Pancakes with a twist

13:40 04 March 2011

Try something a bit different this Pancake Day, with Canned Food UK's Toffee Apple - perfect for those with a sweet tooth- and Mini Dip pancakes - an interesting savoury alternative.

Toffee Apple Pancakes

Serves 4

Ingredients

1 x 395g can apple pie filling
1 x 425g can custard
250g plain flour
4 medium eggs
650ml semi-skimmed milk
5 Devonshire toffees cut into chunks
75g caster sugar
2 tbsp Calvados (optional)
sunflower oil, to fry
Pinch of salt

Method

1. To make the pancakes, sift the flour into a large bowl with a pinch of salt. Make a well in the centre and add the eggs and a little of the milk. Whisk together until well mixed. 
2. Whisking continuously, add the remaining milk, the sugar and Calvados.
3. Heat a 25cm non-stick frying pan and lightly oil the base. Add enough batter into the hot pan to cover the base.
4. Heat for 45-55 seconds on each side, until golden. Keep the pancakes warm.
5. Pour the apple filling into a pan, add the toffee.  Heat gently until just simmering but not boiling.
6. Pour the custard into a small pan and heat gently for 2-3 minutes until just simmering.
7. Spoon the custard onto half the pancake and top with the apple filling. Fold the pancake over and serve.

Mini Dip Pancakes                                                                           

Serves 4

Ingredients

125g self-raising flour
5ml (1 level teaspoon) baking powder
1 medium-sized beaten egg
150ml milk
145g can processed peas, drained
165g can corn niblets, drained
1 tsp vegetable oil
cherry tomatoes
1 tbs Greek yoghurt
diced cucumber

Method

1. Make a ‘well’ in 125g self-raising flour and 5ml (1 level teaspoon) baking powder. Add 1 medium-sized beaten egg. Gradually add 150ml milk and mix to a smooth batter.
2. Carefully mix 1 x 145g can processed peas and 1 x 165g can corn niblets (both drained).
3. Heat a non-stick frying pan and add a teaspoon of vegetable oil. Use a tablespoon to drop a spoonful of the mixture into the pan.
4. Cook each pancake for 1 1/2 minutes on each side or until golden brown.
5. Serve with halved cherry tomatoes, and a tablespoon of Greek yoghurt mixed with diced cucumber.