Have a flippin' good time this Pancake Day with these cheap and easy savoury recipes

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

Makes 15

  • Preparation time: 5 minutes
  • Cooking time: 5 minutes

YOU NEED:

200g plain flour
Pinch of salt
3 medium eggs
600ml whole milk
2 tbsp vegetable oil
60g unsalted butter

METHOD:

  1. 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.
  2. Slowly add the milk and whisk together until there are no lumps. Add the oil and whisk again.
  3. 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.
  4. 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.
  5. For the next pancake, add more butter and pour away once melted, leaving a thin layer to cook your next pancake.
  6. 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.

Seafood pancakes

£3.06 per serving

Serves 4

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes

YOU NEED:

  • 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

METHOD:

  1. Melt a third of the butter in a large, deep saucepan and cook the shallots for 2 minutes.
  2. Add the mussels, wine and bay leaf, cover and cook over a fairly high heat for 3 minutes, shaking the pan a few times.
  3. Drain the mussels, keep the juices. Throw away any mussels that have not opened.
  4. Remove the mussels from the shells and set them aside in a bowl.
  5. Throw away the shells and the bay leaf. Heat oven to 180C/160C fan/gas 4.
  6. 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.
  7. 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.
  8. 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
  9. 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.
  10. Roll each pancake and serve.

TIP: SPRINKLE extra Gruyere on the top and pop under the grill for 3 minutes for a crusty topping.

Bolognese pancakes

98p per serving

Serves 6

  • Preparation time: 20 minutes
  • Cooking time: 1 hour, 15 minutes

YOU NEED:

  • 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

METHOD:

  • 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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