Happy Pancake Day!! Today’s the day of binge-eating delicious thin pancakes filled with…well pretty much always lemon and sugar or Nutella even if it’s your dinner! In the past this day of indulgence was to use up ingredients ahead of what would traditionally have been a period of fasting for Lent, but which is now…well not really anything of the sort any more for most people. How times change!
Pancake Day, or Shrove Tuesday, is always during the week (duh – obviously) and so it’s nice to have the excuse to eat something a bit special. The great thing is that pancakes don’t take that much time to prepare, so it’s actually a pretty easy weeknight meal.
I love pancakes with lemon and sugar and I could eat them all day long if it wasn’t REALLY unhealthy, but I do try and have at least one token savoury pancake on pancake day. I love this combination of blue cheese, spinach, walnuts and a sneaky drizzle of honey (ok so I couldn’t resist a tiny bit of sweetness!). I first tried these ingredients on a pancake when Les Deux Amies had a pop-up at Old Street Station and it was so delicious. They’re now down at BOXPARK Croydon so if you’re down that way you should look them up.
Makes 6 pancakes
- 100g plain flour
- 250ml skimmed milk
- 2 eggs
- 1/2 cup walnuts, chopped
- 200g Stilton blue cheese, crumbled
- 100g spinach
- Honey to serve
- To make the pancake batter, beat the eggs and add a little of the milk. Stir in the flour slowly until you get quite a thick mix. Add in the rest of the milk and whisk to make sure everything is combined and there aren’t any lumps.
- Heat a crepe pan or frying pan to a medium heat and add a little oil. Pour in the batter until it forms a thin layer over the pan. Allow to cook for about 2 minutes before flipping it over. You can use a spatula or toss it in the air if you’re feeling brave!
- Once cooked, serve straight away topped with the crumbled Stilton, spinach, chopped walnuts, and a drizzle of honey to finish.