5 Ways to enjoy pancakes
Need some pancake day inspiration? We got you.
Lacking pancake inspiration for Shrove Tuesday? Check out our top 5 sweet and savoury recipes.
Lemon and Blueberry pancakes
Serves: 6
35 calories per serving
Ingredients
(to make 6 pancakes) basic pancake batter
2 tbsps low-fat lemon curd
1 tbsp caster sugar
200g blueberries
1 pinch ground cinnamon
Method
Spread the warm pancakes with the lemon curd and sprinkle with the blueberries.
Roll up and sprinkle with caster sugar then warm through in a low oven.
Serve warm with 3% fat Greek yogurt.
Spinach pancakes
Serves: 2
142 calories per serving
Ingredients
1 pinch ground nutmeg
80g fresh baby spinach leaves or 45g frozen spinach, defrosted
110ml unsweetened soya milk
65g plain flour
1 pinch salt
rapeseed oil spray
Method
Place all of the ingredients except the rapeseed oil into a blender and whizz until smooth.
Preheat a frying pan and add a couple of sprays of the rapeseed oil. Pour either a quarter or half of the batter mixture (depending on whether you want 4 small pancakes or two larger ones) into the frying pan once hot and cook for 1-2 minutes on each side.
Serve warm on their own or with a filling of your choice. These work well with sweet and savoury fillings.
Nectarine & blueberry pancakes
Serves: 8
102 calories per serving
Ingredients
120g plain flour
1 tsp baking powder
2 tbsps low-fat yoghurt
1 tsp ground ginger
1 egg
1–2 tbsps skimmed milk
2 nectarines, sliced
150g blueberries
2 tbsps maple syrup
Method
Sieve the flour into a mixing bowl. Add the egg and 1 tablespoon of yogurt. Mix together using a whisk adding sufficient milk to form a thick paste. Mix in the ginger.
Heat a non-stick frying pan and spray lightly with oil spray. Drop the mixture into the pan using a dessertspoon. Cook for 1 minute on each side. Remove from the pan and keep warm.
In a separate pan heat the nectarine and blueberries with the maple syrup. Serve the pancakes with the hot fruit and low fat yogurt.
TIP - you can use any fruit of your choice.
Cheese and ham pancakes
Serves: 4
255 calories per serving
For the pancake batter
1 egg
150ml semi-skimmed milk
100g plain flour
2 tbsps low-fat yoghurt
For the filling
500ml semi-skimmed milk
4 tsps cornflour
4 slices wafer-thin ham, chopped
1 tbsp chives, finely chopped
2 leeks, chopped
1 tsp vegetable stock powder
black pepper
50g reduced-fat or low-fat mature cheese, grated
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6. Sieve the flour into a mixing bowl. Add the egg and 1 tablespoon of yogurt. Mix together using a whisk adding sufficient milk to form a smooth batter.
Heat a non-stick frying pan and spray lightly with oil spray. Drop the mixture into the pan using a ladle. Cook for 1 minute on each side. Remove from the pan and keep warm.
Mix the cornflour to a paste with a little of the milk, heat the remaining milk in a saucepan with the leeks. Whisk in the cornflour to thicken adding the stock powder and black pepper.
Simmer for 2 minutes, then remove from heat and stir in the ham and grated cheese.
Spoon into each pancake and roll up, placing in an ovenproof dish. Bake in a preheated oven for 10 minutes, until heated through. Serve hot sprinkled with chives and garnished with salad leaves.
TIP - Make the pancakes in advance for a quick assembly meal.
Sultana Pancakes
Serves: 6
122 calories per serving
Ingredients
100g plain flour or gluten free plain flour
2 tbsps low-fat yoghurt
2 tbsps vanilla sugar
1 egg
1–2 tbsps skimmed milk
20g sultanas
Method
Sieve the flour into a mixing bowl. Add the egg and 1 tablespoon of yogurt. Mix together using a whisk adding sufficient milk to form a thick paste. Fold in the sultanas.
Heat a non-stick frying pan and spray lightly with oil spray. Drop the mixture into the pan using a dessertspoon. Cook for 1 minute on each side. Remove from pan, sprinkle with vanilla sugar and keep warm.
Allow to cool and wrap in foil. Serve with home-made jam or fresh fruit.