“One of my fondest childhood food memories is of an early Sunday morning spent making buttermilk pancakes with my brother, an eager observer. It was so quiet. Sunlight streaming through the windows. I was so excited to eat the pancakes I had made, but my brother had other ideas. As fast as the hot pancakes went onto the plate near the pan, he would grab them and wolf them down. Although upset about not getting to eat any, I couldn’t help laughing at my brother, with his naughty grin. The comforting scent of the pancakes filled the kitchen and dining room for ages. This memory of pancake-making lives on, and I’m still nostalgic about it.”
“When Natures Garden approached me for a collaboration I knew I had to make buttermilk pancakes, but with a little twist involving carrots. I used Natures Garden’s baby Chantenay carrots in a buttermilk pancake recipe, and served it with honey, citrus and elderflower-infused mascarpone, and toasted almond flakes. This recipe is a little rich – but deliciously comforting.” Matanna Katz
Makes about 10 pancakes & Serves 5
INGREDIENTS
PANCAKES
1 and 1/2 cups cake flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbs white sugar
1 cup buttermilk
1 egg yolk
1 egg white
2 tbsp salted butter, melted
PUREE
350g Natures Garden baby Chantenay carrots
220ml fresh cream
2 tbsp honey
1 vanilla pod, seeds scraped
1 and 1/2 tsp pure vanilla extract
MASCARPONE
240g Mascarpone, at room temperature and softened
1 tbsp Elderflower cordial
Although this recipe is a little rich, it is deliciously comforting.
1/4 orange juice, freshly squeezed
grated zest of 1 orange
1 tbsp honey
almond flakes, toasted
METHOD
In a large bowl, sift together the flour, baking powder, bicarbonate of soda, sugar and salt. Whisk egg yolk, butter and buttermilk together. Make a well in the centre of the dry mixture and pour in the wet ingredients. Mix until the consistency is smooth and silky. Bring a pot of water to the boil and add carrots. After 3 minutes, reduce heat and simmer until carrots are tender – for about 5-10 minutes. Drain the carrots and leave to cool.
Place carrots, cream, honey, vanilla extract and vanilla pod seeds into a food processor and puree until soft and smooth. Mix the carrot puree into your pancake batter. Whip the egg white until soft peaks form. Gently fold the whipped egg white into your pancake batter mixture.
Melt a small knob of butter in a non-stick frying pan over a low heat to prevent burning. Use a ¼ cup to scoop the pancake batter and pour into the middle of the pan to make 1 pancake. Lightly brown the pancake on both sides and then leave to cool.
Whip the orange juice, ¾ of the zest, honey and elderflower cordial into the mascarpone cream cheese. In order to get a smooth and soft consistency you need to use the mascarpone at room temperature or slightly melt it in the microwave for a few seconds.
Lightly toast the almond flakes in a small pan on low to medium heat.
Serve the pancakes with a dollop of the honey, citrus and elderflower infused mascarpone, topped with the extra grated orange rind and toasted almonds. Best enjoyed on a Sunday morning while listening to “Banana Pancakes” by Jack Johnson.
IMPORTANT: Elderflowers are not suitable for consumption in their raw form and need to be cooked before you eat them. Always make sure that you have the correct information about anything foraged for by yourself and you know what you are eating.
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