Bentalls Kingston have teamed up with Malcolm Harradine to bring you some tasty pancake recipes in time for Pancake Day!
Here's a recipe from Mal that'll show you how to make a traditional batter mix for 12 people...
125g sifted plain flour
2 large free range eggs, beaten
325g milk (approx)
Filling of your choice
2 knobs of butter
1. Place the flour into a large bowl, make a well in the middle, add the eggs into the well and beat well with a whisk.
2. Add the milk bit by bit and keep beating until the mixture is lump free and just coats the back of a spoon. Cover the bowl and allow to rest for 30 minutes - this is to allow the batter to settle.
3. When you are ready to cook the pancakes, heat up a little of the butter in a pancake pan or small omelette pan, until sizzling.
4. Pour in enough batter mix to cover the bottom of the pan lightly and then swirl the pan so the mixture is evenly distributed.
5. Turn down the heat to low/medium and cook until you see little bubbles appearing on the surface of the pancake. If you are clever, you can flip the pancake - it's all in the wrist action! - but for those less brave (and who don't want a pancake stuck to the ceiling!) simply use a turner to flip the pancake over within the pan.
6. Fold the pancake in half and then half again, sprinkle with sugar if required and a little lemon juice, and place on a warm serving plate using a turner.
Tip: If you are adding a hot filling, it is best to add this whilst the pancake is still in the pan by placing the filling about a third down the pancake itself, which then allows you to roll up and slip a turner under the whole thing to remove from the pan.
And here's one of Mal's favourite fillings that we can't wait to try...
1 large punnet of raspberries (you will need around 8 for each person)
1 tsp of light brown sugar
2 tbsps of dark rum (optional)
Juice and zest of 1 orange and 1/2 a lemon
3 tbsp of maple syrup
50ml double cream
1 tbsp of mascarpone cheese
1. Pop the sugar into a frying pan along with the raspberries and heat gently for around 2 minutes, then remove from the pan and set aside.
2. Using the same pan, add the rum to the frypan and cook for 30 seconds, then add the syrup, the orange and lemon zests and all of the juices and cook on a high heat for 1 minute.
3. Pop the raspberries back into the pan and cook for 20 secs just to re-glaze the fruit and allow the red juice to run into the butter mixture.
4. Now add the cream to the pan and allow to gently cook until large bubbles form and it has reduced by half.
5. Whilst this is cooking, make your pancakes, fold into quarters and place on a plate then cover with the raspberry concoction and serve with a dollop of either the mascarpone or vanilla ice cream. Delicious!
Tip: This is a very quick recipe, dessert in minutes! Choose whatever fruit you fancy or is a favourite.