Pancake Day 2020: Alternative recipes from couscous to mushrooms and pancetta

Don’t have a sweet tooth? These savoury versions of a beloved classic means you can still take part in the most sacred of British traditions

Swap sugar for salt and chocolate chips for bacon (The Mushroom Bureau)

Mushroom griddled pancakes with pancetta and chilli flakes

Prep: 5 mins
Cook: 10 mins

Serves 4

For the pancakes

80g closed-cup mushrooms, roughly chopped
150g plain flour
150ml milk
1 egg
Pinch of salt
1 tsp baking powder

To serve

40g pancetta cubes
1 courgette, spiralised
1 lemon, juice and zest
1 tbsp chilli flakes
1 garlic clove, very finely sliced
Handful of hazelnuts, toasted and roughly chopped
Handful of parsley

Heat a saute pan with a little oil. Fry the pancetta with the garlic until both are crisp and golden. Add the courgette spirals, lemon juice and zest and set aside.

Make up the pancake batter by whisking together the mushrooms, flour, milk, egg, salt and baking powder.

Heat up a non-stick pan with a little butter. Pour in a ladleful of the mixture into the pan to create a 10cm wide pancake. Fit as many as you can in the pan. Cook gently on a low heat until bubbles form on the surface and the underside is golden. Flip until golden on the other side. Repeat until you finish the batter (you should get about 8).

Top the pancakes with the pancetta and courgette mix, sprinkle with chilli flakes, hazelnuts and parsley. Serve immediately.

Recipe from justaddmushrooms.com

Tenderstem broccoli and couscous pancakes

Prep: 30 mins
Cook: 10 mins

Serves 6

150g tenderstem broccoli
50g raw couscous
80g crumbled feta
1 clove finely chopped garlic
3 sprigs finely chopped mint
3 sprigs finely chopped parsley
2 pinches dried chilli flakes
3 eggs, whisked
2 tbsp plain yoghurt to serve (optional)

Blanch the tenderstem broccoli in boiling salted water until bright green, drain and leave to cool. Once cooled blend in a food processor until finely chopped.

Measure the couscous into a bowl and cover with 60ml of boiling water, which should just cover the couscous. Cover with cling film for 5 minutes until completely absorbed. Once cooked run a fork through the couscous to fluff it up.

Add the chopped tenderstem broccoli, feta, garlic, mint, parsley, chilli, eggs, salt and pepper to the couscous and mix thoroughly.

Heat a non-stick frying pan on a medium heat with some olive oil and spoon 1 and half tablespoons of the mix into the pan

Fry until golden brown on both sides.

Serve with a sprinkle of feta and a couple of pieces of steamed Tenderstem broccoli on top, or add a dollop of yoghurt.

Recipe from tenderstem.co.uk