Flipping great recipes

PANCAKES are traditional on Tuesday but are you fed up of the lemon-and-sugar variety? GABRIELLE FAGAN gives some tips on how to jazz up the recipe.Toss them, flip them or just slide them - whatever your technique, it's time to get out the frying pan and prepare to indulge in the centuries-old tradition of pancake eating.

PANCAKES are traditional on Tuesday but are you fed up of the lemon-and-sugar variety? GABRIELLE FAGAN gives some tips on how to jazz up the recipe.

Toss them, flip them or just slide them - whatever your technique, it's time to get out the frying pan and prepare to indulge in the centuries-old tradition of pancake eating.

But on Shrove Tuesday next week, forget settling for a squeeze of lemon and dusting of sugar. Pancakes might be traditional, but that doesn't mean you have to stick to the same fillings year in, year out.

Instead take some inspiration from across the UK and Ireland - or even further afield - and make your pancakes as local or exotic as you like, with a string of recipes created by the British Egg Information Service.

Celebrate St David's Day early with Caerphilly cheese and leek or get a taste of the West Country by adding apple and mulled cider.

Or if you just want to jazz up an old favourite, why not add blueberries?

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Here are a three tasty suggestions:

BLUEBERRY PANCAKES

(serves 4)

Makes 12 pancakes

2 large Lion Quality eggs, separated

75ml/3fl oz milk

100g/4oz self-raising flour

4tbsp caster sugar

pinch of salt

100g/4oz blueberries

1tbsp vegetable oil for frying

soured cream and maple syrup to serve

Place the egg yolks and milk in a large bowl, sift over the flour, caster sugar and salt and mix well. Whisk the egg whites in a clean grease-free bowl until they form soft peaks. Fold into the flour mixture. Gently stir in the blueberries.

Heat a little oil in a large frying pan. Drop three to four medium spoonfuls of the pancake mixture into the hot pan and cook for two minutes until crisp and golden. Turn over and cook for a further minute until golden. Transfer to a clean tea towel to keep warm. Cook the remaining batter in the same way to make 12 pancakes.

Serve the warm pancakes stacked up and topped with soured cream and maple syrup.

SCOTTISH HEATHER HONEY AND RASPBERRY PANCAKES

(makes 4 pancakes)

75g/3oz plain flour

pinch of salt

2 large Lion Quality eggs

200ml/7fl oz milk

6tbsp runny honey

a little oil for frying

350g/12oz raspberries, thawed and drained if frozen

2tbsp whiskey or orange juice if you prefer

vanilla ice cream and honey to serve

Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free. Add the remaining milk and two tablespoons of the honey 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.

Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper.

Pour in 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 two minutes or until the top is set and the base golden. Flip over using a spatula or if you are feeling brave, toss the pancake!

Cook the pancake for further one to two minutes or until the base is golden. Transfer to a plate and cover with greaseproof paper, keep warm. Use the batter to make a further three pancakes in the same way.

Melt the remaining four tablespoons of honey and the whiskey in the frying pan and bring to the boil; simmer for one minute. Add the raspberries and cook for one minute, gently stirring until the fruit is coated in the sauce.

To serve, divide the filling between the pancakes and fold into quarters. Serve with ice cream and drizzle with more honey if desired.

IRISH COLCANNON BACON PANCAKES

(makes 4 pancakes)

75g/3oz plain flour

pinch of salt

2 large Lion Quality eggs

200ml/7fl oz milk

a little oil for frying

For the filling:

a knob of butter

3 rashers streaky bacon, sliced

4 spring onions, sliced

225g/8oz shredded cabbage

75g/3oz Irish cheddar, grated

Place the flour, salt and eggs in a large bowl, add half the milk and whisk well 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 eight hours before use - it may need thinning after standing, add a little milk or water.

Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper.

Pour in 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 two minutes or until the top is set and the base golden. Flip over using a spatula or if you are feeling brave, toss the pancake!

Cook the pancake for a further one to two minutes or until the base is golden. Transfer to a plate and cover with greaseproof paper, keep warm. Use the batter to make a further three pancakes in the same way.

For the filling: melt the butter in the frying pan, add the bacon and fry for three to four minutes or until golden. Add the onion, cabbage and and one tablespoon of water and stir fry for a further three to four minutes or until the cabbage is tender. Season with plenty of ground black pepper.

To serve, divide the filling between the pancakes and roll up. Place on a baking sheet and scatter over the cheese. Cook under a hot grill for two minutes or until the cheese is melted and golden. Serve hot with sauteed mushrooms if desired.

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