With Shrove Tuesday coming up, mums and dads everywhere will be going flipping mad for pancakes.
Whether you’re competing with friends to make the best pancake, or having a pancake race with the kids, making this simple dish is fantastic fun.
A traditional favourite covered with sugar and lemon, adults and children can also enjoy savoury versions of pancakes to suit all tastes. Make a healthier version by adding canned fruit to a sweet pancake, or salad to a savoury version.
Canned Food UK has devised some delicious pancake recipes that are quick and easy to prepare. Try our healthy Mini Dip Pancakes, which include canned peas and sweetcorn and can be eaten with cherry tomatoes and Greek yoghurt. If you have a sweet tooth, how about a delicious Toffee Apple Pie and Custard Pancake for dessert?
Remember that with tasty tips from Canned Food UK, you can create convenient, delicious and nutritious pancakes that can also include portions of your 5-A-DAY!Apple PancakesIngredients
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.
2. Whisking continuously, add the remaining milk, the sugar and Calvados.
Heat a 25cm non-stick frying pan and lightly oil the base. Add enough batter into the hot pan to cover the base.
3. Heat for 45-55 seconds on each side, until golden. Keep the pancakes warm.
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 value per serving
Calories: 205
Protein: 4.0 g
Carbohydrates: 26 g
Fat: 9.6 g
Fibre: 0.5 g
Here's another Fantastic Child Friendly Pancake Recipe.Mini Dip PancakesIngredients
125g self-raising flour
5ml (1 level teaspoon) baking powder
1 medium-sized beaten egg
150ml milk
145g can processed peas, drained
165g can corn niblets, drained
1 tsp vegetable oil
cherry tomatoes
1 tbs Greek yoghurt
diced cucumber
Method
1.Make a ‘well’ in 125g self-raising flour and 5ml (1 level teaspoon) baking powder. Add 1 medium-sized beaten egg. Gradually add 150ml milk and mix to a smooth batter.
2. Carefully mix 1 x 145g can processed peas and 1 x 165g can corn niblets (both drained).
3. Heat a non-stick frying pan and add a teaspoon of vegetable oil. Use a tablespoon to drop a spoonful of the mixture into the pan.
4. Cook each pancake for 1 1/2 minutes on each side or until golden brown.
How to serve: Serve with halved cherry tomatoes, and a tablespoon of Greek yoghurt mixed with diced cucumber.
Serves 4
Nutritional value per serving
Calories: 242
Protein: 9.2 g
Carbohydrates: 32.8 g
Fat: 8.2 g
Fibre: 3.0 g
For more information on canned food and for recipe ideas, please visit www.cannedfood.co.uk
February 2010
Child Friendly Apple Crumble Recipe
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How To Get Kids Cooking
