RECIPE AND VIDEO: What a flipping good pancake

Mark Jones, 38, a chef tutor at West Nottinghamshire College showed us his take on the traditional dish.

Shrove Tuesday is traditionally a day of gorging before the fasting period of Lent.

The tutor at the college, on Nottingham Road, for eight years has given your Chad a recipe which anyone can have a go at this pancake day, which this year lands on Tuesday, February, 13. His banana and toffee pancakes will be a treat for anyone with a sweet tooth - and are easy to make.

He said: “The caramel sauce you will have to watch, but everything else you can do.”

Mark also said the trick to a perfect pancake flip is ‘all in the wrist’, but you do not have to flip the pancake for it to be perfect.

Mark has worked in various top chefs, including Rick Stein, and sometimes appears as a guest chef at The Black Bull, Mansfield.

He said: “Pancakes go with every season in summer. You can have them with fruit and creme fresh.

“They can also be savoury by just adding salt.”

If you don’t fancy cooking for yourself head down to the Refined Restaurant on the campus which is opened every Wednesday, Thursday and Friday.

Recipe

Pancakes x 6 portions

15g caster sugar

2 eggs

250ml Milk

150g Plain flour

¼ tspn Ground Cinnamon

Filling

120g low fat cream cheese / greek yogurt

3 ripe bananas

Toffee sauce:

40g Caster sugar

150ml single/double cream

40g Butter

Vanilla essence (optional)

Method

Place the caster sugar and flour into a bowl, make a well in the centre, crack the eggs and start to mix the ingredients together. Add the milk slowly and beat until smooth. Heat oil in a small frying pan so that it coats the whole surface. Pour a small ladle of pancake batter into the pan. Tilt the pan to coat the whole surface and cook for 2-3 minutes. Flip the pancake over and cook for a further minute. Slide the pancake onto a plate spread cream cheese over the centre of each, add slices of banana. Fold each pancake in half and then in half again. For the sauce, add the sugar and heat until turns a golden brown colour, whisk in the cream, butter and vanilla essence, bring to the boil, whilst stirring with a wooden spoon. Remove from heat and pour over pancakes.