The deliciousness that is a pancake doesn’t need to be saved for one day a year, but with Shrove Tuesday almost upon us we thought we would celebrate the simple delights that are the classic pancake. As always we like to put a local twist on it so we have shared our favourite seasonal fillings with you.
Whether you are a fluffy American style pancake lover, or more of a classic crepe type, the starting point for a great pancake is great ingredients. Our free range eggs are a good place to start – up to 6 weeks fresher than eggs often found in the supermarket (did you know eggs can be legally sold up to 45 days after laying…?) our eggs are the sure fire way to a perfect pancake.
We are going to go for the crepe recipe, perfect simplicity in terms of preparation, just bung the ingredients into a jug and whisk together and allow to rest for 5 minutes to rest the gluten. The jug can then be used to pour the batter too, saving a batter-covered spoon adding to the kitchen chaos.
- 100g plain flour
- 2 large free range eggs
- 300ml milk
- 1 tbsp rapeseed oil, plus a little extra for frying
- Heat the pan rubbed with a little oil so a drop of batter starts to cook immediately.
- Be prepared to sacrifice your first pancake while the pan regulates its own heat, just do a small one to start, pour the batter and swirl around to coat the pan.
- When golden underneath flip over (with a spatula – don’t be a hero) and cook the underside to your liking.
- If you want to serve altogether, place the pancakes on a plate in the lowest oven setting, and separate each pancake with greaseproof paper.
Sweet and savoury
We like the combination of sweet and savoury on a pancake and this s a classic combo. Cook up some peeled and cored eating apples in the microwave for a few minutes and add a little cinnamon to taste (you can use cooking apples but add some sugar too for these) Grill some rashers of streaky bacon until crispy, and voila, a combination made, if not in heaven, then somewhere close by.
Spinach & goat’s cheese – a meal in itself
Take a handful of spinach per person and wilt in a greased frying pan, adding seasoning and a little nutmeg.Take the pan off the heat and crumble over some soft goat’s cheese. When the pancakes are ready, roll some of the spinach mixture inside the pancakes, and place in a baking dish sprinkling the rolls with a little more cheese. Place in a preheated oven for 5 minutes to melt the cheese. This recipe would work well with chopped kale too.
Stilton and mushroom pancakes
Fry up some lovely local mushrooms with a little fresh thyme until the liquid has leeched and evaporated, then crumble some Stilton cheese into the pan (off the heat) until the cheese becomes gooey, you can add a splash of milk to help it along the way. Roll up inside your pancake with a little rocket and hey ho – dinner is served.