Pancakes & Fillings
Recipe and filling suggestions from Bruce Denney
Related recipes: Almond Flour Pancakes, Banana Pancakes, Italian Pancakes, Savoury Italian Pancake filling, Traditional Pancakes
- 100g (4oz) organic wholemeal or organic plain white flour
- 1 organic free-range egg
- 250ml (1/2 pint) organic milk or milk substitute
- A little salt to taste
- A little fat or oil for frying
- Soy, rice and almond milk substitutes all work fine, although almond is probably better with sweet rather than savoury fillings
- You could use any sort of flour (white, rye, spelt or a mixture). Try rice flour for a gluten-free version
- You can leave out the egg
- You can use self-raising flour, or add baking powder or bicarobonate if you want a fluffier pancake
- You could add flavourings, such as vanilla essence or cocoa powder for sweet pancakes and seeds or herbs for savoury pancakes
- Sift the flour and salt into a bowl.
- Beat the egg and work it into the sifted flour mix.
- Slowly add the milk, beating until there is a smooth batter.
- Leave to rest for half an hour, if possible
- To stop the pancake from sticking, melt just enough fat or add just enough oil to coat the bottom and sides of the frying pan (or use a non-stick pan).
- Once the pan is hot, add a little of the pancake mixture (around 2 tablespoons) and spread it around.
- Cook until the pancake is brown underneath and then toss it so that it turns over.
- Cook the other side (it won’t take long).
- Fill (see below) and serve while hot.
- The traditional filling is to sprinkle the pancake with lemon juice and sugar, then roll it up and serve with some more sugar and lemon wedges
- Lots of other things would make great sweet fillings: chocolate spread, dolce de leche, jam, maple syrup, chopped or puréed fruit …
- Savoury fillings are also tasty and possibly more healthy: try anything that could go into a burrito, or spinach and ricotta, wild mushrooms, ratatouille, bolognaise sauce, left-over curry …
Tips and other ideas
- Practice makes perfect: a not-too-thick batter that has rested for half an hour is a good starting point. Ingredients are cheap, so if it all goes wrong (or so right that you need more pancakes!) then you can always start again.
- Develop your own batter and method, one that works for you, your pan, your cooker and your taste buds! Try experimenting with different combinations of flour (rye, white, spelt or a mixture) and different milk substitutes. Baking powder or bicarbonate will make the pancakes foam up and rise.
- Use a good solid pan with a smooth base and don’t wash it between pancakes. In fact, some people would suggest that you reserve a pan especially for pancakes and never wash it.
- If you’re not daring enough (or strong enough) to toss the pancake, then it’s fine to use a pan slice or palette knife to turn it over.
- Pancake batter can also be used for Yorkshire puddings or toad-in-the-hole. Try making toad-in-the-hole with roasted parsnips (or other vegetables) instead of sausages.
- The Roll: Roll up a filling in the pancake to make a sausage-shape and then bake in the oven. You could put a sauce over it if you like soft pancakes or no sauce if you prefer your pancakes crispy.
- The Cake: Stack layers of pancakes and filling in a cake tin, and warm or cook in the oven. Then turn it out and slice it like a cake – looks a bit like a lasagne.