Pancake day with Tesco
With pancake day coming up we thought we would take a look at some of the recipes Tesco have to make the perfect pancake!
Pancake layer cake recipe
20 layers of light, moist pancakes sandwiched with gorgeous vanilla custard, topped with fresh whipped cream and sweet raspberry sauce. This flipping marvellous pancake tower is a real show-stopper that’s sure to impress friends and family!
For the vanilla custard
300ml double cream
1 vanilla pod, seeds scraped out
6 egg yolks
4 level tbsp cornflour
For the pancakes
300g plain flour
3 tbsp caster sugar
4 eggs, beaten
500ml full-fat milk
80g butter, melted and cooled
2 tsp vanilla extract
For the raspberry sauce:
2 tbsp lemon juice
3 tbsp caster sugar
For the topping
250ml double cream
200g fresh raspberries
- To make the custard, put the cream, milk and vanilla seeds into a saucepan and heat to just below boiling. In a bowl, whisk together the sugar, egg yolks and cornflour. Still whisking, pour on the hot milk mixture. Return to the pan and heat gently, stirring until the mixture begins to thicken and coats the back of a spoon. Pour into a bowl. Stir in the butter. Place a sheet of clingfilm directly onto the surface of the custard. Put in the fridge and chill until completely cold.
- To make the pancakes, put the flour and sugar into a bowl. Add the eggs and half the milk and whisk until smooth. Whisk in the remaining milk, butter and vanilla extract, then pour the batter into a jug.
- Heat a 20cm non-stick frying pan and brush very lightly with sunflower oil. Pour 60ml of the batter into the pan and tilt so the mixture covers the whole surface. Cook for about a minute until golden. Flip the pancake over and cook the other side for 30 seconds to 1 min. Remove to a plate. Cook a further 19 pancakes in the same way, stacking them on top of one another as they are done. Leave until cold.
- Place a pancake on a serving dish. Spread over 1-2 tbsp of custard and place another pancake on top. Continue spreading and stacking the remaining custard and pancakes. Chill.
- To make the sauce, put the raspberries and lemon juice in a pan and heat gently until the berries have softened and collapsed. Strain the pulp through a sieve and put in a clean pan. Add the sugar and stir until dissolved. Simmer gently for 5-10 mins until the mixture has reduced and is slightly syrupy. Leave to cool.
- To serve, whisk the cream until softly thick. Spoon over the pancake stack. Scatter over the raspberries. Pour over a little sauce and serve the rest separately.
Lemon drizzle pancake cake recipe
This stunning lemon drizzle pancake cake is just as at home as a dinner party dessert, as it is as a Pancake Day treat. The cake is made with layers of wafer-thin crêpes and tangy lemon curd yogurt, before a final decoration of fresh lemons and sweet lemon sauce. It easily feeds a crowd and a slice makes a low calorie dessert choice, too.
250g plain flour
2½ tbsp caster sugar
450ml semi-skimmed milk
1 tbsp melted butter
1½ tsp vanilla extract
sunflower oil, for frying
6½ tbsp lemon curd
¼ tsp cornflour
2½ lemons, 2 zested and juiced, ½ sliced to decorate
750g low-fat Greek yogurt
- Put the flour, 1½ tbsp sugar and a pinch of salt in a mixing bowl and stir to combine. Make a well in the centre and add the eggs. Pour in 100ml milk and whisk until you have a thick, smooth batter. Whisk the butter, vanilla extract and remaining milk into the batter until combined.
- Set a 27cm nonstick frying pan over a medium heat and lightly brush with sunflower oil. Spoon a small ladle of batter into the pan, swirling it so the mixture covers the surface in a thin, even layer. Cook for about 1 min until the edges start to curl and the underside turns golden. Flip and cook for 1 min more until golden, then transfer to a plate. Repeat to make all the pancakes (you should have 20-25 in total), brushing the pan with more oil if necessary. Leave to cool completely.
- Put the remaining sugar in a small bowl with the juice of 1 lemon, stir until dissolved, then set aside. Put 5 tbsp of the lemon curd in a small saucepan and heat gently. Meanwhile, mix the cornflour in a small bowl with a splash of the lemon juice and stir until smooth, then add in the remaining lemon juice and stir into the lemon curd. Simmer gently for 2 mins, stirring constantly, then set aside to cool to room temperature.
- Stir the remaining lemon curd into the yogurt along with half the lemon zest. Put one of the pancakes on a serving plate, drizzle with about ¼ tsp of the lemon-sugar syrup and spread with 1½ tbsp of the yogurt. Repeat with the remaining pancakes, syrup and yogurt, layering them until you have completed stacking the cake. Chill for 30 mins to firm up slightly.
