Flipping the script: Two new pancake recipes for Shrove Tuesday

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Makes: 6 Special equipment: Six 10cm silicone moulds Ingredients: 80g full-fat Greek yoghurt 150ml semi-skimmed or skimmed milk 1 medium egg 15g salted butter, melted 1 tbsp maple syrup 120g plain flour 1 tbsp caster sugar ½ tsp baking powder ½ tsp bicarbonate of soda Good pinch of salt 100g fresh blueberries Cooking oil spray To serve : Fresh berries Whipped cream Maple syrup, for drizzling Method: open image in gallery Eloise Head’s latest book takes the guesswork out of air-frying – even for pancakes 1. Savoury: Vegetable pancakes with a chilli crisp egg open image in gallery Golden, crispy and topped with a fiery egg, this Korean-inspired pancake is a one-pan wonder “This vegetable pancake has its origin in Korea and is the perfect dish to use up odds and ends of any vegetables you have lying around,” says Eleanor Wilkinson, author of One Pot, One Portion. Depending on the vegetables you use, you may need more or less water to make the light batter so adjust as necessary.” Makes: 1 Ingredients: 200g vegetables, sliced into matchstick-size pieces 60g plain flour 2 tsp sesame seeds 1 tsp soy sauce 1 tsp rice wine vinegar Big pinch of salt At least 60g water 2 tbsp sesame oil 2 tsp chilli oil 1 egg To serve: Sriracha, sweet chilli sauce or soy sauce and rice wine vinegar mix Method: open image in gallery A cookbook designed for minimal fuss, maximum flavour – and the ultimate solo pancake supper 1. Add the vegetables to a bowl along with the flour, sesame seeds, soy sauce, rice wine vinegar, salt and the water.