It’s Shrove Tuesday/Pancake Day and even the most non-religious can enjoy a pancake! Here are recipes for crepes, Scottish pancakes as well as egg, dairy and gluten free pancakes. So get flipping, just not on the ceiling 😉
100g plain flour
2 large eggs
1 tbsp oil, plus a little extra for frying
lemon wedges, to serve
caster sugar, to serve
Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven or place them on a plate and cover with a tea towel as you cook,
Serve with lemon wedges and sugar.
Egg, Dairy and Gluten Free Pancakes
125g gluten-free plain flour
egg replacer, equivalent to 1 whole egg (Orgran No Egg – can be found at Holland and Barrett)
250ml hemp milk
Put the flour in a bowl and make a well in the centre.
Pour in the Orgran egg replacer and a quarter of the milk.
Use an electric whisk to thoroughly combine the mixture, then beat in another quarter of the milk.
Once lump free, mix in the remaining milk.
Leave to rest for 20 mins. Stir again before using.
Heat a small non-stick frying pan with a splash of oil.
When hot pour a small amount of the mixture into the pan.
Cook for a few mins until golden brown on the bottom, then turn over and cook until the other side is cooked.
300g self-raising flour
1 tsp baking powder
1 tbsp caster sugar
2 medium eggs
Add flour, baking powder and sugar into a large bowl with a small pinch of salt.
Crack in the eggs add milk while whisking. Batter should be thick.
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling.
Add spoonfuls of batter to make pancakes the size you like.Cook until bubbles start to form on the surface, then flip and cook the other side.
Savoury Pancakes – Pancake Cannelloni
420g pack pork meatballs
400g bag fresh spinach
2 tbsp basil pesto
250g tub ricotta
1 egg, beaten
¼ tsp ground nutmeg
500g carton passata
1 garlic clove, crushed
125g ball mozzarella, torn
1 bunch of basil
Cook meatballs and cut each one in half and set aside.
Tip the spinach into a large colander over the sink. Pour boiling water over to wilt it and leave to drain.
squeeze out any excess liquid and chop finely.
Mix the spinach with the pesto, ricotta, egg and nutmeg, then season to taste.
Heat oven to 190C/170C fan/gas 5.
Pour the passata over the bottom of an ovenproof dish and stir in the garlic.
Divide the spinach mixture between the pancakes, spreading it out in a long strip in the centre.
Add meatball pieces to each one, then roll the pancake up to seal in the filling.
Lay the stuffed pancakes on the passata base and top with the mozzarella.
Bake for 30 mins until the cheese is melted and bubbling. Scatter over basil leaves before serving.