So, it’s Shrove Tuesday tomorrow which must mean it’s Pancake Day!
I absolutely love pancakes both sweet and savoury. When I was a child we had try traditional sweet pancakes with fresh lemon juice and castor sugar. Nowadays though, the combinations and choices are endless. However, I thought I would compile a list of 10 savoury and 10 sweet pancake toppings for you in case you’re stuck for ideas tomorrow. Or any other day of the year for that matter.
So, I though I would give you 2 basic pancake recipes and then a list of fillings for you to try.
THIN PANCAKES (crepe style)
- 125 g of plain white flour (you can also use wholewheat, buckwheat, spelt or combination if you prefer)
- a pinch of salt
- 1 egg
- approx 300ml of milk
- 15 ml of oil
- butter for frying (a drizzle of oil if you prefer)
- Sift the flour and salt into a bowl then make a well in the centre of the dry mix and add the egg
- Add the milk to the egg a little at a time and then gradually bring in the flour until the batter is smooth
- Add the oil and any remaining milk and beat the mixture until it’s the consistency of thin, runny cream
- Cover the bowl and leave to stand for approx 20 minutes
- Heat the pan and coat with a thin layer of butter. I use a clean paper/kitchen towel to do this.
- If the mixture is too thick just add more milk to thin it down
- Pour a small amount of batter into the pan and swirl it around until it coats the base of the pan
- Cook on a medium heat until the edges of the pancake start to curl and the underside is golden brown (The first one is never perfect)
- Flip the pancake over (I use a pancake spatula) and cook the second side
- Turn out onto a plate and serve immediately. Alternatively, cover with a clean tea towel to keep warm and moist until everyone’s is cooked
Re-oil the pan in between pancakes. Increase the amounts if the above recipe isn’t enough.
SCOTCH PANCAKES (thick)
- 100 g self raising flour
- 30 ml caster sugar
- 1 egg – beaten
- 150 ml milk
- Mix the flour and sugar in a bowl then make a well in the centre of the dry mix and add the egg
- Add enough milk to the mix until you reach the consistency of thick cream this time
- Don’t overdo the mixing
- Drop spoonfuls of the mixture onto a greased, hot griddle pan or heavy-based frying pan
- When bubbles appear and burst on the top of the pancake (2-3 minutes) turn over and cook the other side (2-3 minutes)
- Wrap the pancakes in a clean tea towel to keep the steam in and prevent drying out.
- Serve when ready.
So, that’s the pancakes taken care of – now for the pancake toppings.
- Cheese and onion
- Ham and cheese
- Goat’s cheese, fig and honey
- Mushrooms and tomato
- Bacon and maple syrup
- Broccoli and Stilton
- Chicken and mushroom in a white sauce
- Chicken and leek in a mustard sauce
- Smoked salmon, creme fraiche, sweet red pepper and lemon juice
- Jam and cream (so simple but delicious)
- Mixed berries with vanilla creme
- Salted caramel sauce
- Banana, banofee sauce, ice cream, thick cream, chocolate sauce (complete decadence)
- Stewed apples with cinnamon and sultanas
- Stewed rhubarb and ginger
- Blueberries, greek yogurt, runny honey and blanched almonds (love this!)
- Plain old vanilla ice cream
- Cadbury’s creme egg – I have no idea what it’s like but it’s all over the internet so I had to include it!
- Lemon juice and caster sugar (my absolute favourite)
And there you have it.
These are just a few ideas in case you’re stuck but really, you can put whatever you like with pancakes and almost anything goes.
And, in case anyone’s interested, here’s a brief history of Pancake Day (Shrove Tuesday). Just click HERE to find out more.
So, I hope you have a peaceful and enjoyable Pancake Day and I hope your pancakes are delicious whatever you fill them with.Until the next time,
PS. Don’t forget, there are other places where you can hang out with me. You can find me on INSTAGRAM, PINTEREST and, of course, over on the CUPCAKES AND CADENZAS FACEBOOK PAGE. You can also sign up for my NEWSLETTER and that way you can make sure you never miss a thing.