Stuffed Pancakes

I was challenged to make pancakes this week by my friends little one and having never had much success with them before (this was always my brothers domain), I decided to take them on and have finally got a recipe that works every time and is easy to make. This is my take on one posted on Instagram by OMGGEMMA, and I have made and eaten it more times than I care to admit this week. While I know pancake day has been and gone for this year, I love pancakes all year round and this recipe is relatively health. These pancakes could be eaten in the traditional way with your favourite sweet topping but I really enjoyed having the savoury stuffing and eating them more like crepe. I found this recipe makes 4 large pancakes.

Ingredients:

For the pancakes:
1 cup self raising flour
3/4 cup milk - I used soy
1/2 cup fizzy water
For the filling:
15 closed cup mushrooms
1 bag fresh spinach
1 tbsp butter - I use dairy free
4 cloves garlic
salt and pepper to taste

Method:

Slice the mushrooms and mince the garlic then place a frying pan over a medium heat and melt the butter. Add in the mushrooms and garlic and fry until the mushrooms start to caramelise then add in the spinach, stirring gently until all the spinach is wilted. Season with the salt and pepper.

While the mushrooms are frying, pop the flour, milk and water into a bowl and mix until smooth. I find this makes perfect crepe style pancakes but if you want them thicker add half of the water.

Heat a frying pan on high then pour a ladle full of the mixture in and swirl it round the pan to create a thin circle, roughly the size of the base of the pan. Once the top of the pancake starts to change colour and bubbles appear, either flip the pancake or turn it using a fish slice.  I can't flip pancakes to save my life and have had some pretty spectacular disasters so I have resigned myself to the fish slice method to save on cleaning! Fry for a couple of minutes on the other side until golden brown then slide onto a tea towel. Repeat the process until all of the batter has been used.

Once the pancakes are ready, take each one and spoon in the spinach and mushroom mixture. We found 2 pancakes each was the perfect amount for lunch.

When you make these, please take a picture and tag me using #diaryofadefectivehousewife

Enjoy!

Breakfast Pancakes

I keep seeing people putting amazing looking stacks of pancakes topped with all kinds of delights  up on Instagram so I decided to create my own. I have experimented with a few recipes and blended a couple together to create my perfect pancake. I was feeling tropical when I made this particular batch and topped them with fresh mango and passionfruit but they would be delicious with anything, chocolate spread and raspberries, maple syrup... the possibilities are endless. This recipe makes around 6 good sized pancakes and can easily be scaled up to feed a crowd.

Ingredients:
2 cups self-raising flour
1/2 cup water
1 cup milk - I used soy
2 tbsp olive oil
1 cup sugar
1 tsp vanilla extract
2 tsp cinnamon

Method:
Place all of the ingredients in a bowl and mix thoroughly to create a thick batter. Over a high heat, place a non stick frying pan and ensure its piping hot before adding any pancake batter. Using a half cup measure, spoon in a couple of dollops of mixture into the pan and cook for around 2 mins until bubbles start to appear through the batter. Flip the pancake over (it should be golden brown) and fry for a further 1 -2 minutes until golden brown and set.

Serve warm or cold with your favourite toppings.

When you try this, please take a picture and tag me using #diaryofadefectivehousewife.

ENJOY!