pancake fillings
Pick up a pack of ready-made, or follow one of our supersimple pancake recipes at bbcgoodfoodme.com then choose a delicious filling Recipes CASSIE BEST Photograph WILL HEAP
Creamy garlic & thyme mushrooms
lemony mix over 2 warm sweet pancakes and roll or fold up.
Choc chip, peanut butter & banana
PER SERVING 621kcals,
SERVES 2 PREP 10 mins Heat 1 tbsp COOK 15 mins Easy olive oil and 1 tbsp butter in a large frying pan. Add 3 finely sliced garlic cloves and cook until golden. Tip in 250g pack sliced, mixed mushrooms, 2 tsp thyme leaves and seasoning, and cook for 5 mins. Add 100g cream cheese and stir until smooth. Divide the mix between 2 warm savoury pancakes, roll or fold up, and serve with a green salad, if you like.
PER SERVING 517kcals, protein 12g, carbs 51g,
SERVES 4 PREP 5 mins NO COOK Easy Mix 6 tbsp smooth peanut butter with 2 tbsp icing sugar, 2 tbsp milk and 50g chocolate chips. Spread the choc-chip mix over 4 warm sweet pancakes. Top with ½ sliced banana. Fold up and sprinkle with a few chopped peanuts, if you like.
fat 34g, sat fat 13g,
PER SERVING 630kcals, protein 11g, carbs 26g, fat 53g, sat fat 25g, fibre 3g, sugar 4g, salt 1.2g
Honeycomb butter SERVES 2 PREP 5 mins plus chilling In a bowl, bash a 40g NO COOK Easy Crunchie bar with the end of a rolling pin into chunky crumbs. Add 50g soft butter, 1 tbsp honey and a pinch salt, then tip mixture onto a sheet of cling film and roll into a sausage shape. Twist the ends to tighten, then chill for 30 mins. Top 2 warm sweet pancakes with a slice of Honeycomb butter and an extra drizzle of honey.
fat 29g, sat fat 15g, fibre 1g, sugar 29g, salt 0.2g
Ham, spinach & Gruyère SERVES 4 PREP 5 mins COOK 5 mins Easy Empty a 250g bag spinach into a colander. Pour over a kettleful of boiling water and allow to stand for a few mins to wilt and cool. Squeeze out excess water, then roughly chop. Put 4 savoury pancakes on a board. Divide 4 large slices ham, 200g grated Gruyère and the spinach between them, then fold each pancake in half. Fry the pancakes in a non-stick frying pan for 2 mins on each side or until golden and crispy with a melting middle.
fibre 3g, sugar 44g, salt 0.4g
PER SERVING 524kcals,
PER SERVING 645kcals, protein 8g, carbs 58g,
protein 26g,
fat 42g, sat fat 23g, fibre 1g, sugar 38g, salt 1.7g
carbs 26g, fat 40g, sat fat 16g, fibre 2g,
Lemon curd mascarpone
sugar 5g, salt
SERVES 2 PREP 5 mins NO COOK Easy Put 100g mascarpone, zest ½ lemon, 1 tbsp lemon juice and 2 tsp icing sugar in a bowl and mix to combine. Swirl through 2 tbsp lemon curd, then set aside. Spoon the creamy
2.5g
100 BBC Good Food Middle East February 2012
protein 14g, carbs 64g,
Food styling val barrett | Styling sue rowlands
5 WEEKEND