PANCAKE DAY

(4 RECIPES - SCROLL TO BOTTOM OF THE PAGE TO SEE THEM ALL!)

MUSHROOM, RICOTTA, THYME & LEMON ZEST PANCAKES

Cooking Time (includes preparation time): 30 Minutes Makes 8 Pancakes Ingredients: 500g of Chestnut Mushrooms - £2.00 Garlic - £0.30 A Bunch of Thyme - £0.70 250g of Ricotta - £1.20 1 Lemon - £0.30 500g Plain Flour - £0.40 1 Pint of Whole Milk - £0.45 6 Large Eggs - £1.25 Total Cost – £6.60 Method: 1.  Finely slice your mushrooms and 1 clove of garlic. Place them in a frying pan with a splash of olive oil. Cook the mushrooms down until the water has evaporated and they start to brown. This should take around 10 minutes. Be patient. They will look very watery as they start cooking, but this will evaporate. 2.  5 minutes into cooking the mushrooms, add a small handful of thyme leaves – about 3 teaspoons. 3.  When the mushrooms are finished, grate in the zest of half a lemon. 4.  NOW FOR THE PANCAKE BATTER. Place 100g of plain flour, 2 large eggs, 200ml of whole milk and 100ml of cold water into a bowl. Beat it all together until there are no lumps of flour. 5.    Place a frying pan on a medium to high heat. Then, pour in some olive oil, a couple of teaspoons. Ladle in the first helping of pancake mix. It should cover the base of pan but be quite thin. 6. Give it 1-2 minutes on each side, but just check with a spatula to see when the underside is cooked. 7.  Once cooked, spoon on some of your mushrooms, a few dollops of ricotta, some thyme leaves, a grate of lemon zest and some salt and pepper. And you’re there! Enjoy!

Cooking Time (includes preparation time): 30 Minutes

Makes 8 Pancakes

Ingredients:

500g of Chestnut Mushrooms - £2.00

Garlic - £0.30

A Bunch of Thyme - £0.70

250g of Ricotta - £1.20

1 Lemon - £0.30

500g Plain Flour - £0.40

1 Pint of Whole Milk - £0.45

6 Large Eggs - £1.25

Total Cost – £6.60

Method:

1.  Finely slice your mushrooms and 1 clove of garlic. Place them in a frying pan with a splash of olive oil. Cook the mushrooms down until the water has evaporated and they start to brown. This should take around 10 minutes. Be patient. They will look very watery as they start cooking, but this will evaporate.

2.  5 minutes into cooking the mushrooms, add a small handful of thyme leaves – about 3 teaspoons.

3.  When the mushrooms are finished, grate in the zest of half a lemon.

4.  NOW FOR THE PANCAKE BATTER. Place 100g of plain flour, 2 large eggs, 200ml of whole milk and 100ml of cold water into a bowl. Beat it all together until there are no lumps of flour.

5.    Place a frying pan on a medium to high heat. Then, pour in some olive oil, a couple of teaspoons. Ladle in the first helping of pancake mix. It should cover the base of pan but be quite thin.

6. Give it 1-2 minutes on each side, but just check with a spatula to see when the underside is cooked.

7.  Once cooked, spoon on some of your mushrooms, a few dollops of ricotta, some thyme leaves, a grate of lemon zest and some salt and pepper. And you’re there! Enjoy!

 

PARM HAM, GUACAMOLE & CHIVE PANCAKES

Cooking Time (includes preparation time): 30 Minutes Makes 8 Pancakes Ingredients: 1 Lemon - £0.30 Bunch of Chives - £0.70 3 Large Avocados - £3.00 1 Pack of Parma Ham - £2.65 500g Plain Flour - £0.40 1 Pint of Whole Milk - £0.45 6 Large Eggs - £1.25 Total Cost – £8.75 Method: 1.  Halve avocados and place flesh into a bowl. Add the juice of 1 lemon, some salt, pepper and olive oil. Finely chop a small handful of chives. Add them to the avocados. Mash. 2. NOW FOR THE PANCAKE BATTER. Place 100g of plain flour, 2 large eggs, 200ml of whole milk and 100ml of cold water into a bowl. Beat it all together until there are no lumps of flour. Add a small handful of chopped chives into the mix. 3. Place a frying pan on a medium to high heat. Then, pour in some olive oil, a couple of teaspoons. Ladle in the first helping of pancake mix. It should cover the base of pan but be quite thin. 4.  Give it 1-2 minutes on each side, but just check with a spatula to see when the underside is cooked. 5.  Once cooked, spoon on some of your guacamole and a slice of Parma ham. Squeeze over a little lemon juice and add some more chopped chives. Done.

