What's good in
February
Best of British
Brussels sprouts
Cabbage
Chicory
Jerusalem artichokes
Kale
Leeks
Mushrooms
Parsnips
Pears
Potatoes
Purple sprouting broccoli
Rhubarb (forced)
Spring greens
Swede
From abroad
Blood oranges
Grapes
Lemons
Lychees
Passion fruit
Seville oranges
February
Best of British
Brussels sprouts
Cabbage
Chicory
Jerusalem artichokes
Kale
Leeks
Mushrooms
Parsnips
Pears
Potatoes
Purple sprouting broccoli
Rhubarb (forced)
Spring greens
Swede
From abroad
Blood oranges
Grapes
Lemons
Lychees
Passion fruit
Seville oranges
Wholemeal ESSE hot plate cakes
Ingredients
To make 15 or so depending on size
-----
Whole meal self raising flour - 250g
Baking powder - 1 teaspoon
Caster sugar - 25g
Free-range eggs - 2
Fresh milk - 275ml
Butter (melted) - 25g
A pinch of salt
ESSE range cooker - simmering plate
This recipe for my little hot plate pancakes is quick, easy and delicious. I use self raising flour which means they rise slightly on cooking, the result being lighter and more textured than traditional pancakes.
This recipe can be customised in many ways. Adding different flavours and spices is part of the fun. For instance, grating a little blue cheese into the batter and serving them with thick slices of roast ham would make a beautiful Sunday night supper. Alternatively adding some cinnamon and a little chopped apple to the batter would make a perfect desert, served hot with vanilla ice cream.
Cooking these pancakes directly on the plate is immensely satisfying and not at all messy. You can make big ones or small, it’s up to you.
I keep a tea towel by my ESSE for cleaning up the plate. Giving it a good firm rub will polish it up perfectly for cooking on.
Instructions
1. Sift the flour, baking powder and salt into a large bowl and stir in the caster sugar. Make a well in the flour and break the eggs into the middle. Pour in about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add the more milk and the melted butter. Beat until you get a good, thick creamy batter – you might not need all the milk.
2. Lift the lid on the right hand plate. Check the temperature, the dial should be reading in the middle of hot. Use a spoon to dollop the batter directly onto the clean plate. You should be able to fit 3 - 4 on at a time depending on the size. After about a minute, little bubbles will start to appear on the surface of the cakes. As soon as they cover the surface, flip them over with a spatula or thin palette knife.
3. Cook the other side for a further minute or so, then transfer them to a warm plate and cover them with a clean tea towel so they stay soft – or hand over to those waiting eagerly to get stuck in. Cook the remaining batter in the same way, adjusting the area on which you’re cooking over if they are getting too brown too quickly.
Note: For the savoury variation omit the sugar before adding your cheese or chopped bacon or sauté onion etc.
Serve with: Butter and caster sugar, strawberry jam, honey, lemon curd or anything you like.
To make 15 or so depending on size
-----
Whole meal self raising flour - 250g
Baking powder - 1 teaspoon
Caster sugar - 25g
Free-range eggs - 2
Fresh milk - 275ml
Butter (melted) - 25g
A pinch of salt
ESSE range cooker - simmering plate
This recipe for my little hot plate pancakes is quick, easy and delicious. I use self raising flour which means they rise slightly on cooking, the result being lighter and more textured than traditional pancakes.This recipe can be customised in many ways. Adding different flavours and spices is part of the fun. For instance, grating a little blue cheese into the batter and serving them with thick slices of roast ham would make a beautiful Sunday night supper. Alternatively adding some cinnamon and a little chopped apple to the batter would make a perfect desert, served hot with vanilla ice cream.
Cooking these pancakes directly on the plate is immensely satisfying and not at all messy. You can make big ones or small, it’s up to you.
I keep a tea towel by my ESSE for cleaning up the plate. Giving it a good firm rub will polish it up perfectly for cooking on.
Instructions
1. Sift the flour, baking powder and salt into a large bowl and stir in the caster sugar. Make a well in the flour and break the eggs into the middle. Pour in about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add the more milk and the melted butter. Beat until you get a good, thick creamy batter – you might not need all the milk.
2. Lift the lid on the right hand plate. Check the temperature, the dial should be reading in the middle of hot. Use a spoon to dollop the batter directly onto the clean plate. You should be able to fit 3 - 4 on at a time depending on the size. After about a minute, little bubbles will start to appear on the surface of the cakes. As soon as they cover the surface, flip them over with a spatula or thin palette knife.
3. Cook the other side for a further minute or so, then transfer them to a warm plate and cover them with a clean tea towel so they stay soft – or hand over to those waiting eagerly to get stuck in. Cook the remaining batter in the same way, adjusting the area on which you’re cooking over if they are getting too brown too quickly.
Note: For the savoury variation omit the sugar before adding your cheese or chopped bacon or sauté onion etc.
Serve with: Butter and caster sugar, strawberry jam, honey, lemon curd or anything you like.
