Savoury Pancake Day Recipes

4 tbsp tomato and herb pizza topper sauce

40g mozzarella (torn into pieces)

50g chargrilled peppers in oil (drained)

6 pitted black olives (sliced)

50g self-raising flour

1 tbsp sugar (optional)

1 large egg

75ml milk

15g butter

Preheat the oven to 180℃/fan 160℃/Gas 4

Mix flour and sugar in a bowl

Beat in the egg and then milk a little at a time until batter is smooth and lump free

In a hot pan or flat grill, brush butter over cooking surface and pour 1/4 cup measures for each pancake

When large bubbles form on the surface of the pancake, flip over and cook until lightly golden on the other side

Make 2 pancakes, lay them out on a greased baking tray, then spread with tomato and herb pizza topper sauce

Scatter over the mozzarella, peppers and olives, then cook for 3 mins, until the cheese starts to melt

60g ricotta

1 large egg

15g butter (melted)

75ml semi-skimmed milk

50g self-raising flour

75g sweetcorn kernels

1 tbsp vegetable oil

Whisk the ricotta, egg, butter and milk together in a jug.
Sift the flour into the jug, whisk until smooth, then add the sweetcorn kernels

Heat the oil in a frying pan over a medium heat

Pour in enough mixture to make a pancake about 10cm wide (the size of a saucer)

Fry until bubbles form on top of the mixture and the base is golden

Carefully flip the pancake over and cook for a minute more

Repeat until all the mixture is used up