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3 in 1 Pancakes

Feb
28

It’s pancake day.. and funnily enough National Scouse Day too. Living in Liverpool, Scouse is a big thing here…. But today we are just doing all things pancake…. Three ways in fact: Sweet Pancakes, Spinach pancakes and Pancakes you can toss.

I only ever used to make pancakes on Shrove Tuesday because you have to and we only ever had them with lemon and sugar. Fresh lemon though not Jif…can you still get those yellow plastic squeezy bottles shaped like a lemon these days?

Once I had kids I found myself making pancakes all the time.. for special breakfasts (crepes and nutella), for easy lunches (pancakes with ham and cheese), for quick dinners (spinach pancakes) and for simple puddings (pancakes with bananas and caramel sauce).

Spinach pancakes have been in my life for over 10 years…. my friend Emma told me about them.. and her sister in law Sally told her. They are a brilliant way to get your kids eating healthy greens without realising it. It doesn’t matter that the pancakes are green… kids love these and they actually ask for these as a special request dinner… so you can imagine that pretty soon every mum in the toddler group was churning out these little green babies for their toddlers to munch on…my kids still love these now

After a few disasterous pancake tossing sessions with the kids, where the poor pancake was in shreds before everyone had even had a turn…I came up with the recipe for pancakes you can toss. A really thick batter makes a super duper toss resistant pancake that you can play with for hours. These ones are obviously not for eating… they end up all over the place and tend to pick up dust!!

Pancakes are very easy and they are really quick to make.

What do you need to know:

  1. The first pancakes always go a bit wrong.. something to do with seasoning the pan, pan not quite hot enough yet.. butter not quite melted…who knows but everyone agrees.. the first pancake usually goes wrong – so if yours is not quite as crisp as you want.. move onto pancake two.. we all do… someone will still eat it!
  2. The pan needs to be nice and hot
  3. Only lightly grease the pan and pour off any excess butter or the pancake will go for a swim instead of crisping up
  4. Only use enough batter to coat the bottom of the pan in a thin layer.. not too thick

And that’s it..

This recipe is for 3 pancakes from one mix: Spinach pancakes, Sweet pancakes and Pancakes you can toss.

What you need

12oz plain flour

3 eggs

900ml milk

butter to cook

Then:

2oz extra flour

2 nuggets of frozen spinach

1 tbsp oil

grated cheese

What to do:

Put the flour in a bowl.

Add the eggs

Then whisk in the milk until it’s like double cream

Divide the mixture into 3 bowls.

Leave one as it is – this is the sweet pancake mix

Add 2oz more flour and a tbsp oil to one

And mix until very thick

This is the pancakes you can toss mixture

Then defrost 2 nuggets of spinach in a bowl of boiling water for a few minutes

Add to the bowl

And blitz with a handblender until green and smooth (no bits)

Now you can start cooking.

Melt a knob of butter in a non stick frying pan

Pour off any excess butter into a cup and add a ladleful of batter to coat the bottom of the pan

Leave it to cook for a few minutes until golden and flip over

Add some grated cheese

Roll up and serve

For the sweet pancakes, it’s the same process and you can just wipe out the pan to remove any cheese before cooking them.

Squeeze over lemon or lime and sprinkle on sugar

The Pancakes to toss are cooked in the same way but as the batter is thicker they look different in the pan.

Cook for a few minutes until golden as before and flip over

Put in a cold pan and let the kids go crazy tossing these as high as they can. The thickness means they don’t break as easily and can be used to play great games like pancake pan toss.

What you’ve never heard of it… well just get two people with two pans on either side of the kitchen. Chuck the pancake to each other catching it in your pan…. so much fun. The pancake will hit the ceiling, land on heads, get lost on the top of the fridge and will generally take a beating…

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

 

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2 in 1 Nuggets & Schnitzel

Jan
26

The Mix = Batter

If you’re looking for a quick and easy midweek dinner guaranteed to satisfy the family, this is a staple recipe, using simple store cupboard ingredients, that you will turn to time and again. It’s easy to throw together after a long day, just dip and bake, and it’s so much better than anything you’ll buy ready made in the shops.

There’s no denying it kids love chicken nuggets and if you know whats in them there’s nothing wrong with that. These are made with fresh ingredients, contain no hidden nasties, are baked not fried and taste finger licking good with a side of ketchup. The thing I love most about this recipe is that I can do both, a big ole tray of nuggets for the kids, and a more grown up schnitzel for the adults, using exactly the same ingredients.

You can use chicken but I prefer turkey because the steaks come already thinly sliced so there is no need for any fiddly slicing of chicken breasts required. If you want to use chicken, just slice a chicken breast horizontally to make 2 thinner fillets, put a piece of clingfilm over the top and roll them out until really thin (about 1 cm thick). It is important that the meat is thin for a schnitzel otherwise the outside will be crispy and golden before the inside has had a chance to cook through and you don’t want it raw in the middle.

I often make my own breadcrumbs by grating stale slices of bread (1 slice of bread = approx 1 oz breadcrumbs) into bags and storing them in the freezer ready to pull out at times like these. They only take a few minutes left on the side to defrost. But I also keep a pack of dried breadcrumbs in the store cupboard for emergencies. You can buy some really nice varieties (I like Spanish Gallo). Check the label though to make sure they just contain breadcrumbs and don’t buy the orange ones!

I serve the nuggets with ketchup (what else) and the schnitzel with either a fresh tomato sauce or lemon wedges to squeeze over.  Baked potato wedges (sweet or normal) are good on the side  because they cook in the same time as the meat, just drizzle the wedges with a bit of oil, season and bung in the oven alongside. All you need then is a lovely fresh green salad.

You will need:

4oz breadcrumbs
1 egg
150ml milk
salt & pepper
1lb turkey steaks
1lb diced turkey

To make it:

Preheat the oven to 200 degrees and get a couple of baking trays ready.

Mix the eggs and milk together in a shallow container and season with salt & pepper.

Put the breadcrumbs in another bowl.

Dip the turkey steaks in the egg mixture first, turning over, until covered

Then dip them in the breadcrumbs, turning over, until coated on both sides.

Put them on a baking tray and drizzle with a bit of oil.

Bake for 15 minutes

Put the diced turkey in the egg mixture first, stirring until covered

Transfer them with a slotted spoon to the breadcrumb bowl, stirring until coated all over

Put them on a baking tray and drizzle with oil

Turn the schnitzels over, add the tray of nuggets and bake for 15 minutes.

Hope you like it.

If you like this recipe, please share it with your friends.