Oh don’t tip the oil down the sink! You wouldn’t if you had a septic tank. (Don’t get me started…..) Pour it on to a wodge of newspaper and put it in your bin.
Add some sauteed vegetables (e.g. pepper and mushroom) to a thick tomato sauce. Stack the plain pancakes with the vegetable sauce in between. Top with grated cheese and put it in the oven to melt the cheese. Cut into wedges to serve.
Tonight we’re having spaghetti bolognese in pancakes with cheese on top followed by drop scones (thicker version with baking powder) with fruit and greek yogurt on one and lemon and sugar on the other! Yummy!
One tip for the pan: my mum always attached a piece of kitchen paper to a wooden spoon, which she dipped in oil and used to grease the pan lighly between each pancake.
I use 2 medium eggs for the same proportions of milk and flour. I’d love some “galettes” made with buckweat flour and water and sea salt but the flour is hard to come by (I know some health stores sell it). My favourite fillings:
smoked salmon, sour cream and rocket
egg, sauteed mushrooms and cheese (mozzarella or gruyere, yum yum)
blue cheese, sauteed leeks and walnuts
roasted red peppers, red onions and goat cheese
I don’t really eat sweet pancakes, but in our house the favourite are: lemon and sugar, stewed apple and cinamonn, chocolate and banana.
I followed your recipe, and the first batch of pancakes went into the bin: they were stiff and tasted like carboard. For the 2nd batch, I added an egg, 50ml milk (so a total of 350ml) and a big blob of melted butter. They were very fluffy and tasted great. And with the addition of melted butter, I didn’t even have to oil the pan every time
Tuesday 21 February, 2012 at 9:37 am
Oh don’t tip the oil down the sink! You wouldn’t if you had a septic tank. (Don’t get me started…..) Pour it on to a wodge of newspaper and put it in your bin.
Tuesday 21 February, 2012 at 9:41 am
Add some sauteed vegetables (e.g. pepper and mushroom) to a thick tomato sauce. Stack the plain pancakes with the vegetable sauce in between. Top with grated cheese and put it in the oven to melt the cheese. Cut into wedges to serve.
Tuesday 21 February, 2012 at 10:40 am
Tonight we’re having spaghetti bolognese in pancakes with cheese on top followed by drop scones (thicker version with baking powder) with fruit and greek yogurt on one and lemon and sugar on the other! Yummy!
Tuesday 21 February, 2012 at 11:44 am
One tip for the pan: my mum always attached a piece of kitchen paper to a wooden spoon, which she dipped in oil and used to grease the pan lighly between each pancake.
I use 2 medium eggs for the same proportions of milk and flour. I’d love some “galettes” made with buckweat flour and water and sea salt but the flour is hard to come by (I know some health stores sell it). My favourite fillings:
smoked salmon, sour cream and rocket
egg, sauteed mushrooms and cheese (mozzarella or gruyere, yum yum)
blue cheese, sauteed leeks and walnuts
roasted red peppers, red onions and goat cheese
I don’t really eat sweet pancakes, but in our house the favourite are: lemon and sugar, stewed apple and cinamonn, chocolate and banana.
Wednesday 22 February, 2012 at 9:09 am
I followed your recipe, and the first batch of pancakes went into the bin: they were stiff and tasted like carboard. For the 2nd batch, I added an egg, 50ml milk (so a total of 350ml) and a big blob of melted butter. They were very fluffy and tasted great. And with the addition of melted butter, I didn’t even have to oil the pan every time