SAVOURY PANCAKES & SWEETCORN MAKE ME FIRST


CRÊPES BATTER


The batter will keep in the fridge for up to 24 hours. Alternatively, cook the crêpes, layer them between sheets of greaseproof paper, and freeze them in a food bag for up to 1 month.


Makes 10


130g plain or wholemeal plain flour


Half tsp sea salt 1 egg, lightly beaten 300ml whole milk 1 tbsp butter, melted and cooled Melted butter or vegetable oil, for frying


CHICKEN & SWEETCORN PANCAKES


Serves 6


1 quantity of crêpe batter 2 tbsp butter 3 leeks, finely sliced 6 chicken thighs, cut into thin strips Good glug of white wine Sea salt flakes Freshly ground black pepper 150g sweetcorn kernels 180g Cheddar, grated


1 Melt the butter in a frying pan set over a medium heat and add the leeks and chicken. Fry, stirring frequently, until the leeks are soft and the chicken is cooked through and starting to colour.


2 Add the wine, scraping the bottom of the pan as it bubbles up and reduces. Season generously with salt and black pepper, then set aside.


1 In a mixing bowl, whisk together the flour and salt, and make a well in the centre. In a jug, whisk together the egg, milk and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat or the crêpes will become tough.


2 Leave to stand for at least 30 mins. The batter will thicken over this time, so stir in 1–2 tbsp cold water before cooking.


3 Preheat the grill to high and set the oven rack about 10cm from the grill. Heat a non-stick ovenproof frying pan or crêpe pan over a medium–high heat and pour in a small ladleful of the batter, swirling to coat the base.


4 Cook for approx. 30 secs, then top with one-sixth of the chicken and leek mixture, and one-sixth of the corn. Cook for 2 mins until golden and cooked underneath, then remove from the heat.


5 Scatter over one-sixth of the cheese and place under the grill for a further 2 mins until the cheese is bubbling. Serve immediately and repeat with the remaining batter and toppings.


Posh Pancakes by Sue Quinn, published by Quadrille Publishing Ltd.


MEXICAN PANCAKES WITH SMOKY CORN SALAD


Masa harina is an authentic Mexican flour made from corn kernels that are soaked in lime water before being finely ground. It makes for delicious pancakes; here stuffed with oozy cheese and juicy kernels of corn.


Makes 8


FOR THE PANCAKES 100g masa harina 50g self-raising flour Half tsp baking powder 1 tsp sea salt flakes 1 tsp smoked paprika


100g queso fresco cheese (or feta) cut into small cubes 1 corn cob, kernels sliced off 2 tbsp vegetable oil


FOR THE SALAD 2 corn cobs Olive oil, for brushing


2 large handfuls of fresh mint leaves, torn


2 large handfuls of fresh parsley leaves, torn


2 large handfuls of fresh coriander leaves, torn


1 bunch spring onions, finely sliced 60ml lime juice 90ml olive oil Sea salt flakes Freshly ground black pepper


1 Start with the corn for the salad. Heat a chargrill pan until very hot and brush the two corn cobs with oil. Cook for approx. 10 mins, turning frequently, until tender and charred. When cool enough to handle, slice off the kernels using a sharp knife, place in a salad bowl, and leave to cool.


2 Meanwhile, make the pancakes. Whisk together the masa harina, flour, baking powder, salt and paprika. Gradually stir in 250ml of cold water to make a thick batter. Fold in the cheese and the uncooked corn kernels.


3 Heat 1 tbsp of the oil in a large frying pan and add large spoonfuls of the batter, flatting them into patties. Fry over a medium–high heat for approx. 4 mins on each side, until golden and cooked through. Transfer to a plate in a 150C/gas 2 oven as you go while you cook the rest of the batter, adding the remaining oil to the frying pan to cook the second batch.


4 To serve, add the remaining salad ingredients to the salad bowl and toss to coat. Serve two pancakes per person, topped with a generous scoop of the salad.


Posh Pancakes by Sue Quinn, published by Quadrille Publishing Ltd.


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