Latest news with #pancakes
Telegraph
6 days ago
- Health
- Telegraph
Green pea pancakes with spiced crispy green beans
Hodmedod's does a great range of dried pulses, grains and flours – including the green pea flour I've used here. This recipe is a bit like an Italian farinata – traditionally made using chickpea flour, with the batter fermented overnight – but this version is much quicker thanks to the buttermilk and a bit of bicarb. Overview Prep time 15 mins Cook time 30 mins Serves 5 Ingredients For the pancakes 100g green pea flour (or you can use chickpea flour) 1 tsp bicarbonate of soda 200ml buttermilk vegetable or corn oil, for frying For the sauce 1 tbsp gochujang or sriracha 1 tbsp tomato ketchup ½ tbsp light soy sauce For the green beans 160g gluten-free self-raising flour 2 tsp ground cumin 1 tsp ground turmeric vegetable or corn oil, for deep-frying 150-160g green beans, trimmed 100ml buttermilk handful of herbs such as coriander, fennel fronds and dill Method Step Add 100g green pea flour, 1 tsp bicarbonate of soda and 200ml buttermilk to a bowl with some seasoning and whisk to combine. Step In a separate bowl, whisk together 1 tbsp gochujang or sriracha, 1 tbsp tomato ketchup and ½ tbsp light soy sauce and adjust with water until the sauce is a single cream consistency. Step In a shallow bowl, mix 160g gluten-free self-raising flour with 2 tsp ground cumin and 1 tsp ground turmeric. Season and set aside. Step To make the pancakes, heat a little vegetable or corn oil in a small non-stick frying pan over a medium-low heat and pour in a quarter of the mix. Gently spread it out evenly with a spoon if necessary, and cook on a low heat for 2-3 minutes, or until it begins to bubble and turn golden. Turn over and cook for 2-3 minutes more. Repeat until you have 4 pancakes. Set aside loosely covered with foil to keep warm. Step Preheat about 8cm vegetable or corn oil to 160-180C in a deep-fat fryer or heavy based pan. Mix 150-160g trimmed green beans with 100ml buttermilk, then dip them in the seasoned self-raising flour to coat. Deep-fry in a couple of batches for 2-3 minutes, carefully turning the beans as they cook, until crisp and golden. Drain on kitchen paper.
CTV News
7 days ago
- Health
- CTV News
Asparagus, Bacon and Cheddar Pancakes
Nothing says spring like pancakes made with Ontario asparagus, bacon and maple syrup. Try this savoury tasty twist on a family favourite. Preparation time: 10 minutes Ready in: 37 minutes Cooking Time: 3 minutes, plus 6 minutes per batch Makes: 4 servings (makes 12 pancakes) Ingredients 2 cups (500 mL) chopped 1/2-inch (1 cm) pieces Ontario Asparagus 2 cups (500 mL) all-purpose flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) each baking soda and salt baking soda and salt 2 Ontario Eggs 2 cups (500 mL) Ontario Buttermilk 2 tbsp (25 mL) vegetable oil plus 2 tsp (10 mL) for cooking 2 tsp (10 mL) for cooking 1 tbsp (15 mL) Ontario Maple Syrup 1/2 cup (125 mL) cooked chopped Ontario Bacon 1/2 cup (125 mL) finely shredded Ontario Cheddar Cheese Toppings: Shredded Ontario Cheddar Cheese, cooked chopped Ontario Bacon and warm Ontario Maple Syrup Instructions In small saucepan of boiling water, cook asparagus until tender-crisp, 2 to 3 minutes. Drain in colander, rinse under cold running water; drain and pat dry. In large bowl, whisk together flour, baking powder, baking soda and salt. In medium bowl, whisk eggs until blended. Whisk in buttermilk, 2 tbsp (25 mL) oil and maple syrup. Pour over dry ingredients; add asparagus, bacon and cheese. Stir until just combined. Heat large nonstick skillet over medium heat; brush lightly with oil. Scoop 1/3 cup (75 mL) batter per pancake into skillet. Cook for 2 to 3 minutes until bottoms are golden and edges are dry; flip over and cook for 2 minutes until puffed and cooked through. Repeat with remaining oil and batter, adjusting heat as necessary. Serve with toppings. Tips: No buttermilk? In large measuring cup, combine 2 tbsp (25 mL) white vinegar and enough milk to make 2 cups (500 mL) of liquid. Stir; let stand 10 minutes. Add a pinch of crushed red pepper flakes to add kick to warmed maple syrup. Nutritional Information 1 serving:
CTV News
29-05-2025
- Entertainment
- CTV News
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Winnipeg Watch Chef Shahir Massoud serves up pancakes with Butterball Applewood Smoked Turkey Bacon—perfect for your next brunch spread.
