Flipping Fabulous Halloween & Bonfire Recipes + Giveaway:
Win Abra-ca-Debora Dutch Pancakes!
I have already posted some of my Halloween recipe ideas, Halloween Bakes, Cakes & Recipes and I will be sharing some new Bonfire night recipes this weekend, plus, I have also posted a new Spider Cake recipe over on the Great British Chef’s site here: SCARY SPIDER CUPCAKES………….
…………but today, I would like to share some PANCAKE recipes for Halloween, Bonfire Night and warming winter desserts, suppers and breakfasts, all made with Abra-ca-Debora pancakes, and sweet and savoury. The recipes have kindly been provided by Abra-ca-Debora Dutch Pancakes, and look fabulous!
Abra-ca-Debora Bonfire and Butterscotch Pancakes
Prep 15 minutes
Cook 5 minutes
350g soft brown sugar
568ml double cream
6 apples, peeled, cored and cut into 12 wedges
6 pears, peeled, cored and cut into 12 wedges
Juice of 1 lemon
2 tsp cinnamon
1 tsp ground ginger
2 packs Abra-ca-Debora Sweet Dutch Pancakes
12 long sharpened sticks to toast the fruit in the bonfire (soak the ends so they don’t burn)
For convenience, you can pre-make the butterscotch and chill it.
Melt the butter in a pan and tip in 200g of the sugar. Stir until dissolved and leave to simmer for 30 seconds.
Pour in the cream, bring to the boil and whisk until smooth. Allow to cool down until just warm before serving. If chilling until later, make sure you heat until warm before using.
Toss the fruit with the lemon juice, leftover sugar and spices. Thread them on to the sticks. Get everyone to toast the fruit in the fire for 5 minutes until golden.
Make sure everyone has a yummy cold Sweet Dutch Pancake to put their cooked fruit on and pass round the lovely butterscotch sauce.
What a fine way to enjoy a Bonfire Night!
Stunning sticky toffee Abra-ca-Debora pancakes
Cooking 10-15 minutes
100g light muscovado sugar
100g unsalted butter
142ml carton double cream
4 Abra-ca-Debora Sweet Dutch Pancakes
1 tub good vanilla ice cream
Put the sugar, butter and cream in a pan over a low heat. Simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour.
Heat the pancakes in the microwave for 1 minute, or in the oven for 10 minutes, placing a layer of foil between each one.
Place pancakes on four plates. Spoon the toffee sauce over them and roll up.
Dollop two generous scoops of vanilla ice cream beside each pancake.
Gobble up immediately
Abra-ca-Debora Chocolate Cobweb Pancakes
Prep 5 minutes
You’ll need icing bags and thick, plain nozzles
For the buttercream:
220g soft butter
340g icing sugar
110g cocoa powder, sifted
2-4 tbsp milk
6 Abra-ca-Debora Sweet Dutch Pancakes
Beat the butter in a large bowl until fluffy. An electric whisk or food mixer is best for this bit.
Add half the icing sugar and beat until smooth, watch out for the stuff puffing up in a cloud!
Add the remaining icing sugar, cocoa powder and one tablespoon of the milk, and beat until creamy.
Beat in more milk if you need to loosen the icing.
Plate up 6 cold Sweet Dutch Pancakes and fill the icing bags with the buttercream. If you have six bags, your little ones can all do the next bit at the same time, otherwise they’ll have to take it in turns.
Get them to carefully ice an 8 pointed asterix star on their pancake. Then they can ice the spindly lines between the spokes that make the cobweb pattern.
If you have any creepy-crawly sweets for Halloween and happen to have a spider or fly, you could add this to the cobwebs.
Abra-ca-Debora Witch’s Brew Risotto Pancakes
Prep 10 minutes
Cooking 15 minutes
8 rashers smoked bacon, snipped in pieces
2 leeks, thickly sliced on the slant
350g fresh pumpkin flesh, cut into small chunks
700ml good quality chicken stock
250g long grain rice
4 Abra-ca-Debora Original Dutch Pancakes
Melt the butter in a large sautéing pan.
Fry the bacon for a minute before tossing in the leeks and pumpkin.
Cover and cook for about 5 minutes, until pumpkin starts to soften. Stir occasionally.
Tip in rice with some salt and pepper and stir well. Pour in stock. Bring to boil, cover and turn heat down to lowest setting. Simmer for 12 minutes, or until rice is soft.
In the meantime, heat the pancakes in the microwave. When rice is soft, turn down heat and give everything a final stir.
Spoon mix on to pancakes and wrap up.
That’s a spooky supper!
GRIDDLED PEAR PANCAKES WITH SLOE GIN
Katy at Crabtree & Evelyn created this lovely dessert.
TIME: 10 MINUTES
LOVE AND SHARING…
6 Sweet Dutch Pancakes
3 red pears, sliced
Knob of butter
Sprinkle of cloves
Fine grating of nutmeg
A slug of sloe gin
Ice cream or crème fraîche to serve
Melt the butter in a griddle pan and add the pears and the spices. Griddle for about 4-5 minutes. Slosh in some sloe gin before you take the pan off the heat.
Microwave the six pancakes together for about two minutes until they are warm. Or heat them up individually in the pan for an extra spicy, sweet flavour.
Discard the cloves and layer the pears on the pancakes. Serve with crème fraîche or vanilla ice cream – and an optional cheeky shot of sloe gin. Oh, I do love a bit of gin, dear.
MINCEMEAT PANCAKES WITH BRANDY CREAM
TIME: 5 MINUTES PREP
5 MINUTES COOKING
LOVE AND SHARING…
1 batch leftover mincemeat
1 tub brandy cream
6 Sweet Dutch Pancakes
If you’re anything like me, you’ll have lots of lovely mincemeat left over from all those mince pies you’ve been making, so here’s a good idea for what to do with it. Have a yummy Christmas!
Heat the mincemeat until it’s nice and hot in the microwave.
Heat the pancakes in the microwave for about 2 minutes until all of them are warm.
Spoon some mincemeat on to each pancake, add a dollop of brandy cream and enjoy. Don’t forget the mulled wine.
I hope you enjoy these recipes if you try them out, with thanks to Abra-ca-Debora Dutch Pancakes for letting me share them with you, for more recipes, visit their recipes page here: Recipes And if you fancy winning one of SIX packs of pancakes I have on offer, then just enter the contest below, the prizes are:
6 x Packs of Pancakes comprising:
1 x Diddy Pancakes
1 x Sweet Pancakes
See you later with more of my own recipes and lots of news!
To enter this Giveaway, all you have to do is the following:
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3. Closing Date: 28th November 2013
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