My partner is a chef, so we decided to ask him for some savoury pancake recipes, and a fantastic batter recipe. Enjoy your pancakes:

For the pancake mixture:
110g/4oz plain flour, sifted pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter

Method: sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so. Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wedge of kitchen paper to smear it round before you make each pancake. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

Tips for the batter

- Add the milk to the flour gradually, whisking continuously until smooth, if lumpy just sieve into another bowl
- Rest the batter for at least 20 mins this allows the starch in the flour to swell and soften giving you a lighter batter.
- Invest in a good crepe pan made of cast iron that will conduct heat well.
- If your pan is new then you should season it before use. Never wash the pan after use. Wipe it clean with some kitchen paper.

Tips for cooking pancakes

- Butter burns easily so use a mild oil instead
- The less batter you add to the pan the better. You can always add more to fill in any holes, this will ensure lovely thin pancakes
- Don€™t worry if the first pancake doesn€™t turn out okay, they usually don€™t!
- Its fun to toss your pancakes but it€™s easier and less messy to use a palette knife especially if you don€™t have a good non-stick pan.

Mexican Chicken wraps

Add fresh chopped coriander to the batter before cooking. Fill each pancake with cooked chicken pieces, grated cheddar, salsa, chillies and soured cream. Roll up and put under the grill until hot.

Creamy Prawn and spinach:

Cook the pancakes. Mix some cooked, peeled prawns and some wilted spinach ½ tub crème fraîche and crated parmesan. Fill each cooked pancake and place in a dish, dot with the remaining pancakes and scatter with breadcrumbs and grated parmesan. Grill until golden brown.