February is officially the season for pancakes. Try making your own with my recipe featuring cooking tips for pancakes and sweet and savoury pancake recipes. There’s a gluten-free pancake recipe too!
Zena, our Norwich food columnist and creator of Love Norwich Food shares her favourite pancake recipes:
Makes six large or eight small
100 g plain flour – sieved
1 large egg
300 ml / 1/2 pint any milk
Vegetable oil to fry
Sift the flour into a big mixing bowl.
Crack the egg in the centre.
Add a good splash of milk and start whisking at the same time as pouring in the remaining milk.
Continue whisking until you get a smooth batter.
Allow the batter to rest for 20 minutes or so (only if you have time).
Heat a non-stick pancake pan or large frying pan.
Add a tablespoon of vegetable oil, swirling round so all the pan is oiled.
Pour any remaining oil back in to batter and whisk in straight away.
When the pan is very hot but not smoking, tilt the pan up so the bottom is on the heat and the top of the pan’s back is leaning towards you.
Pour a ladle full of batter in the top of the pan so it runs down, move the pan around so a layer of batter is formed.
Place back on the heat.
Allow to dry and cook underneath before prodding with a knife or heatproof plastic spatula.
Lift around the edge of the pancake, lifting the sides away from the pan; shake the pan so the pancake is loose.
Flip or turn over and cook the other side.
Repeat until all the mix has gone.
Gluten Free Pancakes
Makes six to eight
60g potato flour
60g brown or white rice flour
1 small egg
300 ml / half pint any milk
Oil to fry
Follow the method above.
Make the pancakes from either mix above;
2 generous tablespoons of orange blossom honey (or other)
4 Clementine’s – juiced
1/2 lemon – juiced
60 g butter – softened and diced
3 tablespoons Cointreau or Drambuie
Cook the honey in a frying pan until it caramelizes and turns a golden amber colour. Cook for one to two minutes.
Turn the heat down and stir in the butter along with the juice.
Add the Cointreau and bring to a simmer.
Fold the pancakes in to quarters and lay in the sauce, spoon over the sauce.
Warm the pancakes through and serve.
Three Savoury Filling Ideas
Baked Ricotta, Spinach and Lemon
1 tub ricotta
2 handfuls of fresh washed spinach wilted in a little oil and butter
1 lemon juiced – simply mix together.
Divide into two pancakes
Place in an ovenproof dish
Pour over 100ml ricotta, spinach and lemon juice, and bake in the oven for 10 minutes. Top with some grated parmesan for added flavour.
Stuffed Chorizo, Tomato and Baked Aubergine
1 small onion
2 plum tomatoes
Handful of basil
1 clove garlic
Oil for frying
Roast a whole pricked aubergine in the oven for an hour on a tray. Remove and scrape out all the flesh.
Meanwhile fry off one small diced onion in a little oil, along with chorizo, cut into small slices, one clove garlic and two diced plum tomatoes.
Add the aubergine and a handful of chopped basil.
Cooking for 3 – 4 minutes.
Season to taste and stuff into two pancakes.
Smoked Salmon, Cream Cheese and Dill
60g smoked salmon
Handful of dill
Mix a tub of cream cheese with 60g diced smoked salmon
Squeeze in the lemon.
Add a tablespoon chopped dill.
Season to taste
Serve cold spread over two pancakes and then roll.