Pancakes your way

Shrove Tuesday is celebrated in many places by eating pancakes, a delicious way of using up rich foods such as eggs, milk and sugar. Traditionally, many people decide to give up certain rich, fatty foods the day after, known as Ash Wednesday and the first day of Lent. But what if you're already restricting your foods for dietary reasons?

So, in true Harvest style, we thought we'd offer a selection of pancake recipes to suit your own food needs. And, if the traditional splurge and purge of food festivals doesn't appeal to you, you can choose a healthier option this coming Pancake Day. As with every issue of the magazine, we have three recipes for you to try. Each recipe will make around 4-6 medium-sized pancakes, depending on your pan.

Classic pancakes

If you want a good old-fashioned reliable recipe, look no further. Serve hot with sugar and lemon juice, or load with fruit for a healthier option.

INGREDIENTS
4oz plain flour
1/2 pint semi-skimmed milk
1 medium egg
Pinch of salt

Optional extras:
1/2 oz melted butter
1 tbsp icing sugar

To serve:
Lemon juice
Sugar
Other toppings of choice

Add the flour and salt (plus optional icing sugar if using) to a mixing bowl and make a well in the centre. Crack the egg into the well, add two tablespoons of the milk and incorporate slowly with the dry ingredients using a whisk. You should end up with a thickish paste. Slowly add the rest of the milk, whisking continuously. If adding the melted butter, do this at the end before cooking, otherwise it might curdle the egg. The butter and icing sugar will make the batter very rich, sweet and creamy – a wonderful indulgence so long as you promise to give up something equally indulgent afterwards!

Heat a non-stick frying pan with one tablespoon of vegetable or sunflower oil (or coconut oil for a healthier alternative). Keep a small ovenproof container on the side and pour the excess oil into the container once your pan is ready (the oil should be smoking hot). Using a ladle or similar, pour the batter into the pan, getting good coverage over the entire surface. Cook on a medium-high heat, working round the edges and flip onto the other side after a few minutes, then cook on the other side for a similar length of time. Exact times will depend on your hob heat, thickness of your pan and how much batter you use for each pancake.

Serve hot with your topping of choice.

Ginger and banana pancakes
(dairy-free, egg-free and gluten-free)

We found some banana chip flour in our local health food shop and thought it would be perfect for these pancakes, combined with a nice ripe sliced banana and a drizzle of honey to finish.

INGREDIENTS
2oz banana chip flour
2oz brown rice flour
1oz cold-milled flaxseed
1/2 pint almond milk
1 tsp ground ginger
1 ripe banana
 Pinch of sea salt

To serve:
Honey or agave nectar
Fruit of choice

Mix the flours, flaxseed, salt and ground ginger together in a bowl. Add the milk and whisk together. Leave to stand for five minutes (this helps the flaxseed bind the ingredients together, acting like the egg in classic pancakes). Following cooking instructions as above. These pancakes are thicker than the classic recipe and may take a minute or two longer to cook on each side.

Slice the banana thinly, or mash if preferred. When the pancake comes out of the pan, place the banana in the centre of the pancake and roll. Serve with a couple of extra slices of banana on top, then a drizzle of honey or agave nectar to finish.

Parsnip, apple and cinnamon pancakes
(dairy-free and processed sugar-free)

If you've ever indulged in an apple and cinnamon pancake at the Center Parc's Pancake House, you'll know that these two main ingredients are a winning combination. We've taken these a little further, adding a little extra sweetness courtesy of the parsnip and reducing the flour intake. They're also great with lemon and sugar or, for a healthier option, agave nectar. For nut allergy sufferers, swap the almond milk for your usual milk.

INGREDIENTS

2oz plain flour
2oz parsnip, peeled and finely grated
1 egg
5fl. oz. almond milk
1fl. oz. unsweetened apple juice
1 tsp cinnamon
Pinch of sea salt

To serve:
Stewed apple with cinnamon
Apple/orange slices

Add the flour, parsnip, cinnamon and sea salt in a bowl. Coat the parsnip in the flour mixture, then add the egg and mix well. Slowly add the milk and whisk continuously. Add the apple juice and stir well. (You can also replace half of the parsnip with finely grated apple, so long as your apples are not too juicy, otherwise they'll make the mixture too wet!)

Make some stewed apple by chopping up your favourite apple (Bramleys have the best flavour, but you may prefer something sweeter) and adding it to a pan with a drop of water and up to a teaspoon of cinnamon.

Cook your pancakes according to the classic pancake recipe. Serve immediately with the stewed apple rolled up inside each pancake and with slices of apple and/or orange. For the sweeter tooth, add a drizzle of honey or agave nectar.