Baked Pancakes with a Bubbling Mornay Sauce
- 60 min
Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.
FOR THE PANCAKES
FOR THE MORNAY SAUCE
15g plain flour
bunch of sprouting broccoli
Start by making your pancakes, put the butter into a pan over a moderate heat and cook until it just begins to brown (this is beurre noisette). Put to one side.
Next, in a bowl, whisk together the flour, salt, eggs and milk until you have a smooth batter. Add the beurre noisette to the batter, whisk to combine and pop into the fridge to rest for 20 minutes.
When the batter has rested, pre-heat a non-stick frying pan then add a small knob of butter. When the butter is foaming pour a small amount of batter into the pan, turning until a nice thin pancake forms. When you can see it is brown around the edges use a spatula to release the pancake from the pan and flip it over and cook until golden. Place the pancake onto a plate and repeat until the batter is finished.
Next, pre-heat a frying pan, coat the sprouting broccoli in a little olive oil and add a pinch of salt. Place the broccoli into the pan and fry until the leaves just begin to colour, tossing every now and then. Then add a good splash of water and boil until the water has evaporated. Put the broccoli to one side.
Next make the Mornay sauce. Put the butter in a saucepan and melt over a medium heat. Once melted add the flour and mix to a smooth paste. This is known as a roux. Leave this to cook for a few minutes, stirring occasionally. Add the milk in thirds, whisking all the time, until you have a smooth sauce, then finally, add the Cheddar and English mustard.Taste for seasoning and keep to one side until needed.
Take one of your pancakes, add and place 2-3 stems of sprouting broccoli in the centre and top with a small handful of Cheddar (and the bacon or ham hock, if using). Roll up the pancake and place into and oven-proof dish. Repeat with the remaining pancakes Once all are neatly arranged in the dish, pour over the mornay sauce. Scatter a generous handful of Cheddar or Parmesan over the top and bake in an oven at 200˚C for 15-20 minutes or until golden and bubbling.
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