Pancake Day 2018: Three alternative pancake recipes for Shrove Tuesday

Pancakes aren't just for Shrove Tuesday. So ditch the boring lemon and sugar approach and treat yourself to Sue Quinn's new cookbook for a flipping good crepe all year round

Sue Quinn
Friday 09 February 2018 16:07 GMT
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From hoppers to dosas, the humble pancake is the trend that keeps on giving... us breakfast, lunch, dinner and dessert
From hoppers to dosas, the humble pancake is the trend that keeps on giving... us breakfast, lunch, dinner and dessert

Courgette and halloumi pancakes

Takes 25 minutes

Makes 12 pancakes

2 medium courgettes (about 500g)
1 tsp sea salt flakes
1 quantity buttermilk pancake batter *
200g halloumi, grated
Handful basil leaves, torn
Handful mint leaves, finely sliced
3 spring onions, finely sliced
Grated zest of 1 lemon
Freshly ground black pepper
Garlic-infused olive oil (plain olive oil is fine), for frying
Pea shoots and lemon wedges, to serve

A bright and lovely light meal, these pancakes are bursting with spring flavours. Enjoy them with a hefty dose of sunshine if you can. Grate the courgettes on the largest holes of a box grater. Transfer to a sieve set over a bowl and toss with the salt. Set aside for 15 minutes to drain, then place in a clean tea towel and squeeze tightly to remove as much liquid as possible. Loosen the courgettes – they’ll be tightly packed together – then add to the pancake batter along with all the remaining ingredients, except the oil, pea shoots and lemon wedges.

Heat a non-stick frying pan over a medium heat and brush generously with the oil. Add large spoonfuls of batter to the pan to make 10cm (4in) pancakes and cook for 2 minutes until golden underneath. Flip and cook for a further 2 minutes. Serve the pancakes sprinkled with sea salt and a handful of pea shoots, and lemon wedges on the side.

*Buttermilk pancakes

Takes 30 minutes

Makes 10-12 pancakes

These fluffy beauties are tender within, golden without and slightly crisp at the edges: joy. Not only heroes of the breakfast table, they can also do a tasty savoury turn at lunch and dinner. For many, they’re the brightest stars in the pancake firmament.

150g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp sea salt
1 heaped tbsp caster sugar
250ml buttermilk
1 large egg, lightly beaten
1 tbsp melted butter
​Melted butter or vegetable oil, for frying

In a mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, salt and sugar, and make a well in the centre. In a jug, whisk together the buttermilk, egg and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t over-beat or the pancakes will be tough, though some small lumps are fine.

Heat a non-stick frying pan over a medium heat and brush with melted butter or oil. Pour 60ml (2fl oz/¼ cup) batter into the pan to make pancakes roughly 10cm (4in) in diameter. Fry for 1-2 minutes, or until bubbling on top and golden underneath.

You might need to adjust the heat to ensure the pancakes don’t overcook on the outside before they are cooked through. Flip and cook for 30 seconds to 1 minute more. Repeat with the remaining batter. Serve straight from the pan or keep warm in a 150C/300F/gas mark 2 oven.

Masala dosas

These fermented pancakes are stuffed with a comforting, mildly spiced potato curry, made sweet with coconut milk.

Makes 8-10 dosas

Takes 1 hour 45 minutes, plus 12 hours soaking and fermenting

1 quantity dosa batter **

For the potato curry

3 tbsp vegetable oil
​1½ tsp mustard seeds
1 tsp cumin seeds
1 onion, chopped
3 small green chillies, finely sliced pinch sea salt flakes
2 garlic cloves, finely chopped
1 tsp ground turmeric
1 heaped tsp garam masala
700g potatoes, cut into 2cm cubes
1 small tomato, chopped
½ tsp sea salt flakes, plus more to taste
160ml coconut milk
handful coriander (cilantro) leaves, chopped

Heat the oil in a frying pan over a medium-high heat until simmering hot. Add the mustard and cumin seeds, moving them about in the oil with a wooden spoon. When the mustard seeds start to pop, reduce the heat to medium and add the onion, chillies and salt. Gently fry for about 8 minutes until soft, turning the heat down if needed to avoid burning. Stir in the garlic, turmeric and garam masala, and cook for a further 2 minutes.

Add the potatoes and tomato, mixing to coat in the spiced oil. Pour in 100ml (3½fl oz/scant ½ cup) cold water and cook over a medium heat for 25-30 minutes, or until the potatoes are tender. You will need to add frequent splashes of water to keep the potatoes moist and prevent them sticking, but you don’t want any liquid left at the end of cooking. When done, add the coconut milk and cook for a couple of minutes more. Finally, stir in the coriander.

