Two tasty pancake recipes for Shrove Tuesday

Everyone goes crazy for Pancake Day!

To give it the correct name, Shrove Tuesday, is the day before the start of Lent on Ash Wednesday, and was traditionally when all the rich foods in the pantry had to be used up before Lenten fasting.

Milk and eggs were put to good use by wily housewives to make pancakes. Hence the tradition we now celebrate.

This year, I’m serving up a double dose of pancake mania! This pancake batter makes eight pancakes using a pancake pan, and can be easily doubled if you want to make both dishes.

BASIC PANCAKE BATTER

Ingredients (makes 8 pancakes)

• 100g plain flour
• Pinch of salt
• 2 fresh free range eggs
• 300mls milk
• 2 tbsp melted butter

Method

• 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 into the flour.
• Gradually add remaining milk, whisking to a smooth batter.
• Whisk in the melted butter and let the mix rest for 10 minutes or so in a cool place. This helps to create a softer texture.
• To cook the pancakes, heat a non-stick pancake pan over medium heat and brush with a little oil.
• Add a small ladle of mix to the heated pan and swirl to cover base thinly.
• Cook until bubbles begin to appear on the surface.
• 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 all the pancakes. Reserve, keeping warm.

SAVOURY OPTION: PANCAKES WITH CRISPY PARMA HAM AND ASPARAGUS

My main course recipe features an elegant treat of thin pancakes topped with crispy Parma ham and asparagus, finished with pesto sauce and Parmesan cheese. Serve these with a selection of side salads.

Ingredients (serves 4)

• Bunch of thin asparagus spears, stalks trimmed
• 2 tbsp olive oil
• 8 slices Parma ham, halved
• 8 pancakes
• 130g tub fresh pesto sauce
• Parmesan cheese for topping

Method

• Place asparagus in a colander over a pan of boiling water and cover with a lid.
• Steam for five minutes or until just tender.
• While asparagus is cooking, heat oil in a pan and cook the ham till crispy. Remove and drain on kitchen paper.
• To serve, pop one pancake on a warmed plate. Pop some pesto sauce in the centre of the pancake and spread around with the back of a teaspoon. Top with crispy ham and a few asparagus spears.
• Drizzle extra pesto around and top with grated Parmesan cheese to finish. Serve two per person, open or folded.

SWEET OPTION: PANCAKES WITH CARAMELISED BANANAS AND CHOCOLATE SAUCE

This is a delightful dessert of pancakes topped with golden caramelized banana and dark rich chocolate sauce. Definitely the dish for one last sugar fix - if you’re thinking of giving it up for Lent!

Ingredients (serves 4)

• 4 small bananas, sliced
• 50g butter
• 50g brown sugar
• 8 pancakes
• For Chocolate Sauce:
• 75g best quality dark chocolate
• 300mls water
• 1 tsp cocoa powder
• 50g caster sugar

Method

• First, make the chocolate sauce, Melt chocolate in a pan with half the water, cocoa powder and sugar. Stir smooth as it melts.
• Add remaining water then bring to bubbling and bubble till sauce is reduced, shiny and glossy. Remove from heat and reserve.
• Melt butter and sugar in a pan and add banana slices.
• Turn to coat in the mix and cook gently till bananas are beginning to turn golden.
• Divide caramelised bananas between pancakes on four warmed plates and roll up.
• Drizzle with chocolate sauce to serve.