With the month of march comes the yearly appearance of pancakes. The tradition being that you use up all that is to be given up for lent, although that flour, milk and eggs mostly being staples this does slightly baffle me. What baffles me more is that we don’t eat pancakes more often and rarely do we use them as part of a main meal. Pancakes shouldn’t be resigned to mere puddings or early morning breakfasts, they should be embodied as a feature of the meal! Let’s bring out pancakes for more than one day a year, let not just have them with lemon and sugar or maple syrup or plain old ice-cream.
If you have a thing for pancakes or just fancy something a little different for dinner then these are for you. I do like a simple pancakes with sugar and lemon as much as the next man, who wouldn’t? But making a meal of them raises their stock and allows them to flourish.
If you’re clever with the thickness of the pancakes you make there should even be enough batter left over for a few for pudding or breakfast. Of course flipping pancakes is fun so this recipe adds a bit of excitement into preparing dinner.
I’ve created a cheesy tuna and sweetcorn filling but you could have anything. They could make a good substitution for tacos to have with chilli, be creative and have flipping fun.
- 125g flour
- 150ml milk
- 1 egg
- 1 tin tuna
- 100ml milk
- 3 tbsp cornflour
- 1/4 tsp mustard powder
- 10g parmesan cheese (grated)
- 50 cheddar cheese (grated)
- 80g sweetcorn (cooked)
- In a jug or bowl combine the milk, flour and egg
- Whisk until smooth and lump free
- Heat a nonstick pan and melt a little butter
- Poor a small amount of batter into the pan swill round to create and even covering
- Cook the pancake until its no longer liquid before flipping and cooking the other side briefly
- Slide out with the smooth side down (the first side cooked)
- Combine the milk, mustard, and cornflour in a small sauce pan and, stirring constantly until the sauce thickens
- When the sauce has thickened stir in the parmesan
- Add the tuna
- Take each pancake with the smooth side down and spread a portion of the filling (there's enough for about four pancakes)
- Roll the pancake up and place in oven prof dish
- Once you have used all of the filling and have a neat set of rolled up pancakes sprinkle the cheddar cheese and back in a preheated oven for 20 minutes at 180 degrees or until the cheese has melted