SPRING’S annual pancake fest is almost upon us! Tuesday is the day the pancake pan will come out in many households and everyone gets flipping happy with the batter mix!
200g plain flour
Pinch of salt
2 tbsp melted butter
For the sauce:
2x 400g cans chopped tomatoes with herbs
2 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
For the filling:
8 slices of ham
8 tbsp cream cheese
8 small handfuls baby spinach leaves, rinsed and stalks removed
2 tbsp grated cheddar for topping
- Sift flour and salt into a bowl and make a well in the centre.
- Crack in eggs and add a little milk from measure.
- Start to whisk the liquids into the flour.
- Gradually add remaining milk, whisking to a smooth batter.
- Whisk in the melted butter.
- To cook the pancakes, heat a non-stick pan over medium heat and brush with a little oil.
- Add a ladle of mix to the heated pan and swirl to cover base thinly.
- Cook for a couple of minutes or till pancake is set and surface is beginning to bubble.
- Toss or flip over with a spatula, to cook other side.
- Slide out onto a plate and cover with film.
- Repeat process with remaining batter to make 8 pancakes, layering on plate with film in between to stop them sticking.
- Place chopped tomatoes in a pan with olive oil and seasoning.
- Bring to bubbling. Remove from heat. Spoon half the sauce in the base of an ovenproof dish.
Ingredients (Serves 4)
150g self raising flour
2 tbsp cocoa powder
1 good tsp baking powder
1-2tbsp sugar, to taste
1 large fresh free range egg
1 tsp coffee essence (optional)
1 tbsp melted butter
4 ripe bananas, sliced
Maple syrup to taste
25g grated dark chocolate to serve
- Sift flour, cocoa powder, and baking powder into a bowl and make a well in the centre. Stir in sugar.
- Add egg, coffee essence and a little milk from the measure.
- Start to whisk together. Gradually add remaining milk to make a thickish batter.
- Stir in melted butter.
- Heat a non-stick pan over medium heat and brush lightly with oil.
- Using a tablespoon, drop spoonfuls of mix onto pan to make small circles, spacing well apart.
- When the surface starts to bubble and pancakes are puffing up, flip to cook other sides.
- Slide out onto a warm plate and cover with film Keep warm whilst making remaining pancakes.
- To serve, layer pancakes on four warmed plates, with banana slices and maple syrup between.
- Finish with banana slices.
- Decorate with grated dark chocolate. Serve with whipped cream.