Shrove Tuesday is now gone but I’d like to think that pancakes can return to Lia’s kitchen before the next one in 2014.
Pancakes don’t always have to be overindulgent naughty treats. Not that there’s anything wrong with that.
I hope this post becomes a quick and easy pancake recipe reference and an inspiration for an alternative savoury filling.
This recipe was given to me by Dan Green who, hat’s off to him, makes the best pancakes I have ever had-he flips them and all that! I just followed his instructions to make the batter, made a filling with what we had in the fridge and watched him put the pancakes together skilfully for us.
Aubergine and fenugreek pancake filling ingredients
1 small aubergine, cubed in 2cm pieces
Half an onion finely chopped
Half a tin of chopped tomatoes
Pinch of cinnamon powder
3-4 handful fresh fenugreek leaves roughly chopped
100gr or more grated cheddar
Stir fry the aubergine, onion and a pinch of salt for five minutes.
Add the chopped tomatoes and cinnamon, stir and cook for five to ten minutes on low heat until soft and cooked.
Season with some salt and pepper (2-3 pinches of salt suggested).
When nearly ready add the fresh fenugreek.
Add the cheese when filling the pancake in the pan and whilst the second side is cooking.
You can optionally add some fresh baby spinach leaves when filling the pancake.
This is enough filling for four small pancakes.
Pancake Batter ingredients
125gr Spelt or whole meal flour
300 ml milk
A pinch of salt
Knob of butter from frying
Add all ingredients (not the butter) and whisk to mix well.
Let the batter sit in the fridge for 20 minutes or until you prepare your fillings.
Heat a non stick frying pan on high heat.
Melt enough butter to coat the pan’s surface.
Add about a ladle full of batter in your pan.
Lift and swirl until the batter evenly covers all the surface and almost ‘licks’ its sides upwards. 
Lower the heat and cook for a minute or until ready-that’s when it’s easy to flip.
Flip and whilst the pancake is cooking fill with preferred filling and cheese , or fruit and chocolate.
Fold in four in the pan.
This amount of batter should give you six small pancakes and plenty for two people.
Enjoy whilst hot!
 This should help you flip the pancake easier.