Batter isn’t just for making plain pancakes, as these delicious recipes prove. So if you want to make a better batter why not try branching out and making something a little different. Once you’ve mastered the basic pancake you can try adding a host of fillings, including this passion-fruit curd. Or how about curried parsnip pancakes with minty dip or bacon, leek & mushroom filled mustard pancakes.

Basic Pancake

makes: about 8 x 20cm or 15 x 15cm pancakes
calories per 20cm pancake: 120
fat per 20cm pancake: 5g
saturated fat per 20cm pancake: 2g
suitable for freezing: YES

Ingredients:

• 125g plain flour
• pinch of salt
• 2 large eggs
• 350ml milk
• sunflower oil, for greasing

1. Sift the flour and salt into bowl. Break the eggs into the centre and slowly whisk in the milk. Gradually stir in the flour so the batter doesn’t become lumpy. Or place all the ingredients in the bowl of a food processor and whizz until smooth. Pour the batter into a jug.

2. Heat a frying pan and grease lightly by wiping a sheet of kitchen paper dipped in oil over the base. When the pan is hot, pour in batter, swirling it around the pan to give a thin, even layer over the base. Cook until the underside of the pancake is a light golden colour, then either toss it or use a palette knife to turn it over.

3. Cook for 1-2 mins more on the other side. Slide the pancake out of the pan on to a plate. Cook the rest of the batter in the same way, layering up the cooked pancakes with a sheet of kitchen paper or baking parchment between each, so they don’t stick together. Keep in a warm oven if serving hot.

OUR TIP: Wrap the stack of cold pancakes, with paper still in between, in a plastic freezer bag and freeze for up to 1 month. Defrost overnight before using.

Pancakes with passion fruit curd

serves:3-4
calories per pancake: 691
fat: 43g
saturated fat: 21g
suitable for freezing: NO

Ingredients:

• 6-8 x 15 cm pancakes
• Icing sugar, for dusting

for the curd:

• 8 passion fruit
• 4 egg yolks
• 150g caster sugar
• 125g butter
• pinch of salt

1. Halve the passion fruit, then scoop out seeds and flesh into a bowl – you should have about 175g in total. Add the remaining ingredients and beat well. Place the bowl over a pan of simmering water. Stir occasionally until the mixture thickens enough to coat the back of a spoon. Remove the bowl from the pan. Leave to cool to thicken to a spreading consistency.

2. Spread 1-2 tbsp curd on to each hot pancake and roll up. Serve dusted with icing sugar.

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