Date published: 01.09.08 - not release date

Don't Let Your Pancake Day Fall Flat - Go Gourmet With Porter Foods

Bored of the same old pancakes with a dash of lemon juice and a sprinkling of sugar? Not sure whether you can even be bothered to celebrate Pancake Day this year? Let Porter Foods guide you through fuss-free, gourmet Pancake Day ideas in time for February 5th.

Porter Foods has scoured the globe since 1986 to find fine, unique and delicious food and drink products. There are some delicious ingredients available from the online store http://www.porterfoods.co.uk, which can be used to make your pancake day a fun affair for the whole family.

Why not make a meal of it and tuck into delicious and health-boosting chicken, sweetcorn and pumpkin seed oil pancakes with a tomato and rocket side salad? Or perhaps luxurious truffle pancakes will appeal to the foodie in you? Finish off the evening with tequila sunrise pancakes with ice cream for the adult. For the children, forget about the food police and let them indulge for once with a banana split and chocolate pancake and ice cream. Porter Foods has created a range of tempting recipes to inspire you in time for Pancake Day including egg-free, dairy-free and gluten-free pancakes, so there's no excuse not to join in.

For samples of Porter Foods’ ingredients used in the following recipes, product photography, or soundbites/quotes please get in touch. Recipes are available for publication but should be credited to Porter Foods (http://www.porterfoods.co.uk/).

Porter Foods’ Pancake Day Recipes:-

Basic Pancake Recipe:

(Makes 12 pancakes suitable for sweet or savoury fillings)
150g plain flour
2 large eggs
300ml milk
150ml water
1 teaspoon vegetable/olive oil

1.Sift the flour into a large bowl and make a well in the centre. Break the eggs into the well and then mix together.

2.Pour the milk and water into one jug and gradually add to the flour, stirring continuously until the batter is completely smooth. Add the oil and stir in. Leave the mix in a cool place until needed, ideally for a couple of hours.

3.When you come to cook your pancakes, lightly grease a heavy-bottomed frying pan and allow it to get hot, but not so hot that it smokes the fat or burns the pancakes. Then, cook the pancake mixture one tablespoon at a time, spreading it thinly over the pan. Allow a minute on a side, then flip with a spatula (or toss if you’re feeling fancy) and cook for one minute on the other side.

4.Stack on pieces of greaseproof paper until you are ready to use them.

Egg-Free Pancakes:

125g plain flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoons baking powder
240ml whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoons butter

1.In a bowl mix all the dry ingredients together.

2.Then add the milk, oil, water, and vanilla and whisk together until just combined.

3.Be careful not to over mix - it should still be slightly lumpy.

4.Heat the frying pan and while it is heating up, add the butter.

5.As soon as the butter has melted, pour this into the batter and stir well.

6.Cook as you would for standard pancakes but allow 1 – 2 minutes per side.

Gluten-Free Pancakes:

180g rice flour
260ml buttermilk or sour cream
60ml olive oil
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
Half a teaspoon of salt
Two eggs

1.Add the olive oil to the buttermilk.

2.Mix the dry ingredients together in a large bowl.

3.Add the buttermilk/oil mixture and the eggs to the dry ingredients and mix well to form a smooth batter.

4.Cook as you would for standard pancakes but allow 1 – 2 minutes per side.

Dairy-Free Pancakes:

350ml soya milk
125g plain wholemeal flour
3 tablespoons cornflour
1 tablespoon vegetable oil for frying

1.Place all the ingredients in a large bowl and using an electric or hand whisk, whisk the mixture until smooth.
2.Cook as you would for standard pancakes but allow 1 – 2 minutes per side.

Porter Foods’ Chicken, Sweetcorn and Pumpkin Seed Pancakes with Slovenian salad

For the pancake filling:

175g cooked chicken, diced
198g can sweetcorn kernels, drained
300ml milk
1 onion, chopped
4 tablespoons wholemeal flour
1 tablespoon olive oil
1 tablespoon fresh chopped parsley/half a teaspoon of dried parsley
Freshly ground black pepper

For the topping:

75g cheddar cheese, grated
2 tablespoons toasted pumpkin seeds
A drizzle of Gea Pumpkin Seed Oil1 from Porter Foods

For the Slovenian salad:

Rocket – as much as you like
Tomatoes - sliced
Red and green peppers - sliced
Cucumber – sliced

For the dressing:

60 ml vinegar (cider, white wine or malt)
30 ml Gea Pumpkin Seed Oil from Porter Foods
1 clove garlic (crushed)
Salt and black pepper to taste

1.Prepare your pancakes.

2.Heat the oil in a pan, add the onion and cook on a low heat until softened.

3.Remove the pan from the heat and stir in the flour, then gradually add the milk, stirring until blended.

4.Return to the heat and bring back to the boil, stirring constantly and cook for 3 minutes, until thickened. Add the remaining ingredients.

