Pancake Day (or Shrove Tuesday) has a long and storied history, first appearing in cookery books as early as 1439, and the tradition of pancake flipping has existed for almost as long. Traditionally a Christian feast day to mark the start of lent, these days pancake day has become a largely secular tradition, and a fun excuse to bring some cheer to the otherwise gloomy month of February.
Haskapa makes a perfect pancake ingredient, adding a powerful superfood boost and turning your batter a vibrant purple. We've featured a number of pancake recipes on the blog before, including this great vegan alternative - but for the egg & dairy lovers amongst us, here's a brand new take on the classic French crepe - complete with fresh plums, shelled pistachios, and of course that all important Haskapa berry powder.
Plum & Pistachio Haskapa Crepes
200g plain flour
4 rounded tsp Haskapa powder
350ml semi skimmed milk
vegetable oil (in spray form if possible)
4 plums, stoned and cut into wedges
4 tsp shelled pistachios, halved or roughly chopped
4 tbsp fruit syrup – fruit, maple or date syrup
Heat the plum wedges in a small pan with around 50ml of water. Leave to simmer gently while you make the pancakes. They will gradually soften and the water will thicken and take on the colour of the plums.
Sift the flour and Haskapa powder through a fine sieve into a large bowl, whisk together and make a well in the centre.
Crack the eggs into the well, then pour the milk and 150ml water over the top. Starting in the middle, whisk the eggs and milk into the flour, gradually working out to the side of the bowl to draw in all the flour – doing it this way, makes a really smooth batter.
Heat a non-stick frying pan until medium hot. Add a spray of oil and small ladleful of batter then twist the pan around so that a thin layer of batter covers the bottom of the pan. You want it to just cover – the thinner the crepe the better!
Fry for a 1-2 minutes until just set then flip over and cook for another 30-45 seconds – you don’t want them to brown too much on the “flip” side.
Slide out of the pan onto a plate, and cover with a sheet of foil, then repeat with the remaining batter, adding a couple of squirts of oil each time. You should have about 12 crepes.
Top with the plums and pistachios, then pour the fruit/maple syrup into the pan used to cook the plums, to blend with the plum syrup and warm through in the residual heat.
Drizzle over the top of the crepes and serve straightaway.
You can make the pancakes in advance, cover and place in the fridge. To reheat, place 3 on a plate at a time and microwave on high for 1 minute.Check if hot, if not, then heat in 20 second burst until hot through.