Pancakes two ways!

It’s Shrove Tuesday today, also known as, Fat Tuesday, also known as Mardi Gras, also known as PANCAKE DAY! So to celebrate, I am making a feast of pancakes starting with a savoury Ham & Cheese pancake, and finishing with some delicious pancakes with chocolate syrup!


Pancakes with Ham & Cheese

This recipe is perfect for a easy brunch or an light evening meal.

  • Preparation time: less than 15 minutes
  • Cooking time: 10 to 30 minutes


For the Pancakes:

  • 55g/2oz plain flour
  • pinch salt
  • 1 free-range egg
  • 140ml/5fl oz milk
  • oil for frying

For the cheese sauce

  • 25g/1oz butter
  • 25g/1oz plain flour
  • 225ml/8fl oz milk
  • 100g/3½ oz Emmental, grated
  • Freshly ground black pepper, to taste

To top:

  • 3 spring onions, finely sliced
  • 4 sun-dried tomatoes in oil, drained and chopped
  • 80g/3oz good quality smoked ham


  1. Sift the flour and salt into a large bowl. Whisk together the egg and
    milk in another bowl then, slowly pouring the liquid into the dry
    ingredients, whisk together until the batter is smooth. Set aside.
  2. For the cheese sauce, melt the butter in a small pan, then whisk in
    the flour. Cook for one minute, then gradually add the milk whisking
    continuously. Bring to the boil and reduce the heat to a simmer for
    one minute until the sauce is thick and smooth. Stir in half of the
    cheese and season with black pepper.
  3. To make the pancakes, heat a 20cm/8in crêpe or omelette pan until
    very hot, drizzle in a small amount of oil and tip the pan to swirl the
    oil around. Ladle in about two tablespoons of batter mix and
    immediately tilt the pan from side to side to get a thin, even layer of
    batter to cover the base of the pan. Cook for around 30 seconds until
    the underside is golden then flip or turn with a pallet knife.
  4. As soon as the pancake is turned scatter over some ham, spring
    onions and sundried tomatoes. Spoon over some cheese sauce then
    top with a scattering of the remaining cheese.
  5. Once you’ve topped the pancake the underside will be done. Fold
    the pancake in half then slip it out of the pan onto a warmed serving
    plate and keep warm under some foil while you make the remaining.


Canadian Style Pancakes with Chocolate Sauce

These pancakes are perfect for a delicious dessert or an over-indulgent breakfast!

  • Preparation time: less than 15 minutes
  • Cooking time: 10-15 minutes


For the pancakes

  • 2 free-range eggs
  • 200g/7oz self-raising flour
  • 1 tsp baking powder
  • 300ml/½ pint whole milk
  • pinch salt
  • vegetable oil, for frying

For the chocolate sauce

55g/2oz dark chocolate, melted

100ml/3½fl oz double cream

½ vanilla pod, seeds scraped out


  1. For the pancakes, whisk the eggs with the flour and baking powder in a large bowl and then add enough milk to make a thick batter. Add a pinch of salt and leave to rest for five minutes
  2. Heat a drizzle of vegetable oil in a frying pan and then wipe out the excess with kitchen paper. Add spoonfuls of the batter to make two pancakes. Fry for two minutes, flip and cook for another two minutes on the other side, or until just golden-brown. Pile onto a plate and repeat with the rest of the batter.
  3. For the sauce, place the dark chocolate with the double cream and vanilla seeds into a mixing bowl set over a saucepan of just-simmering water (making sure the bottom of the bowl doesn’t touch the surface of the water) and stir until melted and smooth. [SEE VIDEO BELOW FOR MORE ABOUT MELTING CHOCOLATE]
Vodpod videos no longer available.

2 thoughts on “Pancakes two ways!

Say something...

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s