It’s Pancake Day next Tuesday. For a bit of a difference ditch the sweet and go for the savoury. Here’s one suggestion...
Souffled broccoli & stilton pancake
110g buckwheat flour
100g purple sprouting broccoli (or calabrese) washed
50g watercress, washed
1 tsp dijon or coarse grain mustard
Put a large pan of salted water on to boil. Put 2 tsp of the buckwheat flour into a small bowl and keep to one side.To make the pancake batter, put the remaining flour and a pinch of salt in a large bowl. Crack in one egg. Add a good splash of milk and whisk together to form a thick, smooth paste. Gradually whisk in more milk, until you’ve used half of the milk. Whisk in 2 tbsp cold water.
Preheat oven to 200˚C/gas 5. Melt half the butter with 1 tbsp oil in a small pan. Use kitchen paper dipped in a little of the butter and oil to grease a non-stick pancake pan. Ladle in batter to just cover the pan, rolling it around to spread it out.
Cook on a medium-high heat for 1½ minutes, until small bubbles start appearing. Carefully turn with a fish slice. Cook for another minute, until golden underneath. Remove to a plate, cover with greaseproof paper or foil, and repeat until you have four good pancakes.
Melt the rest of the butter in a pan, add the reserved flour and cook gently, stirring, for two minutes. Lower the heat right down and whisk in two-thirds of the remaining milk. Increase the heat slightly and stir until the sauce has thickened. Add the mustard and stilton and season to taste. Leave to cool for three minutes. Meanwhile, boil the broccoli in the pan of water for three minutes. Drain.
Divide the remaining eggs into yolks and whites. Stir the egg yolks and drained broccoli into the sauce. In a separate bowl, whisk the egg whites until they form soft, but firm peaks. Fold a large spoonful of the egg white into the broccoli mixture, then carefully fold in the rest, keeping as much air in the mix as you can. Put the pancakes in a baking dish and spoon some of the veg mixture down the middle of each pancake. Fold over on both sides to make an open-ended parcel. Bake for 20 minutes. Pick any larger stalks off the watercress and serve with the pancakes, when cooked.