Tag Archives: savoury pancakes

Our favourite pancake recipes

Dairy Diary favourite pancake recipes


Favourite Pancake Recipes

For some reason I only ever cook pancakes on Shrove Tuesday. Why is that?

It’s as though someone has passed a law that states they only allowed on one day of the year! I love pancakes too; savoury and sweet, though I’ve not quite mastered a decent savoury pancake yet. I think the French are brilliant at these. I can still vividly remember the crêpe with cream and egg cooked for me on my French exchange as a fourteen year-old (which is more than a couple of years’ ago now, no comments on that please!)

So what’s your favourite pancake recipe?
I adore good old simple sugar and lemon
but I do like to cook something different too.

On the recommendation of my friend Gudi who tested this for me when we were putting together Take a Box of Eggs I shall be cooking Chicken, Broccoli & Cheese Pancake Bake followed by Apple Pancakes.

Roll on Pancake Day, I’m ready with my whisk!

Dairy Diary 2013 | Take A Box Of EggsBy the way, we still have a few copies of Take a Box of Eggs and Dairy Diary 2013,  available to buy online at  www.dairydiary.co.uk.

Make sure you invest in a copy if you haven’t already.

Spinach Pancakes

Savoury pancakes make a delicious light meal

Makes 8 pancakes
Time 20 mins
Calories 280 per pancake
Fat 16g of which 7.6g is saturated
Suitable for vegetarians

Spinach 900g (2lb), stems removed, or 2 x 225g packets of frozen chopped spinach
Butter 25g (1oz)
Salted peanuts 50g (2oz), chopped
Paprika ½ tsp
Stilton cheese 50g (2oz)
Plain flour 4 tsp
Single cream 150ml (¼ pint)
Ready-made pancakes 8, warmed

1 Place spinach in a pan, sprinkle with salt (do not add any liquid) and cook, covered, for about 10 minutes. Drain well and chop.

2 Heat butter in a small pan, add peanuts and paprika and fry gently for 1 minute. Cut rind off Stilton and crumble most into pan. Stir in spinach, flour, cream and seasoning. Bring up to boil and cook for 2–3 minutes, stirring.

3 Divide filling between pancakes and serve with remaining Stilton crumbled over top.

A Dairy Diary recipe

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