JELLY BELLY PANCAKES

                                                       

Anyone caJelly Belly Pancakesn make a pancake, but not everyone can flip a pancake so it looks like one.   Often (mostly) they end up looking like a lump of something unpleasant and inedible. Which completely misses the point of a pancake which has to be beautiful and delicious. So if you want to impress on Pancake Day, here’s your chance with a choice of two scrumptious recipes.  

 

 

 

Method:
Prepare the batter first and put to one side, then make the filling so it can be used immediately while the pancakes are warm. Have the presentation bits nearby.     

For the pancakes
100g plain white flour
2  free range eggs
200ml full fat milk
75ml water
Knob of  butter


For the lemon curd cream
120ml double cream
1 heaped tbs lemon curd
Whisk the cream and lemon curd together until the mixture is stiff and holds a peak.


For the presentation
There are 100 different flavours of Jelly Belly jelly beans and all work brilliantly - just go for your favourite flavours


Mix together the flour, eggs, and half the milk. Whisk. Add the rest of the milk and the water and whisk some more until the mixture is smooth and the consistency of thin cream. You don’t want a thick batter. Heat a little of the butter in a large non-stick frying pan over a medium heat, and pour in about half a ladle of the pancake batter. To begin with you don’t want a big pancake. Start smallish until you have a bit of practice.

Tilt the pan gently swirling the batter to spread it out, and return to the heat. Cook for about 45 seconds. Look for little air bubbles to appear and  then ease the edges with a spatula. Shuffle the pan a little so you can see the pancake move freely. Return to the heat for another 15 seconds.     
Rotate the pan until you build up a bit of momentum, a good strong wrist will be useful at this stage because if you’re going to have a successful flip you’ll need a bit of angular motion. Push the pan forward and sharply back, then forward and up and whoosh!     It’ll flip beautifully.    If it doesn’t try again, you’ll get the hang of it in no time.   When you’ve done it once you’ll want to keep doing it over and over again.   Apply your own amateur dramatics appropriate to the occasion.

Transfer to a warm plate whilst you cook the rest of the pancakes, or eat immediately if you want to destroy the evidence of failure.   To serve, fold the pancakes into quarters to make a pocket, fill each with lemon curd cream and serve decorated with Jelly Belly Beans or Jelly Belly Sport Beans, fresh berries, a sprinkle of icing sugar and a drizzle of chocolate sauce.    

Alternatively serve the classic way with a sprinkle of sugar and a squirt of lemon juice. 


 

JELLY BELLY AMERICAN STYLE CHOCOLATE PANCAKES


Thick, fluffy American style pancakes make a delicious breakfast, and are far too good to be saved only for pancake day.   Decorate with berries, your favourite Jelly Belly bean flavours and Chocolate Dip Jelly Belly beans.      Makes 6 - 8 Pancakes

INGREDIENTS

100g plain white flour
1tsp  baking powder
2  free range eggs
100ml full cream milk
1 TBsp cocoa powder
Knob of  butter

Jelly Belly  jelly beans of choice, Chocolate Dip beans, fresh berries and caramel sauce to serve.   Mix together flour, baking powder,  cocoa powder, eggs and milk.   Do not overbeat, as this will result in tougher pancakes.  To cook a few at a time - heat a little of the butter in a frying pan over a medium heat, and pour in about half a ladle of the pancake batter.  Turn once with a spatula, when bubbles start to rise to the surface and when a skin has started to develop on the surface. 

Keep warm in the oven whilst you cook the rest.  Served stacked with fresh berries, jelly beans and a generous drizzle of caramel sauce.

Recipes, styling and photography by Helen Best-Shaw, Fuss Free Flavours for Jelly Belly UK