5 Ways to enjoy pancakes

Lacking pancake inspiration for Shrove Tuesday? Check out our top 5 sweet and savoury recipes.

Lemon and Blueberry pancakes

Serves: 6

35 calories per serving

Ingredients

  • (to make 6 pancakes) basic pancake batter
  • 2 tbsps low-fat lemon curd
  • 1 tbsp caster sugar
  • 200g blueberries
  • 1 pinch ground cinnamon
  • Method

    Spread the warm pancakes with the lemon curd and sprinkle with the blueberries.

    Roll up and sprinkle with caster sugar then warm through in a low oven.

    Serve warm with 3% fat Greek yogurt.

    Spinach pancakes

    Serves: 2

    142 calories per serving

    Ingredients

  • 1 pinch ground nutmeg
  • 80g fresh baby spinach leaves or 45g frozen spinach, defrosted
  • 110ml unsweetened soya milk
  • 65g plain flour
  • 1 pinch salt
  • rapeseed oil spray
  • Method

    Place all of the ingredients except the rapeseed oil into a blender and whizz until smooth.

    Preheat a frying pan and add a couple of sprays of the rapeseed oil. Pour either a quarter or half of the batter mixture (depending on whether you want 4 small pancakes or two larger ones) into the frying pan once hot and cook for 1-2 minutes on each side.

    Serve warm on their own or with a filling of your choice. These work well with sweet and savoury fillings.

    Nectarine & blueberry pancakes

    Serves: 8

    102 calories per serving

    Ingredients

  • 120g plain flour
  • 1 tsp baking powder
  • 2 tbsps low-fat yoghurt
  • 1 tsp ground ginger
  • 1 egg
  • 1–2 tbsps skimmed milk
  • 2 nectarines, sliced
  • 150g blueberries
  • 2 tbsps maple syrup
  • Method

    Sieve the flour into a mixing bowl. Add the egg and 1 tablespoon of yogurt. Mix together using a whisk adding sufficient milk to form a thick paste. Mix in the ginger.

    Heat a non-stick frying pan and spray lightly with oil spray. Drop the mixture into the pan using a dessertspoon. Cook for 1 minute on each side. Remove from the pan and keep warm.

    In a separate pan heat the nectarine and blueberries with the maple syrup. Serve the pancakes with the hot fruit and low fat yogurt.

    TIP - you can use any fruit of your choice.

    Cheese and ham pancakes

    Serves: 4

    255 calories per serving

    For the pancake batter

  • 1 egg
  • 150ml semi-skimmed milk
  • 100g plain flour
  • 2 tbsps low-fat yoghurt
  • For the filling

  • 500ml semi-skimmed milk
  • 4 tsps cornflour
  • 4 slices wafer-thin ham, chopped
  • 1 tbsp chives, finely chopped
  • 2 leeks, chopped
  • 1 tsp vegetable stock powder
  • black pepper
  • 50g reduced-fat or low-fat mature cheese, grated
  • Method

    Preheat the oven to 200°C, 400°F, Gas Mark 6. Sieve the flour into a mixing bowl. Add the egg and 1 tablespoon of yogurt. Mix together using a whisk adding sufficient milk to form a smooth batter.

    Heat a non-stick frying pan and spray lightly with oil spray. Drop the mixture into the pan using a ladle. Cook for 1 minute on each side. Remove from the pan and keep warm.

    Mix the cornflour to a paste with a little of the milk, heat the remaining milk in a saucepan with the leeks. Whisk in the cornflour to thicken adding the stock powder and black pepper.

    Simmer for 2 minutes, then remove from heat and stir in the ham and grated cheese.

    Spoon into each pancake and roll up, placing in an ovenproof dish. Bake in a preheated oven for 10 minutes, until heated through. Serve hot sprinkled with chives and garnished with salad leaves.

    TIP - Make the pancakes in advance for a quick assembly meal.

    Sultana Pancakes

    Serves: 6

    122 calories per serving

    Ingredients

  • 100g plain flour or gluten free plain flour
  • 2 tbsps low-fat yoghurt
  • 2 tbsps vanilla sugar
  • 1 egg
  • 1–2 tbsps skimmed milk
  • 20g sultanas
  • Method

    Sieve the flour into a mixing bowl. Add the egg and 1 tablespoon of yogurt. Mix together using a whisk adding sufficient milk to form a thick paste. Fold in the sultanas.

    Heat a non-stick frying pan and spray lightly with oil spray. Drop the mixture into the pan using a dessertspoon. Cook for 1 minute on each side. Remove from pan, sprinkle with vanilla sugar and keep warm.

    Allow to cool and wrap in foil. Serve with home-made jam or fresh fruit.