Belfast Telegraph

Home Life Recipes

Recipe: Basic savoury pancake mix

As it's Pancake Day, Florence Sandeman shows you how to toss up some delicious treats to suit all tastes

For a gluten-free version, replace the plain flour with 75g chickpea flour which gives a nuttier flavour

What you'll need

50g plain flour

½ tsp salt

½ tsp pepper

1 tsp dried herbs eg sage, thyme, chives, parsley

1 egg

150ml milk

Vegetable oil for frying

Serves 2

Place the flour, salt, pepper, herbs, egg and milk in a large bowl and whisk until smooth and lump-free. Transfer the batter to a measuring jug.

Heat two teaspoons of oil in a frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan.

Pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer. Fry over a moderate heat until the underside is golden. This will only take one to two minutes.

Using a palette knife, loosen the edges then turn the pancakes over and cook the other side for 30 to 60 seconds only, until golden.

Remove to a plate, cover with foil and place in a warm oven while you cook the remaining pancakes in the same way. Interleave each pancake with greaseproof or parchment paper so they don’t stick together.

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