Preparing the perfect pancake party

Lauren Cordell shares some of her flippin’ fantastic recipes for a three-course pancake feast

It’s that time of year again; Shrove Tuesday is upon us and soon we’ll all once again be attempting that (double, triple, quadruple?!) pancake flip.  But despite being a posh breakfast staple, pancakes are not only cheap but really easy to make. In addition, there are so many options for experimentation beyond the deliciously simple sugar and lemon. So this Pancake Day, why not make a party of it? Here’s our recipe for a three-course pancake feast.

The basic pancake

(makes 6-8)

100g (4oz) of plain flour
300ml (1/2 pint) of milk
1 egg
Pinch of salt

Sieve the flour into a bowl, make a hole in the middle and pour in the beaten egg.  Begin to mix using a whisk and gradually pour in the milk until the mixture is evenly-mixed and bubbles start to form.

Heat butter on a high heat until hot, then add a ladle of pancake mixture and spread evenly around the pan. Wait a couple of minutes for it to cook, loosen the edges until the pancake moves freely in the pan and then attempt the all-important flip. Cook for a few minutes on the other side and it’s done! Keep the oven on a low heat, stack your pancakes on a plate as you make them and cover with foil to keep them nice and warm until everything is ready and you can all eat at the same time.

Starters

Smoked salmon, spring onion and cream cheese

Packet of smoked salmon
Bunch of spring onions
Half a tub of cream cheese

This sounds impressive, but it’s actually really easy and is a great aperitif to have with drinks. Evenly spread cream cheese on each pancake. Cut the smoked salmon into strips, chop the spring onions and evenly space them on top of the cream cheese. Roll up the pancake, slice into 6-8 sections and repeat for as many pancakes as you are making. The fact that you can serve these cold, means you can make them and leave them in the fridge until party time or in the unlikely event you have leftovers, you can keep them overnight in the fridge.

 

Parma ham, cream cheese and rocket

Packet of Parma ham
Half a tub of cream cheese
Bag of rocket

Another easy pancake starter that can be served warm or cold. Evenly spread cream cheese on each pancake again but this time add strips of Parma ham and some rocket. As above, roll up the pancake and slice into sections. Simples.

 

Goat’s cheese and caramelised onion (v)

Goat’s cheese
3 red onions
Sprinkle of sugar

Caramelised onions sound fancy and taste delicious. Simply heat some olive oil in a pan, add chopped onions when the oil is hot and reduce to a medium-low heat to stop the onions drying out or burning.  Stir occasionally and after about ten minutes add a pinch of salt and a little sugar to help the onions on their way.  After thirty minutes to an hour your onions should be caramelised. Chop the goat’s cheese, add to the pan until melty and voila you filling is done. Either serve as whole rolled up pancakes or cut into quarters.

 

Mains

Mediterranean vegetable, feta and houmous (v)

1 Aubergine
2 Courgettes
1 Red and 1 yellow pepper
2 Red Onions
A dozen baby tomatoes (optional)
Block of feta cheese
Tub of houmous

The simplest way to make this main is to chop up your preferred selection of veg in evenly sized cubes, place in a baking tray and drizzle with olive oil. Roast in the oven for about 30 minutes on 180-200°C (or gas mark 6 for those with an old school oven like mine!).  Chop the feta cheese into cubes and put in a bowl to be served alongside the veg and houmous for everyone to make their own.

 

Spiced chicken, onions and red peppers with mango chutney

Packet of chicken breasts
2 white onions
2/3 red peppers
1 tablespoon of cumin
1 tablespoon of paprika
Mango Chutney

Make sure you make plenty of this fajita-inspired mix as it always proves really popular! Heat a drizzle of olive oil in a pan, slice the chicken into cubes or strips and cook until brown.  Add the cumin and paprika and stir through.  Chop the onion and peppers, add to the pan and cook for about 10 minutes until soft. Serve along with mango chutney so everyone can make their own.

 

Creamy chicken, leek and mushroom

Packet of chicken breasts
2 leeks
Small punnet of mushrooms

For cheese sauce:

Knob of butter
Plain flour
Milk
Your choice of cheese

Our final main course takes its inspiration from a favourite pie filling. Heat a drizzle of olive oil in a pan, chop the chicken into cubes and cook until browned. Add the chopped leek and cook for another 10 minutes before adding the chopped mushrooms. Meanwhile melt a large knob of butter in a pan over a low heat, add an equal amount of plain flour and mix with a whisk until the mixture resembles a paste. The thicker the paste, the thicker the sauce will be at the end. Gradually add milk (around a pint overall) and bring to the boil whilst constantly stirring. The end result should be a thick creamy sauce to which you can add grated cheese. Blue cheese is great here as it gives the sauce a depth of flavour without being overpowering. Add the chicken, leek and mushroom to the creamy cheese sauce, stir through and your final main is ready!

 

Dessert

Melted Chocolate or Nutella with banana

2 big bar of your choice of chocolate or a jar of Nutella
6 bananas

Although you probably won’t be able to move after the menu above, no Pancake Day could be complete without the classic sweet pancake. Break up your chocolate and melt it in a Pyrex bowl over a pan of boiling water or go for the easy option and spread your pancake with Nutella. Chop the bananas and add to your liking.

 

Red berries and whipped cream

A punnet of strawberries, raspberries, blackberries, blueberries…..
A large pot of double cream

For a fruitier alternative, make whipped cream by whisking double cream until stiff and add dollops with your choice of berries. Divine. You’ll be left wondering why you don’t do this more often.