Pancakes are an easy and fun meal that you can get your kids involved in. There are loads of savoury and sweet options and they have the added advantage that everyone can choose their own filling!
Makes 4 adult and 4 mini thin and crispy pancakes.
110g plain flour
1/2 pint milk (I use full fat for Lentil)
1 egg yolk
1 egg, beaten
a two-finger pinch of salt
Add the flour and salt to a large bowl through a sieve. Next make a well in the bottom of the bowl and add the eggs and some milk. Whisk the mixture together until it is a creamy consistency. Stir in the remaining milk and refrigerate the mixture for about 1/2 an hour.
Using some kitchen towel wipe a little vegetable oil into a frying pan (to stop the batter sticking) and heat on medium heat. Pour in enough batter to thinly cover the pan (about a ladleful) and swirl it around. For the mini ones, pour just enough to cover the middle of the pan or use a smaller frying pan, if you have one. Once the pancake is a lightly browned, turn it over using a spatula or palette knife. Cook the second side for about 35-45 seconds.
Parma / Serrano ham and Cheddar Cheese
a handful of cheddar cheese per pancake, grated
Cook the pancake on one side, flip and then add the ham and cheese, continue cooking for about 30 seconds, fold the pancake over and serve once the cheese is melted.
Goat’s Cheese and Apple
Makes two large pancakes
a knob of unsalted butter
2 tsp brown sugar
1 Bramley apple, peeled and chopped
4 tbsp soft goats cheese
50 ml water
a handful of mixed leaves
a drizzle of olive oil
a handful of hazelnuts / walnuts (assuming there are no nut allergies), roughly chopped
Melt the butter in a small pan and stir in the sugar to dissolve. Next add the apple and water and bring to the boil. Cook for about 15 minutes.
Pour the pancake mixture into your oil wiped frying pan and cook one side until lightly browned. Then flip and add half of the apple sauce, 2 tbsp of goats cheese and cook for a further 40 seconds. Throw on a small handful of mixed leaves, drizzle with some olive oil and add half the nuts (if using). Fold the pancake over twice and serve.
Traditional sugar and lemon
1 lemon, sliced in half
2 tsp brown or icing sugar per pancake
Make and cook the pancake mixture as above, squeeze some lemon over the finished pancake (watch out for any pips that need to be removed!) and sprinkle the sugar over through a sieve.
Fruity all sorts
Any fruit is also yummy with pancakes and a great weekend breakfast treat! I also like to add some creme fraiche with banana, blueberries, blackberries, strawberries, or a mixture of all of the above. Another winner is to add some raisins and cinnamon to your Bramley apple sauce, fill your pancake and sprinkle with a little extra cinnamon. Tuck in and enjoy!