Pancakes are not just for Shrove Tuesday! Tasty recipe with asparagus and garlic
PUBLISHED: 14:08 04 June 2017
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Many people only enjoy pancakes on Shrove Tuesday; I feel they are greatly missing out!
If really pushed to name my favourite food it would be pancakes; they are so versatile and delicious that they make regular appearances both at home and the café all year round. They’re good for any meal of the day or as a quick snack if you have a stash in the fridge.
They are easy to make with other flours such as wholemeal or gluten free and adding herbs, spices, lemon zest etc to the batter results in great taste. They can be simply dressed with a sweet or savoury sprinkling or be bold and stuff them with a whole array of ingredients producing a hearty meal.
After our successful Charity Pancake Day in February, where over 70 were devoured by hungry diners, we wanted an excuse to do another one to spread the pancake love. The frying pans will be out to celebrate the café’s fifth birthday and raise money for our 2017 charity; Toilet Twinning - a simple way of transforming the lives of the world’s poorest people and coincidently it also coincides with world refugee day which ties in well with this year’s charity. Join us on Tuesday, June 20 from noon to 3pm.
Add some chicken or bacon to the recipe below if you fancy.
Asparagus and Wild Garlic Stuffed Pancakes
For the Pancakes:
110g/4oz plain flour
110g/4oz buckwheat flour (you can use wholemeal or just more plain flour if you prefer)
2 free range eggs
For the filling:
2 bunches asparagus, steamed or roasted
3 good handfuls wild garlic, shredded
400g/14oz cream cheese or mascapone
4 tablespoons double cream
Handful of fresh herbs, finely chopped
Salt & Pepper
In a large bowl sieve the flour and make a well in the centre. Drop in the eggs with a little milk and whisk until lump free. Continue adding milk until a consistency similar to double cream is achieved.
Heat a frying pan (non stick) with a tiny amount of oil. Cover the base of the pan with a thin coating of batter, tipping the pan for an even thickness. When the batter is just set flip it over and cook the other side for another couple of minutes. Keep warm in the low oven while you make the others.
While you make the pancakes, the filling can be cooking too. Put all the ingredients in a saucepan and heat through until piping hot and the garlic has wilted slightly.
To serve, spoon some filling into each pancake and spread down the middle. Roll up and serve with salad
More recipes at www.earshamstreetcafe.co.uk