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Pancakes don’t have to just be sweet (Picture: STAUB/Getty)
Pancakes are often a sweet affair but when it comes to Shrove Tuesday, you probably want to eat as many of them as possible.
But the humble pancake can easily be turned into something to enjoy for your main course at dinner time as well as dessert.
We’ve included some recipes below but it might be as simple as swapping the wraps in your favourite Mexican meal for pancakes today.
And once you’ve got the savoury out of the way, try some of our other recipes.
There’s even an option to whip a few up for your dog.
And once the day is all over, we have a few suggestions for what to do with the leftover batter.
Salmon and Avocado Crêpes
Try these easy salmon and avocado crepes (Picture: STAUB)
This recipe is ideal for two to three people and can be halved for pancakes for one.
- 150g plain white flour or gluten free flour
- 3 eggs
- 320ml oat milk
- 50ml water
- 15g butter (melted & cooled)
- Pinch of Salt
- Smoked salmon
- 1 avocado
- Plain yoghurt
- Chilli flakes
- Fresh Coriander
- Juice of half a fresh lemon
- Add the flour and salt to a bowl and mix until combined.
- In a separate bowl, add the eggs and beat well.
- Add the oat milk, water and butter to the eggs and whisk together.
- Pour the egg mixture into the flour mixture a little at a time and whisk until a smooth batter is formed.
- Cover the batter with cling film and place in the fridge to chill for 1 hour.
- Remove the batter from the fridge and stir slightly.
- Heat a little butter to grease a cast iron pan over a low heat.
- Use a ladle to spoon out one scoop of the batter and use the wooden spreader to create a circular crepe shape.
- Cook for 1 to 2 minutes until the edges turn golden and use the wooden spatula to help flip.
- Cook for a further 30 seconds.
- Repeat until all the batter is used.
- To serve, top with the spinach, smoked salmon, slices of avocado, plain yoghurt, a sprinkle of chilli flakes, some fresh coriander and a squeeze of fresh lemon juice and enjoy!
Spinach and ricotta pancake bake
Make this spinach and ricotta pancake bake (Picture: Getty Images/iStockphoto)
For the pancakes:
- 175g plain flour
- 3 large eggs
- 450ml milk
For the filling:
- 450g spinach
- 250g Italian Ricotta
- ½ tsp ground nutmeg
For the cheese sauce:
- 250ml milk
- 2 tbsp plain flour
- 25g butter
- 100g cheese
- 25g Cheddar cheese, grated for the top
- Preheat the oven to 200ºC, gas mark 6.
- Start by making the pancakes. Put the flour in a bowl and make a well in the middle.
- Crack the eggs in and half the milk, whisking until you create a smooth batter. Add the rest of the milk and whisk again.
- Cook the crepes by adding a drizzle of oil to a frying pan, then wiping it out. Pour a little batter into the pan and swirl it around until it covers the base. Once the pancake is cooked, flip it over. Take each pancake and place it on a plate, ready for the filling.
- Meanwhile, to make the filling, cook the spinach in boiling water until wilted and drain well, pressing out excess liquid. Chop coarsely and mix into the ricotta with nutmeg and seasoning.
- Divide the spinach mixture between the pancakes, fold up and place in a greased ovenproof dish.
- Make the cheese sauce by melting the butter in a pan. Once melted, add the flour and cook for a few minutes until it forms a smooth paste. Add the milk a little at a time, until it’s all used and you have a smooth, thick sauce. Remove from the heat and stir in the cheese.
- Pour the cheese sauce over the rolled up pancakes and sprinkle the extra cheese on top.
- Bake for 20-25 minutes, then place under a preheated grill for 2-3 minutes until golden.
Asparagus and Harissa Pancakes with tomatoes and olives
For a savoury pancake, this recipe uses harissa (Picture: British Asparagus)
Recipe from British Asparagus
- 250g British asparagus
- A bunch of spring onions
- 135g plain flour
- 60g gram flour
- 1 egg
- 325ml water
- 2 tbsp harissa
- 2 tbsp coriander leaves, chopped
- 12 cherry tomatoes
- 12 black olives
- 100g feta, crumbled
- Small handful mint, chopped
- 1 tbsp olive oil
- Sea salt & black pepper
- 50ml vegetable oil
- Wash and trim the asparagus and spring onions. Cut the tips off the asparagus and leave to one side and finely slice the asparagus stems and the white part of the spring onions.
- Mix the flour, gram flour and half a teaspoon of salt in a large bowl. In a separate bowl lightly whisk the egg, water, harissa and coriander. Make a well in the dry ingredients and slowly pour in the wet ingredients. Whisk until smooth and then stir in the finely chopped asparagus and spring onions.
- Chop the cherry tomatoes into halves or quarters and combine in a small bowl with the olives, feta and mint.
- Put a frying pan on a medium heat and add the olive oil. Throw in the asparagus tops and sauté in the olive oil until just tender. Season and add them to the bowl with the tomatoes, olives and feta.
- Turn the oven on low.
- Pour a tablespoon of vegetable oil into the frying pan and swirl it around. Pour a quarter of the pancake batter into the pan and swirl it to cover the base. Cook for a couple of minutes on one side and then flip and cook the other side. Put the pancake in the warm oven and repeat so that you have four pancakes.
- Put a couple of pancakes on each plate, top with the asparagus tips, tomatoes, olives and feta and serve immediately.
Chinese duck pancake roll-ups
A twist on the traditional duck and pancakes (Picture: Joff Lee)
For the pancakes:
- 40g/1½ oz. plain flour
- A pinch of salt
- 1 large British Lion egg
- 100ml/4 fl oz. milk
- A little oil for frying
For the filling:
- 1x (550g) a pack of oven ready half crispy aromatic duck
- 75ml/3floz Plum or Hoisin sauce (usually included with the duck pack)
- 4 spring onions, trimmed
- 50g/2oz cucumber
- Cook the duck according to pack instructions: place the duck in a roasting tray and cook for 35-40 minutes at 200°C/Fan 180°C/gas Mark 6.
- While the duck cooks, cut the spring onions into 5 cm sections then finely shred each piece. Pop the shredded spring onion in a little bowl in the fridge. Halve and deseed the cucumber, then finely shred this into sticks and set aside.
- Remove the duck from the oven and transfer it to a board. Use two forks to remove the duck from the bones and finely shred the meat, include a little of the crisp skin if you like. Drain the spring onions, they will have gone curly.
- Place the flour, salt and eggs in a large bowl. Add half of the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all ingredients in a food processor and blend until smooth. Pour the batter into a jug.
- Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 1-2 minutes or until the top is set and the base is golden.
- Flip over the pancake and cook for a further 1-2 minutes or until the base is golden. Transfer to a plate, cover with foil and keep warm. Use the batter to make a further 3 pancakes in the same way.
- To assemble, take 4 pancakes and spread a teaspoon of plum sauce over each. Arrange a 2.5cm/1in wide strip of shredded duck, down the centre of the pancake then top with shredded cucumber and spring onion.
- Fold the two sides in over the end of the duck strip then starting at the edge of the pancake tightly roll up the pancakes enclosing all the filling. Slice each into 3 pieces. Arrange the pancakes on their ends on large plates.
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