Tuesday, 21 February 2012

Fabulous Sauces for Pancakes

Shrove Tuesday is one of my favourite days of the year. I'm not Christian in the slightest, but there is just something about it that turns me into a child - I just can't help myself.

For me, turning the key in the door, only to find a huge stack of steaming pancakes awaiting my arrival is one of the greatest feelings in the world. It's the simple things, right?

It reminds me of crowding around my mum when I was younger, asking her for yet more pancakes to fill my plate (I used to manage about 10). We were only allowed them on that one day of the year and so, to this day, pancakes feel like the ultimate treat.

Anyway, however you like your pancakes (American or crepe-like), I'm challenging you to ditch the lemon juice and sugar and try one of these sweet sauces tonight...go on, indulge yourselves!

Of course, if you like your pancakes savoury, maple syrup and bacon is always the way to go...

Sam x

Apple and Cinnamon Sauce
(Serves 2)

2 apples, peeled and chopped
Knob of butter
1tbsp sugar
1tsp ground cinnamon

1. Cook the apple in a saucepan with the butter, sugar and cinnamon until soft and gooey.
2. Serve warm, alongside your pancakes, a dollop of ice cream and lashings of maple syrup! Simple.

Strawberries in Wine (courtesy of BBC Good Food)
(Serves 4)

200ml Rose wine
1 vanilla pod
50g golden caster sugar
400g strawberries, hulled and halved

1) Heat the wine, vanilla and sugar in a saucepan until the sugar has dissolved. Bring the liquid to the boil, then remove from the heat. Drop in the strawberries, cover with a lid and leave the fruit to steep until cool.
2) Serve with a huge stack of pancakes and the leftover wine...

Sticky Toffee Sauce
(Serves 4)

100g light brown muscovado sugar
100g unsalted butter
142ml carton double cream

1) Put the sugar, butter and cream in a saucepan over a low heat. Simmer gently until the sugar has dissolved. Keep cooking until the sauce has turned a gorgeous, brown, toffee colour. Divine!
2) Serve with vanilla ice cream.

Chocolate Sauce
(Serves 4)

85g dark chocolate, broken into pieces
125ml double cream
1/2 tsp vanilla extract

1) Heat the cream in a pan until it just comes to the boil. Pour in the chocolate and stir until smooth and creamy. Add the vanilla extract and mix gently.
2) Serve over your pancakes and top with scattered strawberries.

Blueberry Sauce
(Serves 2)

125g blueberries, frozen or fresh
2tsp sugar
2tbsp water

1) Place the blueberries into a saucepan with the sugar and water. Cook over a low heat until the blueberries have softened slightly (this should take a few minutes).
2) Drizzle the sauce over your pancakes and sprinkle with icing sugar.