Preparation time: 15 minutes
Total cooking time: 15 mins
Serves: 2-3
I’ve loved pancakes ever because I was a kid. Back then we utilised to have them sprinkled with lemon and sugar, but there’s so a lot more it is possible to do instead.
Sweet or savoury, hot or cold - yes seriously… attempt them with cream cheese, smoked salmon and snipped chives or dill. Delish as a starter or light lunch.
Pancake batter is cheap and easy to make plus a best base for all kinds of fillings. Leftovers are ideal, so have a rummage through your fridge and store cupboard and see what you possibly can come up with.
It went down a storm last year when I did a live broadcast from my kitchen and is still the No.1 fave filling with my kids.
I’ve kept back the legs from the roast duck we had on Sunday and rather than acquiring plum sauce, I’ve adapted the plum conserve I told you about the other week.
It’s brilliantly versatile stuff. Just drizzle above shredded duck, spring onion and cucumber and voila! A somewhat bastardised version of Chinese crispy duck admittedly, but delicious all the same.
BBC Wilts presenter, Sue Davies tried a single on air and thought it came from a restaurant! If you need to go vegetarian, how about a crunchy vegetable stir fry? Most significant supermarkets sell packs of prepared prepared vegetables. Search for 1 containing bamboo shoots, beansprouts and water chestnuts and either make your personal dressing like I did or buy some ready made.
Otherwise, how about a classic chili wrap using pancakes as the wrap?
Try chopped banana, whipped cream, a drizzle of Askeys toffee sauce plus a scattering of toasted almonds. Oh My God! It would be to die for.
If you need to be very bad, how about having this decadently rich and luxurious filling…cherry brandy chocolate truffle (but add whole Morello cherries).
Ingredients:
Preparation Time: 10 minutes, plus 30 minutes resting
Cooking Time: 15 minutes
three months in freezer
Directions:
100g plain flour
1. Remove and discard any fat and some from the skin through the duck. Cut the duck into tiny pieces (bite-sized). Then remove all of the duck on the wok.
275ml milk
pinch salt
Sunflower oil
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