PERFECT PANCAKES RECIPE - BBC GOOD FOOD
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Brunch, Buffet, Dessert, Dinner, Lunch, Main course, Snack, Supper
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium
OXTAIL STEW RECIPE | JAMIE OLIVER SOUP AND STEW RECIPES
Let the oven do the hard work – this rich, oozy oxtail stew is well worth the wait.
Total Time 6 hours
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
- Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
- Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
- Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
- Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
- Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
- Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
- Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
- Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
Nutrition Facts : Calories 523 calories, FatContent 38 g fat, SaturatedFatContent 14.2 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 12 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 0.7 g salt, FiberContent 2.6 g fibre
More about "good recipe recipes"
PERFECT PANCAKES RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Breakfast, Brunch, Buffet, Dessert, Dinner, Lunch, Main course, Snack, Supper
Cuisine French
Calories 107 calories per serving
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
OXTAIL STEW RECIPE | JAMIE OLIVER SOUP AND STEW RECIPES
From jamieoliver.com
Total Time 6 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 523 calories per serving
- Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
- Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
- Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
- Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
- Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
- Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
- Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
- Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
- Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
OXTAIL STEW RECIPE | JAMIE OLIVER SOUP AND STEW RECIPES
From jamieoliver.com
Total Time 6 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 523 calories per serving
- Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
- Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
- Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
- Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
- Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
- Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
- Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
- Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
- Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
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