Cookery
It’s Shrove Tuesday on 13 February, so why not dust off your pancake pan and try something new?
Nutella chocolate stack
One for the chocolate lovers, our light-as-air fluffy chocolate chip pancakes are served with an addictively good Nutella drizzle.
PER SERVING
617 cals, 19g fat, 8g sat fat, 97g carbs
COOK’S TIP For the best results, make sure your eggs, milk and flour are all at room temperature.
SERVES 4 PREP 20 mins COOK 20 mins ✱ 250g self-raising flour ✱ 1tsp baking powder ✱ 2tbsp cocoa powder ✱ 3tbsp golden caster sugar ✱ 200ml whole milk ✱ 3 medium free-range eggs ✱ 30g milk chocolate chips ✱ A little butter, for frying FOR THE SAUCE ✱ 150g Nutella ✱ 60ml whole milk ✱ Toppings such as mini marshmallows or crumbled Flake bars
1 In a large bowl mix the flour, baking and cocoa powders, and sugar. In a jug, beat the milk and eggs. While whisking, pour the milk mixture gradually over the dry ingredients. Mix until smooth, then stir in the chocolate chips.
2 Melt a little butter in a non-stick frying pan over a medium-high heat. Spoon in a ladle of the batter at a time, flipping when the edges look dry. Cook the other side for 3 mins, removing from the pan when they spring back when pressed. Keep in a low oven while you cook the rest.
3 Meanwhile, warm the Nutella and milk for the sauce, stirring until smooth. 4 Stack 3 pancakes onto each plate and top with sauce and toppings of your choice.
Dutch baby with blueberry compote and ice cream
Like a giant sweet Yorkshire pudding, the Dutch baby is a thing of beauty as it emerges from the oven puffed up and golden.
SERVES 4 PREP 10 mins COOK 20 mins FOR THE BATTER ✱ 180ml whole milk ✱ 1tsp vanilla extract ✱ 3 medium eggs, beaten ✱ 70g plain white gluten-free flour ✱ 30g cornflour ✱ 10g unsalted butter ✱ 1tsp cinnamon ✱ 10g butter FOR THE COMPOTE ✱ 280g blueberries ✱ 45ml water ✱ 50g caster sugar ✱Juice ½ lemon ✱Vanilla ice cream or cream, to serve (optional) YOU WILL NEED ✱ 26cm cast iron skillet/ovenproof frying pan
1 Heat the oven to 200C Fan/Gas 7. For the batter, whisk all the ingredients together, except the butter. Put the skillet (or frying pan) in the oven to heat for 8 mins.
2 Remove the skillet from the oven and add the butter, tilting to coat the bottom and sides. Pour the batter into the pan and return to the oven for 20 mins.
3 Meanwhile, make the compote. Combine half the blueberries with the water, caster sugar and lemon juice a small pan. Bring to the boil, cover and cook over a medium heat for 10 mins until softened. Add the remaining blueberries and cook for a further 5 mins. Set aside. Remove the skillet from the oven and serve immediately with the warm compote and v
