Pancakes are a great way to turn leftovers into an exciting meal. These are loved by children, or ideal as a q....
Chef’s tip from Lyndon
The fruit will sink to the bottom of the mixture, so try to spoon from the bottom of the bowl each time so every pancake has fruit in it.
Fruit that is very ripe such as pears or berries. Odds and ends of nuts, seeds or dried fruit.
Use fresh fruit instead of dried, including: pears, blackberries, raspberries, apricots, peaches, damsons, plums, cherries or tropical fruit. You can also add chopped nuts or seeds. Try also making savoury pancakes by replacing the fruit with vegetables and omitting the sugar topping.
Add grated lemon or orange zest, mixed spice, ground ginger, nutmeg or cinnamon.
For best results, cool down quickly (ideally within an hour), place in an airtight container, label and then pop in the freezer. Store with greaseproof paper between each pancake, you can then take out as many as you need at a time. Defrost in the fridge, ideally overnight, and use within 24 hours after defrosting. Reheat in microwave or covered in foil in the oven, heating thoroughly until piping hot.
Vegetarian and vegan options
Suitable for vegetarians. A vegan version can be made with egg substitute and soy, rice or almond milk available from health food shops.
Can be made using gluten-free flour, soya milk and lactose-free egg substitutes.
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