The old tradition of Pancake Day presented a slight challenge for the current healthy/weight-loss kick, but a bit of creativity resulted in something really rather good, with loads of flavour to it.
Time was - especially as a greedy and - in spite of that - almost painfully thin child - when pancake day meant about eight of them, made by my mother with all white flour and served with sugar and butter, or sugar and lemon. Or jam. Lovely, but not exactly great on the GI spectrum. So I made mine this year with half white flour and half wholegrain buckwheat (giving the resulting pancakes a nicely nutty hint), plus a good handful of leftover dried onion flakes stirred into the batter. They added far more onion than you'd expect, and as a bonus filled the kitchen and dining room with appetising oniony aromas to get the gastric juices flowing. I even got a compliment from Sternest Critic.
Clearly (I hope) savoury, they were stuffed with chopped mushrooms and chopped spinach that had been cooked beforehand, and a dollop of ricotta (plus a grated dog end of grana Padano). Reheated in a hot oven with the juices from the mushrooms poured over to keep them moist, and a sprinkling of grated parmesan more for decoration than anything else, the dish was filling, full of flavour and pretty virtuous.
They will be made again in a few weeks, I'm sure. Healthy doesn't have to be just salad and fruit, fine though both may be.
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