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Basic Savoury Pancake Mix Recipe


Veg HT MC 30mins

A basic savoury pancake recipe suitable for using in all savoury stuffed or filled pancake recipes.


Yield: Serves 6 Total time Keywords: Hot Vegetarian  Herbs Main Course Shrove Tuesday  Pancake Day


175g/6oz Plain Flour
Salt and Black Pepper
2 teasp dried herbs or other seasoning (See tips below)
2 Eggs
390ml/13fl.oz. Milk
Vegetable Oil for frying


1. Place the flour, salt, pepper, herbs, milk and egg in a large bowl and whisk until smooth and lump free. Transfer the batter to a measuring jug. Preheat the oven to very low to keep the first lot of pancakes warm whilst you're cooking the remainder.


2. Heat the oil in a frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan.


3. Pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer. Fry over a moderate heat, shaking the pan gently so it doesn't stick, until the underside is golden. This will only take 1-2 minutes.


4. Using a palette knife, turn the pancakes over and cook the other side for 30-60 seconds only until golden.


5. Transfer to an ovenproof plate, cover well with foil and place in the oven to keep warm whilst you repeat with the remaining batter.


End of instructions




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Tips, Options and Substitutions


Choose herbs which will compliment the filling e.g. Sage for pork or bacon

If using fresh herbs increase the amount to 1 tablespoon

Use other seasonings such as chilli powder


Serving Suggestions

Spread with a savoury filling of your choice then fold into quarters or roll up. Once filled can further be baked depending on the recipe.


Main equipment required to make this recipe


Wooden spoon or whisk

Large Mixing Bowl

Frying Pan

Spatula or fish slice


Make Ahead/Freezing

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