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Pancake Day Recipes

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Pancake Day Recipes
With Pancake Day just around the corner and the credit crunch tightening everybody's purse strings, below are a couiple of tasty pancake recipes to keep your purse and your family a little fuller this Shrove Tuesday.

Traditionally, people cooked pancakes as a simple way to use up ingredients before Lent. Making pancakes is a great way to save you money so why not challenge yourself and see if you can make a delicious dish by using up the ingredients you'll already find in your kitchen cupboard?

For some affordable sweet and savoury pancake fillers, try using canned fruit and vegetables. They can count towards your 5-A-DAY, providing you with a tasty meal that's also nutritious. Try recipe for Mini Dip Pancakes - the perfect savoury meal, it includes healthy canned veg and is a simple dish that the whole family can make. For those with a sweet tooth, try the Apple Pancakes with toffee and custard, which uses fruit for a more nutritious filling.

Apple Pancakes with Toffee and Custard

Ingredients:

1 x 395g can apple pie filling
1 x 425g can custard
250g plain flour
4 medium eggs
650ml semi-skimmed milk
5 Devonshire toffees cut into chunks
75g caster sugar
2 tbsp Calvados
sunflower oil, to fry
Pinch of salt

Method:

1. To make the pancakes, sift the flour into a large bowl with a pinch of salt. Make a well in the centre and add the eggs and a little of the milk. Whisk together until well mixed. Whisking continuously, add the remaining milk, the sugar and Calvados.
2. Heat a 25cm non-stick frying pan and lightly oil the base. Add enough batter into the hot pan to cover the base. Heat for 45-55 seconds on each side, until golden. Keep the pancakes warm.
3. Pour the apple filling into a pan, add the toffee. Heat gently until just simmering but not boiling.
4. Pour the custard into a small pan and heat gently for 2-3 minutes until just simmering.
5. Spoon the custard onto half the pancake and top with the apple filling. Fold the pancake over and serve.

Serves: 4
Nutritional information: per 100g
Carbohydrate: 26.0mg
Protein: 4.0mg
Fat: 9.6mg
Fibre: 0.5mg

Mini Dip Pancakes

Ingredients:
Mini Dip Pancakes
125g self-raising flour
5ml (1 level teaspoon) baking powder
1 medium sized beaten egg
150ml milk
1 (145g) can processed peas (drained)
1 (165g) can corn niblets (drained)
Teaspoon of vegetable oil
Halved cherry tomatoes
A tablespoon of Greek yoghurt
Diced cucumber

Method:

1. Make a 'well' in 125g self-raising flour and 5ml (1 level teaspoon) baking powder in a bowl. Add 1 medium sized beaten egg. Gradually add 150ml milk and mix to a smooth batter. Carefully mix 1 (145g) can processed peas and 1 (165g) can corn niblets both drained.
2. Heat a non-stick frying pan and add a teaspoon of vegetable oil.
3. Use a tablespoon to drop a spoonful of the mixture into a pan.
4. Cook each pancake for 1½ minutes on each side or until golden brown.

To Serve:
Serve with halved cherry tomatoes; add a tablespoon of Greek yoghurt mixed with diced cucumber.

Serves 4
Nutritional information per 100g serving:
Calories: 242
Carbohydrate: 32.8g
Protein: 9.2g
Fat : 8.2g
Fibre : 3g


Pancake Day is also a great excuse to have lots of family fun. Everyone can get stuck in, mixing and flipping the pancake mixture before creating exciting and unusual fillings - not to mention the best part of the process, eating the delicious results.

Recipes from Canned Food UK
For Canned Food UK's pancake recipes or to order a free recipe pack, visit their website
www.cannedfood.co.uk

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