Ah yes, Shrove Tuesday - the one excuse to literally eat everything in your house in preparation for Lent. Pancakes are great, but fancy a spicy twist on this flipping marvellous holiday?
We did some experimenting here in the Spicery kitchen to add a little kick to the average pancake filling...have a go at home (with a stack of cooked pancakes at the ready)!
Mushroom Pancake-dillas
Ingredients
1 onion - thinly sliced
500g mushrooms (any type) - thinly sliced
2 cloves of garlic - thinly sliced
1 tbsp of hot smoked Paprika
150g cheese - coarsely grated
Method
Fry the onion in a large frying pan in 3 tbsp oil for 10 minutes until soft and beginning to brown. Add the mushrooms, garlic, hot smoked Paprika and ½ tsp salt then cook for 15 minutes or until fully softened and any liquid has evaporated
Wipe out the pan then add a cooked pancake, spoon the mushroom mixture on top then add 1/2 the cheese. Place another pancake on top of this and cook until the two pancakes stick together. Flip over to brown the other side for 1 minute or until the cheese has melted completely. Repeat with two more pancakes
Chicken Pancake Fajitas
Ingredients
600g diced chicken
3 peppers (any colour) - deseeded and thinly sliced
1 onion - thinly sliced
1 ½ tsp ground cumin
1 ½ tsp chilli flakes
Method
Fry the peppers, onion and chicken over a high heat with the cumin and chilli flakes and 1 tsp salt for 15 minutes until the chicken is cooked through and the peppers are soft
Serve the chicken and pepper mixture wrapped in the pancakes with condiments of your choice - we went for cheese and guacamole!
Lemon Verbena & Ginger Syrup
Ingredients
100g sugar
2 lemons - zested and halved for juicing
2 tbsp lemon verbena
1 tbsp fresh ginger - finely chopped
Method
Boil 200ml water, the zest of the lemons, lemon verbena, ginger with the sugar until the liquid has reduced by ½ and you have a thick syrup
Stir the juice of 2 lemons into the syrup then strain this mixture into a large jug
Use in place of the standard lemon juice and add as much sugar as your teeth can take! Alternatively, dilute with cold fizzy water for delicious lemonade.
Ancho Chocolate Sauce and Hazelnuts:
Ingredients
100g chocolate (the darker the better!)
1 tbsp sugar
225ml double cream
1 tsp ancho chilli powder
A good handful of hazelnuts - roughly chopped
Method
Warm the cream with the sugar and ancho chilli powder on a low heat
Break up the chocolate into the cream mixture then cook gently until the chocolate has melted and the sauce is smooth
Drizzle the sauce over a cooked pancake and scatter over the hazelnuts...then feast!
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