Minister gives up pancake recipes

Tuesday 17 February 2015

The States' own Jamie Oliver has revealed two recipes - including a gluten-free version - to help Islanders make the most out of Pancake Day tonight.

Senator Andrew Green, who spent seven years as a chef in the army and who was in the catering trade for 40 years before joining the States, has revealed his secret recipes to Bailiwick Express readers.

The Senator, whose day job is Health and Social Services Minister, has two recipes up his sleeve: one for classic pancakes, and one for Islanders like him who are gluten intolerant.

But before giving up his knowledge, he offered words of advice from a health perspective on how to enjoy Pancake Day.

"As long as you don't do it too often, have as many as you like," he said.

"Pancake Day only falls once a year, so just enjoy it."

If you can't wait until tonight, you can get your pancake fix this afternoon with a range of recipes on offer from Shaun Rankin's Don Street Deli...

Classic Pancakes (makes eight to 12 pancakes)

100 grammes of plain flour
Two large eggs
300 ml of milk
A little butter for the pan

"Put the flour in the bowl, chuck your eggs in and a little milk, and whisk it up, just whisk it all up. The whisking is really, really important. Let it stand for 30 minutes to one hour, and then whisk it up again and use it. Serve with castor sugar, squeeze in some lemon, roll it up, squeeze a bit more lemon over the top and you're ready to go."

Gluten-free Pancakes (makes eight to 12 pancakes)

500 milligrammes of Dove's white self-raising flour blend
500 milligrammes of cornflour
Two large eggs
330 ml of milk

"You can't do this in the same way with the whisking, you can't whisk up too much air into it. Mix up the ingredients but hold back a little bit of the milk, whisk it a little, and then let it stand for 30 minutes to an hour. Add a little milk to loosen it with a little stir before you make the pancakes. Serve it the same way: with castor sugar, squeeze in some lemon, roll it up, squeeze a bit more lemon on top and there you go."

Picture credit: Jill Green