Bulgarian Crêpe pancakes – Palachinki

I grew up eating my mum’s pancakes on weekends, and it’s legit the best smell to wake up to. As an adult now, I still think this is the best smell you can have in the morning. And seeing that it’s Shrove Tuesday, or Pancake Tuesday, in the UK – I thought it’s appropriate to post a pancake recipe that’s just slightly different.

Other pancake recipes: Large, fluffy pancakes with pancetta & maple; Buttermilk pancakes with caramelised bananas and brazil nuts; American blueberry pancakes; Rainbow Crêpe Cake.

Palachinki (Bulgarian Crêpes)

Serves 4-6 | Prep 10 mins | Cook 20 mins
Easy

Bulgarian Crepes 2

Tip: You can make the batter the night before to save sometime in the morning.

You’ll need:

  • 2 eggs;
  • 300 ml milk;
  • 2 cups flour;
  • pinch of salt;
  • 2 tbsp caster sugar;
  • 2 tbsp sunflower oil;
  • butter (for cooking).

Sift the flour in a large bowl. Mix with a pinch of salt and caster sugar. In a jug, whisk the eggs with the milk and sunflower oil. Make a well in the flour mix and slowly add the milk, mixing continuously. Mix until there are no lumps in the batter. Keep an eye on the consistency – you don’t want it to be too watery so just add less milk/more flour until you are happy with the consistency. Crepes require a thin batter but a batter too thin will make the creps difficult to handle and turn.

Heat a non-stick frying pan to medium hot. Melt a knob of butter in the pan. Pour a few tbsps of batter/small ladle into the pan and swirl each to coat the pan evenly. Cook for 1-2 minutes until the edges begin to brown, then flip the crepes and cook for an addition 1-1 and half minutes and leave to rest on a plate and leave in a warm oven. Repeat until you run out of batter.

Serve with any toppings you like. My favourite is jam, but they are fantastic with chocolate, lemon juice or even savoury (if you omit the sugar in the batter).

 

 

 

Summer Nectarine Buttermilk Pancakes

Coming from a sunny country, I absolutely cannot get enough of juicy and flavoursome summer fruits. I would happily just eat watermelon, cherries, peaches, apricots and nectarines day in and day out. And because of this, I absolutely want to make the best out of what summer produce can offer us. No surprise there then, when I tell you that I have adapted one of the winter appropriate pancake recipes (caramelised banana & pecan buttermilk pancakes) to a delicious summer one. This recipe used the same buttermilk pancake mix as the above mentioned recipe, but instead it is topped with fresh and zesty nectarines and whipped cream. If this doesn’t shout summer, I don’t know what does.

Zesty Nectarine Buttermilk Pancakes

Serves 3 | Prep time: 15 minutes | Cook time: 15 minutes | Easy
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Ingredients
  • 175g plain flour;
  • 1/2 tsp fine sea salt;
  • 1/2 tsp baking powder;
  • 1/2 tsp bicarbonate of soda;
  • 1 tbsp caster sugar;
  • 2 eggs, separated;
  • 1/2 tsp vanilla extract;
  • 25g butter + a bit of extra to cook the pancakes;
  • 200ml buttermilk;
  • 100ml milk.
For the zesty nectarines
  • 3 nectarines, sliced.
  • 1 lime, juiced,
  • 1 tbsp honey.

Serve with: yogurt, crème fraîche or whipped cream.
Method:

  1. First prepare the nectarines. Cover the sliced nectarines with the lime juice and honey and stir well. Leave to marinate for about 20 minutes or while you are preparing and cooking the pancakes.
  2. For the pancakes, melt the butter in the pan where you will cook the pancakes and let it cool a bit. Mix the flour, salt, baking powder, bicarbonate of soda and sugar. Add the egg yolks, vanilla extract, melted butter, buttermilk and milk and mix until smooth with a mixer or by hand. In a separate bowl, whisk the egg whites until they are soft and have formed floppy peaks, then fold into the batter – be careful not to overmix it so you don’t lose the fluffiness of the mix.
  3. Re-heat the pan until hot, add a bit more butter if needed. Using a small ladle, our in the batter to make pancakes about 10cm in diameter. Cook for about 1 min until the tops are set and little holes appear on the surface. Flip the pancakes over, brown lightly on the other side, then transfer to a plate and keep warm in a low-heated oven. Repeat with the remaining batter, stacking the pancakes as they are cooked, and adding butter to the pan, if required.
  4. To serve, pile up the pancakes on three plates. Drain the nectarines (but reserve the juice and the top each pancake pile with them. You can serve with whipped cream, yogurt or more honey if you’d like.

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I hope you enjoy these delicious pancakes in the glorious sunshine that the UK has been offering these days!

~Em

Large, Fluffy Pancakes with Pancetta & Maple

There are few things that make a Sunday spent with loved ones even more perfect than a large stack of pancakes in the middle of the table. Last weekend, for the first time, I tried the combination of bacon & maple syrup. It always sounded weird to me – sweet pancakes & maple syrup against a salty smoked bacon?! However, now that I’ve tasted it, I’m sold. The smoked pancetta worked so well against the sweet maple, and almost tasted like salted caramel! You should definitely give this combination a try, if you haven’t already. This recipe for pancakes is a bit different to others I’ve tried – they come out really large but also really fluffy. This is another recipe from BBCGoodFood which I found in one of their issues from 2012.

Large, Fluffy Pancakes with Pancetta & Maple

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Serves 3-4 | Prep 10 mins | Cook 20 mins | Easy
You’ll need
  • 8-10 slices smoked pancetta;
  • butter for cooking;
  • 300g self-rising flour;
  • 1 tsp baking powder;
  • 1 tbsp caster sugar;
  • 2 medium eggs, beaten;
  • 1 tbsp maple syrup + extra to serve;
  • 300 ml milk;
  • blueberries, to serve (if you wish).

