Pancake Tuesday is (almost) here!! And I’m so excited I’m giving you TWO pancake options: 1=the classic thin, crepe-style pancake and 2= the drop scone.
I have pancakes regularly for Sunday brunch, but on Shrove Tuesday I up my game: Pancakes for dinner. This means savoury, as well as sweet fillings. The savoury pancake is often controversial, although it is the norm in France, but I’m confident I can convert you with my savoury recommendations.
Option 1= The Classic
2 eggs, whisked
+ whatever toppings and fillings you want!
Egg (you should be able to crack the egg on and it should cook through).
Ham, especially with the cheese!
Spinach (it wilts on the pan).
Mushrooms (sauté before adding).
Banana or other fruit (preferably with the Nutella).
Nutella and jam- this is my fave, trust me it works!
Lemon and sugar- boring but it works.
Whisk all the ingredients together in a bowl (or jug for easier pouring later) until the batter is smooth.
If you have time, leave the mixture aside for a while before cooking.
Heat a frying pan over a medium-high heat and either use spray oil or use kitchen paper to coat the pan in oil.
When the pan is hot, pour in about 1/4- 1/2 cup of batter and tilt the pan to coat the bottom in a thin layer.
Cook for about 1 minute per side.
You can stack them on a plate and keep in a low oven to stay warm.
To fill them:
Once cooked on first side, flip and add your filling to the upward facing side. (Or using a fully cooked pancake, but being more careful not to let any side burn).
When cooked through (still 1 minute), fold in half and half again if you wish.
Keep on the pan until the filling is melted/warm/cooked, turning regularly to prevent burning on any one side.
Make the batter ahead and store in the fridge.
Be patient, they will generally stop sticking when they are ready to flip.
Flipping, and tilting the pan to spread the batter, is all in the wrist!
These pancakes go with almost any filling so be brave- lemon and sugar is overrated!
Option 2: The Drop Scone (or griddle cakes)
These are more akin to American style pancakes than traditional pancakes, but are equally tasty. The recipe is from an old Irish cookbook and is a hit with anyone who tastes it!
1 tsp baking powder
25g caster sugar
50g butter, melted
Put your butter in the microwave (or on the stove) to melt.
Sieve the flour and baking powder into a large bowl. Mix in the sugar.
In a separate bowl or jug whisk together the milk and eggs.
Mix the wet with the dry, not forgetting to add in the melted butter.
Mix until there are no lumps and the better is smooth.
Heat a frying pan over a medium-high heat and spray with oil.
Add the batter in ¼ cup blobs, leaving plenty of space between them (I usually put 3 on at once).
They are ready to turn when small bubbles start to appear at the edges.
Cook for 1-2 minutes on the reverse side.
Keep in a low oven to keep warm while you cook the rest.
Add chocolate chips or blueberries the batter, when in the pan. If added to the bowl of batter they tend to sink!
Vanilla, or other, essence can be added with the wet ingredients.
Cinnamon can be added to flour.
I usually serve with yogurt, banana, berries and maple syrup!
Start on a high heat, and turn down after the first few if they are starting to brown too early (it is too early if the batter is still runny when you try to turn them).
The batter can be made in advance and kept in the fridge.
This recipe makes a LOT (enough for 4 + some), but it’s easy to half the recipe.
I hope you give these pancakes a go- let me know which style you prefer, and whether you tried any savoury fillings!!
Watch me flippin’ over on my Insta Stories tomorrow.
Lots of love,
Little O x