There's nothing wrong with a traditional sugar and lemon pancake on Shrove Tuesday, but this year, why not try something a bit different? A sweet breakfast stack with fluffy American style pancakes will always be a big hit, but the savoury variety is worth a try too.

Here are two simple and delicious recipes - one sweet, one savoury - one for breakfast and one for dinner perhaps! It is pancake day after all, so why not?

The Sweet One
Serves 4 people

Ingredients
135g Plain Flour
1 tsp Baking Powder
1/2 tsp Salt
130ml Milk
1 Large Egg
2 tbsp Melted Butter
12oz Mixed Berries (fresh or frozen and defrosted)
2 Oranges, juiced

Method

Step 1: Sieve the flour, baking powder, salt and caster sugar into a bowl.

Step 2: Separately. mix the milk, egg and butter together then gradually add this wet mixture to the flour mixture and whisk.

Step 3: Heat a well-greased small frying pan then pour in rounds of the batter mixture - aim for around 7-8cm. When the top starts to bubble, flip the pancake over.

Step 4: Cook until both sides are golden brown and the pancake has risen to about 1cm thick.

Step 5: Mix the Berries with the juice from the Oranges and sweeten with sugar to taste.

Step 6: Stack and layer the pancakes then serve warm, dusted with Icing Sugar and extra berries.


The Savoury One
Serves 2 people

Ingredients

For the pancake mix: 150g Wholemeal Plain Flour 1 Large Egg 1/2 tsp Salt 375ml Milk

Haddock Mornay & Poached Egg: 200g Smoked Haddock 500ml Milk 1 Onion - finely chopped 25g Butter 25g Flour 1tsp Mustard Powder 3tbsp White Wine 2tbsp Double Cream 25g Grated Gruyere Cheese 2 Eggs 1 Bay Leaf Small handful of Chives

Method

Step 1: Sieve the flour into a large bowl, then gradually incorporate one whisked egg and the milk until you have a batter.

Step 2: Heat a greased frying pan and pour in a quarter of the batter. Cook for about a minute before flipping the pancake and then cook for a further 15 – 20 seconds. Repeat a further 3 times, so you will end up with 4 pancakes. Keep the pancakes warm while you prepare the Haddock Mornay and Poached Egg.

Step 3: Place the haddock in a pan with the milk, chopped onion and bay leaf.

Step 4: Cook gently for 5 – 6 minutes until the fish is opaque, then drain, reserving the warm milk liquid. Let the haddock cool slightly before break up into smaller chunks.

Step 5: Melt the butter in another pan and stir in the flour. Heat until the flour and butter resemble breadcrumbs then gradually incorporate the strained warm milk.

Step 6: Cook until thickened, then stir in the wine, mustard powder and cheese.

Step 7: Add the flaked haddock and sprinkle in the chives.

Step 8: Next, poach your eggs. Heat water in a pan with a splash of white wine vinegar. Once bubbling, crack in your eggs and cook for around 5 minutes. Then gently remove from the pan with a slotted spoon.

Step 9: To assemble your dish, start with one pancake as the base, spoon some of the Haddock Mornay sauce onto the pancake. Top with a second pancake and another spoonful of sauce. Place the poached egg on top and sprinkle with chives.
 


Savoury Pancakes served with Haddock Mornay & Poached Egg