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
Vegetable oil for frying
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.