The downside! Cook something completely different this Tuesday for Pancake Day

Spiced Pancakes with Potato CURRY & CHUTNEY

Makes 6 large pancakes

For the potato filling

750 g potatoes, peeled
3 tbsp vegetable oil plus extra for frying
½ teaspoon mild chili powder
1 teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
4 tomatoes, chopped
50 grams of frozen peas

For the chutney

60 g fresh coriander leaves
60 g fresh mint leaves
2 cloves of garlic
1 small white onion
1 teaspoon powdered sugar
Juice of 2 lemons

For the pancakes

325 g chickpeas or flour
½ teaspoon salt
1 teaspoon ground turmeric (optional)
2 large eggs
250 g natural yoghurt plus extra for serving
300 ml (10 fl oz) semi-skimmed milk
2 spring onions, chopped
1 tbsp coriander leaves, chopped
½ red chilli, finely chopped
A few mint and coriander leaves to decorate

Make the filling first. Dice the potatoes to approx. 1 cm. Heat the oil in a pan, add the potatoes and fry over medium heat for 5 minutes. Add the spices and saute for 1 minute. Stir in the tomatoes and cover the pan with a lid for 15 minutes, stirring occasionally, until the potatoes are tender. Stir in peas and cook for 5 minutes. Transfer to a bowl, cover and set aside. Wipe out the pan.

In a blender, flash the ingredients for the chutney into a chunky paste and then set aside.

For the pancakes, mix the flour and salt in a mixing bowl. If you are using chickpea flour, you don’t need to add the turmeric (if you are using plain flour, add the turmeric). Mix in the eggs and yogurt with a wooden spoon or whisk. Gradually stir in the milk to make a thick batter. Stir in the spring onions, coriander and chilli. Pour into a measuring cup.

Set the pan on medium heat, brush it with a little oil, and then if you smoke hot, pour in enough batter to coat the surface. Tilt and swirl the pan to distribute it evenly. Cook for 1-2 minutes until golden brown, then flip and cook for another minute. Place the pancake on a plate and repeat with the rest of the batter. To serve, add some filling to each pancake, then a squirt of yogurt and chutney.

VEGAN PANCAKES WITH BANANAS & NUTS

Makes 12 pancakes

150 g self-raising flour
½ teaspoon baking powder
2 teaspoons of powdered sugar
½ teaspoon vanilla paste
200 ml plant-based milk (coconut, oat, almond or soy)
Vegetable oil for frying

For the topping

2 bananas, sliced
50 g pecans, toasted
A handful of toasted coconut flakes
Pure maple syrup for drizzling

Put the flour, baking powder, sugar, and vanilla in a large mixing bowl. Add the milk and beat with a wooden spoon or whisk for a smooth, thick batter.

Heat a large pan until a little of the mixture sizzles as you add it. Brush the pan lightly with oil. Pour 1 tablespoon of the mixture onto the hot pan and carefully distribute in a clean circle. You can cook 2-3 at a time. Cook over medium heat until bubbles form on top, then flip and cook the other side for about 2 minutes or until golden brown. Place on a warm plate and cover with cling film and a clean tea towel to keep the remaining pancakes warm.

Serve the pancakes with the sliced bananas, nuts, coconut flakes and syrup.

SPINACH & RICOTTA ROLLED PANCAKES

Makes 6 large pancakes

125 g plain flour
A pinch of salt
1 egg
300 ml semi-skimmed milk
Vegetable oil or melted butter for frying

For the filling

1 tbsp butter
1 onion, peeled and diced
2 cloves of garlic, crushed
400 g baby spinach
400 g ricotta or full-fat cream cheese
A pinch of grated nutmeg
Zest of 1 lemon
100 g grated parmesan
A few sprigs of fresh thyme or parsley for garnish

First, prepare the filling. Melt the butter in a large pan, add the onion and cook over medium heat for 5 minutes until tender. Add the garlic and saute for 1 minute. Add the spinach, cover the pan with a lid, and cook for 2 minutes or until the spinach is just wilted. Don’t boil it over.

Take the pan off the stove. Add the ricotta or cream cheese in spoons with the nutmeg, lemon zest and most of the parmesan (reserve some for the top) and stir through. Put aside.

Put the flour and salt in a mixing bowl, make a well in the middle and crack the egg in it. Add a little milk, then use a wooden spoon or balloon whisk to beat until the mixture is smooth and creamy. Pour the mixture into a measuring cup.

Heat a medium pan until it’s really hot, then turn the heat down to medium. Brush the pan with a small amount of oil or melted butter so that the surface is evenly coated, then pour in just enough batter to coat the surface of the pan thinly. Swirl and tilt the pan to coat the surface. Let the dough cook for 1-2 minutes until brown, then toss the pancake or turn it over with a spatula. Cook until this side is lightly browned. Stack on a plate and then cover with cling film and a clean tea towel to keep warm or to serve now. The mixture should make 6 pancakes.

When serving, distribute the filling over the pancakes and roll up. Sprinkle with parmesan and place under a hot grill to brown. Garnish with thyme or parsley.

