As promised, this is my basic pancake recipe, which doubles and triples beautifully. It is super easy and produces lovely light and soft pancakes ready for all your savoury and sweet desires. Allowing the mixture to stand for 30 minutes before cooking is not necessary but it does soften the batter and allows the flour to absorb more of the liquid. Once cooked, these pancakes also freeze very well.
makes ± 16 small pancakes
1 cup flour
½ tsp salt
1 cup water
½ cup milk
Place all of the ingredients in a bowl and whisk together.
If you have the time allow the mixture to stand for 30 minutes.
Heat a small pan or crepe pan over a high heat and brush with oil.
Pour or ladle small amounts of batter into the pan tilting the pan in a circular motion to coat the bottom of the pan evenly with the mixture.
Once lightly browned on the underneath side, flip the pancake over using a spatula and cooked for a few more seconds.
Continue with points 4 and 5 until the mixture is finished.
The last remains of a roast chicken work perfectly for these tasty and comforting savoury pancakes and butter fried mushrooms with garlic up the flavour while the creamy white sauce balances things our beautifully before rolling up and sprinkling with cheese to melt and bubble under the grill. Serve with a crispy green salad or just on their own for a delicious lunch or light supper.
Ingredients – quantities depending on how many you are making
Left over roast chicken broken into pieces or fried chicken breasts cut into thin slices
Button mushrooms sliced
1 to 2 garlic cloves crushed
White sauce – recipe to follow soon
Pancakes – recipe to follow soon
Grated cheddar cheese
Fry the mushrooms in butter until tender and add the vegetable spice and garlic.
Add the chicken and heat through.
Place a portion of the chicken onto a pancake and spoon over white sauce. Roll up and sprinkle with cheese.
Flapjacks are a quick, easy and tasty breakfast or lunch especially when served with crispy bacon, grated cheese and syrup or honey. They are equally as yummy as a tea time treat served with a berry jam and lightly whipped cream. The recipe works well doubled and even tripled – it’s one of those fail-proof “go-to” recipes.
1½ cups self raising flour
1 egg beaten
¼ cup milk
½ cup water
Sieve the flour into a bowl and add the sugar and salt.
Combine the egg, milk and water together in a jug.
Add the egg mixture to the dry ingredients and combine until just mixed. The mixture will look lumpy.
Place spoonfuls into a lightly oiled pan over a medium low heat and when they start to bubble turn for a few seconds until cooked through and golden brown on both sides.