Recipes from Breakfast's Pancake Tuesday at Nosh Food Market.
Blueberry compote
1 cup frozen blueberries
1 tablespoon icing sugar
1/2 tsp 5 spice
50 ml Vincotto
Mash the blueberries and combine all ingredients.
Lemon Mascarpone
200g lemon curd
200g mascarpone
3 slices glace lemon
Roughly chop the glace lemon, combine all the ingredients and whisk until stiff.
Pancake recipe
2 eggs - separated
2 tablespoons castor sugar
1 cup milk
1/2 cup natural yoghurt or buttermilk
1-1/4 cups self raising flour
Pinch of salt
Whisk the egg whites until stiff, add 1 tablespoon of the sugar and continue whisking for a further 2 minutes until glossy.
Beat the egg yolks and the rest of the sugar until pale and creamy.
Mix the flour, yoghurt and half of the milk to a stiff batter. Mix in the rest of the milk and then fold in the egg yolk mixture followed gradually by the egg white mixture.
Spoon a large spoonful into a non stick frying pan and cook till bubbles form in the centre of the pancake. Flip and cook 'til golden.
Stack and serve with your favourite toppings
(For blueberry pancakes replace the yoghurt with pureed frozen blueberries and fold in whole blueberries)
Crepe recipe
2 eggs
1 cup plain flour (use wholemeal flour for Galettes)
2 cups milk
Pinch of salt
1 tablespoon sugar and a drop of vanilla for sweet crepes
Mix the eggs, salt, sugar, flour and 1/2 cup of the milk to a thick paste. Gradually mix in the rest of the milk and let stand for about an hour.
Add more milk or a dash of water if needs be, the batter should roughly be the consistency of pouring cream.
Heat a good non stick pan on a medium gas flame. Wipe the pan with a buttered piece of greaseproof paper.
Coat the pan with a thin layer of the batter, cook till golden and flip for a further minute or two.
Spread with your favourite filling, fold into quarters and serve.
