Tuesday, 21 February 2012


As it's Pancake Day today it seemed only right to kick off my Junior Cooks Classes with the pre-Lent delights.  There were certainly no complaints from my young students and everyone got stuck in making both sweet and savoury varieties.


100g Self Raising Flour
35g Sugar
1 Egg
1 Banana Mashed
50ml Milk

Combine the flour and sugar in a bowl.  Make a well in the centre and add the egg and mashed banana and mix into the flour with a fork.  Next beat in the milk to make a fairly thick batter.

Heat 1 tsp of oil in a pan and drop a dessert spoon of the mixture on.  Cook until bubbles appear on top of the pancakes and the undersides are golden.  Turn them over and cook the other side - about 3-4 minutes in all.

Melt 75g Butter along with 75g Soft Brown 
Sugar in a pan.  when the sugar has dissolved 
pour in 100ml Double Cream.  Heat until it
starts to bubble.  

Serve the warm sauce with the pancakes, a few extra slices of banana and ice cream if you really want to push the boat out.


450g Mashed Potato
4 Spring Onions Chopped
100g Sweet Corn
75g Ham
100g Plain Flour
1 tsp Bicarbonate of Soda
1 Egg
100ml Natural Yoghurt
A little oil for frying

Stir the flour and bicarb in to the mashed potato then add the chopped spring onion, ham and sweet corn and combine well.

Separate the egg and add the yolk and yoghurt to the potato, season well and stir everything together. In another bowl whisk the egg white till light and fluffy then fold it in using a metal spoon.

Once all the white is incorporated heat 1 tsp of oil in a frying pan and cook a spoon of pancake mix until   golden on both sides.

Just in case you want traditional bog standard pancakes with lemon and sugar, you need: 100g Plain Flour, 250ml Milk 1 Egg


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