CHEF OF THE YEAR COMPETITION 2019 今週の有名人シェフ

Chef Chris Wheeler

Chris Wheeler is  executive chef at Stoke Park, Buckinghamshire and Author of a new book.

Chris Wheeler is  executive chef at Stoke Park, Buckinghamshire and Author of a new book.

Read about Chris

Chef Jim Fisher

Jim Fisher of Exeter Cookery School

Jim Fisher of Exeter Cookery School.

Read about Jim Fisher

Chef Emily Watkins

EMILY WATKINS, CHEF PROPRIETOR OF THE KINGHAM PLOUGH, OXFORDSHIRE

Emily Watkins, is Chef Proprietor of The Kingham Plough, Oxfordshire

READ ABOUT EMILY

Chef Daniel McGarey

Chef Daniel McGarey

Daniel McGarey, is executive chef at Royal Lancaster London

READ ABOUT DANIEL

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Chef Steve Smith

Steve Smith, Head Chef at Bohemia

Steve Smith, Head Chef at Bohemia

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RECIPES

PANCAKE DAY 5th March 2019

Lemon might be one of the UK’s favourite toppings for pancakes on a Shrove Tuesday, however, ever thought of mixing it up whilst still keeping the tradional flavour.

VonShef teamed up with Kat from the Loopy Whisk to develop a recipe which incorporated the nations favourite pancake topping in a new and exciting way. Lemon Poppyseed Pancakes were what she created, and they couldn’t be any more delicious.

Find the Lemon Poppyseed Pancakes recipe below developed by Kat from the Loopy Whisk using everyday value baking items from VonShef 


Lemon Poppyseed Pancakes

Makes 12-14 pancakes Preparation time 15 minutes

300 grams plain flour
2 tablespoons poppy seeds
3 – 5 tablespoons granulated sugar
½ teaspoon salt
zest of 2 lemons
4 medium eggs, room temperature
2 tablespoons melted unsalted butter
600  ml milk, room temperature

For serving:
lemon curd
double cream
lemon zest and poppy seeds
 

  1. In a large bowl, mix together the plain flour, poppy seeds, sugar, salt, and lemon zest until combined.
  2. In a separate bowl, mix together with the VonShef Hand mixer the eggs, melted butter, and milk until combined.
  3. Slowly add the wet ingredients to the dry, while constantly whisking using a hand mixer with the double beater attachments, until you get a smooth pancake batter with no flour clumps.
  4. Pre-heat a well-seasoned cast iron skillet until very hot. Generously butter the skillet, then pour in ½ cup of pancake batter, swirling the skillet around to get an even thin coating of the batter.
  5. Cook on medium-high heat for about 1 minute, or until the pancake loosens from the skillet and is golden brown on the bottom.
  6. Flip the pancake and cook for a further 30 seconds to 1 minute, then place on a plate or cooling rack to cool.
  7. Repeat with the rest of the batter.
  8. Serve with lemon curd, whipped cream (you can make your own using a VonShef Whipped Cream Dispenser), and a sprinkling of lemon zest and poppy seeds.

Recipe and photography by Kat from the Loopy Whisk  Lemon might be one of the UK’s favourite toppings for pancakes on a Shrove Tuesday, however, ever thought of mixing it up whilst still keeping the tradional flavour.

VonShef teamed up with Kat from the Loopy Whisk to develop a recipe which incorporated the nations favourite pancake topping in a new and exciting way. Lemon Poppyseed Pancakes were what she created, and they couldn’t be any more delicious.

Find the Lemon Poppyseed Pancakes recipe below developed by Kat from the Loopy Whisk using everyday value baking items from VonShef 

Lemon might be one of the UK’s favourite toppings for pancakes on a Shrove Tuesday,

Lemon might be one of the UK’s favourite toppings for pancakes on a Shrove Tuesday,

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