Kokova Magazine

We all know what we like on our pancakes when it comes to Pancake Day (4th March 2014) but this year Shaken Udder have added a twist to the mix and put their filling in the pancake before it cooks.

At Kokova Magazine, we got our pancakes a bit earlier this year and enjoyed mixing it up with Shaken Udder and added their delicious milkshakes to our pancake mix.

For the chocoholic in us we simply swapped out the milk and replaced it with a Shaken Udder chocolate shake. We got a darker looking pancake mix with a hint of chocolate coming through in the flavour. Great for topping with some cherries, cream and chocolate shavings to make own Black Forest pancakes.

For the banana lovers we simply used the Shaken Udder banana variety. Roll the pancake around slices or even a whole banana and top it with cream (or ice-cream) and toffee sauce for a banofee-pan!

Finally, the strawberry, and our personal favourite! The flavour really comes through on this one and begs to be combined with some fresh strawberries and cream for the ultimate afternoon Cream Tea pancake.

Whichever you choose you can be sure it will liven up your pancake base and add to the flavours you choose to use as your filling. We will be keeping a bottle or two of the Shaken Udder Strawberry Shake handy this 4th March.

For more information visit www.shakenudder.com

Check out this tasty treat of a recipe and add a bit of colour and flavour to your pancakes this Shrove Tuesday with Shaken Udder.

Shaken Udder Pancakes

Makes 6 or 7 pancakes but the recipe is scalable if you want more, just double/triple the quantities.

Ingredients

• 1 free range egg
• 50g plain flour
• 150ml shaken udder milkshake of your choice
• Butter or oil to fry in
• Toppings of your choice

Procedures

1. Mix ingredients in a bowl using a fork, whisk or blender - it should end up about the consistency of single cream, or slightly thicker if you want fat, fluffy pancakes and not crepes. You can add a bit more flour if you want it thicker or a bit more milkshake if you want it runnier for crepes.
2. Heat oil or butter in a frying pan. It needs to be very hot - if you're using oil, then when you tilt the pan, it should 'wrinkle'. The pan is rarely hot enough for the first one and it is normally chef's privilege to eat it straight out of the pan!
3. Pour in about 3/4 of a ladleful of batter, it should start sizzling and the edges sealing more or less straight away. If you want crepes, then swirl the batter round in the pan to cover the whole base in a thin layer.
4. If you want fluffy US-style pancakes, then pour it in slowly so it doesn't spread too much. If you have a big enough pan you can do a few at a time.
5. As it cooks, you will see it going solid from the edges in - when most of it looks like it's not liquid any more, flip it over, it should by this point be golden brown on the base. This takes about 30 seconds -1 minute, less as the pan gets hotter as you make more pancakes. It'll want about the same or a bit less on the other side - when both sides are golden, it's done.
6. Pile it up in layers with any berries you like and strawberry or summer fruit syrup drizzled over the top. Add ice cream or any other toppings you like!