Wow, it’s Shrove Tuesday again already! Where did that year go?! I know it’s not quite a whole year since last year’s Pancake Day, but still I can’t quite believe what’s happened since. I distinctly remember last year’s Shrove Tuesday because I had just done a couple of pregnancy tests which had come out positive and I was about to embark on months of feeling and being sick. So this year I intended to enjoy my pancakes, and enjoy them a lot!
For tea we had some savoury and sweet pancakes. This week in our veg box we got a couple of leeks (amongst other items), so they formed the basis of our savoury pancakes, sautéed until crispy and mixed with some cheese – a good flavour combination I think. As our protein for the meal, I added a tin of tuna. And to complement these flavours I added some mixed green herbs to the pancake batter. There was some chocolate ganache left over from some cupcakes that we baked recently (blog post to follow), so that became an indulgent filling along with some dried cherries for our sweet treat pancakes. I convinced Andrew that you (or rather ‘he’) only needs a small amount of the chocolate to taste it – any more chocolate an hour before bed could have led to disaster! i love red fruits with chocolate, I think they work really well, but this time of year they’re not in season and I find the ones you can get in the shops now, which are grown abroad, don’t have the same flavour as local ones in the summer, plus they are expensive. So the dried ones that we buy as snacks for Andrew gave us the intense cherry flavour to go with the chocolate.
Here’s how I made each filling, along with the pancake batters that I whipped up…..
- 120g plain flour
- 2 eggs
- 200ml milk
- 75ml water
- 2 tbsp mixed herbs added to savoury batter
- 2 tbsp chocolate sprinkles added to sweet batter
- butter or margarine to fry
- knob of butter or margarine
- 2 small leeks, chopped
- 75g cheese, grated – I used cheddar because that’s what we had in, but you can use any cheese you like really as long as it melts in nicely.
- 1 standard tin of tuna (optional)
- black pepper
- 90g dried cherries (this was the size of the pack we had and we ate it all between us)
- 50g milk chocolate
- 50ml double cream
- Use a blender – either a jug one on its own base or a stick one in a jug that’s at least a pint in size – to blend all the batter ingredients together. I just shove them all in together in no particular order and then start blending once they’re all in the jug.
- Transfer half the batter to another jug and add the chocolate sprinkles; add the herbs to the original jug.
- Heat the butter/margarine for the leek filling in a large frying pan and fry the leeks until they are nicely browned and soft.
- Take off the heat and stir through the tin of tuna and grated cheese until the cheese is just melting.
- Season with black pepper to taste.
- Heat the chocolate and cream in a small saucepan on a low heat whilst stirring, until the chocolate has melted and mixed with the cream completely.
- Take off the heat and whisk for a couple of minutes until it becomes thicker and glossier.
- Leave to cool and thicken in the fridge.
- Put the chocolate filling into a piping bag.
Assembling all together – I did the previous three sections of prep earlier in the day or week so we were ready to roll (or rather flip!) in the evening for tea (I just heated the cheesy leeks in the microwave to serve).
- Heat the butter/margarine in a frying pan until it’s sizzling – I use quite a small one as I find smaller pancakes easier to handle, but you can use whatever size pan you want your finished pancakes to be.
- Pour some batter into the pan, enough to give a fairly thin pancake, and swirl the pan around so that the batter goes right to the edges.
- Cook for a few minutes, checking the underside every now and then, using a fish slice to lift the pancake edge up slightly, until it looks nicely brown underneath.
- Then for the flip! If you’re brave, flip it into the air directly from the pan and catch it so the uncooked side is now facing down. If like me you’re a pancake wuss, use the fish slice to flip it over in the pan.
- Cook for a few more minutes until the new underside is nicely browned.
- Take out of the pan and fill immediately with your filling – spoon some cheesy-leek filling into the centre, or pipe some chocolate filling and add a handful of dried cherries into the centre, and roll up the pancake.
- Eat immediately whilst still hot – Tom and I take it in turns to fry a pancake and eat one, rather than cooking them all and then eating them. We find this adds to the fun of our Shroce Tuesday tea-time.
- Yummy yummy (as Andrew said)!