Almost every country in the world has some form of pancake. They make ideal vessels for filling with tasty ingredients.
In countries like Thailand and India, pancakes are sold as street-food filled with an array of local ingredients.
In countries like France and the US, they are called crêpes, and what we refer to as crumpets or flapjacks are called pancakes.
On February 17, many Christians will commemorate Shrove Tuesday.
Pancakes are associated with this day because they were a way to use up rich foods such as eggs, milk and sugar, before the fasting season of 40 days during Lent.
So whether you like to flip them, toss them or slide them, it’s time to bring out the frying pan and whip up a batch to enjoy with your favourite filling.
BASIC PANCAKE BATTER
500ml flour
3ml salt
2 eggs, beaten
250ml milk
250ml water
30ml oil
Sift the flour and salt into a bowl.
Combine the eggs, milk, water and oil and mix well.
Gradually stir into the dry ingredients, mixing until you havea smooth batter.
Pour the mixture through a sieve to eliminate any lumps. Allow the batter to stand for 1 hour before using.
Your first pancake will always be a test to see if the batter is thin enough. If it swirls easily in the pan, then it is correct.
If the batter is too thick, thin it down by mixing in extra water.
SPINACH AND MUSHROOM FILLED PANCAKES
Makes 12-14
1 quantity of basic batter
10ml wholegrain mustard
250ml grated white cheddar
FILLING
30ml oil
30g butter
1 onion, chopped
500g mushrooms, sliced
10ml chopped garlic
400g spinach, washed and chopped
salt and pepper
a pinch of ground nutmeg
60ml chopped parsley
45ml chopped thyme
100g goat’s cheese
Put the batter into a jug and add the mustard. Mix well to combine.
Make the pancakes using a 22cm non-stick frying pan.
Place a spoonful of filling at the base of the pancakes and roll up.
Place in an ovenproof baking dish and scatter over the grated cheese. Place under a heated grill to melt and slightly brown the cheese.
Serve warm.
FILLING: Heat the oil and butter in a pan and fry the onion until soft. Add the mushrooms and garlic and fry until the mushrooms are cooked.
Add the spinach and cook until wilted and all the liquid has evaporated. Remove from the heat and season to taste with salt, pepper and nutmeg.
Stir in the herbs and goat’s cheese and mix well.
INDIAN POTATO PANCAKES
Makes 8-10
PANCAKES
250ml chickpea flour
250ml rice flour
3ml salt
400ml water
FILLING
30ml oil
1 onion, chopped
5ml chopped garlic
10ml mustard seeds
5ml turmeric
5ml ground coriander
5ml cumin seeds
a pinch of red chilli flakes
2-3 potatoes peeled and diced
125ml water
salt and pepper
125ml chopped coriander
PANCAKES: Combine the flours and salt in a bowl. Add the water and mix to a smooth batter. Set aside for an hour.
Make the pancakes in a 20cm non-stick frying pan. Fill with potatoes and serve warm.
FILLING: Heat the oil and fry the onion and garlic until soft. Addthe spices and fry until fragrant.
Add the potato and coat with the spices. Add the water, cover and simmer until the potatoes are very soft. Add a little more water if necessary. The mixture should be dry, not saucy.
Season with salt and pepper. Stir in coriander and fill the pancakes.
HERB PANCAKES WITH TROUT FILLING
Makes 10-12
1 quantity of basic pancake batter
45ml mixed herbs, finely chopped (chives, parsley and thyme)
200g smoked trout slices
FILLING
500g cream cheese
grated rind of 1 lemon
30-60ml lemon juice
45ml chopped chives
salt and black pepper
Put the basic batter into a jug and mix in the chopped herbs.
Make the pancakes using a 20cm non-stick frying pan.
When the pancakes have cooled, spread with the cream cheese filling and cover with slices of trout.
Roll up the pancake and refrigerate for an hour before serving to firm up. Cut the pancake in half or into bite-size portions to serve.
FILLING: Combine all the ingredients and mix well.
VIETNAMESE PRAWN PANCAKES
Makes 8-10
PANCAKES
500ml rice flour
3ml salt
5ml ground turmeric
200ml coconut milk
250ml water
FILLING
350g cooked prawn tails
1 red onion, finely sliced
1 bunch spring onions, thinly sliced
half a cucumber, peeled, seeded and sliced
125ml chopped coriander
125ml chopped mint
60ml sweet chilli sauce
30ml lime juice
10ml sesame oil
15ml fish sauce
10ml honey
PANCAKES: Put the flour, salt and turmeric ina bowl and mix to combine. Add the coconut milk and water and mix to a smooth batter. Set aside for an hour.
Cook the pancakes in a 20cm non-stick frying pan. When ready, serve with prawn filling.
FILLING: Remove the shells from the tailsand roughly chop the prawns. Place in a bowl and add the red onion, spring onion, cucumber and herbs.
Mix together the sweet chilli sauce, lime juice, sesame oil, fish sauce and honey. Pour over the prawns.
BACON, APPLE AND MAPLE SYRUP PANCAKES
Makes 10-12
1 quantity of basic batter
FILLING
250g bacon bits
1 large onion, chopped
3 large green apples, peeled and diced
45ml maple syrup
Prepare the batter and place it in a jug. Make the pancakes in a 22cm non-stick frying pan.
Place a generous spoonful of the filling at the base of each pancake and roll up.
Serve warm with extra maple syrup.
FILLING: Fry the bacon in a frying pan until crispy. Remove and set aside.
Add the onion to the pan and cook until soft. Add the apple and cook until soft.
Return the bacon to the pan and add the maple syrup. Cook until all the ingredients are nicely glazed and coated with syrup.
Note: Honey can be used in place of maple syrup.
CARAMEL BANANA PANCAKES
Makes 12-14
1 quantity of basic batter
grated rind of 1 orange
125g fresh raspberries
SAUCE
80g butter
125ml brown sugar
180ml fresh orange juice
80ml lemon juice
30ml brandy (optional)
2-3 bananas, sliced
Prepare the basic batter and place in a jug.
Stir in the orange rind and mix well.
Make the pancakes in a 20cm non-stick frying pan.
When the sauce is prepared, fold each pancake into a triangle, add to the sauce in the frying pan and heat through.
Serve the warm pancakes and bananas sprinkled with raspberries and a scoop of vanilla ice-cream.
SAUCE: Combine the butter and sugar in a large frying pan and heat until the butter has melted.
Add the orange and lemon juice and bring to a simmer. Simmer for 5 minutes.
Add the brandy and bananas and simmer until the bananas are soft. Add the pancakes, making sure they get soaked with sauce.
Angela Day, The Star