MINI MUFFIN PANCAKES WITH BERRIES

Makes 24 mini muffins or 12 large

Vegetable oil for brushing
175 g normal flour
1 teaspoon Baking powder
1 tbsp powdered sugar plus extra for dusting
1 medium egg
180 ml (6 fl oz) semi-skimmed or high fat milk
25 g butter, melted
Zest of 1 lemon

For the toppings

A few blueberries, raspberries, chocolate chips, or raisins
Sprinkle chocolate or colored sugar on top
1-2 tbsp maple syrup

Preheat the oven to 200 ° C / fan 180 ° C / gas. 6. Brush 2 x 12-hole mini muffin bowls with oil and ensure that they are well greased.

Put the flour, baking powder and sugar in a small mixing bowl and use a wooden spoon or whisk to stir in the egg and some milk until a smooth paste is formed. Gradually stir in the rest of the milk until smooth, then stir in the melted butter and lemon zest until you get a smooth batter. Pour a tablespoon of batter into each hole in the cans until ¾ full. Top each dough with your chosen toppings such as berries or streusel and bake for 10 minutes until it has risen and is pale golden.

Take out of the tin with a small knife with a round blade, stack on a serving plate, dust with powdered sugar and serve drizzled with maple syrup.

CHOCOLATE LOVE HEART PANCAKES

CHOCOLATE LOVE HEARTPLANTS

Makes 12 small or 6 large pancakes

225 g self-raising flour
2 teaspoons of baking soda
50 g light muscovado sugar
25 g cocoa powder
1 teaspoon vanilla extract
2 medium-sized eggs
25 g butter, melted
250 ml milk
Vegetable oil for frying

For the chocolate sauce

25 g butter
25 g golden syrup
50 g plain chocolate

For the toppings

4 tbsp seedless jam, strawberry or raspberry

100 g each of blueberries and strawberries, chopped

125 ml whipped cream or vanilla ice cream

Put the flour, baking powder, sugar, cocoa and vanilla in a mixing bowl. Beat in eggs and add the melted butter. Whisk with a wooden spoon or whisk and gradually add the milk until it is smooth, thick and creamy. Pour the mixture through a sieve into a measuring cup to make sure there are no lumps in the mixture, then pour it into a squeeze bottle or piping bag with a 1/2 inch hole on the end. Put aside.

For the chocolate sauce, put the ingredients in a small pan and stir over low heat until melted and smooth. Put aside.

If you use double cream with the toppings, beat too soft tips. If you are using ice, take it out of the freezer to soften.

Heat a small non-stick pan until it’s really hot and turn the heat on medium. Brush the pan with a little oil. Using the squeeze bottle or piping bag, pipe the dough into the outline of a 10 cm wide heart shape and then quickly fill the center with dough. Cook for 1-2 minutes until bubbles form on the surface, then turn the pancake over and cook for 1 minute. You may only have room to make one in your pan at a time. Keep the pancakes on a plate and cover them with plastic wrap and a clean tea towel to keep them warm while you do the rest.

To serve, spread the jam, top with the fruit and whipped cream or ice cream and drizzle with the chocolate sauce.

SAVORY BACON, TOMATOES & CHEESE Pancakes

Makes 6 large pancakes

125 g plain flour
1 egg
300 ml semi-skimmed milk
A pinch of salt and pepper
Vegetable oil or melted butter for frying

To serve

12 slices of smoked bacon strips
6 ripe large tomatoes
100 g of grated cheddar
100 g grated mozzarella
40 g baby spinach leaves

Put the flour in a mixing bowl, make a well in the center and beat the egg. Add a little milk then whisk until smooth, gradually adding the remaining milk until smooth and creamy, then seasoning. Pour into a measuring cup and set aside.

Grill the bacon until crispy and thinly slice the tomatoes so that any toppings can be added to the pancakes as they cook.

Heat a large pan until it’s really hot, then turn the heat down to medium. Brush the pan with a small amount of oil or melted butter so that the surface is evenly coated, then pour in just enough batter to coat the surface of the pan thinly. Swirl the pan and tilt to coat it with the mixture. Cook for 1-2 minutes, then toss the pancake or turn it over with a spatula and lightly brown. Pile on a plate, covered with plastic wrap and a clean tea towel to keep warm.

Top each pancake with 2 strips of bacon. Place the tomatoes on top and sprinkle with the grated cheese. Let the cheese melt a little, add a few fresh spinach leaves and serve immediately.

Oat pancakes with smoked salmon & cream FRAICHE

Makes 12 pancakes

200 g porridge oats
2 teaspoons of baking soda
A good pinch of salt
200 ml of oat milk or milk
2 medium-sized eggs
Vegetable oil for frying

To serve

125 ml crème fraîche
100 g smoked salmon
1 ripe avocado, thinly sliced
Freshly ground black pepper
A little fresh dill to garnish

Put the oats in a food processor and mix until a coarse flour is formed. Place this oatmeal in a large mixing bowl with baking soda and salt. Add the milk and eggs and beat them with a wooden spoon to form a smooth, very thick batter. Leave on for 10 minutes.

Heat a large pan until some of the mixture sizzles. Brush the pan lightly with oil. Add a tablespoon of the mixture to the hot pan and carefully distribute it in a clean circle. You can cook 2-3 at a time. Cook over medium heat until bubbles form on top, then turn over and cook the other side for about 2 minutes or until golden brown.

Place on a warm plate and cover with cling film and a clean tea towel to keep the remaining pancakes warm.

Serve 2 or 3 pancakes per person, topped with a spoonful of crème fraiche, smoked salmon, and slices of avocado. Sprinkle with pepper and dill and serve immediately.

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