Abra-Ca-Debora Pancakes sent me some of these sweet and original Dutch pancakes to review earlier this month, along with some ingredients to get some inspiration for some recipe ideas. I love making pancakes on the weekend but these Dutch style pancakes make things oh-so-easy if you know you've got a busy week ahead and won't have time for cooking. You can make a meal or dessert with them in super quick time - here are some examples of low-effort stress-free recipes that will impress.
This is the perfect cake for someone who loves nutella, chocolate, pancakes and is short on time. It's super duper easy to make and will probably only take about 10 minutes of your precious time. Essentially, it's a cake comprised of pancake and Nutella layers with a gooey chocolate ganache on top - so simple, so delicious. You'll need a whole pack of Abra-Ca-Debora's sweet pancakes - place one on a large plate and completely cover with nutella. Place the next one on top and repeat until you get to the last pancake. To make the chocolate ganache, heat 100mL of double cream until right up until boiling point and then remove from heat. Place 100g of dark chocolate into the pan and let it sit for one minute to allow it to melt, and then stir until smooth. Pour the ganache over the pancakes and spread to cover the top and then sprinkle over some flaked almonds for decoration and crunch and eat immediately.
Chocolate & banana pancakes are a classic favourite, but you can easily add some caramel and biscuit to make some banoffee pancakes. Chop a banana into rounds and toss in some brown sugar. Melt a teaspoon of butter into a frying pan and add the banana slices until soft and cooked through. Heat a sweet pancake in the microwave for 30 seconds, add the banana, a drizzle of caramel sauce (either ice cream topping or tinned similar to evaporated milk) and crumble a digestive biscuit on top. Roll the pancake up and serve with a dollop of ice cream and grated chocolate.
These pancakes pair together the sweet sour of roasted grapes, balsamic and goats cheese. Preheat the oven to 180° Celsius. Take a handful of grapes, wash them and half them. Place onto an oven dish and drizzle with a small amount of balsamic vinegar and roast for 15 minutes or until they have softened and wrinkled slightly. Warm a plain pancake in the microwave for 30 seconds and then place on a plate. Spread the roasted grapes down the centre and sprinkle over some crumbled goats cheese then roll and enjoy! You could even add some pine nuts too if you wanted some extra crunch, or some fresh thyme for a smoky flavour.
Heat a tablespoon of oil in a pan and add some chopped mushrooms (around 2 large mushrooms per pancake) and a handful of walnut pieces. Heat until the mushrooms are cooked through and the walnuts are crunchy. Place a plain pancake onto your serving plate (ensure it's a microwavable dish) and place the mushrooms and walnuts in the middle, then sprinkle over some blue cheese (such as Dolcetta). Roll up your pancake and then sprinkle again with grated Swiss cheese. Pop into the microwave for 30 seconds on high, until the pancake is heated through and the cheese has melted.
Here's a creamy twist on sweet lemon pancakes. Mix together 100g of ricotta cheese with 2 tablespoons of icing sugar and the zest of a lemon and then spread down the middle of your pancake. Drizzle over some lemon curd and some fresh blueberries, roll up and serve with some golden syrup.