A week on and I am sat here thinking back on the excitement felt this time last week, all because we were having pancakes for dinner, it was that time of year again the joyous ‘Pancake Day.’ But why does it only have to be once a year? Pancakes are simple to rustle up and of course cheap historically originating from using up all the ingredients left over one’s larder as preparation took place for lent. Pancake ingredients are cheap as chips, they are easy to cook up and are most importantly a great vehicle for all sorts of fillings and toppings whether savoury or sweet. They are worthy of far more than a just once a year highlight in our diet, so last week, over lemon and sugar drizzled pancakes we concluded these flat friends would become more regular visitors in our lives.
So on that note here is one of my savoury pancake recipes to share with you:
Honey Roasted Beetroot And Feta Filled Pancakes:
Serves 4 with 3 pancakes each:
- 100g plain flour
- 2 eggs
- 300 ml semi-skimmed milk
- 1 tbsp sunflower oil
- pinch of salt
- Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
While the batter is resting, (it’s good to leave it for up to 30 minutes) you can start on the filling:
The pancake mixture should look something like this:
For The Filling:
- Pack of pre cooked beetroot
- 2 tbsp balsamic vinegar
- Good drizzle of honey
- 200g of feta cheese
Honey Roasted Beetroot:
- Pre heat the oven to 180 celsius or gas mark 5. Cut the beetroot into quarters then lay them in a baking tray.
- Drizzle over the balsamic vinegar and then a good drizzle of honey getting a bit of a coating on each piece of beetroot but not too thick as it can tend to become a bit too sweet.
- Then pop it in the oven for 20 to 30 minutes keeping an eye on it and taking it out when it is starting to brown and go all gooey.
- Allow to cool for a few minutes then cut it down into small pieces ready to go inside the pancakes.
- Leave the oven on at the same temperature ready to put the filled pancakes in once you have assembled them.
Whilst the beetroot is in the oven you can cook the pancakes following the instructions below:
Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan (three quarters of a ladle full of batter is a good measure), tilting the pan to move the mixture around for a thin and even layer. Return the pan to the heat, then leave to cook, undisturbed, for about 30 seconds. If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready to turn.
(Usually the first pancake or even first two pancakes are a bit of a disaster, especially in our house hold, so don’t panic if that’s the case, they always tend to come together nicely after that).
Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 seconds before turning out onto a warm plate. Stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead if you do want to save a bit of time.
Once you have cooked your pile of pancakes you can get on with assembling them.
- Get an oven proof dish at the ready, take your first pancake and lay it out on a plate, crumble some feta cheese over the pancake then a handful of the pieces of cut up beetroot then another sprinkle of crumbled feta and then roll up, place neatly in the baking dish.
- Continue this process with all the pancakes until you have a neatly filled baking dish.
- Sprinkle some feta cheese over the top of them all (this will go a nice golden brown in the oven).
- Pop them in the oven for 10 to 15 minutes keeping a close eye on them, once the cheese has started to go golden brown, whip them out.
- Eat whilst hot, they go well with a tasty green salad.
Hope you enjoy them, they are also tasty with some sliced sautéed mushrooms cooked with a little fresh thyme, you can add these to the filling along with the beetroot and feta.
Bon appetite, and remember pancakes don’t just have to be for Pancake Day, like us why not embrace them all year round.