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Wholemeal pancakes with onions, lardons and gruyère
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Inspired by the buckwheat crêpes I ate in France recently, these pancakes use wholemeal flour, which has a nutty flavour that complements the savoury filling. This is a good lunch on a cold day.
60g plain wholemeal flour
60g plain flour
Pinch of salt
1 medium egg, lightly beaten
For the Filling:
Sunflower oil, for fryingKnob of butter
1 large onion, finely chopped
200g pack bacon lardons
100g Gruyère cheese, grated
You can enhance a plain pancake with all manner of sweet or savoury fillings - generally, the simpler the better. WFI's favourites include banana and chocolate or maple syrup and ice cream for the sweet-toothed, while savoury options include mushrooms cooked with a little cream and brandy or ham, cheese and a fried egg.
A dish of classic crêpes suzette (pancakes cooked with butter, orange juice and brandy) is hard to beat. See Waitrose Food for All Seasons (Dorling Kindersley; £14.99) for a recipe.
Give extra nutty flavour to pancakes that will include a robust savoury filling by using half plain and half spelt flour.
Cooked pancakes can be cooled, then interleaved with greaseproof paper, wrapped, and kept frozen for up to 1 month.
Typical values per serving:
This recipe was first published in February 2006.