Perfect Pancakes
In my experience, Shrove Tuesday, or Pancake Day, is a great excuse to empty the fridge.
Pancakes are easy to make, perfect for the hungry hordes when they come back from school. But while they are delicious for tea, spread with jam or golden syrup, or a squeeze of lemon and a spoonful of brown sugar, pancakes also make a great supper dish. You can add almost anything and roll them up, in much the same way as a wrap.
Leftover chicken with roasted vegetables, or sweet potato and goat’s cheese, or chopped up sausages and apple… the chances are, you’ve got a spoonful of something in the fridge that could make a really tasty meal.
The kids’ favourite savoury pancakes are a take on cannelloni. I stuff them with homemade bolognese sauce, roll them up, place them in an oven-proof dish, and cover with a cheese sauce. You could substitute the bolognese for any manner of cooked vegetables, for a great vegetarian supper. For a bit of crunch, add a topping made from breadcrumbs, crisps or cornflakes mixed with some extra grated cheese, and then just bake in the oven. Couldn’t be easier.
Or for a fabulous pudding, stuff your pancakes with apples, pears, and plums, maybe a handful of sultanas, a sprinkling of sugar, and roll up in the same way. Cover with custard before baking. This is a great way to use up any soft fruits that are nearing the end of their life.
Why wait ‘till Tuesday?
I love pancakes and recently we have been popping bluberries into the mix. They are lovely.
I really like the idea of putting bolognese sauce into them and covering with cheese sauce. I make my bolognese sauce in bulk and keep it in small portions in the freezer.
Did you know that you can make gluten, egg and dairy-free pancakes just by mixing buckwheat flour with water. They make a hearty wholemeal pancake – good with sugar and lemon, but fantastic with fried bacon and onions.