Cook the dosas following the method below, keeping them warm while you use up all the batter. Place spoonfuls of the potato mixture in the centre of each dosa and roll into a cone shape. Serve immediately.

** Indian dosas

Takes 1 hour, plus 12 hours soaking and fermenting

Makes 8 x 15cm dosas

Dosas are fermented pancakes made from rice and lentil batter, and a staple in India, where they’re wrapped around cooked vegetables, chutney and other spiced fillings. There are various headache-inducing ways to make them, but this version is straightforward – just make sure the batter is not too thick.

50g urid dal
½ tsp fenugreek seeds
150g rice flour
1 tsp chilli oil
½ tsp sea salt flakes vegetable oil, for brushing

Rinse the dal several times in cold water, then place it in a bowl with the fenugreek seeds. Cover generously with cold water and leave to soak for at least 4 hours, or overnight. Drain and rinse well, then transfer to a blender or food processor.

Add 50ml (1¾fl oz) cold water and blitz until completely smooth. Scrape into a mixing bowl, add the rice flour, oil and salt, and stir in 300ml (10fl oz) cold water to make a thin batter. Cover with a clean tea towel and set aside to ferment for 8 hours. Heat a non-stick frying pan over a medium heat and brush with oil. Pour 60ml (2fl oz/¼ cup) batter into the pan, swirling to cover the base. Lots of tiny bubbles should immediately form on top – if this doesn’t happen, add a little more water to the batter. Cook for 1-2 minutes on each side.

Serve immediately or layer between sheets of greaseproof paper and cover loosely with foil to keep warm.

Buckwheat galettes, figs, gorgonzola and honey

The truffle honey is ambrosial here, but go lightly or it will overpower the other lovely flavours. Make the galettes ahead of time if you like, then all you have to do is prepare the filling and pop them under the grill.

Makes 8 galettes

Takes 1 hour, plus 1 hour 15 minutes resting and returning to room temperature

1 quantity buckwheat galette batter ***
2 tbsp butter, plus extra, melted, for frying and brushing
8 fresh figs, cut into quarters lengthways
240g gorgonzola
80g toasted walnuts, chopped
Truffle honey, to serve (optional)

While the galette batter is returning to room temperature after resting, prepare the figs. Melt the butter in a frying pan and when foaming, add the figs, cut-side down. Cook for 1 minute or so, or until caramelised, then flip onto the other cut side and cook for a further minute. Transfer to a plate and set aside.

Cook the galettes following the method on page 17 – there’s no need to keep them warm. Preheat the grill to high and line a baking sheet with baking paper. Lay a galette flat on a chopping board and arrange four fig quarters on the bottom half. Break or cut one-eighth of the gorgonzola into small pieces and dot them around the figs. Scatter over one-eighth of the walnuts. Fold the galette over into a half-moon shape and in half again to make a triangle. Transfer to the prepared baking sheet and brush the top with a little melted butter. Repeat with the remaining galettes and fillings.

Place the galettes-loaded baking sheet on the centre shelf under the grill for a few minutes until the gorgonzola is oozy and bubbly. Serve hot, drizzled with truffle honey (if using) and a big green salad on the side.

*** Buckwheat galettes

Makes 8 galettes
Takes 40 minutes, plus 1 hour 15 minutes resting and returning to room temperature

These slightly nutty, flavoursome crepes are a specialty in Brittany, where they’re served a bit like sandwiches, stuffed with all sorts of savoury goodies. Experiment with fillings, but whatever you do, make sure there’s cheese.

100g (3½oz/¾ cup) buckwheat flour
½ tsp sea salt flakes
1 egg
3 tbsp whole milk
1 tbsp melted butter
Melted butter or vegetable oil, for frying

In a mixing bowl, whisk together the flour and salt, and make a well in the centre. In a jug, whisk together the egg, milk, melted butter and 180ml (6fl oz) cold water. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t over-beat or the galettes will be tough. Cover with cling film (plastic wrap) and leave to rest in the fridge for least 1 hour. Return the batter to room temperature before cooking, adding a splash of water, if necessary, to produce a batter the consistency of single cream.

Heat a non-stick frying pan or crepe pan over a medium heat and brush with butter or oil. Pour 60ml (2fl oz/¼ cup) batter into the pan and quickly swirl to cover the base. Cook for 1-2 minutes, or until golden underneath. Flip and cook for a further 30 seconds to 1 minute. Repeat with the remaining batter.

Serve the galettes immediately or layer them between sheets of greaseproof paper and cover loosely with foil to keep warm. Alternatively, keep warm for a few minutes (any longer and they may dry out) in a 100C/225F/¼ gas mark oven, layered between sheets of greaseproof paper.

‘Posh Pancakes’ by Sue Quinn (Quadrille, £12.99) Photography © Faith Mason

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