It’s Shrove Tuesday on 21st February so rather than your usual toast and jam, why not enjoy a light, savoury pancake for breakfast? They’re quick and easy to make, cost less than a loaf of bread, and there’s a topping to suit everyone...

Basic pancake recipe:
125g plain flour
Pinch of salt
1 medium egg
About 300ml milk
1 tbsp oil

Method:

Sift the flour and salt into a bowl and make a well in the middle. Break the egg into the well and a little of the milk. Mix the liquids together then gradually beat in the flour. Beat in the oil and remaining milk until you have a batter which resembles thin cream. Cover and leave to stand for 20 minutes. To make the pancakes, heat a pan and brush with a little oil. Pour a small amount of batter into the pan and swirl until evenly coated. Cook for a minute until the edges peel away. Flip and cook for another 30 seconds. Repeat the process for each pancake.

Toppings:

1. With berries and yoghurt – serve with a scattering of blueberries and raspberries, with a dollop of natural yoghurt and honey
2. With bacon and maple syrup – crisp some smoked bacon under the grill. Place on top of the pancake and drizzle with maple syrup
3. With smoked salmon and scrambled egg – place strips of smoked salmon on top of the pancake and top with scrambled egg
4. With ham and cheese – fill the pancake with grated cheese and strips of Parma ham; reheat until the cheese melts,  roll and serve
5.  With lemon and sugar – squirt with lemon juice and a liberal dusting of sugar

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