Pancake and fillings

Makes 12-14 large, flat pancakes

• 110g plain flour , sifted
• A pinch of salt
• 2 eggs
• 200ml milk mixed with 75ml water
• 1 tablespoon sunflower oil

Instructions

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour exposing the bottom of the bowl.
2. Break the eggs into it and add a little milk. Using a wooden spoon or whisk, mix the egg and milk and then gradually draw in the flour from the sides as you mix. Add more milk to the central well little by little as required to prevent it becoming too thick and dough like.
3. When the mixture reaches the consistency of thick cream, add the remaining milk and stir in the oil. # Cover the bowl and chill for 30 minutes, to allow the starch cells to swell, giving a light result.
4. For speed you can whizz the flour, sugar, eggs and milk in a blender or food processor until smooth. It takes a matter of seconds.
5. Lubricate a pancake pan or frying pan by heating it up and wiping with oil. Pancakes are not fried in fat; the purpose of the oil is to simply prevent them from sticking.
6. Pour enough batter from a jug into the hot pan to coat the base of the pan thinly. As soon as it hits the pan swirl the pan to help the batter spread across the base, tip out any excess batter into the jug.
7. Place over a medium heat, it should only take half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.

To prepare ahead Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. They can be frozen like this, well wrapped, then defrosted as needed.

Fillings

Pesto, Ham and Leftover Vegetables

Add a little pesto to the pancake batter. Make a white sauce or use a bought cheese sauce. Mix in leftover cooked chopped ham, sweetcorn and any leftover cooked vegetables roughly chopped. Spread the mixture over 2/3 of the pancake, roll up and place seam side down in a greased dish. Sprinkle with cheese and heat in the oven until piping hot. Serve with a crisp green salad.

Chicken Stir Fry

For an oriental twist, add chopped coriander to the pancake mix and use coconut milk in place of the regular milk. Fill the pancakes with leftover cooked chicken and stir fried vegetables. A great way to use up any stray vegetables from the fridge.

Spanish Pancakes

Add a pinch of chilli to the pancake batter. Heat a jar of spicy arrabiata pasta sauce in a pan, add any leftover chopped vegetables that you have hiding in the fridge. Bring to the boil and cook until reduced a little. Fry an egg in a non-stick frying pan. Place a chilli pancake on a warmed plate, spread with the arrabiata sauce and top with an egg. Sprinkle over grated cheese and chopped coriander.

Green Pancakes

Fold in leftover cooked spinach to the batter. This gives a lovely speckled pancake and tastes great filled with a mixture of leftover vegetables such as sauteed chopped leeks, mushrooms and grated leftover cheese.

Mince Pancakes

Spread any leftover Bolognese sauce or chilli over 2/3 of a pancake.Roll up and place seam side down in a greased oven proof dish, top with a cheese sauce and grated cheese and bake until golden and hot through.