Written by: Jess
Pancake Lovers! The time has come...
Fluffy and thick or delicate and paper thin, sweet and sticky or a mountain of savoury decadance...All over the world Shrove Tuesday or 'Pancake Day' is celebrated with a stack of the good stuff.
Also known as 'Fat Tuesday', Pancake Day celebrates the last chance to gorge yourself before the fasting period of Lent. And since it's also the same day as Carnival in Trinidad, New Orleans and Brazil, we've decided to put together a couple of Carnival-style pancake recipes, tested by our very own Elizabeth, a Trini-to-d-bone!
Trini Doubles Pancakes
To get us into the true Trini carnival spirit, we have a savoury recipe inspired by their most famous street snack, doubles!
Cook time: 50 mins
Serves: 4
Heat rating: 2/5
Ingredients
1 large onion - thinly sliced
2 cloves of garlic - finely chopped
Fresh ginger - finely chopped to make 1 tbsp
1 lime
10g bunch of coriander - roughly chopped
275ml milk
2 large eggs
250g plain flour
1 ½ tsp baking powder
2 x 400g tin of chickpeas - drained
Hot sauce to serve
Turmeric
Curry Powder
Method
1.Fry the onion in a medium saucepan with 3 tbsp oil for 10 minutes or until soft and translucent. Add the garlic and ginger then fry for a minute
2.Mix the flour with the baking powder, 1 tsp TURMERIC and ¼ tsp salt then make a well in the centre. Whisk in the eggs and milk until you have a smooth thick batter. Leave to one side
3.Add the chickpeas, 1 tbsp CURRY POWDER (Trinidad curry powder is best!), 200ml water and 1 tsp salt to the onions then cover and simmer for 30 minutes or until the onion has melted into the sauce and there’s just a syrupy liquid left in the pan
4.Heat a frying pan until very hot then wipe with oil. Ladle in enough batter to make a few pancakes about 8-10cm in diameter (you will have to do this in batches). Cook for 30 seconds or until bubbles appear on the surface then flip and cook for 30 seconds to brown on the other side. Repeat with the remaining batter
5.Serve the pancakes topped with chickpea curry, coriander, and the hot sauce and lime cut into wedges on the side
Fruit Pancakes with Rum and Ginger Caramel Sauce
A recipe inspired by the spiced cocktail Hot Buttered Rum!
Cook time: 15 mins
Serves: 4
Heat rating: 0/5
Ingredients
250ml milk
2 large eggs
100g plain flour
100g soft brown or muscovado sugar
160ml tin of coconut cream
1 tbsp rum
Tropical fruit to serve - cut into bite-size pieces
Ground ginger
Method
1.Make a well in the centre of the flour then whisk in the eggs, milk and a pinch of salt until you have a smooth batter. Leave to one side
2.Separate the coconut cream into the solid and liquid parts then boil the liquid and 2 tbsp water with the sugar, 1 ½ tsp GROUND GINGER and a big pinch of salt for 5 minutes or until the sugar has completely dissolved and the mixture has thickened
3.Stir in the solid part of the coconut cream with the rum and boil for 1 minute or until the solid part has melted into the sauce. Leave to one side
4.Heat a frying pan until very hot then wipe with oil. Ladle in enough batter to coat the bottom of the frying pan in a thin layer. Cook for 30 seconds or until the bottom is browning in patches then flip and cook for 30 seconds to brown on the other side. Repeat with the remaining batter
5.Serve the pancakes topped with the caramel sauce and tropical fruit
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