Perfect Pancakes and Fabulous Fillings

I love pancakes, but only seem to cook them once a year, strangely enough on Shrove Tuesday aka Pancake Day. Originally a recipe for using up ingredients before Lent, pancakes are the ultimate budget food as they're cheap to make, tasty and filling. Use up left-over store cupboard/fridge ingredients, such as tinned fruits and odds and ends of vegetables, cheeses etc (not all together!) for the fillings.

Traditional Pancake Recipe

• 100g/4oz plain flour
• 2 medium eggs
• 275ml/10fl oz semi skimmed milk

Vegan Pancake Recipe

• 100g/4oz plain flour
• 2 tsp Orgran No Egg (or similar egg replacer) mixed with 4 tbsp water
• 275ml/10fl oz dairy-free milk

Scotch Pancake (Drop Scones) Recipe
Scotch pancakes are smaller, sweeter and thicker than regular pancakes, but are just as easy to make. They're particularly nice for breakfast.

• 100g/4oz plain flour
• 2 tbsp sugar (leave out the sugar for savoury pancakes)
• 1 tsp baking powder
• 100ml/4floz milk
• 1 egg
• 2 tbsp melted butter or vegetable oil
• Grated lemon zest and a handful of raisins (optional)

Method (for all pancake recipes)
Beat the liquid ingredients together in a jug.
Put the dry ingredients in a bowl and slowly pour in the wet ingredients, whisking all the time, until you have a smooth batter.

The secret to non-stick pancakes is to lightly grease the pan and make sure it's really hot before pouring in the batter. Cook each pancake for a minute or two each side and keep warm in the oven while you make the rest.

Vegetarian Filling/Topping Ideas

Sweet
Nutella
Honey and banana
Jam and dessicated coconut
Strawberries/mixed berries and cream
Lemon juice and sugar
Maple syrup
Apple sauce, raisins and cinnamon
Stewed dates and pear
Peach and raspberry with ice cream

Savoury
Spinach and goat's cheese
Cheddar cheese & onion
Chopped sun dried tomatoes, peppers, onions and feta cheese
Pesto and mozzarella
Garlic mushrooms
Refried beans and salsa
Ratatouille
Vegetarian chilli
Vegetarian bolognese

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