Flippin’ Good Pancakes from The Groovy Food Company and Gizzi Erskine

It’s nearly Pancake Day hooray! The one day of the year when it’s perfectly acceptable to eat as many pancakes as you like, smother them in whatever the dickens you like and eat them at any time of day – it’s flippin’ marvellous!

I’m a bit of a traditionalist when it comes to what I put on my pancakes; I don’t think you can ever beat a sprinkle of sugar and a good old squeeze of lemon, however I do love syrup and I do love chocolate (obvs.). The thing is, these days we’re all a bit more health conscious and OK arguably Pancake Day should be a day of not giving a damn about things like calories and sugar content etc., but jeez how many more days are we gonna come up with an excuse for gluttony… Easter, Christmas, National ‘this’ day, World ‘that’ day.

So I want to share a recipe with you that cuts down on refined sugar, but is by no means lacking in the taste department, meaning you can literally have your ‘pan’cake and eat it.

The award-winning British brand, The Groovy Food Company has teamed up with chef and food writer Gizzi Erskine to create a modern pancake recipe that uses the brand’s notorious natural ingredients. The coconut salted caramel sauce is literally to die for and the good news is this recipe makes more than you need, which means you’ve got loads left to drizzle on ice cream, porridge and anything else that takes your fancy.

Have a go and let me know what you think!

What’s In It?

Pancakes

Coconut Salted Caramel Sauce

How Do I Make It?

Pancakes

Place the flour, salt and sugar in a bowl and mix together.

In a separate bowl whisk the egg and egg yolk and add the milk. Stir until well mixed.

Gradually whisk the egg and milk mixture into the flour until smooth and well combined.

Cover and leave to rest in the fridge for about 30 minutes. (you could make the caramel sauce whilst you wait)

After 30 minutes, heat a shallow frying pan to a medium heat and carefully wipe around the pan with some coconut oil on a piece of kitchen paper.

Spoon in enough pancake batter to coat the base of the pan and swirl it around to reach the edges and fill in any gaps.

Fry the pancake for roughly 30 seconds to 1 minute, you may need to gently scoop the sides way with a palette knife, before flipping over.

Cook for a further 30 seconds then slide onto a plate and repeat the process again.

There should be enough batter here for between 8-1o pancakes, depending on the size of your frying pan.

Coconut Salted Caramel Sauce

Put the sugar and water into a large saucepan and melt over a low heat making sure to stir gently so that it doesn’t burn at the bottom.

Once the sugar has melted, turn the temperature up to bring the syrup to the boil. It’s really important you don’t stir it at this point as the motion causes sugar crystals to appear (trust me, I’ve learnt the hard way!)

The sugar syrup will gradually turn to caramel, however because coconut sugar is already brown in colour it can be difficult to judge when it’s ready. It should thicken slightly and will smell like caramel.

Remove from the heat and very quickly beat in the coconut cream. It will hiss a bit, and you need to be careful it doesn’t jump out of the pan at you, but speed is of the essence here as the coldness of the coconut cream will cause the caramel to seize if it’s not beaten immediately.

Once the caramel is smooth and even, beat in the coconut oil, vanilla and salt until well combined.

Carefully pour into glass jars to cool.

It’s up to you what else you serve with your pancakes and coconut salted caramel sauce, but personally you’d be a fool to not add sliced bananas – they were literally made for this recipe. Or how about adding some grated dark chocolate, some cream, or even some ice cream and chopped nuts…the choice really is yours!

To view the full range of The Groovy Food Company’s products head to www.groovyfood.co.uk/products

*Products gifted to make (and taste!) recipe.

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