It's Shrove Tuesday tomorrow
Flourless Rainbow Pancakes
For the pancakes
2 medium eggs
10ml Dr. Oetker Madagascan Vanilla Extract
10g Dr. Oetker baking powder
To colour the pancakes
Dr. Oetker red food colouring gel
Dr. Oetker blue food colouring gel
Dr. Oetker yellow food colouring gel
Dr. Oetker green food colouring gel
Place all the ingredients in a blender and blitz together for 2 minutes until a smooth batter is formed.
Divide the batter between 4 bowls, add a few drops of a different food colour gel to each bowl and mix through until the colour is completely mixed into the batter, add a few more drops of colour to achieve a brighter colour. You should end up with 4 different coloured batters.
Place a frying pan brushed with a small amount of oil onto a medium heat. Allow the pan to heat up and pour half the red batter into one side of the pan and pour the remaining red batter into the other side. – you will get 2 pancakes out of each coloured batter, if you only have a small pan cook each pancake separately. Allow the pancake to cook for about 1-2 minutes until bubbles begin to form on the surface and then flip over the cook the other side. Place your cooked pancake on a baking tray lined with grease-proof and place in the oven on a very low heat to keep warm whilst you cook the rest of the pancakes.
Repeat the above step for each colour batter, you should end up with 8 pancakes. Once all the pancakes are cooked you can stack them up to create a rainbow pancake tower!
Drizzle your favourite toppings over the pancakes and enjoy!
180g self raising flour
5g Dr.Oetker baking powder
40g caster sugar
15ml sunflower oil
2 large eggs
2.5g Dr. Oetker Madagascan Vanilla Paste
50ml maple syrup
40g unsalted butter
50ml maple syrup
5g Dr. Oetker Madagascan Vanilla Paste
Lightly brush a lidded non-stick frying pan and the inside edges of 2 x non-stick 3.5cm high crumpet rings with a little sunflower oil. Place the rings in pan over a low heat and fill ¾ of the way up with the batter place the lid on and cook for 10-12 minutes or until bubbles appear on top and the edges of the batter appear to be set. Using a pair of tongs, clasp around the side of the rings and flip the pancakes over to cook the reverse side for 2 minutes (use a spatula to aid if required). Slip a knife around the edge of the rings to help release the pancakes. Place the pancakes in the oven or cover with foil to keep warm until the remaining batter is all used up.
Whisk the remaining Dr Oetker Madagascan Vanilla Bean Paste with maple syrup. Top your fluffy Japanese pancakes with a knob of butter and drizzle over the maple syrup. Sprinkle with chopped toasted hazelnuts if you want to add an extra twist.
First things first, sift together the flour, Baking Powder and caster sugar into a large mixing bowl. Pop the egg yolks in a measuring jug with the milk, 1tbsp sunflower oil and ½ tsp of Vanilla Paste and whisk together.
Place the egg whites in a mixing bowl and whisk using an electric hand whisk to stiff peaks.
Whisk the milk mixture into the dry mix until smooth. Gently fold in the egg whites a third at a time until combined.
Lightly brush a lidded non-stick frying pan and the inside edges of 2 x non-stick 3.5cm high crumpet rings with a little sunflower oil. Place the rings in pan over a low heat and fill ¾ of the way up with the batter, it is easiest to transfer the batter into a jug and pour into the rings.
Place the lid on and cook for 10-12 minutes or until bubbles appear on top and the edges of the batter appear to be set. Using a pair of tongs, clasp around the side of the rings and flip the pancakes over to cook the reverse side for 2 minutes (use a spatula to help flip the pancake if needed).
Run a knife around the edge of the rings to help release the pancakes. Pop the pancakes in the oven or cover with foil to keep warm until all your pancakes are cooked.
Mix together the maple syrup and Vanilla Paste. Top the pancakes with a knob of butter and drizzle over the maple syrup. Sprinkle with some fresh berries or some chopped nuts for some extra flavour!
Vegan Chocolate Orange Pancakes
180g plain flour
Dash of salt
15g Dr. Oetker Baking Powder
10ml Dr. Oetker Valencian Orange Extract
20g ground flaxseed
270g oat milk (or other vegan milk)
150g Dr. Oetker Dark Chocolate (chopped)
21g sunflower oil
15ml apple cider vinegar
In a small bowl mix together the ground flaxseed with 3 tbsps of warm water and leave to one side to form a gel. Add the flour, oat milk, cider vinegar, Dr Oetker Baking Powder, 2 tsp of Dr Oetker Valencian Orange Extract and gelled flaxseed to a blender and blend together into a perfectly smooth batter. Pour the batter into a jug or bowl and stir through half of the Dr Oetker Dark Jumbo Chocolate Chips.
Brush a non-stick frying pan with sunflower oil and pour the mixture spoonfuls at a time cooking for 1-2 minutes on each side or until puffed and golden brown on each side.
Melt the remaining chocolate in a bowl over a pan of gently simmering water or in a microwave, whisk in 1 tsp of sunflower oil and couple of drops of the Dr Oetker Valencian Orange Extract.
Serve the pancakes in a stack and drizzle over the chocolate sauce to serve. Sprinkle the orange zest over the top to garnish.