Top chefs flip-out at their pancake challenge!

Feb 12, 2013
Posted in: Food & Drink   Posted by: Admin

Challenge:  To create a pancake topping that is not only extremely tasty but also healthy
Entrants: Louie (senior sous chef), Dave (executive head chef) and Anthony (head chef) 

Lucky me got to be the taste tester – such hard a hard job!

And the winner is (drum roll please) Louie with his…….

Ragdale style quick and easy gluten and dairy free pancake with orange and cinnamon compote

Better luck next time Dave and Anthony!

We’d love to hear your ideas for delicious healthy pancake toppings or your method of making the perfect pancake – post your comments below.

And here’s how to re-create Louie’s master piece…

To make the pancake

Add these ingredients………

1 cup of gluten free flour
100ml of rice milk or soya milk
½ tsp vegetable oil
2 eggs
1 tsp baking powder
1 tsp caster sugar
Pinch of salt
Seeds from half a vanilla pod (crushed for flavour)

Mix them up like this………

  1. Mix flour and baking powder together and sieve into a bowl
  2. To the bowl add the sugar and salt
  3. Mix all wet ingredients together and make a well in the flour.  Pour the wet mixture into the well.
  4. With a whisk slowly fold the flour into the liquid and do so until the mixture is smooth.  Add the vanilla seeds.
  5. Heat a pan with a small amount of oil on a low to medium heat and wait for it to heat up (note: if smoke appears from the oil then the pan is too hot).
  6. Add desired amount of pancake mix to the pan.
  7. When tiny bubbles appear in the pancake, it’s time to flip and finish the pancake off.

To make the topping

Add these ingredients………

2 x oranges (segmented)
Caster sugar

Mix them up like this………

  1. Heat the sugar in a pan with a small amount of water
  2. When boiling add the cinnamon and orange segments and cook until sticky and caramelised.

Plate up pancake and cover with topping – add a slice of orange and a mint leaf to garnish and this is what you’re left with!


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