Using any leftover yorkshire pudding batter you can make up a posh pancake brunch. We love these so much that I deliberately make much more pancake batter on a Sunday and eat these throughout the week by keeping the batter in the fridge for a few days.
This pancake is based on a French recipe called 'Borriol De Champigons et a l'oeuf' (no idea what it says or how to say it) but it translates generally to a mushroom and egg crepe (I think). The traditional recipe uses a buckwheat flour batter BUT why bother when we have some pancake batter ready to go?? This can also be topped with whatever ingredients you fancy or have lying around; I have included the recipe below for my favourite combination:
Ingredients
Leftover yorkshire pudding batter (or mix 100g flour, 100ml milk 2 eggs and a pinch of salt)
Leeks
Bacon
Egg
Cheese (Parmesan if you have it)
Parsley (or any fresh herb)
1, Chop Bacon and Leek and fry off until the bacon is crispy
2, Meanwhile add a thin layer of pancake mix into a frying pan to create your crepe and cook for a few minutes on the first side before flipping
3, On this side add an egg into the centre, trying to keep it central; you may need a utensil, or hold the pan until it starts to cook and set in place
4, Fold in 4 sides of the pancake to create a square and serve with fried toppings and a grating of cheese and herbs
5, Season and serve
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