Herbs Feather Pancakes Food

FEATHER PANCAKES

Steps:

• In bowl, stir flour, baking powder, sugar and salt.
• Combine egg, milk and oil.
• Add all at once to dry ingredients.
• Pour batter onto hot griddle, and cook as for pancakes.

GREEN HERB PANCAKES WITH RICOTTA AND RED CHILE OIL

Steps:

• Heat the olive oil and chile in a small saucepan over medium-high heat and cook until the chiles start to sizzle and smell fragrant, about 1 minute (do not let them brown). Remove the saucepan from the heat and let cool.
• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• Whisk the flour, cornstarch, sugar, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Whisk the milk, melted butter and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Gently stir in 1/2 teaspoon pepper and all but 2 tablespoons of the herbs. Let the batter rest for 5 minutes. Meanwhile, stir the ricotta, lemon zest, lemon juice and the remaining 1/4 teaspoon salt and pepper together in a medium bowl. Cover and refrigerate until ready to use.
• Heat a large nonstick skillet over medium heat. Ladle a heaping 1/4 cup of the batter into the skillet, spreading it into a 4 1/2-inch round; repeat to make a second pancake. Cook until pancakes are golden on the bottom and bubbly on top, about 1 minute. Flip the pancakes and cook until the second side is golden and batter is cooked through, about 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
• Place 3 pancakes on each plate and top with a large dollop of ricotta. Sprinkle with the reserved herbs and drizzle with the chile oil just before serving.

HERB'S FEATHER PANCAKES

Steps:

• Sift together dry ingredients.
• Combine egg, milk and salad oil.
• Add dry ingredients to liquid.
• Beat until smooth.
• Bake on hot, lightly greased griddle till golden.
• Turn once.

CHOCOLATE-CHIP FEATHER PANCAKES

Steps:

• In mixing bowl thoroughly stir together flour, sugar, baking powder and salt.
• Combine egg, milk and cooking oil; add all at once to dry ingredients, beating until blended.
• Pour in chocolate chips.
• Mix well.
• Bake on hot lightly greased griddle.
• Makes about 32 dollar-size pancakes or 6-8 4-inch pancakes.

HERB PANCAKE WRAPS WITH GOAT'S CHEESE

Steps:

• Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and drive off any excess moisture. Tip the veg into a bowl and wash the pan.
• Beat an egg with 1 tbsp water, half the herbs and some black pepper. Heat the remaining oil in the frying pan, pour in the egg mixture and swirl the pan to set it thinly on the base. Cook for a couple of mins, tip onto a plate and repeat with the other egg, 1 tbsp water and remaining herbs.
• Spread the goat's cheese down the centre of each pancake and top with the courgette mix, scatter over the tomatoes, olives and baby kale, then roll up and cut in half. Alternatively, spread the goat's cheese over the pancakes, top with the filling and serve open. Eat with some radishes on the side, if you like.