What with it being Pancake Day next Tuesday, now is the perfect time to clue up on some delicious and nutritious pancake recipes. When you’re trying to stick to a healthy diet it seems like the whole world is conspiring against you, especially on Pancake Day as the creatives of Instagram come out to play sharing snaps of their syrupy stacks and calorific chocolate crepes. While you might be watching your weight, you can still enjoy your pancakes with these healthy recipes. Head to the shops this weekend and stock up on your ingredients!
Spinach and dill pancakes with salmon
Not got a sweet tooth? For a savoury, guilt-free breakfast why not try this recipe courtesy of Egg Recipes.
Prep time: 10 minutes
Cook time: 10 minutes
- 50g chopped spinach leaves
- 3 tbsp snipped fresh dill
- 6 large British Lion eggs
- 100ml milk
- 150g self-raising flour
- 1 tsp caster sugar
- A pinch of salt and freshly ground black pepper
- A little oil for frying
- 50g smoked salmon slices
- Dill sprigs to serve
- Place the spinach, dill, 2 eggs, milk, flour, sugar and seasoning in large bowl. Blend everything together to make a smooth batter – it will be thick like yogurt.
- Heat a little oil in a non-stick frying pan and add 3 heaped spoonfuls of the mixture into the hot pan and wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden.
- Repeat with the remaining batter, keeping the cooked pancakes warm.
- Fill a frying pan with water and bring to the boil. Reduce the heat to a slow simmer. Gently crack in the 4 eggs and poach for 3 minutes or according to your taste.
- Remove from the heat and lift from the pan with a slotted spoon.
- Stack the pancakes on 4 plates, top with folds of smoked salmon and the poached eggs.
- Serve with the lemon creme fraiche and lemon wedges.
Mushroom Ham and Goat’s Cheese Pancakes courtesy of Egg Recipes.
Preparation: 5 minutes
Cook time: 15 minutes
Basic Pancake Batter:
- 75g/3oz plain flour
- Pinch of salt
- 2 large British Lion eggs
- 150ml/1/4pt milk
- A little oil for frying
- Goat’s Cheese
- Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer place all the ingredients together in a food processor and blend until smooth, Pour the batter into a jug. The batter can be made in advance and chilled for up to 8 hours before use.
- Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
- Cook for a further 1-2 minutes or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make a further 7 pancakes in the same way. Serve simply with lemon and sugar or try them in one of the following recipe ideas.
- Fill the pancakes with sliced mushrooms sautéed in oil, a slice of ham, then top with thinly sliced goat’s cheese. Fold up to enclose the filling then pop under a hot grill until the cheese begins to melt. Serve scattered with flat parsley.