Pancake Day is looming - in fact it's exactly one week away. But here at Gloop! HQ, we're big fans of the delicate crepe, that we serve them up for breakfast and tea-time treats on a regular basis. It's a cracking start to the day (yes, pun intended) and a treat from the usual toast/cereal/porridge offerings. Sometimes on a lazy Sunday morning, I'll whip up a batch of those thick fluffy american style pancakes instead, laden them with berries or chopped bacon and top them with our favourite sauce which, naturally, has to be from our Gloop! range.
Just grab yourself 2 free-range eggs and chuck them into a bowl of flour (about 100grms) with a well in the centre. Mix to a paste then, with a whisk, beat in a mix of 200ml of Milk and 90ml of water. Pour into a jug for ease of use, get your pan on the hob and get flippin'!
You can let yourself go all out with the flavour combos. Personally for me? Chocolate Fudge Gloop! with lashings of good quality peanut butter - spread onto a hot pancake so it all melts in beautifully - that is my idea of heaven! Feel you need to balance it out more? OK, OK - what can I say? I have a wicked set of taste buds. How about sliced bananas with either the salted caramel or the chocolate fudge Gloop! ? Stewed apple or rhubarb on a layer of Gingerbread Gloop! is devine or keep it simple and spread a layer of Lemon Gloop! Traditional with a twist :)
But today, I am talking about those french style, simple wafer thin pancakes. They are so versatile, you could create a 3 course meal from them! I know many people will be happy to grab a tub of pancake mix and just add water or even ready-made ones to just heat through, but really, there's very little effort to throw them together from scratch.
The list is endless and you will all have your own favorites I'm sure, but whatever you do for Shrove Tuesday next week on the 17th, just Don't Forget Your Gloop!
One of our favourite ideas for Gloop! to date is this inspirational but ever so easy recipe from the lovely Joe Bartlett from Ashburton Cookery School.
Saturday night, a good film, a glass of red and a bowl of Salted Caramel Gloop Popcorn. Is there anything better?
200g popcorn, cooked
Half a jar of Gloop, approx 100g
Half a teaspoon baking powder
1, place the gloop in a large sauce pan and heat until it starts to bubble.
2, Add the baking powder and whisk vigorously. It will bubble up so be careful. Add the popcorn and stir off the heat until the popcorn is evenly coated.
3, Place the glooped popcorn in a bowl and allow to cool, it should become crisp. Then enjoy!