oliveoilandlemon

recipes for healthy living

Tag: pancake tuesday

Huevos Rancheros Pancakes

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Pancake Huevos Rancheros – Something different for Pancake Tuesday

This is an amazing way to amp up pancakes so make load of your favourite pancakes then keep some cooked ones as leftovers to make this delicious alternative Huevos Rancheros, so much better for you than eaten with a load of nachos.

Black Eyed Bean Topping

1 tin black-eyed beans net weight 240g
5 cherry tomatoes deseeded and chopped finely
1 red onion finely chopped
2 spring onions finely chopped
3tbsp fresh chopped coriander
Zest and juice of a lime
Salt to season

Per person

1 pancake
1 egg
20gr grated sharp cheese of choice like a strong cheddar, Montery Jack, Montgomery or similar
¼ avocado chopped

Method
Oven at 200C
Place the pancake on a lightly oiled sheet. (I was able to do 2 at a time on a flat baking tray).
Very lightly oil or butter the edge of the pancake.
Place the cheese on the pancake and make a well in the centre you can break the egg into – the cheese will hold it in place.
Crack the egg into the well and season well
Bake in a hot oven -should take about 8minutes for soft centre or a little longer if you prefer.
Remove and spoon the bean salsa all round and add a squeeze of lime and some chopped avocado.

Mardi Gras Pancakes with blueberries, ricotta and honey

Gluten Free Pancakes

My dad is a pancake fiend and I was horrified to see him searching for pancake mix in the shops the other day. I found this recipe recently from Diana Henry’s lovely Food from Plenty, and hopefully after this I can get rid of the box of mix. These soufflé style pancakes are really delicious, with protein from the eggs and fats from the ricotta as well as the delicious taste of fruit and honey. Delicious with blackberries or raspberries if they are about, these are perfect for Pancake Tuesday.

Ingredients
Serves 4
9 oz ricotta cheese
3 eggs , separated
1 oz melted butter
1 tsp vanilla
Finely grated zest of an orange
1 ¾oz gluten free plain flour sifted
4 oz blueberries
Manuka honey or agave nectar to drizzle

Mash the ricotta in a bowl with the egg yolks and 1 of the egg white and the melted butter, vanilla and orange zest
Fold in the gluten free flour
Beat the remaining 2 egg whites until stiff then carefully fold into the mix followed by the blueberries
Melt a little knob of butter in a non stick pan over a medium heat and spoon in enough batter to make a round about the size of your palm.
When the underside is golden, flip over – any mixture that splashes out can just be tucked back in to keep your nice shape
Keep the cooked pancakes warm while you finish cooking the rest of the batter

Drizzle a little honey or agave nectar over each pancake and serve!
Delicious

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