Ginger Nut Pancakes

Ginger Nut Pancakes

Marguerite Pattern, mother of all ‘celebrity chefs’ has just finished advising Jamie Oliver on is latest book and now is sharing her pancake recipe with FemaleFirst.

Ginger Nut Pancakes

50g/ 2oz gingernut biscuits, crushed
50g/2oz plain flour
2 eggs
250ml/ 8fl oz milk

For frying and topping:
Oil or fat
Caster sugar

300ml/ ½ pint thick, sweetened apple puree
50g/ 2oz finely chopped crystallized ginger
50g/ 2oz coarsely chopped walnuts

Blend together the ingredients for the batter.

Heat a very little oil or butter in a frying pan cooking the pancake on one side and flipping to cook the other. Continue like this until all the pancakes are cooked.

Keep the cooked pancakes hot on an uncovered dish in an over, set very low. Alternatively, place dish on top of a pan of hot water.

Meanwhile, heat the apple puree, ginger and nuts.

Fill each pancake in turn with the mixture, roll and return to a heated dish.

Top pancakes with sprinkled sugar.

(*To make apple puree:)
450g/ 1IB apples, peeled and thinly sliced
2 tablespoons water
25-50g/1-2oz sugar
25g/1oz butter (optional)

Simmer the apples with the water, sugar and butter until a soft puree.

Sieve or liquidise if wished.

Ocado has partnered with illustrious 93-year-old World War II food writer, broadcaster and original ‘celebrity chef’ Marguerite Patten, who is dishing up a series of tasty ration-era inspired recipes to help shoppers invigorate leftovers and stretch their food baskets further. The ‘Crunch’ busting series, Food To Go Further is now avaliable to download.