I know pancake day has passed but I love them both savoury and sweet. Here are a couple of ideas for a quick snack any time of the year.
Ingredients Makes: 8 pancakes
150g plain flour, 1½ teaspoons baking powder, pinch of salt, 1 large egg, 240ml milk, 2 tablespoons melted butter
Method Sift the flour, baking powder and salt into a large bowl. Make a well in the centre and add the egg and a little milk. Beat with a fork or a whisk, adding more milk until the batter is smooth. Whisk in the melted butter. Heat a non-stick pan until it’s hot. Use a ladle to pour in some batter; swirl it around to just about cover the base of the frying pan. Once it starts to firm up and begins to bubble, loosen the edges and flip it over to cook the other side. Repeat until you’ve used all of the mix. Serve warm with syrup and fruit, or sprinkle over some lemon juice and caster sugar.
Courgette Pancakes with Feta and Red Pepper Filling
Ingredients: 200g courgette, grated and pressed, 3 eggs, 5 tablespoons flour, 1 bunch parsley, finely chopped, 1 stem of mint, finely chopped, salt, 6 tablespoons oil for frying
For the filling:1 large red pepper, diced, 2 tablespoons oil, 100g feta cheese, diced, 1 stem of mint, chopped, salt and pepper (optional)
Method For the batter, beat the eggs, flour, parsley, mint, salt andcourgette in a bowl. Heat 1 tablespoon of oil in a frying pan (18cm diameter) and add a few tablespoons of batter for the first pancake. Flip when the edges are dry and bubbles form on the surface. Repeat to cook the rest of the pancakes, one after the other,with 1 tablespoon oil; keep them warm under foil or in the oven as you are working.
For the filling, heat the oil in a frying pan and sauté the pepperfor 3 minutes. Remove from the pan and mix with feta cheese and mint. If necessary, season to taste with salt and pepper. Spoon filling onto the hot pancakes, fold and serve.