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Pancake Day!

 

Pancake Day!

 

We love pancakes here at Yorkshire Rapeseed Oil! We don’t really have to wait until Pancake Day or Shrove Tuesday (call it what you will!) to indulge. But guaranteed it is always the day when the children come home from school with very exacting demands of what they would like on their pancakes after dinner and that’s before they’ve even taken their coats and shoes off! For them it’s all about the sweet toppings – chocolate spread, lemon, sugar, golden syrup, honey, it’s so hard for them to choose! With 2.5 million pancakes made on this day alone, it won’t just be our little ones who have the same dilemma!

For us ‘grown ups’ we’ll be making our Savoury Prawn Stuffed Pancakes! We will use the same simple batter mix but elevate it with a Prawn stuffing alongside a Basil & Tomato Salsa! Certainly standing by tradition by using up the rich foods before the 40 days of Lent!

If you want to keep it simple but get some zing into your pancakes, add a little drop of our Yorkshire Rapeseed Oil with Lemon into the batter and then add it to the pan for frying. With its high burn point it is perfect for browning those pancakes and it won’t impair the flavour of the food.

Whatever you decide, enjoy and we hope the pancake tossing goes to plan!

Savoury Prawn Stuffed Pancakes – makes 6 stuffed pancakes

Ingredients

For the Pancakes – also use this batter mix for plain pancakes
125g plain flour
1 egg
300ml milk

For the Prawn Stuffing
2 tbsp Yorkshire Rapeseed Oil with Basil
1 tbsp Yorkshire Rapeseed Oil Honey and Mustard Dressing
500g new potatoes, scrubbed clean
250g shelled, cooked prawns
1 medium size onion, peeled and chopped
4 tbsp natural yoghurt
1 tbsp lime juice 1 tbsp fresh basil leaves, torn into pieces

Basil and Tomato Salsa
3 tsp Yorkshire Rapeseed Oil with Basil
6 tsp lime juice
500g tomatoes, skins and seeds removed
1 red onion, peeled and finely chopped
2 tbsp fresh basil leaves, torn into pieces (do not chop)

Method

Preheat the oven to 180oC / Fan 160oC / Gas Mark 4

To make the Pancakes:
Put the flour, egg and milk into a large jug and mix thoroughly with a hand held blitzer into a smooth, creamy batter. Leave to stand for 30 minutes. Place a 20cm non-stick crêpe pan or frying pan, (very lightly greased with Yorkshire Rapeseed Oil if necessary), on a high heat on the hob. When hot, pour in about a sixth of the batter, tilting the pan quickly to spread the mixture out and evenly cover the base. Cook over high heat until set and the underside is lightly browned, this will take only a few moments, then carefully turn the pancake (or toss it, if you’re clever!) in the pan and cook the other side. Remove the pancake from the pan and place on a plate. Cook five more pancakes in the same way.

To make the Filling:
Cook the potatoes on the hob in boiling water until tender – about 20 minutes. Drain and leave to cool, then remove and discard the skins. Crush the potatoes roughly with a fork and put to one side.

Fry the onion in 1 tbsp of the Yorkshire Rapeseed Oil with Basil over high heat for about 3 minutes until golden and just beginning to crisp. Remove from the frying pan and place in a large mixing bowl.

Add the remaining 1 tbsp of Yorkshire Rapeseed Oil with Basil to the frying pan and, when hot, add the crushed potatoes. Cook over a high heat, turning frequently, for 5 minutes until the potatoes are just beginning to brown. Remove from the pan and add to the onion in the mixing bowl.

Mix together the yoghurt, lime juice and Honey and Mustard Dressing and add to the potato and onion mixture. Mix well. Stir in the prawns carefully and finally add the torn basil leaves. Mix thoroughly but gently.

Roughly divide the mixture into 6 portions. Place a portion of the filling across the middle of one pancake and then roll it up into a sausage shape. Make 5 more stuffed pancakes in the same way. Place them all in an ovenproof dish, cover with foil and place in the middle of the oven for 30 - 40 minutes to heat through.

To make the Salsa:
Remove the skins and seeds from the tomatoes then chop the remaining flesh and place into a mixing bowl. Add the onion and stir in the Yorkshire Rapeseed Oil with Basil and the lime juice. Mix thoroughly then stir in the torn basil leaves. Season with a little salt and freshly ground black pepper if you wish.

Remove the stuffed pancakes from the oven and serve with the Salsa.

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