TUESDAY is Pancake Day.
A traditional treat means pancakes with lashings of lemon and sugar.
But if you prefer a savoury twist, here are three great recipes that are perfect for any day of the year.
Basic Pancake Recipe
- Preparation time: 5 minutes
- Cooking time: 5 minutes
200g plain flour
Pinch of salt
3 medium eggs
600ml whole milk
2 tbsp vegetable oil
60g unsalted butter
- Sieve the flour into a bowl with a pinch of salt and mix. Whisk the eggs. Make a well in the middle and add the eggs.
- Slowly add the milk and whisk together until there are no lumps. Add the oil and whisk again.
- To cook, heat a large non-stick frying pan. Add the butter. Once melted, pour it out to leave a thin layer to cook the pancakes. Turn the heat down slightly.
- Pour in a ladle of pancake mixture. Cook for 2-3 minutes on each side. Use a spatula to turn it or flip it gently with a flick of your wrist.
- For the next pancake, add more butter and pour away once melted, leaving a thin layer to cook your next pancake.
- Pile the pancakes up with a sheet of baking paper between each.
TIP: FREZE for up to four months in a freezer bag with baking paper between each pancake.
£3.06 per serving
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- 8 pancakes
- 30g butter
- 2 shallots, finely chopped
- 1kg mussels, scrubbed, beards removed
- 4 tbsp white wine
- 1 bay leaf
- 200g skinless haddock fillet, in 2cm chunks
- 30g plain flour
- 150ml semi-skimmed milk
- 1 tbsp chopped chives
- 100g cooked peeled prawns
- 50g Gruyere cheese, finely grated
- Salt and pepper
- Sprigs of fresh dill to garnish
- Melt a third of the butter in a large, deep saucepan and cook the shallots for 2 minutes.
- Add the mussels, wine and bay leaf, cover and cook over a fairly high heat for 3 minutes, shaking the pan a few times.
- Drain the mussels, keep the juices. Throw away any mussels that have not opened.
- Remove the mussels from the shells and set them aside in a bowl.
- Throw away the shells and the bay leaf. Heat oven to 180C/160C fan/gas 4.
- train the juices through a fine sieve and pour back into the large pan and simmer, then add the haddock chunks and poach for 2 minutes. Remove haddock, add to the mussels. Reserve the cooking liquid.
- Put the pancakes in a dish, cover with foil and put in oven to reheat for 5 minutes. Melt remaining butter in a small saucepan, stir in flour and cook for 1 minute. Whisk in the reserved cooking liquid and the milk.
- Bring almost to the boil, then simmer for 3-4 minutes, stirring until thickened and smooth. Add the cheese and chives and season to taste
- Pour the sauce into the bowl of seafood. Add the prawns and stir. Lay out all the pancakes and divide the fish mixture into the centre of each.
- Roll each pancake and serve.
TIP: SPRINKLE extra Gruyere on the top and pop under the grill for 3 minutes for a crusty topping.
98p per serving
- Preparation time: 20 minutes
- Cooking time: 1 hour, 15 minutes
- 12 pancakes
- 50g smoked streaky bacon, finely chopped
- 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 1 large carrot, peeled and finely diced
- 2 celery sticks, finely diced
- 500g pack Morrisons British beef lean mince 5% Fat
- 3 tbsp tomato puree
- 400g tin chopped tomatoes
- 150ml beef stock
- 1 tsp oregano
- For the topping:
- 1 red pepper cut into rings
- 50g feta cheese
- 6 sprigs of basil
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- Dry-fry the bacon in a large pan or casserole, until lightly golden. Oil is not needed as the bacon contains plenty of fat.
- Add the onion, garlic, carrot and celery, fry gently for 5 minutes, stirring occasionally.
- Add the beef and cook for 20 minutes.
- Add the tomato puree and cook, stirring, for 5 minutes.
- Then add the tomatoes, stock and oregano.
- Cook uncovered for 45 minutes, until the sauce has thickened and reduced.
- Meanwhile, cook the pancakes. Put a tablespoon of mixture into one quarter of a pancake and then fold to form a triangle.
- Top with the pepper, cheese and basil.
TIP: MAKE extra sauce and freeze to make spaghetti Bolognese.
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