Tried & Tested: Pancake Day with a twist
Laura on 17 Feb 2015
The Noble Wrinkled Riesling, d'Arenberg 2010
& Blueberry Pancakes with Mango Cashew Cream
Ingredients (Serves 2)
For the Pancakes:
150-200g blueberries (washed & dried)
2tbsp coconut oil (or butter)
2-4 tbsp warm water
2 eggs (room temperature)
1-1 1/2 tbsp maple syrup
1/2 tsp vanilla extract
2 tbsp coconut flour (to be sifted)
1/4 tsp bicarbonate of soda (to be sifted)
pinch salt
For the Mango Cashew Cream
(Serves 6-8, works as a great breakfast yoghurt too)
85g whole cashews (soaked in double their volume of water for 3 hours with 1/2 tsp salt making sure you discard the water and rinse before use).
40g dried mango (soaked in 350ml water for 1+ hour)- less for a thicker cream - keep the water)
3/4 tsp vanilla extract
1 tbsp honey
Blend together all ingredients (including mango water, not cashew water) in a food processor. Add more water if sauce is too thick. This cream can be refrigerated for up to 1 week.
I like to go all out on pancake day; savory recipes, sweet recipes (with a plethora of toppings), breakfast, lunch & dinner, but I've never tried my own 'fancy' pancakes. Having recently invested in the Hemsley & Hemsley recipe book I thought I'd try their blueberry pancakes with mango cashew cream and as pancake day is a great chance to have some friends over and enjoy the sweeter side of life, I opened a bottle of The Noble Wrinkled Riesling, d'Arenberg 2010 to go with it.
For me, this is a brilliant drink to share with friends with a dessert or sweet dish, as everyone is always keen for 'just a drop' at the end of the night, so there's certainly never any waste, and it finishes off a dinner perfectly. The sweetness and flavours reminiscent of an apple pie, are an ideal pairing for the burst blueberries in the pancake, balanced by the creaminess of the mango and cashew.
Method
- Melt the coconut oil (or butter) over a low heat in a frying pan and allow to cool
- Meanwhile, beat the water, eggs, maple syrup, vanilla, and a tiny sprinkle of salt together in a bowl until light and fluffy
- Sift in the coconut flour and bicarbonate of soda and blend with the melted coconut oil/butter to make a batter - leave to sit for 5 minutes to thicken up, leaving the coconut oil pan with a little left in it ready for cooking.
- Heat up the remaining coconut oil on a medium heat and pour a couple of spoonfuls of the batter in. Gently place a few of the blueberries into the pancake once it has started to set in its shape. Cook for a couple of minutes until you can easily lift the pancake, and gently turn over.
- Dollop some of your mango cashew cream in the middle, sprinkle with a few extra blueberries, and serve with a well chilled glass of the d'Arenberg Noble Wrinkled Riesling.
By Olivia Moore