plain flour, yeast, salt and sugar.

Whisk the egg yolks into the milk and mix into the dry ingredients.

Cover the bow with a tea towel and leave in a warm place to rise for 1 hour.

Beat the egg whites until stiff peaks form, the fold gently into the batter.

Heat the oil and the butter together over medium heat in a large frying pan, allowing a little room for spreading.  Allow to cook until golden on one side, the flip and cook on the other side until golden brown and the blini is cooked through.  Repeat with the remaining mixture.

Cover the blinis once a little cooled with a tea towel to prevent them drying out.