I thought it might be helpful to share a canapé recipe in time for the holiday.
This one is a real crowd pleaser, incredibly moreish and can me made in advance, so that when the party gets going you can get busy being the life and soul of it, rather than being a slave to the kitchen.
I love the green pancakes as they make them look really pretty and I think it’s just a simple way to add some razzle dazzle to the humble pancake. I’ve used basil here, but you can use spinach, rocket or any green leafed thing you find in your fridge.
- 110g plain flour
- 2 eggs
- 200ml milk
- (maybe 50ml water)
- 2 x large bunch basil
- pinch of salt
- knob of butter
- Take a mixing bowl and sift in the flour and the salt – sifting the flour will help you avoid lumps and will make your pancakes gorgeously light.
- Then crack the eggs into the bowl and give it a vigorous stir with a whisk. At this point, all the batter will stick to your whisk and it will resemble something from ghost busters. This is okay
- Pour in the milk and then whisk. When I say whisk, I mean, give it some serious welly. Show those bingo wings a really bad time and keep whisking until the batter is smooth and lump free. You don't want it to be too thick, it needs to be the right consistency. Sort of like a milkshake. If it looks too thick, add a little water to loosen it, it should look like this:
- Pop the basil in a food processor/blender/pestle and mortar and mash until smooth. Then add the basil to the batter and give it a good stir.
- Now heat up a non stick frying pan – I would not even contemplate making pancakes without a non stick pan. If you succeed in this where I have failed, hats off to you my friend, hats off. Add a little knob of butter and use a jug, or ladle to pour the batter into the pan – less is more in this case. I normally use an 8 inch pan and about half a ladle of batter.
- Cook for a minute of so until the corners begin to crisp and then run a spatula around the edge and flip!
- It is a very well known fact that the first pancake of any bunch is never a complete success...but this is ok, because you get to eat it.
- Repeat the pancake process, until you’ve used all the batter
- I stack my pancakes up with a piece of greaseproof paper in between each one and allow to cool
- For the filling: Cream cheese, philadelphia, pieces of parma ham, handful rocket, red onion marmalade (it’s so easy to make – I’ve posted a recipe for you, but I won’t judge you if you buy it!) salt & pepper.
- I find it easiest to lay out all your pancakes at the same time (or as many as you can, worktop surface allowing) You want the greenest side to be on the bottom.
- Spread a layer of Philadelphia onto each pancake, going right to the edges.
- Add about a tablespoon of onion marmalade.
- Lay a piece of parma ham across the pancake about ⅓ of the way up.
- Pop your rocket on top.
- Season with salt and pepper.
- Now Roll!
These can be kept in the fridge for a couple of days, then just remove from the oven and slice (with a very sharp knife) into lovely little bites. Now you had better taste one just to check. Delicious? Well maybe that was a fluke, you had better try one more…
Don’t forget to serve some to your guests.
You could also whip some of these up to take to work for a much more delicious alternative to a boring old sandwich.