It’s a Pancake Tuesday special here at CheapEats. Check back in throughout the day for more recipes and pancake antics.
Pancakes are tricky little fellas. Too thick – they taste like an Italian shoe; too thin – they taste like communion.
What is great about them, is they are the perfect vehicle for a variety of tasty fillings – sweet or savory.
If you fancy going pancake crazy to mark Pancake Tuesday; here are a couple of recipes that you can make a meal out of. First up is this delicious Spicy Lamb recipe with a middle eastern flavour followed by Coconut and Cardamom Pancakes served with vanilla ice-cream. It might make for a great twist on the usual Supper Club.
Spicy Lamb Pancakes
Makes six pancakes
For the pancakes:
- 100g plain flour
- Pinch salt
- 2 eggs
- 200ml whole milk
- 75ml cold water
- 50g butter, melted
- Additional butter for frying
For the filling :
- 6 tbsp olive oil
- 350g lamb mince
- 1 onion, peeled, chopped
- 1 garlic clove, peeled, chopped
- 2 chillies, chopped
- 1 tsp paprika
- 1 tbsp tomato purée
- Salt and freshly ground black pepper
- 200g polenta
- 2 eggs, beaten, for egg wash
- Green herb salad, to serve
- For the pancakes: sift the flour and salt into a large mixing bowl. Using your finger, make a well in the centre of the flour and break the eggs into it. Whisk the eggs into the flour until well combined. Gradually add the milk and water, a few tablespoons at a time, whisking continuously, until the mixture is completely smooth and all of the liquid has been incorporated. Add the melted butter and whisk until the mixture is smooth.
- Heat a tablespoon of the butter in a frying pan over a high heat (tip from Delia: there should be enough butter to cover the pan but not so much that the pancakes are cooking in fat). When the oil is smoking, reduce the heat to medium. Add 60ml of the pancake batter to the pan, swirling the pan until the batter coats the bottom of the pan evenly. Fry for 30-40 seconds, then turn over and continue to cook the pancake for a further 20-30 seconds, or until pale golden-brown. Place the cooked pancake onto a warm plate and cover with a sheet of greaseproof paper. Repeat the process with the remaining oil and the remaining batter mixture, until all of the batter has been used up and you have a stack of pancakes. Keep warm.
- For the filling, heat two tablespoons of the oil in a frying pan over a medium heat. Add the lamb mince and fry, turning regularly, for 4-5 minutes, or until browned on all sides. Remove from the pan and set aside on a warm plate.
- Add the onion, garlic and chillies to the pan the lamb mince was cooked in and fry for 5-8 minutes, or until softened.
- Return the lamb to the pan, then add the paprika and tomato purée and stir well. Season, to taste, with salt and freshly ground black pepper. Continue to cook the filling mixture over a low heat, stirring occasionally, for 20-25 minutes, then set aside to cool.
- Place one of the pancakes onto a clean work surface. Spoon a line of the filling mixture down the middle of the pancake, leaving the edges free. Roll the pancake up using your hands, folding it in at the edges to form a parcel.Repeat the process with the remaining pancakes and the remaining filling mixture.
- Sprinkle the polenta onto a plate. Brush the filled pancakes all over with the egg wash, then roll them in polenta.
- Heat a tablespoon of the remaining oil in a frying pan, add the filled pancakes in batches and fry for 5-6 minutes, or until crisp and golden-brown. Remove from the pan and set aside to drain on kitchen paper. Repeat the process with the remaining oil and the remaining filled pancakes.
- To serve, place one of the crispy lamb-filled pancakes onto each of six serving plates. Spoon the green herb salad alongside.
Coconut and Cardamom Pancakes
For the pancake batter:
- 100g plain flour
- 1 tbsp caster sugar
- Pinch of salt
- 1 egg
- 150ml coconut milk
- 1 tbsp melted butter, plus extra for brushing
- Few drops of vanilla extract
- Good pinch of grated lemon zest
- A little butter for making the pancakes and for greasing the pan
For the filling:
- 10-12 tbsp fresh grated coconut
- 1 tbsp golden raisins
- 80g brown sugar
- ¼ tsp ground cardamom
- ¼ tsp nutmeg, grated
- Sift the flour, sugar and salt into a bowl. Make a well in the centre and add the egg, coconut milk and melted butter. Whisk to a smooth batter, then stir in the vanilla and lemon zest. It should have a thin pouring consistency.
- Mix together all the ingredients for the stuffing.
- Heat a little oil or butter in a 15-18cm/6-7in frying pan. Pour in enough batter to coat the bottom thinly, tilting the pan to spread it. Cook for 1 minute, until lightly browned underneath, then flip over and cook the other side. Turn out and make the remaining pancakes in the same way.
- Divide the filling between the pancakes and roll up. Place on individual serving plates, brush with melted butter and heat through under the grill. Serve with vanilla ice cream.