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Lancewood Filled Pancakes
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Lancewood Filled Pancakes

Ingredients

Pancakes:

500 ml cake flour
10 ml baking powder
2.5 ml salt
2 extra large egg(s)
250 ml milk
275 ml water
10 ml lemon juice  or vinegar
75 ml oil , plus additional for frying

Filling options (to fill 4 pancakes):

 

Butternut, spinach & chunky cottage cheese:

15 ml butter
2 spring onion(s) , chopped
1 clove garlic , crushed
250 g butternut , cubed & cooked until just soft
250 ml baby spinach , tightly packed
250 ml LANCEWOOD® Full Cream Plain Chunky Cottage Cheese
salt & freshly ground black pepper  to taste

Savoury mince with white sauce and cheese:

30 ml oil
1 onion(s) , finely chopped
1 clove garlic , crushed
2 carrot(s) , grated
500 g beef mince
410 g canned chopped peeled tomatoes (1)
15 ml sugar
5 ml mixed herbs
salt & freshly ground black pepper  to taste
250 ml LANCEWOOD Sauce Delight™ White Sauce , heated
250 ml LANCEWOOD® Cheddar , grated

Cheesy tuna:

15 ml oil
1 small onion(s) , finely chopped
1 small green pepper(s) , finely chopped
340 g canned tuna , drained & flaked
250 ml LANCEWOOD Sauce Delight™ White Sauce
1 lemon(s) , juice of half of the lemon
salt & freshly ground black pepper  to taste
250 ml LANCEWOOD® Cheddar , grated

Chicken & mushroom:

500 g cooked chicken , shredded
250 ml LANCEWOOD Sauce Delight™ Mushroom Sauce
2 spring onion(s) , chopped
salt & freshly ground black pepper  to taste

Creamy bacon & cheese:

15 ml oil
1 small onion(s) , chopped
250 g bacon , chopped
250 ml LANCEWOOD Sauce Delight™ Cheese Sauce
salt & freshly ground black pepper  to taste
250 ml LANCEWOOD® Cheddar , grated

Method

Pancakes:
Sift the flour, baking powder and salt together.

Beat the eggs, milk, water and lemon juice or vinegar together and add it to the dry ingredients. Add the oil and mix until silky smooth. Leave to stand for 5 – 10 minutes.

Heat a non-stick pan and lightly brisk with oil. Pour in some batter and tilt so that the batter spreads evenly over the base. 

Cook for 1 minute until it starts to come away from the sides.

Flip the pancake over and cook for a further minute until cooked through.

To keep the pancakes warm place a plate on top of a saucepan with simmering water and cover with the saucepan lid.

Filling options:

Butternut, spinach & chunky cottage cheese:
Heat the butter and briefly fry the spring onions and garlic.

Add the butternut, spinach and season to taste. Spoon into the pancakes.

Top with a dollop of cottage cheese and seasoning to taste.

Fold over and serve at once.

Savoury mince with white sauce and cheese:
Heat the oil and fry the onion, garlic and carrots until soft. Add the mince and cook until brown.

Add the tomatoes, sugar and herbs and simmer over low heat for 10 minutes. Season to taste.

Spoon into pancakes, top with white sauce and sprinkle with cheese.

Fold over and serve at once.

Cheesy tuna:
Heat the oil and fry the onion and green pepper until soft.

Add the tuna and white sauce. Mix well and heat through.

Add lemon juice and seasoning to taste.

Spoon into the pancakes and top with grated cheese.

Fold over and serve at once.

Chicken & mushroom:
Mix the chicken and sauce together and heat through.

Add the spring onions and seasoning to taste.

Spoon into the pancakes, fold over and serve at once.

Creamy bacon & cheese:
Heat the oil and fry the bacon and onion until golden.

Add the cheese sauce and heat through. Season to taste.

Spoon into the pancakes and top with grated cheese.

Fold over and serve at once.

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