Pancakes are great any time of year, not just on pancake day. If you’re clever about it, you can add extra ingredients to the batter or use different flours to create different textures and add subtle flavours. All of these variations can be adapted from the original pancake recipe at the bottom of this post.
Parmesan cheese and dried oregano create a delicious savoury pancake which can be used to substitute pasta in lasagne and cannelloni dishes or cut into thin strips for an alternative to spaghetti. Add a handful of grated Parmesan and a pinch or two of oregano into a plain batter.
Milled seeds are a great way to get hidden goodness into fussy eaters. The texture is slightly thicker than a plain pancake batter but they taste just as good. Flaxseed and goji berry is a favourite in our house at the moment but you could also use milled hemp or linseed. There is a great range available from Linwoods in a variety of different flavours and they all work the same, just remember to use half a cup of flour and half a cup of milled seeds in your mix.
Salt & pepper or mixed herbs can also be added to a plain pancake batter for a savoury twist on a regular pancake and work well served with cream cheese and salmon or prawns mixed in. Just add as much, or as little of each as you like on top of the original recipe.
Porridge oats can be used in your pancake batter to create a chunky, heavier pancake which is good for breakfast dishes. This makes a healthy and hearty start to the day. Pancakes like this are best served with a good dollop of chocolate spread and a banana or fresh berries. Use 3/4 of a cup of flour to 1/4 of a cup of oats for these yummy pancakes.