Pizza Pancakes and Chocolate Breakfast Pancakes

Shrove Tuesday is in February this year, so I thought we’d go down the pancake route. First up we have a super easy and delicious savoury option. Pizza pancakes  Makes about 6 pancakes - depending on the size of your pan.

For the pancakes

100g plain flour (or gluten free equivalent)

2 eggs

250 ml milk or dairy free alternative.

1 tablespoon melted butter or light olive oil

Filling

A packet of hard mozzarella slices (or similar - edam or emmental work well too) - again it depends on the size of your pancakes - one slice for a small pancake, 2 slices for a large.

Punnet of cherry tomatoes, sliced

Bunch of spring onions (topped and tailed) finely chopped.

A handful of fresh basil leaves, torn.

1. Beat the eggs, milk, melted butter together in a bowl.
2. Sift in the flour, and beat with a whisk to ensure no lumps.
3. Grease your frying pan with a little butter or light olive oil and place over a medium heat to warm up.
4. Pour the pancake mix in, swirl it around to make your crepe and when it starts to bubble, flip it over and cook on the other side.
5. Once ready place on a sheet of kitchen towel and repeat the process with the rest of the mixture (you may need to re grease the frying pan at some point)

ASSEMBLE!

1. Once the pancakes are done you want to place a slice or two of mozzarella in the middle. Then add the tomatoes, spring onions and torn basil.
2. Fold each pancake into a parcel (if your pancakes are too small like mine you can just roll them up as I did.
3. Once rolled up either place under a grill for a few minutes, or into a preheated oven or you can return them to a clean, lightly greased frying pan and cook each parcel for a couple of minutes on each side over a medium heat to melt the cheese.

Serve with any leftover cherry tomatoes.

Chocolate breakfast pancakes.

This recipe doubles up as a Valentine's day breakfast or dessert!

 Makes around 12 pancakes, serves 4. Half the ingredients to serve 2.

185g plain flour (or gluten free alternative)

25g cocoa powder

2 teaspoons baking powder

4 tablespoons maple syrup

2 large eggs

200 ml milk (or dairy free alternative)

2 tablespoons vegetable oil or melted butter

1. Beat the eggs, milk and vegetable oil together.  Then mix in the flour, cocoa and baking powder.  If the mix feels too thick, add a little more milk, and if it needs thickening up a bit, add some more flour.
2. Pour the batter into your frying pan (making the shape and size you desire).
3. When the surface starts to bubble ( a minute or two) flip it and cook the other side - again for a minute or two.
4. Transfer the cooked pancake to a plate and repeat the process until all the batter is used up.
5. Re-grease the pan if the pancakes start to stick.

If you want the heart shaped, you can just cut them into heart shapes using some kitchen scissors (or better still, pour the batter into the pan as heart shapes rather than the circular shape we’re more familiar with).

Served here with strawberry jam, white chocolate chips and drizzled with peanut butter. Other serving suggestions, fruit, yogurt, nutella, chopped nuts and seeds.

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