PANCAKE Day on Tuesday is traditionally a day of indulgence, before giving up any naughty, sugary treats for Lent.

But pancakes don’t have to be sweet, the savoury versions are just as delicious, if not more so, particularly when made with the best ingredients.

Celebrity chef Brian Turner has developed this recipe for using Tabasco pepper sauce to draw out the flavours of mushrooms and give them a gentle kick.

The dish is simple, effective and delicious.

SERVES 4
Ingredients
For the filling:

25g (1oz) unsalted butter
115g (4oz) button mushrooms
1tsp Tabasco pepper sauce
Salt and freshly ground black pepper
15 rashers streaky bacon
1 tbsp chopped fresh parsley

For the pancakes:

225g (8 oz) plain flour
1 tsp baking powder
½ tsp salt
1 medium egg, beaten
150ml – 200ml milk (add more milk for a thinner consistency)

Method

Preheat the oven to 200C/Gas 6. Melt the butter in a medium pan. Cut the mushrooms into small dice and cook in the butter and Tabasco until drying out, about four minutes, then season.

Cook the rashers of bacon in the preheated oven until well done and crisp – see below.

Take out and chop three of the rashers into fine bits, leaving the others whole. Add the bacon bits and parsley to the mushrooms.

Now for the pancakes. In a bowl mix the flour, baking powder and salt together, then make a well in the centre and add the beaten egg. Stir, adding enough of the milk to make a stiff batter.

Stir in the mushroom, bacon and parsley mixture.

Heat a griddle or frying pan and place on it a 5cm (2½in) greased metal ring. Using a tablespoon, drop a spoonful of batter into the ring and leave to set and colour for a few minutes.

Turn over, remove the ring and allow to cook on the second side. Each pancake takes about five minutes to cook. Store inside a tea-towel until all are cooked. You should have about 12 pancakes.

Stack three pancakes on each plate, with two pieces of a halved rasher between each pancake, and two on top (three whole rashers for three pancakes).

Try cooking the bacon rashers between two baking sheets in the preheated oven. This isn’t necessary but it keeps them flat and makes them easier to use in so many ways.

Pour 2oz melted butter with 1 tsbp chopped parsley over each plate of pancakes to serve.