AMERICAN BREAKFAST PANCAKES
These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, I think streaky is best. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, nor ridged, side) or heavy based pan. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4-6
Number Of Ingredients 8
Steps:
- The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it's much easier to pour the batter into the pan than to spoon it. Heat a smooth griddle or pan on the stove. When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute, if that. I get about 16 silver-dollar-sized pancakes out of this.
BLUEBERRY SYRUP FOR PANCAKES
Provided by Nigella Lawson : Food Network
Categories condiment
Time 6m
Yield enough for 15 pancakes
Number Of Ingredients 2
Steps:
- Put the syrup and blueberries into a pan and bring to the boil.
- Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.
PANCAKES WITH BACON AND MAPLE SYRUP
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield makes about 15 pancakes if cooked in a blini pan; or if not,
Number Of Ingredients 11
Steps:
- Melt the butter and set aside to cool slightly while you get on with the rest of the batter and the bacon.
- In a large, wide-necked measuring cup, measure out the flour and add the baking powder, sugar and salt. Stir to combine.
- In another cup, measure the milk, beat in the eggs and then the slightly cooled butter, and pour the liquid ingredients into the dry ingredients, whisking as you do so. Or just put everything in a blender and blitz.
- In the vegetable oil, fry the bacon (cut into half crosswise) or the pancetta strips until crisp, remove to paper towels and cover with more paper towels (not because I'm fat-phobic - as if! - but because this will help them keep their requisite crispness). Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the cup (but you could use a 1/4-cup measure if you prefer) so that you have wiggly circumferenced disks. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.
- Or use a blini pan and, as just described, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stoveside gobbling.
- Pile the pancakes onto plate, wigwam with pieces of crispy bacon or pancetta and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.
NIGELLA'S STORE CUPBOARD PANCAKES
This is a Nigella Lawson recipe. I like the fact that you can make a tub of the dry mix & keep it in the cupboard to save you time making it so easy to whip up some crowd pleasing pancakes. Serve for breakfast, lunch, tea, dessert or a snack :) as you can tell im a pancake fan.
Provided by Pink Penguin
Categories Breakfast
Time 20m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.
- To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/5¼oz of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.
- Heat a flat griddle or non-stick frying pan without adding oil.
- Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.
Nutrition Facts : Calories 539.2, Fat 5.4, SaturatedFat 2.6, Cholesterol 41.8, Sodium 1402.9, Carbohydrate 105.7, Fiber 3.4, Sugar 7, Protein 15.3
POTATO CAKES WITH SMOKED SALMON
I've done many versions of potato pancakes, in my life, but this has got to be the easiest. I think I shocked myself by making it with smash/potato flakes (this is the correct terminology for instant mashed potato granules), but there's always got to be a first time. And they taste wonderful, so there is no need to feel bad. But if having an ingredient like this in your store or cupboard makes you feel too trailer-trash for words, then go to some expensive health store and buy a packet of organic potato flakes instead. I do understand. I have to tell you that if you make these with 1 cup potato flakes and no flour or baking powder, you have the most stodgily fabulous squat little cakes to eat with a proper fried breakfast. These are mighty good for soaking up excess, though delicious, fats and juices though a more elegant version is required here. Serve them around at cocktail parties or lay out the component parts, adding a little bowl of creme fraiche, sour cream or smetana, on the table for an appetizer.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 20m
Yield makes 30
Number Of Ingredients 10
Steps:
- In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
- Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
- Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
- Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
- Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
- Decorate each salmon topped pancake with a tiny feather of dill.
PANTRY PAELLA
Provided by Nigella Lawson : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the liquid come to a boil. Remove the pan from the heat and let cool.
- Heat the oil in a wide, heavy based pan over low heat. Add the onions and saute for a few minutes.
- Add the sliced garlic and cook for a minute or so more. Stir in the rice, coat the grains in the oil, then add the prawns, baby squid, pork and peas. Mix to combine.
- Heat the chicken stock in a small pot over medium heat, or make up the concentrate or cubes with boiling water. Stir in the sherry and saffron mixture and combine well. Add the stock mixture to the rice and bring it to a bubble, then turn the heat down to a low simmer, but leave uncovered.
- Cook without stirring for 15 to 20 minutes, and by that time the rice should have absorbed the liquid and be tender. Gently stir with a fork to separate the grains, and check the seasoning, adding salt, if needed.
- Serve the paella edged with lemon wedges, and sprinkled with cilantro.
SWEETCORN PANCAKES
These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 11
Steps:
- First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
- Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8-10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
- While the bacon's crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.
Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium
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