5.Spoon the filling into the pancakes, roll them up and place in a shallow ovenproof dish. Sprinkle with the cheese, and cook in a preheated oven, 190°C, 375°F, gas mark 5, for 15 minutes.

6.Prepare the salad and make the salad dressing. Pour the oil into a bowl. Add the vinegar and then other ingredients. Pour over the salad when ready to serve.

7.Remove the pancakes from the oven, sprinkle with the toasted pumpkin seeds and a drizzle of pumpkin seed oil to give them a delicious, mild, nutty taste.

8.Serve with the side salad for a delicious, health-boosting and antioxidant-rich meal.

9.Treat yourself to a glass of Rosella Wild Hibiscus Flower Champagne2. Simply drop a Rosella Hibiscus flower into the bottom of your flute, top up with a little of the syrup and pour champagne on top. Delicious, beautiful and healthy too!

Truffle Savoury Pancakes:

200g double cream
4 slices good quality ham, cut into long thin strips
3 egg yolks
50g Truffle Peelings St.Jean from Porter Foods
120g Gruyère cheese - grated
40g butter

1.Prepare your pancakes.

2.Mix the cream, egg yolks, ham, and 50g of cream, 3 egg yolks, strips of ham and the truffle peelings3. Season lightly with rock salt and black pepper.

3.Spoon the mixture into each pancake, roll up and place in a shallow, oven-proof dish.

4.Sprinkle with the Gruyère and pour over the rest of the cream, add a few knobs of butter and cook in a preheated oven, 190°C, 375°F, gas mark 5, for 15 minutes.

Serve with a glass of Rosella Hibiscus Flower Champagne from Porter Foods for an extra decadent touch. Pop one of these delightful and deliciously sweet flowers into a flute, top up with a little of the syrup and pour the champagne on top for a delightful glass of bubbly with a difference; a glass of champagne that is a subtle shade of deep red at the bottom and a light pink at the top.

Tequila Sunrise Pancake:

60g butter
60g caster sugar
180ml orange juice
2 peaches or nectarines (stoned and cut into wedges)
1-2 tablespoon tequila (or brandy if you prefer)
225g strawberries (halved) or you could use blueberries, raspberries or a mixture of berries

1.Prepare your pancakes.

2.Melt the butter and sugar in a frying pan, then stir in orange juice and simmer for a minute. Add fruit and alcohol just to warm through.

3.Take each pancake in turn and lay in the sauce mixture, swirling gently to cover it with the sauce, then remove to a plate.

4.Place each pancake on a plate, cover with the fruit sauce and serve with good quality ice cream or whipped double cream.

Banana Split & Chocolate Pancakes with Ice Cream:

One banana
A small bag of chocolate buttons
Favourite ice cream
Strawberry or chocolate sauce

1.Prepare your pancakes.

2.Lay the pancakes on a plate.

3.Place a dollop (or three) of your child's favourite ice cream on one half of the pancake.

4.Take a banana and slice in half lengthways, place on top of the ice cream.

5.Add strawberry or chocolate sauce and a sprinkling of chocolate chips.

6.Fold over and serve.

-Ends-

Notes to Editors:

1.Grown only in one of the sunniest regions of Europe, in the Alps of Slovenia, Gea Pumpkin Seed Oil is not only a versatile oil, which contains the highest amount of Vitamin A of any other edible oil, it is also used as a traditional medicine. In Slovenia it is used to treat and prevent prostrate diseases, bladder and urinary tract infections, digestive disorders and cardiovascular diseases. Recent medical research has shown it to be effective not only in treating and preventing these diseases but for treating arthritis and lowering cholesterol too. For full information on the health benefits of Gea Pumpkin Seed Oil visit: http://www.foodanddrinktowers.co.uk/press_article.php?id=445

Gea Pumpkin Seed Oil is only available from Porter Foods at £3.90 for 250ml.

2.Rosella Wild Hibiscus Flowers are low in calories but high in taste and sophistication. They are high in vitamin C and antioxidants to add a virtuous treat to any celebration. Prices start from £6.50 for 250g (11 flowers) at www.porterfoods.co.uk.

3.Truffle Peelings St.Jean are available in two sizes: 100g for £9.45 or 200g for £17.95 at www.porterfoods.co.uk.

For more info about the gourmet online retailer and distributor, Porter Foods (www.porterfoods.co.uk), contact:

Porter Foods’ media representative Helen Lewis at food&drink towers at helen@foodanddrinktowers.co.uk

or contact Michael Patton, chairman of Porter Foods at mpatton@porter-foods.co.uk / 01279 501711.

To arrange an interview with Porter Foods, or to request images, samples or editorial please contact Helen Lewis with details of your publication.

General enquiries and sales enquiries:

Web: www.porterfoods.co.uk
Email: reception@porter-foods.co.uk
Post: Porter Foods Co Ltd, 24 Hockerill Court, London Road, Bishops Stortford, Herts, CM23 5SB
Tel: 01279 501711
Fax: 01279 501 727