It’s pancake day tomorrow, so of course I had to create another pancake recipe for you all!
I have posted a recipe for pancakes before (recipe here! ) but today’s recipe is for European pancakes which are different to the fluffy American pancakes that I made in my last pancake post. In Europe pancakes are usually very flat and wide, so that you can fill them and roll them up like a little sweet burrito. Traditionally they are eaten sweet. The filling varies depending on the country or region they are from. For example in the UK people like to eat their pancakes with lemon and sugar, whereas in Austria the traditional filling is apricot jam.
Nowadays people fill them with whatever their heart desires. Popular fillings are Nutella, ice cream, strawberries and cream, or even savoury fillings like spinach and garlic.
For my filling today I decided to get creative with ingredients I already had on hand, so I came up with this delicious pear and cinnamon filling. It is sweet and gooey and makes you feel all warm and cosy on the inside…and as it’s still pretty cold here in Austria (it is snowing as I’m writing this) I really needed some cosiness in my life!
I hope you’ll all have a wonderful pancake day! And maybe let me know what type of pancakes you prefer and what your favourite fillings/toppings are in the comments down below! I’m curious.^^
Pancakes with pear and cinnamon filling
servings: makes ~13 pancakes
Preparation: place your can of coconut milk into the fridge for at least a couple of hours (preferably over night).
For the pear filling chop the pears into small cubes, melt the margarine in a non-stick frying pan, then add the pear cubes and sugar and let them caramelise for a few minutes. In a small bowl mix the flour with the plant milk and set aside. When the pears are tender mix in the cinnamon, vanilla extract and salt, then add the flour-milk mixture and stir until the filling thickens up. (1-2 min) Take the mixture off the heat and set aside.
For the pancakes mix the flour, baking powder, sugar and salt in a big bowl, gradually add the oil, plant milk and water and mix until smooth. You should be left with a fairly runny batter. Heat up a non-stick frying pan (If you don’t have a non-stick pan you will have to use oil to make sure the pancakes don’t stick)
Once the pan is hot, reduce to a medium heat and start making your pancakes. Add approximately 1/4 cup of batter per pancake to the pan and spread it out by tilting the frying pan in all directions until the batter covers the bottom of the entire pan. Bake each pancake 2-3 minutes (the top shouldn’t be runny anymore), then flip and bake for another few minutes.
To make the coconut whip open your can of coconut milk. If the milk is chilled properly the cream should have separated from the coconut water and will be at the top of the can. Scoop the cream out of the can, leaving behind the water, and put it into a mixing bowl. Add the vanilla extract and optionally some icing sugar and mix with a hand mixer until the coconut cream goes light and fluffy, just like whipped cream.
To serve, fill your pancakes with the pear filling, top with the coconut whip and enjoy.