Recipes

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Here are some gorgeous recipes for you, using great qualiy products that you can find in your local East of England co-op.

Pancakes

Ingredients

  • 100g plain flour
  • 2 eggs
  • 300ml semi-skimmed milk 1 tbsp sunflower oil or vegetable,
  • plus extra for frying pinch salt

Method

  • Put 100g plain flour and a pinch of salt into a large mixing bowl.
  • Make a well in the centre and crack 2 eggs into the middle.
  • Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  • Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  • Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
  • Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
  • Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  • Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
  • Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Vegan Pancakes

Ingredients

  • 125g gluten-free plain flour 
  • Egg replacer, equivalent to 1 whole egg  mixed with 2 tbsp water
  • 250ml hemp or coconut milk
  • Sunflower or rice bran oil, for frying
  • Orange segments and agave syrup, to serve

Method

  • Put the flour in a bowl and make a well in the centre. Pour in the Orgran egg replacer and a quarter of the milk.
  • Use an electric whisk to thoroughly combine the mixture, then beat in another quarter of the milk. Once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
  • Heat a small non-stick frying pan with a splash of oil. When hot pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. 
  • Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more oil to the frying pan as necessary.
  • Serve with an orange wedge and a drizzle of agave syrup or filling of your choice. This mixture keeps for a few days if you store it covered in the fridge. Give it a good whisk before using.