Catkin Crumb Pancakes is a traditional British recipe for a classic pancake that includes catkin crumbs in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Catkin Crumb Pancakes.
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This year Shrove Tuesday just happened to coincide with hazel and beech catkin season. Preparing the batter was easy, 125g flour, 1 egg and enough milk to give a cream-like consistency. To this I added a little catkin syrup and 50g of catkin crumbs then topped up the liquid level.
Ingredients:
125g plain flour
pinch of salt
1 egg
5 tbsp catkin syrup
50g catkin crumbs
milk for blending
butter for frying
4 tbsp currants (optional)
Method:
Sift together the flour and salt in a mixing bowl then add the catkin syrup and egg. Whisk to combine then blend in enough milk (about 350ml) to yield a cream-like consistency.
Pre-heat your hob and set a non-stick frying pan on top.
Mix the catkin crumbs into the batter and top up the liquid with milk, as needed.
Once the frying pan is hot, add a knob of butter and add a ladleful of the pancake batter. Scatter over a tablespoon of currants (if using).
Fry until the pancake is dry on the top surface then use a spatula to carefully flip over. Cook for a few minutes on the other side then transfer the pancake to a low oven to keep warm.
Return the heat to the pan, add a knob of butter and repeat the cooking process. Continue cooking pancakes in this manner until all the batter has been used up.
