Simon Rimmer, chef and co-host of Channel 4’s Sunday Brunch, shares his yummy blueberry and cottage cheese pancake recipe. These pancakes are a great protein-packed option to serve as part of your Sunday Brunch fundraiser. And while the recipe is simple and easy to follow, we’ve also compiled some top pancake tips. These will help you take your pancake making to another level and impress your guests.
Stand Up To Cancer’s top tips for flippin’ good pancakes
Don’t over mix the batter
Some lumps are ok! Overworking the mixture until it is smooth can result in heavier batter and rubbery pancakes. Mix until the flour streaks have disappeared but there are still lumps. If you like, you can rest your batter for 15 minutes once mixed to let the lumps of flour absorb some of the liquid.
Use a good non-stick pan
Every chef needs a good knife, and every pancake maker needs a good pan. A good quality non-stick pan is a crucial tool. Be sure to use a plastic or wooden spatula or palette knife instead of metal to avoid damaging the pan.
When to flip them
The most sought-after answer when cooking pancakes. If you flip it too early, you may end up with a splatter. Simon recommends flipping after one minute in this recipe. This is when you’ll see the batter beginning to bubble and a little browning around the edges. Now you’re ready to flip.
Keeping a stack of pancakes warm
If you need to keep your pancakes warm while preparing the other dishes, you can always keep them in the oven. Place a wire cooling rack in an oven on a low heat and put the pancakes on it in a single layer. This keeps the air circulating and stops them going soggy.
Freeze your pancakes
If you’re worried about being short of time on the big day, you can always freeze a batch ahead of time. Layer the cooked pancakes between sheets of baking paper and wrap in cling film. You can thaw them at room temperature and warm through in the oven on the day.
Simon Rimmer’s blueberry and cottage cheese pancakes recipe
Total Time: 20mins
- 200g self-raising flour
- 50g caster sugar
- 1 tsp bicarb
- 1 egg
- 50g melted butter
- 250ml milk
- 125g cottage cheese
- 225g blueberries
- Zest 1 lemon
- 15g unsalted butter
Serve with a poached egg
1. Mix the flour, bicarb and sugar together in a bowl.
2. In a separate bowl combine the egg, butter, milk, lemon and cheese, then add this to the flour mix.
3. Stir in the blueberries.
4. Lightly oil a frying pan and preheat over a medium heat. Spoon a small ladleful of the pancake batter into the pan and cook for one minute on each side, until golden.
5. Meanwhile, poach an egg per person in boiling water for 3-4 minutes.
6. Serve two pancakes per person, topped with one poached egg and a drizzle of maple syrup.
With more delicious recipes from famous faces, as well as inspiration and tips for raising cash for life-saving cancer research, our free fundraising pack has everything you need to host a cracking Sunday Brunch.
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