Cooked pancakes will keep in the fridge for up to three days.Â Interleave greaseproof paper between the pancakes and stack in either a airtight container or freezer bag.Â Pancakes can be warmed by wrapping in foil and placing in a preheated oven – or on a plate over a pan of simmering water.
100g plain or self-raising flour
Pinch of salt
1 tablespoon melted butter or oil
Sift flour and salt in to a bowl.Â Beat to a smooth creamy batter with unbeaten egg half the milk and butter or oil.
Stir in the remaining milk.
Lighthly brush the base of a frying pan with melted butter or oil. warm the pan to a medium heat.Â When pan and oil are hot, pour in three tablespoons of batter mixture (enough to thinly coat the pan)
Fry until golden brown turning with a spatula.Â You will often find that the first pancake spoils.
Repeat process until all the batter is used up.
Perfect for Puddings, but Frugal Foods is more focused on main meals.Â Try these stuffings to use up your left overs………………
Beef and Tomato
225g cooked minced beef, with 1tbls of gravy or tomato ketchup and a dash of worcester sauce.Â Roll up, place in a oven proof dish and pour over a can of condensed cream of tomato soup.
Cook for 20 minutes in a moderate (180C) oven
Chicken – one
175g cooked left over Roast chicken,Â chopped and mixed with a can of condensed cream of chicken soup and a can of kidney (or other) beans.Â Roll up, place in an oven proof dish and pour over a can of chopped tomatoes.
Cook for 20 minutes in a moderate (180C) oven
Chicken – two
300g cooked left over Roast chicken,Â chopped and mixed with 1/2pt of white sauce.Â Roll up, brush the tops of the pancakes with oil, and cover with tin foil.
Cook for 20 minutes in a moderate (180C) oven.
Ham and Cheese
200g cooked ham/gammon/bacon mixed with a 1/2pt of cheese sauce.Â Roll up and put a knob of butter on each pancake and cover with tin foil before placing in a moderate (180C) oven forÂ five minutes.
Ham Tomato and Parsley
Combine 50g wafer thin ham with two medium tomatoes (deseeded and diced), and a spring onion (chopped) with 1tbsp of fresh choppedÂ Parsley.Â Seperately mix 2 teaspoons of mustard with 150g Yoghurt and season.Â Mix inÂ the ham and tomato mix.
Fold eachÂ pancake in to quarters and filll one side (like a cone) serving two to each person
This quantity of filling makes four and serves two – and costsÂ theÂ price of a tub of yoghurt plus some fresh ingredients from the fridge and garden.
Celery, Onion and Cheese
Add 50g cheese and 3-4 sprigs of parsley to the pancake batter.
Saute 175g chopped onion and 350g chopped celery in 50g butter for 7-10 minutes. Â When soft remove from heat and stir in 1-2 tsp wholegrain mustard, 4 tbsp double cream and 125 grated cheese
Divide and spread over 8 pancakes. Â Roll up and place in oven proof dish. Â Sprinkle with 125g grated cheese and reheat in an oven (190C) for 15-20 minutes.
Bacon and Mustard
Fry two medium onions and stir in 175g boiled bacon ham, 225g apple and 225g frozen cut beans.
Saute for 2-3 minutes. Take off the heat and stir in 1 tsp grainy mustard. Â Rollup, pour over 1/2 pint cheese sauce and cook in an preheated oven (180C) for 25-30m and garnish with parsley.
Using 8 pancakes.Â Place 100g grated cheese, 1 teaspoon Worcestershire sauce, 2 tablespoons tomato puree and 1 small carton (around 5floz)Â natural yogurt in to a bowl and mix throughly.
Spread the cheese filling on to each pancake, stacking each on top of the next in a shallow oven proof dish.Â Finish with a pancake on the top and sprinke with grated cheese and aluminium foil.
Bake for 15-20 minutes to heat through, remove foil and serve hot.
Moussaka Pancake Pie
Add 75g grated cheese to the basic pancake batter – and make 8 slightly thicker pancakes.
To make the moussaka filling, heat a little olive oil in a frying pan, and add 300g minced lamb, and fry until brown
Add one aubergine (diced, and covered with salt to draw out the water for 1/2 hour, then rinsed and dried), 1 medium onion peeled and finely chopped and one clove of garlic peeled and crushed. Â When dry add 2 tsp tomato puree, and one tin (400g) chopped tomatoes, also 1/2 tsp dried oregano, a pinch of cinnamon salt and pepper and simmer until thickened.
Preheat the oven to 180C. Â Grease a shallow round oven proof dish. Â Lay a pancake in hte bottom and then layer with the moussaka mix and pancakes finishing with a pancake.
Pour over 1/2 pint Coating sauce (leaving out the cheese), sprinkle over a little cheese and bake for 45 minutes or until hot all the way through and lightly browned.
Colcannon with bacon
Make four pancakes
For the filling melt a knob of butter in a frying pan. Â Add 3, sliced rashers of streaky bacon and fry for 3-4 minutes until golden. Â Add 4 spring onions (sliced) and 225g of shredded cabbate and 1tbps of water and stir fry for a further 3-4 minutes, Â Season with black pepper and divide the filling among the four pancakes and roll upÂ