They taste like doughnuts. Look like doughnuts. But take as long as cutting a loaf of bread and you have Pancake Doughnuts
I haven’t ever done any kind of Shrove Tuesday post and, this isn’t really your typical pancake post. I am not sure if you know what Shrove Tuesday is, but it is on Tuesday. I believe it is rooted in a religious festival connected to lent but….
For me it’s a good excuse to eat pancakes on a Tuesday. Hooray!
Late last year I did quite a lot of work with Kialla Pure Foods, organic grain millers in Queensland. I developed a whole lot of recipes using their amazing products. There was the brand new non gluten flour mix, the light rye and pizza flours, the cake flours and ground buckwheat flour. They are all so fresh, and it proved to be a happy time for my neighbours and work colleagues, as they ate their way through cakes and cookies, slices and brownies….. and NO one even said. STOP!! Enough already, and that’s always a good sign.
The most interesting job I did with Kialla was figuring out new ways to use their Organic Pancake Mix. You’d think a fresh fluffy pancake mix would be enough of a treat, but it turns out there are quite a few things you can do with pancake mix, and this is just one of them. I might just show you some more some other time.
For now this is what I am having for Shrove Tuesday. Pancake Doughnuts. They just taste so very much like a delicious fluffy doughnut I couldn’t believe it. I have a terrible weakness for doughnuts. Even Skater was a very big fan of these. The ones he didn’t polish off last time I made them were happily devoured by the neighbours. I hope they are prepared to get sticky fingers on Tuesday morning because Skater and I just CANNOT eat them all alone
They’re made with a loaf of unsliced white or brown bread, whichever you can get, it doesn’t matter. Just ask your breadshop not to slice it when you buy the loaf. The soft style bread is the best, as sourdoughs and the more quality bread is a little too chewy for this recipe. I swear a Shrove Tuesday with Pancake Doughnuts could be your best one yet.
- 1 loaf uncut bread, crusts removed, sliced into 3 cm thick slices ( approx 8-9)
- 1¼ cups / 175 gm of Kialla Organic Pancake mix
- 300 ml / 10.2 fl oz milk
- 500 ml- 1 litre plain oil (4 cups)
- 1 cup / 220 gm caster sugar
- 1 teaspoon ground cinnamon
- Prepare a tray with draining paper and mix the cinnamon and sugar together on a flat plate and set aside.
- Cut the slices of bread with the large cutter. It will be almost to the crusts in diameter, then cut out the hole in the centre. Try not to squash the bread too much. Cut lightly.
- Pour the pancake mix into a bowl and mix in the 300 ml of milk.
- Turn the oil onto medium high. While waiting for it to warm put 4- 5 of the bread circles into the batter turning over to coat and let them soak up the mix.
- Test the heat of the oil by dropping in a doughnut hole off cuts dipped in batter. The oil should bubble but not brown the doughnut too quickly.
- When the oil is a good temperature ( approx 160-180 C/ 350 F add the doughnuts one at a time, with up to 4 at a time frying. Turn with tongs or chopsticks when they are bubbling and brown on one side.
- Take out of the oil and drain on paper for 30 seconds before transsfering to a plate with the sugar and cinnamon mixed together. Turn over well and coat with the sugar.
- Finish the next batch draining and dipping in sugar and eat warm
Pancake Doughnuts appeared first on My Kitchen Stories