With Pancake Tuesday hot on our heels, we’ve caught up with Suicra brand ambassador and celebrity chef Catherine Fulvio to learn some quick and easy recipes, which will impress even the toughest critics.
Whether you prefer sweet or savoury, we’ve got something for everyone. And best of all, as the big day isn’t until March 5th, there’s plenty of time to practice. Get flippin’!
Ham and Brie Breakfast Galette
Makes 4
Ingredients
For the caramelised onions
1 tbsp butter
3 medium red onions, finely sliced
4 tbsp Siúcra Light Golden Brown Sugar
2 tbsp water
For the galettes
100g plain flour
3 tbsp wholemeal flour
½ tsp salt
2 tbsp rapeseed oil
2 eggs, beaten
2 tbsp Siúcra Caster Sugar
150ml milk
80g spinach
½ lemon, juice and zest
8 thin slices of brie, to serve
100g shredded home cooked ham, to serve
Oil, for frying
Salt and freshly ground black pepper
4 fried eggs, to serve
Basil leaves or chopped parsley, to garnish
Method:
- For the caramelised onions, heat a saucepan with butter and oil, add the onions, Siúcra Light Golden Brown Sugar, water and sautéé for about 10 minutes until they are softened and caramelised without becoming brown. Set aside.
- For the galettes, combine the salt, plain and wholemeal flour in a bowl. Add the eggs, Siúcra Caster Sugar and whisk well.
- Pour in enough milk to form a thin batter and whisk well. Leave sit for 10 minutes. If you feel that the batter is too thick, add 2 to 3 tbsp of cold water and mix well.
- Heat a saucepan with a little oil, add the spinach and sauté until just wilted, season with salt and freshly ground black pepper. Add a splash of lemon juice.
- To cook the galette, heat a large frying pan or crepe pan with a little oil over a medium heat. Pour in some batter to cover the entire pan and swirl until evenly spread. Cook for about 1 to 1½ minutes until golden and then flip over to cook the other side. Keep warm until ready to serve.
- To serve, place a galette onto a warm plate. Spread over some caramelised onion, add warm wilted spinach on top, sprinkle over some lemon zest and arrange cooked ham on top.
- Place 2 slices of brie on top. Top with a little more caramelised onion then fold each side of the galette in to form a square leaving a gap in the centre.
- Arrange a fried egg on top. Sprinkle over a little coarsely ground black pepper and a little caramelised red onion. Garnish with chopped parsley or basil leaves.
- Repeat for the other 3 galettes and serve.
Mini Vietnamese Style Pancakes with Avocado, Pancetta and Chilli Sauce
Makes 3 to 4 (makes 12 mini pancakes)
Ingredients:
For the chilli sauce
2 red chillies, seeds removed and finely chopped
4 spring onions, sliced
60g Siúcra Golden Granulated Sugar
100ml water
½ tsp salt
½ tsp fennel seeds
¼ tsp mustard seeds
For the pancakes
100g rice flour
3 tbsp cornflour
½ tsp ground turmeric
220ml coconut milk
½ tsp salt
For the pancetta
10 slices pancetta
3 tbsp Siúcra icing sugar
1 lime, juice only
4 tbsp crème fraiche
Salt and freshly ground black pepper
Oil, for frying
2 to 3 ripe avocados, peeled and sliced thinly
Rocket leaves, to serve
3 spring onions, thinly sliced lengthways, to serve
Radish slices, to serve (optional)
Coriander sprigs, to garnish
Method:
- To prepare the chilli sauce, place the red chillies, spring onions, Siúcra Golden Granulated Sugar, water, salt, fennel seeds and mustard seeds into a saucepan over a medium heat and bring to the boil, reduce the heat and simmer slowly for about 10 to 12 minutes until a thick sauce forms. Remove from the heat and cool.
- To prepare the pancakes, place the rice flour, cornflour, turmeric and salt into a jug. Pour enough coconut milk to form a thin batter. Leave the batter to rest in the fridge for 1 hour.
- To prepare the pancetta, place on a roasting tray, dust with the Siúcra Icing Sugar and place under the grill until crisp, keeping an eye on it. Keep warm.
- To cook the mini pancakes, heat a frying pan with oil and pour out 3 small thin pancakes, you may have to twist the pan to get them thinner or even flatten out with the back of a spoon. Leave to cook for 1 minute on each side. Transfer to a plate and keep warm.
- Meanwhile combine the crème fraiche with lime juice, season with salt and freshly ground black pepper.
- To assemble, place 3 to 4 pancakes on a plate, add the rocket to each, then add the spring onion strips, the avocado slices and radish slices if you are using them. Break the pancetta into pieces and add to the top.
- Spoon a little lime crème fraiche on as well as the chilli sauce. Garnish with coriander sprigs. Fold over in half and serve immediately.
Raspberry Pancake Stack with Rose Cream
Makes 15 medium American style pancakes depending on the size
Ingredients
For the filling
120ml crème fraiche
200ml cream
70g Siúcra Icing Sugar
2 to 3 drops rosewater
For the pancakes
220g plain flour
2 tbsp ground almonds
1½ tsp baking powder
Pinch of nutmeg
4 tbsp Siúcra Light Golden Brown Sugar
2 eggs
240ml milk
¼ tsp almond extract
100g raspberries
Oil or melted butter, for frying pan
120ml melted dark chocolate, to serve
Rose petals, to decorate
Raspberries, to decorate
Siúcra Icing Sugar, for dusting
Method:
- To prepare the filling, spoon the crème fraiche, cream and Siúcra Icing Sugar into a bowl and whisk well until thick. Add drops of rosewater to taste.
- To make the pancakes, combine the flour, ground almonds, baking powder, nutmeg and Siúcra Light Golden Brown Sugar in a large bowl.
- Mix the eggs, milk and almond extract together in a jug and make a well in the center of the dry ingredients, pour in and whisk well to form a thick batter. Add in the raspberries and mix.
- To cook the pancakes, heat oil and butter over a medium heat in a large frying pan, once hot, place spoonful’s of batter into the pan, cook for about 1 to 2 minutes depending on the size, when bubbles rise to surface turn the pancakes over using a small palette knife and cook for a further minute or until golden and cooked through. Keep warm.
- For the filling, whisk together all ingredients until a thick cream forms.
- To assemble, sandwich 3 pancakes together with the filling, place on a cake stand. Sprinkle a few rose petals in between, add the raspberries and dust with Siúcra Icing Sugar. Pour/spoon some melted chocolate over each stack of pancakes and top with rose petals. Serve immediately.
Check out their Facebook page: @SiúcraIreland and website www.siucra.ie for more delicious recipes.