For the pancetta. Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and lay on the pancetta in a single layer. Put another piece of parchment on top, followed by a second baking tray, and bake for 12-15 mins until crisp. Keep warm until you make the pancakes.

Meanwhile, make the pancakes. In a large bowl mix the flour, baking powder and sugar together. In another bowl, mix the milk, eggs and maple syrup. Make a well in the dry mix and start adding the milk mixture slowly, stirring well before adding more. Continue until everything is mixed well together and there are no lumps.

Melt some butter in a non-stick pan over a medium heat. Add table spoons full of batter to make the batter as large as you like. Cook for a couple of minutes or until bubbles start to appear on the surface. Flip and cook for another couple of minutes. Keep the pancakes warm in a warm oven while you make the rest of the pancakes.

Original recipe from BBCGoodFood, issue March 2012, available here.

 

 

Buttermilk pancakes with caramelised bananas and brazil nuts

I love a pancake on a weekend. It’s been a snowy weekend in Glasgow so it’s been lovely having the family around the table having hot coffee and tasty pancakes. I’ve recently been experimenting with baby pancakes, or American pancakes, rather than my usual crepes. So I thought I’d make it a bit special and add some tasty caramelised fruit and nuts. If you like bananas then you will LOVE this lovely combination of maple syrup, sticky bananas and caramel nuts. I’ve adapted this recipe slightly from a James Martin recipe which was featured in BBCGoodFood’s December 2009 issue.

Baby buttermilk pancakes with sticky bananas and caramelised brazil nuts

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Serves 4 | Prep 15 minutes | Cook 35 minutes | Difficulty Easy, a bit of effort

Ingredients

  • 175g plain flour;
  • 1/2 tsp fine sea salt;
  • 1/2 tsp baking powder;
  • 1/2 tsp bicarbonate of soda;
  • 1 tbsp caster sugar;
  • 2 eggs, separated;
  • 1/2 tsp vanilla extract;
  • 25g butter + a bit of extra to cook the pancakes;
  • 200ml buttermilk;
  • 100ml milk.

For the caramelised nuts and bananas;

  • 140g caster sugar;
  • 100g Brazil nuts, very roughly chopped;
  • 2 ripe bananas; thickly sliced into chunks;
  • 200ml maple syrup.

Serve with: yogurt, crème fraîche or whipped cream.

Method:

  1. Melt the butter in the pan where you will cook the pancakes and let it cool a bit. Mix the flour, salt, baking powder, bicarbonate of soda and sugar. Add the egg yolks, vanilla extract, melted butter, buttermilk and milk and mix until smooth with a mixer or by hand. In a separate bowl, whisk the egg whites until they are soft and have formed floppy peaks, then fold into the batter – be careful not to overmix it so you don’t lose the fluffiness of the mix.
  2. Re-heat the pan until hot, add a bit more butter if needed. Using a small ladle, our in the batter to make pancakes about 10cm in diameter. Cook for about 1 min until the tops are set and little holes appear on the surface. Flip the pancakes over, brown lightly on the other side, then transfer to a plate and keep warm in a low-heated oven. Repeat with the remaining batter, stacking the pancakes as they are cooked, and adding butter to the pan, if required.
  3. To serve, pour the sugar into a mixing bowl and toss the Brazil nuts and bananas through it. Tip into a pan, heat through to melt the sugar, then toss together as everything begins to caramelise. When the nuts and bananas are golden brown, remove from the heat and stir in the maple syrup. When serving, pile up the pancakes on plates, and spoon over some of the nut and banana mix. You can serve with whipped cream, yogurt or crème fraîche, if liked. Whipped cream is my go to!

Original recipe at BBCGoodFood.

Hope you enjoy making those! If you make them, let me know how you get on 🙂

~Em

American Blueberry Pancakes

I love pancakes. Is there anyone who doesn’t love waking up to the smell of freshly made pancakes? As the weekend is approaching, I thought I would share this fantastic recipe for American Blueberry Pancakes from BBC Good Food magazine, issue from March 2004 which is just perfect for a weekend treat. I made this on New Year’s Day and it made for a very tasty way to start the year.

American Blueberry Pancakes

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Makes: about 20 pancakes (serves about 4-5) | Prep: 15 minutes, Cook about 20 minutes | Difficulty: Easy

Ingredients

  • 250g plain flour;
  • 2 tsp baking powder;
  • 1 tsp bicarbonate of soda;
  • 75g caster sugar;
  • 2 eggs, beaten;
  • 85g unsalted butter, melted;
  • 300ml milk;
  • 300g blueberries;
  • honey and yogurt (or whipped cream) to serve (optional)

Method

  1. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar and make a well in the centre. Add the eggs, melted butter and milk to the dry ingredients, stirring just to combine (you can add more milk if you prefer a thinner batter).
  2. Gently fold the blueberries into the batter (leave some for serving). Heat a frying pan and brush lightly with melted butter. Drob tbsps of batter into the pan and cook over low heat until bubbles appear and pop on the surface.
  3. Turn the pancakes over and cook the other side (they can be difficult to handle so take care when turning). Transfer to a plate and keep warm while you cook the rest of the batter. Serve warm with some blueberries, drizzled with honey and topped with whipped cream (or yogurt for a healthier option… but live a little and go for the cream 🙂 ).

Original recipe from BBC Good Food (www.bbcgoodfood.com) magazine, issue February 2010.