Whether you prefer them sweet or savoury, Dean Edwards is here with his best pancake recipes, from spicy chicken tikka to decadent rum and raisin...
(All recipes serve 4)
Dean's pancake recipe
80g plain flour
1 large egg, beaten
160ml whole milk
Small pinch of salt
Method:
1. Sift the flour into a large bowl then add the egg, milk and salt. Whisk and rest for 30 minutes.
2. In a lightly oiled non-stick pan make the pancakes by adding a small ladle of the mixture into the pan and tilt until mixture fully covers bottom of pan. Lift the edge of pancake to check if browned and when ready give it a quick flip.
3. Cook for a further 30 seconds to a minute then turn out and repeat until all of the batter has been used.
Chicken tikka pancakes
500g chicken goujon fillets
150ml natural yoghurt
2 tbsp tikka masala paste
3 cloves garlic crushed
1 thumb-sized piece ginger grated
1 tsp garam masala
½ tsp turmeric
Juice ½ lemon
To make raita
½ cucumber, peeled and deseeded
200ml natural yoghurt
3 tbs chopped fresh mint
½ tsp sugar
For the salad/filling
½ cucumber, deseeded and diced
½ red onion sliced
2 ripe tomatoes deseeded and diced
2 tbsp mango chutney
Method:
1. Mix the yoghurt, tikka paste, garlic, ginger, lemon juice and turmeric in a large bowl add the chicken goujons and marinade for an hour if time permits, then cook on a pre-heated griddle pan for around 3-4 minutes per side or until cooked through.
2. Mix the cucumber, mint, yoghurt and sugar in a bowl and leave to stand for 10 minute to allow the flavours to develop.
3. Take a pancake then smear on some of the mango chutney, scatter on some of the diced salad then top with the chicken, finally drizzle over some of the raita then roll and serve.
Banana, rum and raisin pancakes
3 ripe bananas
20g unsalted butter
30ml rum
50g plump raisins
Icing sugar for dusting
To make chocolate sauce:
125ml water
125g caster sugar
30g cocoa powder
30g chocolate (70% cocoa)
Method:
1. To make the chocolate sauce bring the sugar and water to the boil in a pan, add the chocolate and cocoa powder and stir until fully incorporated. Reduce over a medium to high heat until thickened slightly, remove from the heat and set aside to cool slightly.
2. Slice the bananas then cook in a non-stick pan along with the butter and raisins. After 2-3 minutes add the rum and flambé. Remove from the heat and set to one side.
3. Fill the pancakes with the bananas, drizzle over some of the chocolate sauce then roll, dust with icing sugar then serve with a scoop of your favourite ice cream.