Cooking Time (includes preparation time): 30 Minutes

Makes 8 Pancakes

Ingredients:

1 Lemon - £0.30

Bunch of Chives - £0.70

3 Large Avocados - £3.00

1 Pack of Parma Ham - £2.65

500g Plain Flour - £0.40

1 Pint of Whole Milk - £0.45

6 Large Eggs - £1.25

Total Cost – £8.75

Method:

1.  Halve avocados and place flesh into a bowl. Add the juice of 1 lemon, some salt, pepper and olive oil. Finely chop a small handful of chives. Add them to the avocados. Mash.

2. NOW FOR THE PANCAKE BATTER. Place 100g of plain flour, 2 large eggs, 200ml of whole milk and 100ml of cold water into a bowl. Beat it all together until there are no lumps of flour. Add a small handful of chopped chives into the mix.

3. Place a frying pan on a medium to high heat. Then, pour in some olive oil, a couple of teaspoons. Ladle in the first helping of pancake mix. It should cover the base of pan but be quite thin.

4.  Give it 1-2 minutes on each side, but just check with a spatula to see when the underside is cooked.

5.  Once cooked, spoon on some of your guacamole and a slice of Parma ham. Squeeze over a little lemon juice and add some more chopped chives. Done.

SWEET POTATO, SPINACH, GINGER, RED CHILLY, CORIANDER & SPRING ONION PANCAKES

Cooking Time (includes preparation time): 1 Hour 15 Minutes Makes 8 Pancakes Ingredients: 100g Spring Onions - £0.49 Soy Sauce - £1.19 Fresh Red Chillies - £0.60 A Bunch of Coriander - £0.70 400g Spinach - £2.00 1 Lemon - £0.30 Knob of Ginger - £0.54 3 Sweet Potatoes - £1.05 500g Plain Flour - £0.40 1 Pint of Whole Milk - £0.45 6 Large Eggs - £1.25 Total Cost – £8.97 Method: 1.  Preheat your oven to 180°C/356°F. 2.  Place sweet potatoes in baking tray. Cover in salt, pepper and olive oil. Bake for 50 minutes. 3. When the potatoes are soft, take them out the oven. Take out the flesh, and place into a separate bowl. Take ¾ of your coriander and finely chop it. Add it to the sweet potato and mash together, with 3 tablespoons of soy sauce. 4. Now for the spinach. Place it into a frying pan over a medium heat. Add some salt and pepper, and moved it around with a wooden spoon until it has wilted (1 – 2 minutes). Set the wilted spinach aside. 5. NOW FOR THE PANCAKE BATTER. Place 100g of plain flour, 2 large eggs, 200ml of whole milk and 100ml of cold water into a bowl. Beat it all together until there are no lumps of flour. Add one finely chopped red chilli, 5 chopped spring onions and 3 tablespoons of soy sauce. Also grate in a thumb sized knob of ginger. 6. Place a frying pan on a medium to high heat. Then, pour in some olive oil (a couple of teaspoons). Ladle in the first helping of pancake mix. It should cover the base of pan but be quite thin. 7. Give it 1-2 minutes on each side, but just check with a spatula to see when the underside is cooked. 8. Once cooked, spoon on some of the sweet potato mash and some wilted spinach. Scatter some coriander leaves and some chopped spring onion over the top, and a pour on a few more drops of soy sauce. Sprinkle over some drops of lemon juice and you're there! Finito!

