Winter warming pancake recipes

Pancake

• 50g plain flour
• 1 egg
• 150ml semi-skimmed milk
• Light olive oil or sunflower oil
• Salt

Spiced pear filling

• 3 pears: peeled, cored and chopped
• 2 tbsp sultanas
• 1 tsp ground cinnamon
• 1 heaped tsp ground ginger
• 1 star anise
• Squeeze of lemon juice
• 50ml water

1. Start by preparing the filling. Place all the ingredients in a small saucepan and bring to the boil. Turn down the heat and simmer gently for about 20 minutes until the pears have become tender (you may need to add a little more water depending on how firm your pears are, but the mixture shouldn't be too wet, or you'll have a soggy pancake!)
2. Once cooked, take the pear compote off the heat and leave to cool.
3. Now make the pancake batter by adding the flour and pinch of salt to a bowl. Make a well in the centre and crack an egg into it, then add 25ml of the milk and 2 tsp of oil and whisk until you have a smooth paste. Gradually add the remaining milk, whisking as you go, until you have a consistency similar to single cream.
4. To make the pancakes, wipe a small saucepan with oil, then ladle in one quarter of the batter and tilt the pan for an even layer. Cook for 30 seconds then flip over to cook the other side. Repeat for each pancake.
5. Fill each pancake with the compote, and either serve with crème fraiche or yoghurt and chopped walnuts, or have them plain.

Pancakes

• 50g plain flour
• 1 egg
• 150ml semi-skimmed milk
• Light olive oil or sunflower oil
• Salt

Chicken and mushroom filling

• 1 tbsp olive oil
• ½ onion, finely chopped
• 1 garlic clove, peeled and chopped
• 100g mushrooms
• 200g leftover chicken, shredded
• 1 tbsp lemon zest
• 2 tbsp crème fraiche
• 2 tbsp tarragon, chopped
• Salt
• Black pepper

1. Start by preparing the filling. Heat the oil in a saucepan over a medium heat, then add the onion and garlic and cook for 5 minutes until soft. Now add the mushroom and cook for another two minutes.
2. Add the chicken and lemon zest along with a splash of water, and cook for another 3 minutes. Take off the heat and stir in the crème fraiche and tarragon, then season with salt and pepper.
3. Now make the pancake batter by adding the flour and pinch of salt to a bowl. Make a well in the centre and crack an egg into it, then also add 25ml of the milk and 2 tsp of oil and whisk until you have a smooth paste. Gradually add the remaining milk, whisking as you go, until you have a consistency similar to single cream.
4. To make the pancakes wipe a small saucepan with oil then ladle in one quarter of the batter and tilt the pan for an even layer. Cook for 30 seconds, then flip it over to cook the other side. Repeat for each pancake.
5. Fill each pancake with the chicken mixture and serve with a crisp salad.