Flip out with tasty pancake varieties

It’s that time of the year again when we whisk ourselves into a frenzy at the prospect of pancakes for dinner — and the more eggs the batter.

Bord Bia estimates 15m of its “quality assured” eggs will be cracked, whisked, flipped and munched, as the population dig out the crepe pans from the cupboard.

According to the Irish Egg Association, the traditional Irish pancake with lemon and sugar may evoke memories of childhood, but many households are opting for savoury varieties.

To give a flavour of the different options, the association has enlisted the help of TV chef Catherine Fulvio. On its website, eggs.ie, she features in a series of “video recipes” showing viewers how to make traditional varieties as well as variations including goat’s cheese with roasted red peppers and pesto; and smoked salmon with cream cheese, horseradish and herbs.

Flipping great recipe

INGREDIENTS

* 100g plain flour

* Pinch of salt

* 1 Bord Bia Quality Assured egg

* 300ml milk

* 1 tablesp melted butter or sunflower oil

METHOD

Sift the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well, add the melted butter or oil and half the milk. Gradually draw the flour into the liquid by stirring with a wooden spoon until all the flour has been incorporated, then beat well to make a smooth batter. Stir in the remaining milk. Alternatively, beat all the ingredients together for 1 minute in a blender or food processor. Leave to stand for about 30 minutes, stir again before using.

To make the pancakes, heat a small heavy-based frying pan until very hot and then turn the heat down to medium. Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly (about 2 tablesp), tilting the pan so the mixture spreads evenly. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over with a palette knife or fish slice and cook the second side.