I meant to post this recipe last week but I had the worst case of Friday 13th! A falling salt shaker smashed my iPhone screen. I ran cold water into my glass blender jug after making hot soup and cracked it. Two different batches of pancakes failed because my new frying pan was terrible (and now binned). Finally I was emailed by the Art Director of my first ever solo food styling job informing that the ambiguous wording in my contract meant that I was financially responsible for the ingredients of the shoot. By 12 I had completely given up on the day and spent the rest of it hiding under a duvet watching Greys Anatomy. Then I read this post, and felt awful about how completely self indulgent I had been, because at the end of the day it was only money, and what’s the point in having savings accounts if they can’t bail out bad luck days.
Anyway, today is pancake day! Which just happens to be one of my favourite days of the year. Usually I am a purest when it comes to my pancake choices, is there anything better than lemon and sugar? But in an effort to eat more healthily this year, I thought I would offset my pure white sugar high with a couple of sweet fruit filled pancakes too. I was originally going to go down last years route of using one of my favourite desserts for inspiration, then I saw that The Simple Things had the exact same idea for rhubarb and custard filled crepes (damn you Friday 13th late blog posting). So instead here are two variations, both using warm milky custard as a base. The first is a vanilla custard topped with bananas, when I was little I thought that bananas and custard was the best dessert. It’s so delicious and simple! The second, because there is only one banana fan in this London flat is a citrusy lemon custard with sweet blueberries that burst in your mouth as you eat them.
If you liked my blog, you can also find me on:
You can subscribe to BAKE via email by following this link
To keep up with my cookbook new years resolution see the full list here.
Pancakes, makes 10 in a 20cm pan Custard, makes 1 pint, from BBC Good Food
1 cup plain flour
1 cup milk
1-2 tbsp flavourless oil
570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ½ tsp vanilla extract or zest of one lemon
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour
banana or blueberries to serve
- Whisk the flour, milk and egg together in a bowl until all lumps have gone.
- Put all the oil in the pan roll around to coat it, and then tip into a container to use next time, repeat this between each pancake.
- Pour in 1/10th of the batter, and move the pan around to create a thin layer.
- When the middle of the pancake has solidified, and the edges have turned light brown it is ready to flip.
- Using a spatula flip the pancake over and cook for a further 30-45 seconds until brown spots start to form on the bottom of the pancake.
- To make the custard, bring the milk, cream and vanilla pod/essence or lemon zest to simmering point slowly over a low heat.
- If using, remove the vanilla pod.
- Whisk the yolks, sugar and cornflour together in a bowl until well blended.
- Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
- Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
- Pour the custard into a jug and serve at once.
- To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
- Serve with fresh fruit.