How to nail Shrove Tuesday
I usually feel a bit unprepared for Shrove Tuesday, it’s not a day of the week when I feel switched on to culinary creations, but this year I’m going to wow the mudlets with something really special (which after last year’s tortilla wraps shouldn’t be hard). I recently had a drool at the menu at The Malthouse Bar & Kitchen in Stroud after visiting the antiques emporium next door (review to follow) and was loving the sound of buttermilk pancakes with smoky bacon and maple syrup, so I got in touch with head chef Ryan King, who kindly agreed to share this very scrumptious sounding recipe for red velvet (I know! I love the cake too!) pancakes.
Makes 10 good-sized pancakes.
150 grams plain flour
1 tbs best cocoa powder
½ tsp baking powder
½ tsp bicarbonate of soda
3 tbs granulated sugar
pinch of salt
150 millilitres buttermilk or runny plain yogurt
1 large egg
1 tbs vegetable oil
1 tsp vanilla extract
red food colouring
raspberries, crème fraîche, grated dark chocolate to serve
In a large bowl, mix together the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and pinch of salt. Next, in a measuring jug, whisk together the buttermilk or plain yogurt, egg, vegetable oil, vanilla and red food colouring.
Whisk the liquid ingredients into the dry ingredients to make a thick batter and set to one side while you get out a smooth griddle or non-stick frying pan and warm it on the stove, wiping it with a little vegetable oil first.
Add small ladlefuls of the batter onto the griddle and when bubbles start appearing on the surface, after a minute or two, it means the pancakes are ready to turn. They’ll probably need just under a minute on the second side, but it depends on how hot the griddle is, so check as you go.
Serve with fresh raspberries and a dollop or two of crème fraîche on top of which you have grated dark chocolate.