PANCAKE TRAY RECIPES

PANCAKE CASSEROLE - SOUTHERN LIVING

Pancake Casserole - Southern Living image

Get ready to add this new brunch classic to your weekend routine. This playful twist on classic pancakes incorporates the best elements of bread pudding to make a beautifully fluffy and decadently sweet brunch dish. Be sure to let this dish sit overnight to properly soak up all that glorious custard mixture. Remember that everything is better with butter– adding extra butter pads on top of the completed casserole gives the dish another dimension of melty, nostalgic flavor. This dish will be a favorite amongst kids and adults alike. In the South, we love our casseroles. This recipe is proof that, with a little determination, any dish can be turned into a one-tray classic. It's perfect for entertaining and all your guests will be impressed by your sophisticated reinvention of a time-tested breakfast favorite. Feel free to top with powdered sugar, fresh berries, or vanilla ice cream. Or, if you like your sweet and savory combined, top with crispy strips of bacon.

Provided by Southern Living

Categories Casserole

Total Time 9 hours 5 minutes

Yield Serves 10 (serving size: 4 to 5 pancakes)

Number Of Ingredients 9

Ingredients

Cooking spray
Pancakes
6 large eggs
1 1/2 cups heavy cream
1 cup whole milk
1/4 cup granulated sugar
1 teaspoon vanilla bean paste
1/4 teaspoon kosher salt
Unsalted butter and maple syrup, for serving

Steps:

Lightly coat a 13- x 9-inch baking dish with cooking spray. Arrange pancakes in baking dish in 3 rows, overlapping slightly, starting at 1 long end.
Whisk together eggs, cream, milk, sugar, vanilla, and salt in a bowl. Slowly pour mixture over pancakes. Cover and refrigerate at least 8 hours or up to overnight.
Preheat oven to 350°F. Bake casserole, covered, in preheated oven 25 minutes. Uncover and continue baking until center is set, about 25 minutes. Let stand 5 minutes. Dot with pats of butter; drizzle with syrup.

ROAST VEGETABLE TRAY RECIPE - BBC GOOD FOOD

Roast vegetable tray recipe - BBC Good Food image

Seasonal roast veg couldn't be any easier - just peel and roast - perfect alongside your Christmas roast.

Provided by Gary Rhodes

Categories Lunch, Side dish, Vegetable

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 6

Ingredients

4 tbsp olive or vegetable oil
6 medium carrots, ends trimmed
6 small parsnips, ends trimmed
4 small onions
1 small swede, cut into thick wedges
large knob of butter, to serve

Steps:

Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.

Nutrition Facts : Calories 223 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, FiberContent 9 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.17 milligram of sodium

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CRISPY PEKING DUCK PANCAKES | JAMIE OLIVER RECIPES

I love crispy duck pancakes, and this is a simple way to knock up the Chinese takeaway classic at home
From jamieoliver.com
Total Time 2 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 152 calories per serving

1. Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
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3. Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.
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