- Remove the pancake cake from the fridge 15 mins before serving, then drizzle with the lemon curd sauce and top with slices of lemon and the remaining zest (you may not need it all). Serve in slices, with any leftover lemon curd sauce and yogurt.
You can make the pancakes several hours ahead. Stack them on a plate between sheets of kitchen paper or nonstick baking paper. Once cool, wrap loosely in clingfilm until needed.
Don’t assemble the cake too far in advance, as it could become stodgy if it is left to set in the fridge for too long.
The pancakes can be frozen. Stack them between sheets of baking paper, then wrap in clingfilm and freeze. Just defrost in the fridge; no need to reheat.
For a sweet twist, you could try swapping the lemon curd for sieved raspberry jam.
Adam Gray’s pancakes with ham and maple syrup recipe
An unconventional but brilliant way to use up leftover roast ham, these pancakes are wonderfully simple to prepare and will be incredibly appealing to children. Pair with a hot drink for a splendid treat.
For the pancake batter
230g plain flour
50g caster sugar
½ tsp bicarbonate of soda
1 tbsp baking powder
50g butter, melted
½ tsp salt
For the ham and maple syrup
560g leftover roast ham
100ml maple syrup
- Using a hand blender, combine all the pancake ingredients together with only 25g of the melted butter. If you don’t have a hand blender, simply mix the dry ingredients in a large bowl and the wet ingredients in a measuring jug. Slowly combine the wet ingredients into the dry until you are left with a smooth consistency. Ensure the mixture is lump-free before moving on to the next step
- Pass the mixture through a fine sieve and keep aside
- Place a non-stick frying pan over a moderate heat and add a little melted butter. Spoon the mixture into the middle of the pan so the mixture is approximately 1 cm high and 5 cm wide.
- Cook the pancakes until golden brown on one side and then flip them over with a spatula to cook the other side
- When golden brown on both sides, remove the pancakes from the frying pan and place onto plates.
- Lay some of the leftover ham on top of each pancake and drizzle with maple syrup.
Princess pancake face recipe
Transform your pancakes into a beautiful princess with a few simple and delicious decorations. With flowing chocolate locks, a golden lemon curd crown, fluffy pink marshmallow cheeks and juicy strawberry lips, this princess pancake is not only pretty, but tasty too. Give it a go this Pancake Day!
250g plain flour
½ tbsp baking powder
pinch of salt
1 tsp sugar
2 large eggs, lightly beaten
30g butter, melted and cooled
300ml whole milk
sunflower oil, for frying
edible gold balls
black or chocolate writing icing
edible sugar flowers
- Sift the flour into a large bowl, add the baking powder, salt and sugar. Mix to combine.
- Beat in the eggs, melted butter and milk until smooth then transfer to a jug so it is easy to pour.
- Heat a large non-stick pan over a low heat. Lightly brush with sunflower oil and pour a round shape of mixture for the head approx 11cm round. Cook for 30 seconds – the top of the pancake will bubble slightly then turn it over and cook for a further 15-20 seconds. Remove from the pan and set aside.
- Pour out a 10cm square of mixture for the crown and cook for about 30 seconds, then flip and cook for 15-30 seconds. Then pour out 3 or 4 curved lengths to attach together for the hair (it’s tricky to flip if it’s all connected). Cook for about 20 seconds, then flip and cook for 15 seconds. Set aside with the other cooked pancake pieces. Repeat this process three more times to make more Princess face pancakes.
- Place the round face on a large plate, place the hair around the face trimming to make it piece together. Spread the hair with chocolate spread and drag through a fork to make it look like hair. Trim the square pancake to look like a crown and brush with lemon curd. Place gold balls on the tips of the crown and add a row along the base.
- Use two pink marshmallows for rosy cheeks (halve them if they are large), use a white marshmallow for a nose and halve a green grape length ways for the eyes. Using the writing icing draw pupils on the eye, draw eyebrows above and some pretty eyelashes. Thinly slice a strawberry, take one slice and cut it into a triangle and place it onto the Princess’ chin, point up. Then add a strawberry slice to the left hand and right hand sides of the triangular slice to make lips. Finally finish with some edible flowers to go in the hair of your Princess.
Tip: Make sure your pancake batter isn’t to thick and cook them very gently over a low steady heat because you want them cooked but not coloured so you can decorated them as faces.
Contents from Tesco.