1. Heat a little butter in a pan and fry the pancakes one by one. Fold each one into a triangle and arrange in layers in a 28 cm ovenproof dish or pan. Preheat the oven to 180ÆC. 2. To make the toffee sauce, place a deep saucepan over a…
1. Prepare the flapjack mix according to package instructions but make thinner pancakes than instructed. Add a little extra milk to loosen the batter if necessary. Chill until ready to use. 2. To make the caramel ganache buttercream, bri…
Blend the eggs, amasi or buttermilk and milk until smooth. Add the flour and blend again. Steadily pour in the melted butter while blending, then strain the mixture through a sieve. Heat a swipe of canola oil in a nonstick pan, then pou…
Whisk the eggs, milk and water until well incorporated. Gently whisk the sifted dry ingredients into the wet mixture and add the cooled, melted butter. Pour through a strainer to remove any lumps, then chill for 30 minutes. Heat a little…
Sift the flour, sugar and salt into a bowl. Whisk in the free-range eggs and melted butter. Gradually whisk in the milk, ensuring there are no lumps. Strain into a jug and chill for 30 minutes. Heat a little butter in a nonstick crêpe …
Place the brown sugar, butter and vanilla paste in a pan and melt. Add the pineapple wedges and caramelise on all sides over a medium heat. Reduce the heat if necessary and add more butter if the sugar becomes too thick. Prepare the pan…
To make the crêpes: In a small saucepan, heat the milk, chocolate and butter until smooth and melted. Whisk the eggs with the sugar, sift over the flour, cocoa and salt, then beat together. Beat the egg mixture into the chocolate-and…
Pancakes. Flapjacks. Socca. Dosa. Whatever you call them, this versatile food ticks all the right boxes. All that's left to decide: sweet or savoury?
A pale yellow surface dimpled with gold, french-lace frilly edges and a texture so delicate you can barely pick it up. Abigail Donnelly reveals the secret to making perfect crêpes.