Tuesday, 8 April 2014

Pancakes for dinner!

Making the perfect pancake is much more complex than knowing how to mix eggs, milk and flour. Whilst pancake purists might insist the only way to eat one is with lemon and sugar, preferences are changing.

Although pancakes have traditionally been enjoyed as a dessert food, with the prevalence of American-style breakfasts and savoury crêpes, more and more people are eating pancakes for dinner. Read on for a selection of these tasty, hot dishes made easy.

Which pancake style is best for dinner?

It’s all a question of preference. For those wanting something more substantial, whipping up a heavy American pancake might be just the ticket. Simply mix 135g plain flour, 130ml milk, one large egg, one tablespoon of baking powder, two tablespoons of caster sugar and half a tablespoon of salt and heat in a non-stick frying pan for a thick, satisfying treat.

Alternatively, make a light crepe by mixing one cup of flour, two eggs, half a cup of milk, half a cup of water, a quarter of a teaspoon of salt and two tablespoons of butter and heat in a non-stick pan. This will create a much lighter batter with a more refined result.

Pancake dinner recipes

1. Squash, rosemary and goat’s cheese savoury pancake

These ingredients make a lovely flavourful supper but also serve to add a note of sophistication to any plate. Simply combine 250g butternut squash with a knob of butter and heat for ten minutes before mixing with 100g of cheese and folding into the pancake batter. After making a pancake as usual, serve with rocket salad and pumpkin seeds.

2. Tomato and mushroom savoury pancake

Take 250g of button mushrooms, 250g of cherry tomatoes, a tub
crème fraîche and a handful of pine nuts. Cook the mushrooms until tender, add the tomatoes and cook for a couple of minutes before adding a splash of crème fraîche and some pine nuts, then gently simmer. Spoon the mixture over your pancakes and scatter with chives.

3. Cheese and broccoli pancakes

Make a cheese sauce by whisking together
50g grated cheddar cheese, 50g grated Parmesan cheese, 150ml double cream and a pinch of salt in a pan over a gentle heat. Cook the broccoli for two minutes in boiling water and plunge in to cold water to preserve its vibrant green colouring whilst you whip up your pancakes. To finish, top a pancake with three or four florets and ladle cheese sauce on top. Fold in half for more elegant presentation. 

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