Love pancakes. Can’t get enough of them. A pancake is for life, not just for Shrove Tuesday. Really, I can’t express to you just how much of a fan I am of those tasty batter treats. I could happily eat them every day for every meal. In fact, I had pancakes last Thursday and Friday for lunch. So you can imagine just how excited I am that today is the ‘big day’ and I can legitimately eat my weight in pancakes.
To celebrate I thought I’d share with you some of my favourite recipes so that you too can enjoy some crepey delights this pancake day. First up is the basic recipe for pancakes and then I’ll show you some of my top main meal and dessert recipes.
So lets kick off with the ingredients for a basic pancake: 100g plain flour, 1 large egg, 300ml milk, pinch of salt. Whisk all the ingredients together and your batter is ready. Simple, huh? Next heat your frying pan with a little oil and cook the pancake on both sides. If you’re planning to eat hundreds of pancakes like me, just use a low-calorie cooking spray instead of the oil to make it more a healthy option! This mixture should make enough pancakes for 10-12 medium pancakes and here are some ideas of what you can do with them:
Chilli & cheese pancake roll
Chilli ingredients (enough for approx. 10-12 wraps): 250g Beef mince, sliced red pepper, sliced green or yellow pepper, diced white onion, 2 cloves crushed garlic, 2 tbsp mild chilli powder, 1 tsp cumin, 1 tsp paprika, 2 tbsp. tomato puree, 200g tin of red kidney beans or mixed beans, 200ml beef stock, tin of chopped tomatoes
Brown off the mince and cook through the onions and peppers until soft. Stir in the spices, garlic and tomato paste and fry for a minute or two but don’t allow it to stick on the bottom of the pan – when this happens add the tinned tomatoes and beans. Cook off for a little longer before adding the beef stock and allowing to simmer for 20 minutes or slow-cook it in the oven at 180 degrees to bubble away for 30 minutes or as long as you like – this will reduce the stock and make the meat lovely and moist. Get it out of the oven when you’re ready for it and you can serve it at the table for guests to wrap up their own pancake wraps or spoon the chilli into the centre of a pancake, sprinkle with grated cheese and roll up like a sandwich wrap. Serve with rice and sour cream.
Ham, feta and spinach
I found this recipe on a blog post at Betta Living and I am so excited to try it out this pancake day. The recipe calls for spinach leaves, honey roast ham and feta or cedar cheese and it sounds delicious. For the full recipe check it out the Betta Living blog post here.
Roast beef and yorkshire pudding wrap.
Simply warm through ready-sliced beef in the oven and lay the heated slices on hot pancakes and roll up to make a wrap. If you fancy a little horseradish or mustard, spread a thin layer onto the pancakes before adding your beef slices for a little extra zing! Serve with yummy chips or roast potatoes, using Fry Light again for a low-calorie version, gravy and peas or any vegetable of your choice.
Mixed berry compote
And for dessert I found a recipe to create a tasty topping to turn a pancake into a pudding on the same Betta Living blog post. It’s a super-fast recipe to make and looks really impressive, yet you only have to simmer all the berry compote ingredients together for 3-4 minutes. It also includes a really simple recipe for a vanilla mascarpone to layer up into an impressive pancake stack for dessert, plus many more topping options so check out the blog post today!
Please let me know if you give any of these recipes a try, and I’d love to hear your ideas for pancake day so please leave me a comment below.