Savoury Pancakes
Click here to view Spinach, Goats Cheese and Bacon Pancakes
I have called these savoury as I have two pancake recipes on the site, (the other is scotch pancakes made with sugar) - but you can dress these pancakes up with sugar and lemon or chocolate spread to make a delious dessert.
Ingredients
110g plain flour
pinch of salt
2 eggs
200ml milk mixed with 75ml water
50g butter
Sift flour into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it.
Add a pinch of salt and whisk the eggs in to the flour.
Next gradually add small quantities of the milk and water mixture, whilst whisking until the batter is smooth with a consistency of thin cream.
Melt 50g of butter in the frying pan. Once melted take 2 tbsps of the melted butter and stir it into the pancake batter. Ensure the pan is well covered with the remaining butter, using a bit of kitchen roll to smear it around, if necessary. You will need to do this for each pancake.
Ensure the pan is really hot before turning the heat to medium and add 2tbsp of batter for a 18cm pan. As soon as the batter hits the pan, tip it from side to side to gain even coverage. It should take 30 seconds to cook. Flip the pancake over and cook on the other side for a few seconds and slide onto a plate.
NB. 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.
Ingredients
110g plain flour
pinch of salt
2 eggs
200ml milk mixed with 75ml water
50g butter
Sift flour into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it.
Add a pinch of salt and whisk the eggs in to the flour.
Next gradually add small quantities of the milk and water mixture, whilst whisking until the batter is smooth with a consistency of thin cream.
Melt 50g of butter in the frying pan. Once melted take 2 tbsps of the melted butter and stir it into the pancake batter. Ensure the pan is well covered with the remaining butter, using a bit of kitchen roll to smear it around, if necessary. You will need to do this for each pancake.
Ensure the pan is really hot before turning the heat to medium and add 2tbsp of batter for a 18cm pan. As soon as the batter hits the pan, tip it from side to side to gain even coverage. It should take 30 seconds to cook. Flip the pancake over and cook on the other side for a few seconds and slide onto a plate.
NB. 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.