I wonder, over the past 50 years, how many people have eaten pancakes made using The Dairy Book of Home Cookery recipe?
Tired of the classic pancake, why not try some creative ways to make pancakes. How many children scampered home from school eager for tea, excited it was Pancake Day, to be greeted by a perfect pancake cooked from this iconic book?
I still remember the excitement – the one day you were allowed a sweet treat for tea!
Pancakes were always perfect using this failsafe recipe (and they still are!) Why not try it tonight?
Pancakes
Makes 8 Preparation 5 mins Cooking 20 mins Per portion 94 kcals, 4g fat (1.9g saturated) Suitable for freezing Suitable for vegetarians 110g (4oz) plain flour Pinch of salt 1 egg 300ml (½ pint) milk Melted butter or vegetable oil for frying Sift flour and salt into a bowl. Break in egg. Gradually add half the milk, beating to form a smooth batter. Pour in remaining milk and beat until quite smooth. Lightly brush base of a 20cm (8in) non-stick frying pan with melted butter or oil. Stand over a medium heat. When frying pan and fat are hot, pour in 3 tbsp of batter, tilting pan to cover base. Cook until pancake moves freely, turn and cook until golden. Repeat with remaining batter.
Chilli Pancakes
Serves 4 Preparation 20 mins Cooking 25 mins Per portion 453 kcals, 14g fat (4.8g saturated) Suitable for freezing Suitable for vegetarians 1 onion, peeled and chopped 1 garlic clove, peeled and crushed 400g can red kidney beans, rinsed 415g can baked beans 400g can chopped tomatoes 2 tsp chilli powder 225g (8oz) frozen green beans 1 yellow pepper, deseeded and chopped 8 freshly cooked pancakes (see left) 50g (2oz) Red Leicester cheese, grated Place onion, garlic, kidney and baked beans, tomatoes and chilli in a saucepan and simmer for 15 minutes. Add green beans and pepper, cook for a further 5 minutes or until mixture is thick. Divide filling between pancakes and fold into triangles. Place in a baking dish in one layer. Sprinkle with cheese and grill until melted.
Crêpes Suzette
Serves 4 Preparation 5 mins Cooking 10 mins Per portion 378 kcals, 19g fat (8.3g saturated) Suitable for vegetarians 8 cooked pancakes (see left) 50g (2oz) butter 25g (1oz) caster sugar ½ tsp grated lemon rind ½ tsp grated orange rind 4 tbsp Cointreau, Curaçao or Grand Marnier 2 tbsp brandy Fold pancakes into fan shapes. Melt butter in a frying pan. Add sugar, lemon and orange rind and liqueur. Bring to the boil. Add pancakes. Heat through, turning twice. Warm brandy and pour into frying pan. Set alcohol alight and allow it to flame. Serve pancakes as soon as flames have subsided.
