February Recipes:

Pancake day just around the corner once again, so let’s make it easy this year.

No weighing scales - all you need is a cup or a mug. For traditional pancakes you will need to use 1 cup or mug of plain flour, 1 egg and the same size cup or mug of milk and a pinch of salt.

Whisk all the ingredients together until you have a smooth batter and cook in the usual way.

To make a thicker American style pancake use self-raising flour. American style pancakes are delicious if you add a handful of blueberries into the mix before you cook them. Ideas for fillings:

Banoffee Style

Mash up bananas into caramel sauce (either homemade or for a quick result use the tinned ready-made caramel). Put a spoonful in the centre of each pancake and roll up and then serve with cream or ice cream.

 

Tropical Style

Mash up bananas and add to some plain natural yoghurt and add in some desiccated coconut. Chop up some fresh mango into slices or use tinned ones.

Make small American style pancakes serving each one with a spoonful of the tropical yoghurt and then topped with a few slices of the mango.

 

Chocolate And Pear

Chop up some tinned pears and put them in the centre of each pancake, fold over and serve them warm with a chocolate sauce.

 

Creamy Leek Filling

450g finely chopped leeks, 125g cottage cheese, 2 tbsp mayonnaise, 2 tbsp yoghurt, 1 tbsp single cream, 1 tbsp lemon juice, 1 tbsp oil, ¼ tsp dried Tarragon, salt & pepper

Fry the leeks in 25g of butter - until they are soft but not brown.

Put all the remaining ingredients into a liquidiser to make a soft cream, add this to the prepared leeks and then spoon the filling into the middle of each pancake and roll up.

Place in a greased dish and dot with a little butter and a little cream and warm through in a moderate oven.

 

Lemon Soufflé Pancakes With Raspberry Sauce

25g butter, 25g plain flour, ½ pt milk, 25g caster sugar, grated rind and juice of 1 lemon, 2 eggs separated, 125g icing sugar

Melt the butter in a pan, stir in the flour and cook for 2 mins then add the milk, sugar, lemon rind and juice. Bring to the boil and cook for 2 - 3 mins.

After cooling slightly add the egg yolks and beat the mixture. Whisk up the egg whites and then gently fold them into the mixture.

Put 1 tbsp of this mixture into the centre of each pancake and fold over. Place in an ovenproof dish, dust with the icing sugar and place in a preheated moderate oven to warm through.

Meanwhile make a raspberry sauce by sieving 225g of raspberries into a bowl and adding 50g icing sugar and the juice of 1 lemon and mixing together. Serve the pancakes warm with the raspberry sauce drizzled over them.

 

Apple Pancakes

Add grated cooking apple to the American style batter mix and cook the pancakes with the apple in this way. They can be either sweet or savoury. Made small they are a delicious and unusual addition to grilled sausages.

Mrs Ann Onymous