Feb
27
Author: PriceK

This year’s Pancake Day is on Tuesday 28th February. Traditionally, this is the day when we empty out our kitchen cupboards and larders and use up our store cupboard staples to prepare one last big meal before Lent, which starts the following day on Ash Wednesday. The 40-day fasting period of Lent ends on Good Friday.

Whether you observe this religious custom or just fancy having pancakes on 28th February, we’ve got 3 different pancake recipes for you to try: Sweet Pancakes, Savoury Pancakes and Vegan Pancakes.

Sweet Pancakes (makes 8-10)

Ingredients:

150g plain flour
2 eggs
25g caster sugar
25g melted butter
350ml milk
½ tsp vanilla extract
Sunflower oil for frying
Extra caster sugar for sprinkling
Lemon juice or wedges for serving

Sieve the flour into a large mixing blow and stir in the sugar. In a jug, whisk the eggs with the milk. Make a well in the flour mixture and whisk in the egg/milk mixture until a smooth batter is formed. Stir in the melted butter and vanilla and set aside.

Heat the oil in a non-stick frying pan on a medium heat, then pour in enough batter to cover the base. Cook for 1 minute, flip over and cook the other side for 30 seconds until cooked through. Serve with sprinkled sugar and lemon juice, or a sweet filling of your choice.

Savoury Pancakes with Ham & Cheese (makes 8-10)

Ingredients:

For the Pancakes:
110g plain flour
2 eggs
280ml milk
Pinch of salt
Sunflower oil for frying

For the Cheese Sauce:
50g plain flour
50g butter
450ml milk
200g Emmental or Medium Cheddar cheese, grated
Freshly ground pepper to taste

Topping:
8 sundried tomatoes in oil, drained and finely chopped
160g good quality ham
6 spring onions, finely chopped

Sieve the flour into a large mixing bowl. In a jug, whisk the eggs with the milk. Make a well in the flour and whisk in the egg/milk mixture until a smooth batter is formed, then set aside.

To make the Cheese Sauce, melt the butter in a small saucepan, then whisk in the flour and cook for 1 minute. Gradually whisk in the rest of the milk. Bring the sauce to the boil, whisking continuously until it is smooth and thick. Add half the cheese and stir, then season with black pepper.

To make the pancakes, heat sunflower oil in a frying pan on a high heat and swirl it around. Lade in 2 serving spoons of the batter to thinly and evenly cover the bottom of the pan and cook for approx. ½ minute until golden, then flip and turn using a palette knife. Add a topping of ham, tomatoes and spring onions, then spoon over some cheese sauce and a sprinkling of uncooked cheese. Fold the pancake in half and serve straight away.

Vegan Pancakes (makes 6-8)

Ingredients:

125g flour (wheat, spelt, soya, rice or a mixture)
1tbsp sugar
2tbsp baking powder
60ml soy or almond milk
1/8tsp salt
2tbsp sunflower oil
Sunflower oil for frying

Heat the oil in a frying pan over a medium heat. In a large mixing bowl, combine the flour, sugar, baking powder and salt, then add the milk and oil and mix until a smooth batter has formed. Pour or spoon enough batter into the pan to thinly cover the bottom and cook until you see bubbles rising in the middle of the pancake, or when the edge look stiff. Turn and cook on the other side, and serve straightaway with a topping of your choice.

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