We’re going a little off piste this year for pancake day, eschewing lemon & sugar, or banana & Nutella, for something a little different.
We’re going to start with German savoury pancakes BBC Good Food Mag Feb 2015 p61. The recipe suggest shop bought pancakes! No no no… we’re be following BBC Good Food’s own recipe to make out own pancakes (in our new crepe pan!).
We’ll then top with crème fraîche, bacon, shallots & Gruyère and grill (broil) to melt the cheese. We’re serving it with an avocado and toasted almond salad.
These were delicious, especially with our new favourite avocado and toasted almond salad.
For dessert we’re having rye sourdough pancakes, topped with red bean paste.
The rye sourdough pancakes are made from a recipe loosely based on previous recipes, and proofed in the fridge overnight.
- 75g refreshed 200% rye sourdough starter
- 1 egg
- 100ml whole milk
- 50g wholemeal plain flour
- 1/2 Tbsp vegetable oil
These were OK, but didn’t really work as a dessert as the rye was very savoury and the red bean paste wasn’t really sweet enough to offset it, so it felt like we were having another savoury course.