Cooking Time (includes preparation time): 1 Hour 15 Minutes

Makes 8 Pancakes

Ingredients:

100g Spring Onions - £0.49

Soy Sauce - £1.19

Fresh Red Chillies - £0.60

A Bunch of Coriander - £0.70

400g Spinach - £2.00

1 Lemon - £0.30

Knob of Ginger - £0.54

3 Sweet Potatoes - £1.05

500g Plain Flour - £0.40

1 Pint of Whole Milk - £0.45

6 Large Eggs - £1.25

Total Cost – £8.97

Method:

1.  Preheat your oven to 180°C/356°F.

2.  Place sweet potatoes in baking tray. Cover in salt, pepper and olive oil. Bake for 50 minutes.

3. When the potatoes are soft, take them out the oven. Take out the flesh, and place into a separate bowl. Take ¾ of your coriander and finely chop it. Add it to the sweet potato and mash together, with 3 tablespoons of soy sauce.

4. Now for the spinach. Place it into a frying pan over a medium heat. Add some salt and pepper, and moved it around with a wooden spoon until it has wilted (1 – 2 minutes). Set the wilted spinach aside.

5. NOW FOR THE PANCAKE BATTER. Place 100g of plain flour, 2 large eggs, 200ml of whole milk and 100ml of cold water into a bowl. Beat it all together until there are no lumps of flour. Add one finely chopped red chilli, 5 chopped spring onions and 3 tablespoons of soy sauce. Also grate in a thumb sized knob of ginger.

6. Place a frying pan on a medium to high heat. Then, pour in some olive oil (a couple of teaspoons). Ladle in the first helping of pancake mix. It should cover the base of pan but be quite thin.

7. Give it 1-2 minutes on each side, but just check with a spatula to see when the underside is cooked.

8. Once cooked, spoon on some of the sweet potato mash and some wilted spinach. Scatter some coriander leaves and some chopped spring onion over the top, and a pour on a few more drops of soy sauce. Sprinkle over some drops of lemon juice and you're there! Finito!

LEEK AND SMOKED STREAKY BACON PANCAKES

Cooking Time (includes preparation time): 35 Minutes Makes 8 Pancakes Ingredients: 8 Leeks - £3.50 300g of Smoked Streaky Bacon - £2.00 500g Plain Flour - £0.40 1 Pint of Whole Milk - £0.45 6 Large Eggs - £1.25 Total Cost – £7.60 Method: 1. Finely slice the leeks. Place into a large frying pan with a good glug of olive oil. 2. Cook on a medium to low heat until they are soft. Add small splashes of water if it looks likes the leeks are catching on the heat of the pan. They should be smooth and soft after about 12-15 minutes. 3. In the meantime, fry your bacon. Once it is crisp, allow it to cool and then chop into bite size chunks. 4. NOW FOR THE PANCAKE BATTER. Place 100g of plain flour, 2 large eggs, 200ml of whole milk and 100ml of cold water into a bowl. Beat it all together until there are no lumps of flour. 5. Place a frying pan on a medium to high heat. Then, pour in some olive oil, a couple of teaspoons. Ladle in the first helping of pancake mix. It should cover the base of pan but be quite thin. 6. Give it 1-2 minutes on each side, but just check with a spatula to see when the underside is cooked. 7. Once cooked, spoon on some of your leeks, as well as a small handful of the crispy bacon. Then serve! Easy!

Cooking Time (includes preparation time): 35 Minutes

Makes 8 Pancakes

Ingredients:

8 Leeks - £3.50

300g of Smoked Streaky Bacon - £2.00

500g Plain Flour - £0.40

1 Pint of Whole Milk - £0.45

6 Large Eggs - £1.25

Total Cost – £7.60

Method:

1. Finely slice the leeks. Place into a large frying pan with a good glug of olive oil.

2. Cook on a medium to low heat until they are soft. Add small splashes of water if it looks likes the leeks are catching on the heat of the pan. They should be smooth and soft after about 12-15 minutes.

3. In the meantime, fry your bacon. Once it is crisp, allow it to cool and then chop into bite size chunks.

4. NOW FOR THE PANCAKE BATTER. Place 100g of plain flour, 2 large eggs, 200ml of whole milk and 100ml of cold water into a bowl. Beat it all together until there are no lumps of flour.

5. Place a frying pan on a medium to high heat. Then, pour in some olive oil, a couple of teaspoons. Ladle in the first helping of pancake mix. It should cover the base of pan but be quite thin.

6. Give it 1-2 minutes on each side, but just check with a spatula to see when the underside is cooked.

7. Once cooked, spoon on some of your leeks, as well as a small handful of the crispy bacon. Then serve! Easy!